Had to work until almost noon today at making eating money so couldn't get into the garden until about 7 pm. Picked a bucket full of Yellow Pear, Amish Paste, and Homestead tomatoes. Will freeze a good bit of them tomorrow. Picked the last of the Cushaws too, squash borers finally got the vine. The Cucuzzi are developing nicely but probably half the young gourds drop off the vine rather than growing. Luckily they're prolific so there will be enough. Harvested another big batch of chiles today, got 'em dead ripe, crushed them, and added them to my sauce crock with a couple of tablespoons of pickling salt on top. The Longhorns are really productive this year with the Casabellas a close second. The serranos are just hanging in there, the Thai Hots are starting to turn red, the Hawaiian Tabascos are prolific and ripen quickly. The Anchos are covered with young fruit so have a while before harvesting those. The Charlestons and Turkish Hots are now producing fruit so it won't be long. The Golden Queen corn is ripening at the proper rate for the two of us, about 4 ears every other day, had a batch yesterday along with BLT's on homemade wheat bread and some green beans on the side. Put up 8 pints of sweet pickle relish yesterday and forgot to add the green food coloring. Got the prettiest golden relish with red specks in it you ever saw. Has to be the 2 large red and 1 golden bells I added. Plenty of onion, a few cloves of garlic, pickling spice, umm umm. Had some tonight on a hamburger patty, right tasty. Miz Anne said she would prefer the relish a little chunkier but since I used the food processor it was little chunks. Tomorrow evening I will pull the cushaw vines, water the recently planted Heatwave II tomato seeds and the newest little Louisiana Long Green eggplants. The purple okra is really productive this year, I guess due to the drought we're having, and started producing at 12-14 inches tall. It's about 2 feet now and I'm harvesting 2 to 4 pods per plant per day. Gonna make some good gumbo this winter. Gotta bottle the purple basil vinegar sometime soon, it's a pretty medium purple color. The nastursium blossom vinegar is a rosy golden color and smells really good. Also time to put on more vinegars and make another batch of pesto for the freezer. The thyme, oregano, tarragon, epazote, and dill need cutting again. Reckon the dehydrator will run awhile this weekend. Life is good. George