PV - My poor figs had almost defoliated earlier this summer from some strong winds so since they have finally started growing leaves again (plus they are popping out figs), I hauled them just inside my balcony door. I will haul the crape in too once the wind starts since it had gotten almost defoliated earlier as well with the figs (I just sprayed it for PM and it's finally getting ready to bloom - a bit late). Meg - yeah, I think we are all so involved in so many other things that things like that slip our minds! That's why I did my mental check this morning because I know inevitably I'd forget something and there I would be, running out on the soaking wet balcony in the windy whipping rain, in the pitch black, trying to drag some wet plant that fell over, inside! LOL I left my hanging hoyas out because they are well back from the rail and in the far eastern corner and should be okay there. The hibiscus came in (that's a nuisance to move but it defoliates in wind real easily). I'm going to leave the passifloras out because they are already back from the rail and made it through Isabel last year. The habs came in as well as the oleander, the Stephanotis, a fuchsia, a lantana, a plumie, 2 christmas cactuses, and a pointsetta that I had rescued out of the trashroom this past spring (LOL). I'm leaving the EEs out there as well as my white bird of paradise and my prickly pear cactus (which I pulled back from the rail). I'll bring in the gardenia as soon as it gets dark (it's been drizzling on and off). The rest of the stuff can get rained on including the coffee plant (it should love that since those shrubs supposedly like something like 70+ inches of rain per year... LOL). I'm surprised my building didn't put up notices about the balconies like they did last year in preparation for Isabel, considering I know a bunch of folks have umbrellas out there (and they're open too...). Oh well... I guess we'll have to hang on and see what happens. I know that when Bonnie came by, we didn't even get any rain at all, which was somewhat surprising given the hype around here about her...

Zands - and that be would be cool if i had the Carabao, Phillipine SUPER mango, but mine look smaller don't you think? Not as elongated as in your picture... Ashley - maybe I'll call it Wilddog - my new mango hybrid! Anyone have contact info for the Federal Patent office ! (lol). But do let me know, with comments and pictures, how your Manila looks as it fruits - I'm super curious to see your results - maybe this summer???? Mango K - Manila is the ONLY mango Lowes/HD offers at their stores here in So Cal, so there's no chance for a mislabeling unless it happened at LaVerne's before it was shipped, cuz you can special order other varietals from them (but through Lowes), which I did (I think a Glenn and something else) but they were just crappy sticks so I got my money back.....but yeah anything's possible - I suppose I could look at the other varieties LaVerne offers (like 7-8 others) and go to the PIN viewer and see maybe if one of those mangos comes up looking close to mine.....hmmmm..... Oh...and thanks Harry for the steady faith in the Edwards Mango, which I just spent $160 on to get a big tree and plant. As you say the consensus is it is a fabulous tasting mango......can't wait for one this year....oh, just can't wait...... MangoDogDroolingInTheDesert

What can I say, this has been the weirdest growing season ever, Brita's Foot Long has really produced lots of beans, lots of seed and is finished pole pulled. Barksdale planted the same day is just flowering now and starting to produce pods, mind you the vines have gone wild, gone up the pole, down the pole, up again and reaching out for anything it could grab hold of like my clothesline. Several other varieties are behaving the same way like they're on steroids. Grandma Nellie's and Frank Barnett are also finished, got a bumper crop of seed from 8 plants planted of both of these. Had a bit of a boo boo with Rattlesnake and Louisiana Snap, the seed looks identical and before I realized what I'd done I threw the first dried seed from L.S. in with the Rattlesnake seed I'd already collected, dumb, dumb, dumb. Oh well lots more pods to pick of Rattlesnake so threw that lot of seed in a jar in the kitchen to be used in some recipe or other. Had a couple of failures but the sample of seed given me could have been old Chevrier Vert didn't germinate and Flaro French Flageolet I ended up with one plant. Surprisingly enough I have a tub of Fagiolina del Traimento producing beans, Yancheng Bush looks healthy enough but hasn't begin to flower yet. The runner I'm growing this year Aeron Purple Star has produced fantastically for me, we've had a few meals and now the rest have been left for seed. I have a few pods that didn't turn Purple and as the vines are so intertwined I couldn't find which plant to pull :). Next year I'll only plant half as many plants with a vulgaris variety in between so I can rouge out anything that only produces green pods, mind you that will probably be too late due to the bees. I'll only plant seed from purple pods and keep my fingers crossed. The first Big Mama I planted turned out to be a purple bush bean not a pole variety, have no idea what they are so will scrap them. I managed to find another source for this Big Mama, although planted late it's almost at the top of it's pole and is flowering so there's hope for this one even if I have to put an umbrella over it in the fall. It seems this is another heirloom that is endangered so will grow it again next year. Bosnian Pole is producing lots of beans, not quite at the full bean stage, my trial of the 3 different Tennessee Cutshorts is just about ready for picking and comparing and the samples of quite a few of the other beans I'm growing, seed already picked. I'll come back later with final results, lots of beans at different stages of development yet to report on. This has been one H*ll of a summer I have to admit the heat has been knocking the stuffing out of me, yeah I know the 90's are just warm to some of you but when you are used to most of the summer being in the low 70's it makes a difference. On the the other hand when we were in Arizona one December temps were in the mid 70's during the day and we were all hitting the pool at the motel we were staying at :) the residents all thought we were crazy. They were all sitting around bundled up and some even wore socks to bed at night to keep their feet warm, or so we were told. it's all what you're used too. Annette

I do use the salsa screen for Annie's Salsa and love it. The salsa screen gives you a semi-chunky puree. I hate to use the word puree, because it isn't really a puree. The sauce screen gives you a puree that is the exact same texture as canned tomato sauce, so I use it for tomato sauce, pasta sauce, ketchup, bar-b-q sauce, etc. The salsa screen gives you something thicker than puree with bigger chunks, but I hate to call it chunky because it really isn't chunky either. It is just bigger pieces of tomato in something that is too semi-chunky to be considered a puree. It is a finer cut than handcut, but I've used it for so long---since around 2008, that I have forgotten what salsa looks like if made from all hand-cut tomatoes. If I am making one batch of Annie's salsa, I usually cut the onions, sweet peppers and jalapeno peppers by hand. If I am making multiple batches in one day, I switch to the food processor and cut huge mounds of onions and sweet peppers, and a smaller mound of jalapenos (or serranos if I am subbing in some serranos for part of the jalapenos to get a hotter salsa) first before I do anything else. Then, I measure out the onions, sweet peppers and jalapenos into gallon zip lock bags, essentially creating a pre-mix of those three veggies that I'll add to tomatoes and the other ingredients one batch at a time. It is a huge time saver, and allows me to get all that chopping out of the way, put the food processer washable parts in the dishwasher, and put away the food processor to keep the counters clear. I have a little herb mill I use to cut up the cilantro in big batches that I can measure out and dump into the previously mentioned pre-mix of veggies, and I do all the garlic at once using a garlic press. If I work really hard in the morning and nothing interferes, I can quickly cut up all the veggies and herbs for up to 4 or 5 batches of salsa in the morning, and then cook/can the salsa in the afternoon. Or, I can do all the chopping and cutting in the evening, and get up and can first thing in the morning. When I do this, I call it speed canning and the one rule my family knows about speed canning is that everyone needs to stay out of my way when I'm speed canning because if they come into the kitchen during that time, I am likely to put them right to work. In the early years here, I cut up and chopped and minced each batch individually as I went along, so when one batch went into the canner, I started processing all the veggies and herbs for the next batch. That seems much slower to me than the speed canning method I use now. I like that I can run all the tomatoes through the mill and be done with it for the day. I like that I can then do the same with everything cut up by the food processor, herb mill and garlic press. I do run through a lot of zip lock bags when doing prep for speed processing, but I can turn them inside out and wash them and reuse them. My favorite thing is merely that once all the chopping and such is done, then all those machines and tools are out of the way and I have all the kitchen counter space available just for the canning part of the process. You have to find what works for you. The method I described is what works for me. Because I grow so many tomatoes and because our plants' spring productive period generally is cut short when the June heat sets in and stops fruitset, I find myself processing huge amounts of tomatoes in the main salsa canning period which normally starts around mid-June and can run through sometime in July. It is almost too much to do in that time frame, but the tomatoes are ripe when they're ripe, so I just deal with it. Once I've made all the salsa I want to make, I switch to making sauce, catsup, bar-b-que sauce, chili base, a veggie juice similar to V-8 juice, etc. During the same time frame I'm making salsa, I often am dehydrating excess bite-sized tomatoes to save for winter snacks and salads, and am freezing excess tomatoes (sometimes whole, sometimes run through the salsa screen for tomatoes to use in cooking in the winter). It always is a relief to finish the main crop of tomatoes. When that day arrives, I pull out about 90% of the tomato plants, leaving a few to provide us with tomatoes for fresh eating for the rest of the summer. It would kill me if I had to keep up that pace of canning all summer long. The biggest trick is just getting the tomatoes, onions, sweet peppers and hot peppers all to be ready for canning at the same time. Sometimes the sweet peppers are lagging behind all the others. When that happens, I just buy sweet bell peppers in bulk so I don't have to postpone salsa making endlessly. While our canning talk has been focused on tomatoes, let's not forget that everything else is maturing at the same time, so I'm usually squeezing in husking and processing corn at the same time, along with picking fruit and processing it, and harvesting snap beans and dealing with them. At least potatoes and onions will sit in a cool room and wait until I can find time to process them. My summer squash was planted (probably in too much shade) at the west end of the garden this year and has been slow to grow, so I'm just now getting enough squash to process. June and July is harvest/processing insanity time and I'm always relieved when it is over. I do not regret that I have a large food processing garden, but there are days I wonder if I've lost my mind. I have wondered what summer would be like if there was no harvest at all to process, and I cannot even picture it. Well, in 2011 there wasn't much of a harvest to process due to the exceptional drought and extreme heat, but we were at fires day and night virtually every day, so I didn't even have time to think about the food that I wasn't processing. That's one reason I try to process 2 years of food every single year. That gives us a big reserve of preserved food to get us through year 2 if any crop in the garden fails in year 2. It just kills me to have to buy produce at the grocery store if it is something we can grow here and preserve. I'd much rather have our own produce, picked and then processed right here at the peak of perfection, or (of course) eaten fresh within a day or two of being harvested. I make my meal plans for the day after doing the morning harvesting, and wouldn't want to live any other way. Sometimes I think that Tim forgets how much money the garden saves us on buying fresh, organic produce, so I drag him to Central Market down in Southlake, TX, after we leave CostCo and I make sure he notices the eye-popping prices of fresh, organic produce. He goes home with a brand new appreciation for all that the garden produces for us, and he also doesn't mind buying organic lettuce or whatever in the summer because he understands what we can and cannot grow here in the heat. He appreciates organic produce more than he used to because he has learned how hard it can be to grow organically. I cannot imagine our lives without the garden, but every now and then I'd like to have a day where nothing is waiting to be harvested or to be washed, sorted, blanched, cooked, canned, frozen, fermented or dehydrated. I do stay very busy in the main harvesting/canning season, but I have days I just want to be lazy and do nothing. However, what I have found is that when the lazy urge strikes, after a couple of ours of laziness, my conscience gets the better of me and I get up and to into the kitchen and deal with the waiting produce. Our first southern peas now are 3 or 4 days from harvesting and I am excited, even though that means I am about to start in on the endless routine of shelling peas. I love it even though it is time-consuming. To me, nothing says summer like sitting with a big bowl of purple hull peas and shelling them. Then, if I have enough purple hulls, I make purple hull pea jelly. And, of course, we get to eat purple hull peas for weeks and weeks and weeks in the summer, and I put up and freeze the rest. I also planted a long row of lima beans this spring, and they are flowering now, though I don't know if they've set any beans yet. I just kind of run right past them every day to get to the tomatoes. I don't even have to look at the calendar in summer, and neither does anyone else in my family. We can tell, at the very least, what month it is by what produce is piling up in the kitchen. I kinda love that, though there's days I also hate it. I was normal when we moved here in 1999 and was perfectly happy if the garden produced just enough for us to eat fresh and give away the excess. Over the years, though, as the soil improved and our yields improved, I realized that I could preserve huge amounts of food if I tried. So, I do. I grew up with a father who gardened and canned, and with many relatives who did the same, so putting food by was nothing new to me. It is just that when we lived in town on a relatively shady lot, I couldn't grow enough of anything to have much excess left over after fresh eating. Now, we have endless sun and endless space and I grow too much of everything. My attitude is that too much is good. Dawn