I am afraid it might be the start of the dreaded new, virulent southern strain of Downy Mildew, which hit hard in the midwest the past few years. I heard that it was brought up by hurricane remnants in 2005 as spores, but I suspect this is mostly urban legend. However it got here, it's bad news, as it seems to be fatal to most cucumbers and melons, and it also attacks squash and pumpkins, but they seem to tolerate it. The key to control is repeated and frequent fungicide applications, and rotation of products to avoid resistance. But, this is hard to do for a homeowner. Michigan State University Cooperative Extension has a lot of information about Downy Mildew -- look under the Vegetables tab.

Proximity is obviously a factor, but a lot of times, people see the symptoms a while after the disease was actually passed to the plant and thrips are gone. You often see one or two plants here and there in a field affected while neighboring plants are fine. I would keep it separated from other plants and monitor carefully. Right now, it's far more likely to be nutrient deficiency. It's just that TSWV is possible, so I think alertness is called for. Without more definitive symptoms, I'd keep a plant that was continuing to produce well that has a high likelihood of just needing more fertilizer. I would at least see how it responds to a good feeding and whether new growth after feeding looks healthy. In an in-ground situation where the plant couldn't be distanced from its neighbors, maybe the calculation would be different. Others may disagree, of course, as TSWV does have a wide host range, so it's not just tomatoes that are at risk. I can only tell you what I'd do in your shoes.

Hi, I, like mostly everyone here, have a little story to tell about my fiddle leaf figs. I have a few of them that have gone through the painful (for me at least) repotting and separating, propagating etc process. I have 10 of them in different stages of growth, and aside from a baby one that's still in process of maturing, all the other ones are doing great. Or so I thought until I notice that some of the new leaves that came out since the repot (followed Al's soil formula found here) have these tiny brown spots and some cracking happening on the leaves. Apparently it's a leaf spot disorder caused by a bacteria, Xanthomonas campestris, which produces tan-to-brown dry spots on leaves that usually have irregular margins and can cause cracking of the leaf in the driest areas. Anyone here dealt with that and has some advice as to what to do and how to treat this? Thank you so much!

I’m not sure if I’m looking at one problem across several species, multiple problems compounded, or a bunch of individual problems. Mustard spinach, romaine lettuce, garden beans (blue lake), zinnia, tomato... genaral chlorosis on older leaves, ie younger are darker. Lettuce had ridiculous spots - a tray of seedlings that got set aside only had minor patches of spots, and they’ve significantly worsened and spread. Some leaves unaffected. One seedling from that batch appears entirely unaffected, only slightly bigger than all but the most severe spotted ones. Spots do not rub off, nor are they sticky/bumpy/tactile. some completely yellowed leaves with browned areas along edge. Mustard Spinach, Tendergreen Sole un-specaled lettice Container plants, grown from seed, fresh soil. Multiple sowings. Aphids were brutal early summer, but subsequent sowings also exhibit similar problems. ....photo upload issues, will update with more