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Try singing this if it happens again, should get a laugh Or, if you are in a meaner mood.....

Finally ate the tomato I harvested. Still don't know the type, but the taste was fine, so I guess I'll save the seeds.

Just to update, the tomato got quite a bit pinker in the day or two since I harvested it, so it is now less that pastel pink color than the more standard pink one would expect from something like a Brandywine.

If you mean "do I plan to save seeds, and possibly re-plant it later) then yes. Today, I took a closer look at the pot and confirmed that that is the "off" one in the pot (I had thought it was the dominant form, but all of the others have the lumpy look I originally assumed was an errant seed...

There are so many kinds of thyme, but of course, all have their uses. As they say "There is a seasoning and a thyme for every purpose under heaven."

Well, here it is, the first ripe tomato. And yes, despite the color it IS ripe, I ca feel it. Can't say it's the most ATTRACTIVE color I've ever seen (and, of course, it's supposed to be green.) but I suppose it ultimately depends on taste. Not huge (maybe an inch to an inch and a half...

Just sprinkle some a bit lower. Then thyme is on your side.

If I can get these pits to grow, it might actually be a pretty good combination, ornamental (it's a purple leafed plum) AND some fruit. Not all that common a mix (I've seen dozens of those purple leafed plum trees around, but this is the only one I know that makes some fruits.) I've mentioned...

7/25 FINALLY have gotten some beans black which are all purple/black. It looks like one plant is making all black, one is making the soldier/orca ones, and one is making ones that are almost totally white with just a dot of purple on each side of the hilum. And that's sort of the issue...

THESE don't, but I was selective in which fruits I picked off the tree. I am planning to try and EAT some of these when they are ripe after all. Plus, where there are holes, there's a tendency for rot to get into the holes and ruin the fruit before it is done ripening. The condition seems to...

Okay, here are some fruit from that pear tree I found (pill bottle cap is for scale) They're not TOTALLY ripe (they're still rock hard), but, given how many were already on the ground and how semi-infrequently I'm in that area, I thought it was better to take some now and let them finish up...

I'm really not, now that I think they are hot peppers.

Now the beans are getting a bit interesting. I've gotten at least one pods worth with a soldier/orca pattern (won't know which until it dries down and I can see it clearer) and one with a "tip" (white patch at one end).

Oh, and since the flexuosum peppers didn't work, I ordered a different one for next year. I'm trying lanecolatum, as it seemed to be the only non spicy wild pepper the seller on Etsy had.

7/21/24 FINALLY got a pod whose seeds have streaks! Though whether it will be white with lavender or tan with black I can't tell yet (I know white can turn to tan over time due to oxidation, but, based on last year, if they are going to be tan, they will be tan as soon as they dry.)

It was Baker Creek. I think it was Joe who did the actual wheels. I know I was waiting for those yellow and black limas to get on the market, but I don't think he has released them yet.

I think part of it may be that the common bean was actually domesticated TWICE, in two different regions (Mesoamerica and the Andean region.) So there is probably a lot of genetic variation between the two groups and so lots of odd combinations that can show up. Cow peas may have a similar...