Same patch at the end of August:

There is already some fruit set on some plants such as Black Plum, Golden Delight, Ida Gold, Broad Ripple Yellow Currant, Striped Turkish Monastery, Wild Tomato...

This is Golden Delight:

And Tasmanian Blushing Yellow (whose baby piccie is in a previous thread) has grown heaps in the last few weeks:

I started bagging unopened flower buds last week. Must do more, as I haven't even bagged half of the plants.

4 weeks since planting out

If you click Prev. twice once you have the photo, you'll see what the containers looked like a month ago. (The pic in between is the first cross of the season - the mother plant is Golden Dwarf Champion and the pollen donor is Orange Strawberry.)

PP

PP

My patch is a shadow on yours. No room for cukes, pumkin, squash or beans. But I reckon man can survive on tomatoes and basil alone :)

(I've just got back at 11.45pm from a trip to Fremantle and islands beyond and in just one week everything has doubled in size and flowering. I have a few hours ahead of me tying up wayward limbs with last year's pantyhouse strips, sterilised in light bleach solution, of course.)

Looking forward to seeing and posting pics on this thread. Have a great weekend :)

My patch is a shadow on yours. No room for cukes, pumkin, squash or beans. But I reckon man can survive on tomatoes and basil alone :)

(I've just got back at 11.45pm from a trip to Fremantle and islands beyond and in just one week everything has doubled in size and flowering. I have a few hours ahead of me tying up wayward limbs with last year's pantyhouse strips, sterilised in light bleach solution, of course.)

Looking forward to seeing and posting pics on this thread. Have a great weekend :)

It's amazing how everything's growing at the moment. Fantastic weather for it. We've had 29 mm of rain, thunder, and now sun. You can actually watch everything grow.

PP, I'd be worried if I had your patch. These plants will be taking over soon. How are you watering everything? Got some irrigation system rigged up?

I haven't had to water my tomatoes yet. It'll be interesting to see if I have to water them this year and if so, how many times. :)

I water by hand with a hose, and totally envy you not needing to water very often!

PP

Sarah, unless it's edible stuff, I'd either give the shrubs a really hard prune, or get rid of them. Same with that tallish tree at the back.

:)

First ripe ones. A couple of cute BRYC
http://www.netguru.com.au/gdh/images/BRYCbaby1.jpg

Not-quite-ready babies:
Jaune Flamme
http://www.netguru.com.au/gdh/images/JF3.jpg
Gazillions of BRYC
http://www.netguru.com.au/gdh/images/BRYC3.jpg
First PBs
http://www.netguru.com.au/gdh/images/PB1.jpg

Tomato bed today:
L-R: BR Yellow Currant, BW Suddeths, Principe Borghese, Keooogg's Bfast, Cherokee Purple, Jaune Flamme, Roma San Marzano

First ripe ones. A couple of cute BRYC

Not-quite-ready babies:
Jaune Flamme

Gazillions of BRYC

First PBs

We're going to buy some advanced corn & capsicum seedlings because the ones we started from seed are not doing so well. Hasn't been hot enough yet I don't think. We have to get a greenhouse!

Apols for the blurry pics... must have had the DTs at the time :-)

First yield from the spuds - Dutch Cream and Royal Purple

A nice plate of Jaune Flamme and BR Yellow Currant

Jaune Flamme on the bush - there's heaps of them!

BRYC - goodness knows what I'm going to do with them all

Principe Borghese now on their way

V Cute baby Waltham Butternut

Pics of the CPs and Romas to come... the ones I took got too much flash and are blinding :-)

Cherokee Purple babes

Roma San Marzano coming along nicely

European Yellow Chilli

Ray, we have everything hosted by an all-you-can-eat hosting place in the US now. Costs US$7.95 a month for 10Gb space and tools to install all sorts of apps with a few clicks of the mouse, including WordPress and Coppermine which I'm trying out for a gallery.

Excellent value you'll never get in Oz, we tried, but I couldn't even find someone who supported everything we need for WP let alone with Fantastico which makes it all so easy.

We are with www.bluehost.com and they have been very reliable. Changed everything over in October after one too many attacks on the server we used to host at home. Oh, and unlimited subdomains too, so I have my own for all my personal/quilting stuff (www.flick.netguru.com.au) way kool!

We use Westnet as ISP cos the broadband's good value, but I don't use the webspace and mail that comes with the account because we have our own domain, so everything's at bluehost now.

Spatz, v nice plate. I like the look of that Black Plum. I'm looking forward to a taste report!

Fin, that's a pretty good haul, we have some varieties in common this year. What do you think of the Jaune Flamme? I had some in a warm beef salad the other night and they were perfect, much better than when I tried them on toast (didn't really work). A friend gave me some ideas on how to use the BR Yellow Currants, other than putting them in a salad that is. I'm going to try a few - apparently they cook up nicely, sliced in half and poked into the top of a focaccia.

Yesterday I had my first Earls Faux Brandywine on toast and it was superb! The flavour was just divine, and even though most of my fruit hasn't survived, the few I will get will be wirth every ounce of growing they took. This one's definatelyon my grow again list, along with Jaune flamme and purple cherokee.

Here's today's haul:

Tried this the other day and it was superb!

First macerate halved cherries (I used BRYC) by sprinkling with salt and olive oil, for at least 30 mins at room temperature (not the fridge!)

1. Grab some frozen puff pastry sheets, cut squares in half to make rectangular strips and blind bake until pale golden (not fully cooked)
2. Take it out the oven and cool for a little bit
3. Spread cooled puff pastry with your favourite pesto (I tried both basil & Capsicum/Chilli), then Ricotta cheese
4. Finally, top with drained, macerated cherry toms (save the juice for salad dressing etc)
5. Pop these back into very hot oven (I did 240 deg with fan) until cherries are caremlised at the edges (10-15 mins or so)
6. Sprinkle with fresh ground pepper and allow to cool enough to handle with your hands

These are also nice at room temperature.

I'm going to try something similar with focaccia dough, just poking halved BRYC into the dough, maybe alternating with halved olives.

I call it "Yellow on Green"!



And just because it's pretty, here's an artichoke flower.

Here is a 250g Wes left and Red Brandywine.

Nice and red.

Galina's Yellow must taste pretty nice. I'm really enjoying my cherries now: Rose Quartz Multiflora (red), Broad Ripple Yellow Currant (not sure if it's a currant), to a lesser degree Matts Wild. But really liking Sungold from the part of the patch where they are growing. Gets less sun and the fruits are delicious and not too sweet like others I've tried.

I will have to try Moldovan Green next season.