Dead.

Peach trees, that is. One tree I'm not exactly sorry to see go-- we are talking about putting up a garage/shed and I inadvertantly planted it right in the way. It was the healthy one-- the other died right away.

As I looked through these posts tonight, I realized that my two big successes of the season-- peas and garlic-- were the ones that I messed up in planting. Tomatoes have been underproducing, fish peppers shriveled, and on and on. Not the best planting year for me.

On the canning front, I'm trying to get my water-bath mojo back. Three rounds of canning tomatoes at 85 minutes of processing time each did me in.

Steam bath

I am so direlect in these postings, it's not even funny.

But an update: herbs bolting include oregano and basil, roma tomatoes a bust, re-planted corn a bust (doggone deer), squash dropping blossoms (japanese beetles perhaps), and yellow tomatoes thriving.

It's been mainly farmer's stand produce that I've been canning.

And it has been a good year for that. Today, I put up three gallons of tomatoes. I have quarts and pints of plain tomatoes and 1 1/2 quarts of tomatoes with my oregano and basil.

I also have three pints of peach BBQ sauce, six pints dill beans, three pints of peach conserves, three pints of plum almond jam (runny, but oh well-- Chicken with plum almond sauce, anyone?), and strawberry jam/clementine marmalade from the spring and early summer.

Thank goodness for the farmer's stand.