Tomatoes, and no Peas

Most of the action this week has been in the growth of the tomatoes. The Romas are turning red and multiplying.


Here's a string of cherry tomatoes in varying degrees of readiness.


The Beefsteaks continue to grow. No sign of red yet, though. And yes, those are my feet at the bottom of the pic betraying my amateur photographer status (and my tiredness this morning).


The Brandywine tomatoes are also getting large, and maybe that's a slight hint of pink in their skin.


The pea plants have pretty well bit the dust. We think they got sick, but I also blame the slugs to some degree, since I found a few shimmery, emaciated leaves a few weeks back. The plants are shrivelling up and turning brown, and the pea pods that they are producing are small and fat, with brown spots.


The squash is starting to be a real producer. The guy in the foreground was only about 3" long two days ago, now he's 6" or 7" long and pretty much ready to be picked and eaten.


Super Chili #1 seems to have topped off his growth and is putting his efforts into turning his peppers red. We hope. Squashimus Prime wanted a photo taken this morning, so he grew into the shot.


These will be red peppers. Eventually.


The view from the front left.


The view from the front right.


Flowers in the Yard Tangent: Lilies. As usual, I don't know what kind of lily, just that it is one.


Flowers in the Yard Tangent: Hostas. The flowers were pretty well in full bloom on the Hostas all week. It was pretty dramatic. They're starting to fade a little now, but still look nice.


Flowers in the Yard Tangent: Another Lily. There are a lot of these scarlet red and yellow ones in bloom now.


Flowers in the Yard Tangent: ??? I feel like I used to know the name of these, but it escapes me this morning. I was thinking Cornflower, but when I googled that it's a completely different looking flower.


Flowers in the Yard Tangent: Grated Cheese. The grated cheese flower is almost in bloom. Hopefully the japanese beetles don't eat it before it's ready, since I'd like some cheese on my salads and meatball grinders. (Okay, fine, I have no idea what this is going to be ... but it looks like long strands of grated cheese stuck to a blossom, doesn't it?)