We were not around the garden for about 3 weeks. The hot weather is welcome, but when it's too much for too long without any rainfall.., ah let's see what has survived. Things like weather are out of our control. We just have to be patient and wait for conditions to correct themselves.
Only the
strongest tomato-plants left.. although some blossoms and fruits were
automatically aborted due to the lack of water, high temperature and
competition for the limited food supplied by the plant.
2 little Fig trees transplanted in
the beginning of July look happy.
One of them even carries 2 figs, yuppie!:
One of them even carries 2 figs, yuppie!:
2 Mulberries transplanted in the beginning of July also somehow managed the shock:
It seems to be a great year for blackberries:
Apples. A lot this year again, but very small and
with black spots. Many are lying on the ground. Would be nice
to remove excess fruit to allow space for remaining to grow large,
allow flower initiation and development for
the following year. I have read that thinning also might promote
improved fruit uniformity,
color, flavour, and reduces limb stress and breakage. 
Pumpkinballs:
Even few cucumbers – small, but very
sweet:
Lots of Cherry plum/Kirschpflaume (Prunus cerasifera):
Reading: "Young, sour plums have traditionally been enjoyed in the Middle East and
Asia, where they may be eaten raw or preserved. They're known as goje sabz in Iran, jarareng in Lebanon, erik in Turkey, mei in China, and ume in Japan. Although these are not all the same variety of plum, they may be used in similar ways."
Next year then:
"For every pound of fruit -- pitted and halved -- toss in a few
tablespoons of fine sea salt or no-additive kosher salt. Adding some
heat via pepper -- Aleppo, Chipotle or foraged California red pepper --
is never a bad idea. Set aside for 12 hours in a clean, closed
container (glass canning jars are ideal) and then rinse and refrigerate.
The pickled plums will keep for a month and are especially delectable
when served drizzled with a little honey."
http://www.thekitchn.com/how-to-make-umeshu-japanese-pl-118396
A lot of sunny colours: Yellow zucchini, Carrots, Calendula officinalis
Mushroom-logs are well colonised with the mycelium:
Lettuce is flowering:
In the morning have found Chicory-like flower, in the afternoon they are gone. Next day the same story - Cichorium endivia is a member of the sunflower family
Asteraceae, and it gives its name to a distinctive subfamily of that
family, the Cichorioideae. Within Cichorioideae it belongs in
the lettuce tribe, Lactuceae.
It's used as leaf vegetable under the common
names radicchio or radicchio lettuce. This chicory can be cooked
or used in salads.
Grapes:
Seeds:
Leaves for the fermentation:
-Dill (did not come at all),
-Radish (mutated, eattent by some buggers leaving maggots tunnel on the surface (radish maggots). http://homeguides.sfgate.com/put-garden-prevent-worms-radishes-26137.html
-All kinds of cabbage
-Black and red currant are stolen by someone.
-Sweet charry "harvested" by birds
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