I’m going to search my orchard for ooths this fall. I’ll let you know if I find any (you just might need to remind me).
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That would be great! Thanks!!!
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Here’s a wild apple the USDA collected from Kazakstan. It’s named Kaz 95 05-01P-22 in the GRIN database. Last year these were terrible. But this year they were pretty good. They had good texture and kind of tasted like eating the sugar at the bottom of bag of sour patch kids.
Winblo peach. Very good. Very peachy. The only negative is how fuzzy the skin is on this peach.
Rigato del Salento PB: This is a pretty good honey fig that has the bonus of being a rimada. They’re usually bigger, but this was the first of the season.
We had a strong thunderstorm cell come through that nocked down several large trees around the perimeter of my orchard. Fortunately there was very little damage to any of my fruit trees, and any damage done is offset by how much more light I’ll be getting with those bigger trees coming down.
Geneva Long persimmons should be ready in another month.
Artichoke flower blooming
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That apple is pretty. Unfortunately, I don’t like Sour Patch 
. It could be good for cross pollination projects.
You live dangerously with those tall trees.
Let me know how that persimmon taste. I have picked lot of figs but usually ear them before thinking about taking pics.
I picked Winblo on 8/22 but have not had time to try it yet. Mine is large, over 9 oz.
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Rigato Del Salento is a wonderful tasting and pretty fig. Pretty as long as it keeps its variegation. Mine reverted in its 3rd year unfortunately.
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Pink Pearl
PF 19-007 is getting the ax this winter. It’s a rotter and it doesn’t set all that well on top of that. Taste-wise, it’s nothing special.
I’m really enjoying Winblo this year. They’ve got a nice acidic kick and plenty of sweetness as well.
Sangue Dolce has been a winner for me the past few years. Early, prolific, and delicious. I’ve made multiple of these tress now because of how well they’ve done for me.
Snake Beans and Tomatoes
Hanging Sunflower Heads to dry
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That is one delicious looking fig!
After reading your experience with snake beans, I planted some this year. They got a late start and are just starting to set “beans”, but mine definitely look different than yours - no stripes and skinnier for their length. I bought my seeds from Baker Creek. Are yours from a different source?
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They are. I had saved some seed from last year’s Baker Creek plantings, but I planted those too early and they got killed by a late frost. So I ordered these from some other source I found last minute. Let me know what you think of yours once you taste them. I usually sauté mine in olive oil with salt, garlic, and cherry tomatoes. But I’m sure there’s lots of ways to cook them up.
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Good to hear of your experience with Sangue Dolce. Its not been very successful here. Maybe it has to get a bit older. The fruits drop just before getting fully ripe.
I lost a tree last winter. I have another and another air layer I am making.
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How’s Pink Pearl?
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I liked it. But it’s tart. It probably doesn’t get sweet enough for everyone to enjoy. Really good if you like tart fruit though.
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You know I don’t 
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Hakuto is an excellent peach. It’s super sweet and honeyed without any acidity at all. And although I’m not sure I could eat a bunch of these, they’ve been a nice contrast to all the more traditional peaches I’ve been eating.
July Prince is a more traditional peach that sizes up nicely and has tons of flavor. I think @rayrose rates these highly, which is where I got my interest in trailing them, and I can see why he does.
I probably harvested this Overleese pawpaw a few days early. It was still good, but I’m hoping the others on the tree will be a bit less mild.
These Geneva Long persimmons also seem to be a bit early. They just fell off the tree, though. I think it had to do with stress from the drought we had all June and July. They didn’t have any astringency, but they also didn’t have much flavor and they didn’t have the same gooey consistency as usual. Usually these are one of my favorite native persimmons.
First White Madeira #1 of the season. This is a great fig. But as far as white figs with berry flavor go, Unk. Prosciutto is king in my book.
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Kicking off the fall harvest
Pallas is another excellent peach. It’s incredibly syrupy and very sweet without being cloying. I like this one a lot.
Harvested about 10 pounds of grapes for jelly. I don’t know what this one is, but out of the 9 varieties I have this one is the most productive and disease resistant. It’s all very seedy and not great for fresh eating.
Figs are still ripening up well. Bordissot Negra Rimada is excellent and sticky-sweet-jammy even when picked a bit under ripe.
Gino’s Black is a workhorse of a fig that’s also one of the earliest and best tasting Mt. Etna types I’ve tried.
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What’s that pawpaw I see there?
I agree that Gino’s Black is a good fig. I like it better than Hardy Chicago. My 4 year old tree had around 300 fruit this year.
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Overleese
I’m still trying to figure out what my best overall Mt. Etna type is. So far the leaders are: Hassan, Sao Miguel Roxo, Sangue Dolce, MBVS, Malta Black, and Gino’s Black.
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@SMC_zone6
In re: PINK PEARL.
I harvested mine last week here in Z5b in NY. My experience is somewhat different than yours.
After one week in a plastic bag in the fridge the apple was crisp, juicy, sweetly tart, (acid but definitely with noticeable sweetness).
The most interesting was that after swallowing there was a very good definite fruity beeryish aftertaste that only came out after swallowing when the volatiles came up to be detected when exhalaling.
I only had about 30 pieces after giving some to friends and family and we had fights with some of us acting like addicts, wanting to eat them all NOW, and others wanting to strech out the experience. DELISH…
Definitely a sweetness component.
Mike
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I finally harvested one snake bean and will try it tomorrow and give an update on the taste, but I took a nibble off the end and it was a little bean-like in taste, so hopefully everyone in the family will like them. Definitely a cool veggie - mine was about 2 feet long and only a little over a half-inch wide, maybe just 3/4 at the widest part.
Growing wise, I’m not very impressed with the production since from the three vines I started I harvest the one, left one to grow on for seed and only have one more growing that is a little over a foot long so far. My season is a bit longer than yours so hopefully I’ll still have time to get some more. It seems to set lots, but most stall out at around 5 inches and eventually drop so maybe it is pollination or just the vines aren’t robust enough to support them. I take at least half the blame for the low production though since someone else at the community garden gave me a couple “snake gourd” seedlings to add to my planting, since my three little plants were slow to grow and looked a bit sickly early on. Turns out his version of a snake gourd is actually ridged loofah, which is more vigorous and are probably just out-competing the true snake gourd vines on the trellis.
I’ve had a lot of theft of almost all of my veggies, including the less known like the ridged loofah and someone cutting off most of the leaves of my roselle, so I’m hoping the snake gourd I left for seed makes it to the end of the season and matures in time. I’m thinking of writing “For Seed, do not use” on the gourd to see if that makes it more tempting. As long as they pass the taste test, I’ll definitely grow them again next year and make sure to get them going earlier and give them plenty of room all their own.
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My Baker Creek seeds from last year weren’t very productive. The new batch of seeds I got this year have set much more fruit. I’m saving some for seed, so I’ll send you some later this fall for you to try out.
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