That looks so pretty and delicious. Eggplant is such a nice looking plant and goes so well with tomatoes. I’ve been eating, processing, and gifting some of my heirlooms. Also trading for other varieties for seeds. I just acquired a Pineapple tomato by giving a Black Sea Man. My string beans have been producing well and I’ve got lots frozen. Waiting for my.Aleppo peppers to ripen.
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Bartlett pear, Gala apple, Redfield apple, and blueberry upsidedowncake.
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I can eat a whole plate of that easily, might ask for second helping.
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I picked some of my first ‘Dixie’ scuppernongs today. That vine was planted spring of 2020. 'Have to pick them off one at a time as they ripen. They aren’t too big, but boy oh boy do they taste FABULOUS! On the next wire is ‘Tara’ and then ‘Summit’. They haven’t produced any grapes yet.
On another run of wire are ‘Early Fry’ and ‘Late Fry’. Some of the Late Fry grapes are as large as a small plum - or walnut! But they have not started ripening - so no report there on how that variety tastes. ‘Pam’ just reached the wire - so maybe next year?
Dixie Scuppernongs - meager pickins’ but whopping flavor.
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@PomGranny . never heard of those… they look golden… like a big golden muscadine.
My wild muscadine are still green… I have more this year than … well it has been several years since they all produced so well.
Even the wild ones running the trees in the edge of my fields are loaded. Cant wait for them to get black and soft.
Muscadine jam… coming up this fall.
TNHunter
Lots of muscadines are ‘bronze’ in color. In fact . . . LOL . . . I was surprised, years ago to see red/purple ones! I thought all were golden! I think that the golden ones have more flavor . . . but maybe I just haven’t tried the right black/red muscadine yet! 
I thought I ordered some that will be dark . . . (I thought Summit was purple or red) . . . but when I looked back at the descriptions just now . . . all of mine are bronze or gold.
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Picked a few Goldrush this afternoon because a branch was weighed down ‘way’ too much. They look pretty . . . and came right off . . . but not quite ‘cooked’ enough.
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It looked pretty and clean.
When ripe, Gold Rush will turn golden yellow.
My Gold Rush may or may not ripen in Nov. Your probably will be late Sep?
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Goldrush are still a long way out for me here in 6a/b. Probably two months.
Nasturtiums, daylilies, blueberries, green beans, tomatoes, apple pie.
I’ve grown a number of commercial varieties of jalapenos, including a few hybrids and several open pollinated types. I’ve gotten some nice peppers, but I’ve always found the size to be much smaller than what you get in stores. Two years ago I saved some seeds from some large, red jalapenos being sold at an international market and then saved seeds again to grow this year. Both times I’m getting a very good crop of big, delicious jalapenos that are more prolific and larger than anything grown from seed companies. Now I’m wondering what else I should be trying from store-bought veggies.
These are now part of a tasty jar of refrigerator pickled peppers I’m enjoying.
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Good timing this year. Just finished the last of the nectarines (Mericrest) as the Gala apples are coming ripe.
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Oops, planted too many Cucuzzi. harvest became a burden.
Searched all recipes in line and tried. Still have some left.
Being creative, I dried some. don’t ask me how I am going to eat dried Cucuzzi, because I don’t know yet
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Trying to eat up all my (pressure canned deer stew)… had some for lunch today…
Deer season will be here before you know it.
I have several pints left.
@PomGranny very nice gold rush.
I would have to bleach mine to get them looking that good.
TNHunter
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Yes, those gourds can be incredibly productive.
You can use them in any recipe you can find for bottle gourds, which is how I use the Kikinda gourds I grow that are basically even longer versions of cucuzza. I realize you already have an excess harvest but have you tried eating the leaves and tender shoots of the cucuzza vines? I do that to keep the giant vines in check, plus they are tasty. I sautee them like any other green leafy vegetables, plus the cucuzza itself instead of Malabar spinach in this recipe:
I’ve also given at least a half dozen away to a food pantry here that serves a very diverse group of people and they tell me they are very popular. They lay produce out and let people select something from the table, so it keeps people from getting things they don’t know how to use.
Thanks for mention this. I was wondering if they are edible when I was pinching all the heads off the vine. I will save them from now on and try the leaves which is abundant.
Kilinka gourd sounds very interesting . I want to try it next year
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