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“Nothing succeeds like excess.” This strategy is working well not only for Bryon’s garden, but also for the bugs that are more than happy to make themselves at home among the plants growing there.

These are everywhere, and all they do is suck on the plants and replicate, like B-movie vampires.

Spider mites have made themselves at home on a bean plant.

We suspect a gopher has sampled this almost-ripe tomatillo.

This cantaloupe wasn’t discovered by bugs … yet.

We planted these Concord grapes just for fun. Some of them are almost ripe.

It was really hot on Saturday. We heard thunder in the distance, but there was no rain.

Two limes on the tree.

Some of the smaller ones we picked. The golden zucchini were over two pounds (a kilogram) each.

Romanesco:  a member of the broccoli family.

This wasn’t the largest–or even the only large–heirloom tomato we had on the vine.

These are green, but ours come in other colors, too.

More peppers. The red ones are especially sweet.

These are growing below the grape vines. How fitting!

This one just winked at me.

The two on top are ripe, because they have a gold tint on the skin. These are delicious in salsa or bruschetta.

This is the first time Bryon has planted these. I’m looking forward to tasting them.

We use butternut squash as we would use pumpkin: soup, pie, or roasted as a side dish.

Bryon is harvesting as much as he can before he clears out overgrowth. Once this is done he will go back and spray again.

The tomatillos will probably find their way into a salsa or relish. The eggplant will probably wind up in a stir-fry, but they may also be added to the next batch of spaghetti sauce.

Time to clean off and prep the harvest. Bryon made 29 quarts of stewed tomatoes from this batch.