I am experimenting here with various ways to "beat the heat" ...
* using heat tolerant varieties ... Armenian cucumbers, Okame spinach, and komatsuna Summer-Fest
* harvesting the biggest leaves one at a time when appropriate ... "Cut & Come Again" Mustard Greens and "California Spicy Greens"
* keeping water in the saucer for more evaporation to cool off the plant ... the celeriac
* adding shade when needed
* small enough so that nothing is wasted
Water will have to be renewed every 3-4 days so the mosquito larvae, wrigglers, don't hatch. Water isn't an issue here because everything is in a container with a saucer beneath.