Summer squash have slowed a bit, and a few of the varieties are getting mildewed leaves, but the regular supply continues. Cucumbers grow so fast that it is hard to catch them before they are approaching oversize status. The Bush Beans...it is amazing how the plants keep reflowering and yielding, and giving us a constant supply of slender, green treats. I was shocked today to note that my inappropriately timed Brussels Sprouts (planted in the spring, meaning they mature when it is this hot!) have small sprouts nearly ready to harvest.
The sweet and hot peppers are utterly gorgeous and beyond bountiful. Same with eggplant. And our tomato harvesting has tipped from the indeterminate varieties to the dwarf varieties. Such wonderful colors and flavors.......feeling very fortunate here indeed.
So what are we doing with all of this? Giving away to friends and family, consuming as much as we can handle - and deydrating (eggplant, summer squash, cherry tomatoes), freezing (green beans, baked eggplant rounds), roasting (as in tomato sauce), and canning (roasted tomato sauce and raw tomatoes). We will be very happy for these efforts this coming winter!
Tonight, for dinner, I am going to try an unusual pesto, which we learned about on the PBS cooking show Lydia's Italy - it involves making a pesto from cherry tomatoes, toasted almonds, basil and olive oil. We will have that on whole wheat pasta with either summer squash or green beans.....been looking forward to trying this for years! Let's see how it turns out.....
I hope that all of your gardens are doing well!
Looks I will have to water a bit after dinner - 104 degrees is a bit too much for all of these pots....