Our Cornucupia Runneth Over

Pictured above is the garden produce we had on hand as of 4:30 Sunday afternoon, August 29.

Clockwise from the top are:

Assorted chard volunteers: Lipstick, Biondi di Lyon, Rainbow
Cherry tomatoes: Sungold and Yellow Pear
Tomatoes: Early Girl, Japanese Black Trifele, Constoluto Genovese
Eggplant: Hansel
Zucchini: Green Bush
Pole beans: Kentucky Blue
Climbing squash: Trombetta di Albenga
Bush beans: French Haricot/Nickel

In the center:

Cucumbers: Armenian, Lemon

Since then more tomatoes and cucumbers have been harvested.

All of the zucchini and chard plus two of the trombetta squash (the long snaky green things on the left) went into a big batch of green soup for the freezer.

We've given away some of the tomatoes, eggplant, cucumbers, and beans.

We eat tomatoes and cucumbers in salad every night.

The French beans make a wonderful side dish, gently steamed and served with some orange zest and butter.

The tomatoes and eggplant cook up into a showstopper of a pasta sauce.

I plan to try freezing some of the Kentucky Blue beans, just a small batch to see if it works better than last year's experiment.

We need to give away more tomatoes, eggplant, cucumbers and beans . . . .