My three tomato plants are heavily producing. I put them in late, but now at the end of August they are giving me plenty of delicious fruit. Despite my best efforts, I have too many tomatoes to eat raw (e.g. Caprese salad, Greek salad, fresh tomato/mozzarella/basil pasta sauce, or just plain on bread). So, I slow-roasted about three pounds together with garlic and fresh herbs and will either turn them into pesto or top some bruschetta in the next couple of days.
I quartered the larger Brandywines and halved the Momotaros and put them on a parchment-lined, lightly-oiled baking sheet together with some garlic cloves and fresh rosemary and oregano. Seasoned everything with salt and pepper and drizzled with olive oil. I slow-roasted them in a preheated oven at 325 F for about 2 hours. I let them cool and put them in a mason jar in the refrigerator for use within the next few days.
I harvested this monstrous cucumber today. It must have hidden under all the foliage and escaped my view. It weighed in at almost 2 lb. I also harvested tomatoes (3 lb.), a handful of pole beans, Chard and basil. The cucumber total for today was 3 lb. 8 oz. I will quick-pickle the big one. I have found this to be a good way to use cucumbers that have become to big to eat raw.
Overall, I harvested 3 lb. 12 oz. of Banana fingerlings and 1 lb. 8 oz. purple Magic Molly. I had planted two rows of six plants of fingerlings and six plants of Magic Molly. Of the fingerlings, only seven plants total grew and only four of the purple ones. I laid the harvested potatoes to dry for a couple of days and will then gently rub of the dirt and store them for a few days until the time is right for a nice dinner of roasted potatoes.
My plot this morning. A lot of bare space where I harvested the potatoes (left side) and took out the bush beans (right side in front of the pole beans). Time for fall planting!
I signed up to be one of the harvest volunteers at 
Ping Tung eggplant 
My share 🙂 (The tomatoes are from my garden). 
Cucumbers, Swiss Chard and tomatoes.
Thursday: Swiss Chard, cucumber, tomato, green beans, basil, flowers. I will make another pesto potato salad for another party on Saturday. Also on the menu, Caprese salad and a Swiss Chard omelette for breakfast.
Tuesday: cucumbers, green beans, tomato, Swiss Chard. Dinner tonight: Fettuccine with Swiss Chard (from today’s and Friday’s harvest), mushrooms, garlic, feta and pine nuts.
Sunday: onions, radish, green beans, cucumbers. The cucumbers will go in a 
Friday: First heirloom tomato, cucumbers, Swiss Chard, a handful of green beans and basil
The first heirlooms from the garden are finally here!
So many cucumbers this year! About two a day. From three plants bunched into one single seed pot. I am not even sure what the variety is, I think I might have panic-bought them at Whole Foods after my direct-sowing experiment failed. This picture shows about 3 pounds of cukes.
I chopped those cucumbers up and turned them into this tasty 
I cleaned the cured garlic today and made a small braid with the softnecks and hung it in our pantry. The hardnecks were trimmed and stored in an earthenware crock in the pantry.