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 Turkish cucumber salad, together with those harvested over the last few days.
Saturday (no picture): green beans and a lot of basil. Turned the green beans (and some more harvested in the last few days), basil and home-grown garlic into this delicious pesto potato salad, which we brought to a party this afternoon. I pretty much followed the recipe except I roasted the potatoes. Yum!
Friday: First heirloom tomato, cucumbers, Swiss Chard, a handful of green beans and basil
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 
Sunday: Kale and green beans. Dinner included 
Friday: carrot, beans, basil. Dinner tonight included a large Greek salad (I used up all home-grown lettuce and the cucumber harvested yesterday).
Thursday: first cucumber, the very last lettuce, beets, kale and green beans. Dinner tonight did not involve anything in this picture, but 
Wednesday: more green beans that together with the harvest from previous days were turned into this 
Monday: Swiss Chard, lettuce, green beans, mint and the first cherry tomatoes. On the menu: Swiss Chard, mushroom and sun-dried tomato frittata, and a Greek salad with feta, parsley (from my back porch) and mint.
Some of the last lettuce from the garden. It will go in a side salad tonight with radishes, cucumbers and carrots and a creamy cilantro dressing.
Pizza last night with all toppings form the garden (except the cheese of course). I made a 
Garlic scapes right before harvesting about two weeks ago (I kept them in the fridge until now and they were fine).
Garlic scape pesto.
Just before going in the oven.
Today I spent a couple of hours getting the plot ready for winter. I ripped out spent plants, pulled weeds and turned the soil. During the process, I found a number of potatoes I had left in the ground, a welcome basis for today’s dinner of roasted potatoes and carrots and pork tenderloin with mushrooms.
The rain kept me from cleaning up more than I had planned to, but I still got to pick some flowers for a little bouquet. Planting more flowers this season was definitely a good idea. I loved having fresh flowers every week this summer and fall.
I spent several hours on this cool cloudy summer day weeding, harvesting and planting. I pulled all remaining carrots (a total of 2.5 pounds), a couple of large cucumbers and some beets. Also parsley. The plan is to turn the carrots and parsley into a 
The garden plot has started to deliver: radishes, rhubarb and tons of green garlic and scallions. All in pretty shades of red to purple and green. The scallions I harvested today will go in a vegetarian Pad Thai. I love the recipe for 