Squash, beans, eggplant, and tomatoes

There's a steady stream of vegetables coming from the garden now.  They're abundant enough now that I'm trying to get more creative with what I do with them.  (I roasted and froze a couple of trays of tomatoes yesterday).

Mixing the harvest together for a vegetable medley is fine, but tends to be a bit boring after awhile, even with homegrown garlic and basil, so I'm venturing into single vegetable dishes at the moment. 

Keeping the young tromboncino and tatume squash separate from the eggplants is fun, and gives us a sense of what each vegetable is like.  Today's bean harvest will wait for tomorrow (there were some big scarlet runner beans that had been hiding!)

My favorite dinner dish at the moment is fresh tomato, basil, and garlic sauce over pasta.  Doing it in a no-cook manner is delightful and easy, and hard to beat with a variety of fresh tomatoes.  Basically, it's chopped-up fresh tomatoes with chopped up basil leaves, and pressed garlic, with a bit of pepper, then the hot cooked pasta thrown in.  Perfect.

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Rampant squash

I've had such poor luck in recent seasons with squash (even the squash vine-borer resistant varieties like Tromboncino) -- uh, woodchucks love it -- that I overplanted this year in the mountains.

What was I thinking?

The vines are rambling everywhere, down the slope, up trellises, through tomatoes, etc.  Yikes!

Tromboncino squash rambling down the slope, along with Butternut and Delicata

Tatume on the right; Tromboncino on the left

But we've had some tasty squashes for a change -- Tatume, Tromboncino, young Butternut and Delicata, and a couple of Eight-Ball (Ronde de Nice) before the plants succumbed to borers.

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