I know I am not alone in having pretty much these exact veggies ready for harvest:
Even though they are what everyone else has, too, I am SOOOO happy to have them coming into my kitchen.
One of the zucchini went into what we call "smashed sandwiches." We saute veggies in olive oil (sliced onion, squash, and sugar snap peas in this particular version), pile them into French bread that's been sliced open longways, add some cheese (Provolone is a family favorite for this) and slivers of marinated artichoke from a jar, then cook the finished (closed) sandwiches in one of those George Foreman grills.
This version included sugar snap peas because I brought the last of those in before cutting down the plants.
The sugar snap peas shared a trellis with the cucumbers, and I wanted to make some more space for the cukes. Good air circulation can be helpful in slowing down the assorted mildews that attack the leaves of those vines. The vines are getting long and bushy, so they definitely will benefit from the extra "breathing room."
Also, it has been very hot every day for a while now, and the production of those sugar snap peas has slowed way down. Obviously, though, it hadn't come to a complete standstill before I removed the plants.
Something else that seems to have cropped up in the garden, something unwanted, is the adult of the squash vine borer. I am hoping that the Bt that I have been spraying will slow the damage from the babies of those day-flying moths.
At the Plant-a-Row-for-the-Hungry garden where I volunteer, we started our yellow straightneck squash early enough that the garden is pretty much pelting us with squash.
One of the gardeners took the 90 pounds of produce we harvested on Wednesday (65 pounds of which was summer squash) to the pantry in Marietta. We were very happy to have been able to provide some good veggies to the pantry!