Before launching into reports of nectaplum season I’ll catch up on the green theme in the garden. Capturing my attention recently have been green beans, zucchini and cucumbers.

Thankfully, the ‘Raven’ zucchini is slowing just as I’ve saturated the neighborhood. Powdery mildew has not set in yet, though I’ve been thinning the leaves to promote better air circulation.

The zucchini have come in all sizes depending on my attentiveness. The plants are quite large and my husband has discovered two zucchini about 15 inches long. I found a home for one and “zucchini-bombed” the second—hanging it in a bag over the fence at a nearby construction site before workers arrived.

Zucchini, cheese and local sourdough bread are an unbeatable combination. My favorite was the grilled sandwich on the right. I sauteed diagonally cut slices of zucchini about 1/4 inch thick then layered them with Manchego cheese for some punch. The zucchini added substance to the grilled cheese sandwich.

In recent weeks there were numerous entrees with zucchini and of course, zucchini bread. My file folder of zucchini recipes keeps me inspired.

Most days we pick large handfuls of ‘Emerite’ pole beans similar to the thumbnail photo. They are slowing a bit but there are many pints in the freezer.

My Western take on a Niçoise salad (pictured above) happens every July. I’ll be making the salad for a picnic and outdoor pipe organ concert at Balboa Park tonight.

Another simple green bean salad is in the photo with the zucchini sandwich. To blanched green beans I add red onion, diced celery and leaves, olive oil, salt and pepper. When served, I squeeze fresh lemon juice over all.

The first of the trellised ‘Chelsea Prize’ cucumbers made its way to the kitchen last week. It’s been a favorite from Renee’s Garden for fifteen years. Most are 12-15 inches long and the catalog description is not hyperbolic: “thin skinned, bitter-free cucumbers are always easy to digest with absolutely delicious crispy sweet flesh and few seeds.”

We still have some off-bloom navel oranges so I made four jars of sweetened oven dried orange slices. There’s also fresh orange juice a couple mornings a week.

A standout in the vegetable garden this year has been the ‘Junior’ branching, container sunflowers from Renee’s Garden. Planted next to the zucchini, I’d like to think the bees visiting the sunflowers account for the robust zucchini crop.

Next week I’ll provide a nectaplum update. Count me overwhelmed, as we’re at about 80 pounds with a third of the harvest yet to come.

Planting has slowed but you can see the updates in What I’m Planting Now. Then head over to see what other garden bloggers around the world harvested last week at Harvest Monday hosted by Dave at Happy Acres blog.

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