At long last, the yellow squash seems to be coming to an end. I don’t know if this is part of the normal squash life cycle or if the plants are being bothered by something, but in any case we’ve had enough yellow squash this summer to last us a lifetime. Last week a Penzey’s catalog arrived, and in it is a recipe for a cinnamon quick bread that uses yellow squash. I’ll be making that. My next-door neighbor was glad to take some squash off my hands this week as her young adult children are home for the summer and are both vegetarians, so that’s good to know.

The pepper plants are gearing up. There are a number of habaneros out, and a few of the green bell peppers have gotten quite big. I have two eggplants getting bigger by the day, and the other night I picked a cucumber that would’ve made any gardener proud (it must weigh two pounds — it probably should’ve been picked much sooner, but it was hiding). The tomato plants are heavy with fruit, but so far we’ve only been able to pick and eat one Big Boy. It was delicious, but I’m looking forward to having juicy, sweet cherry tomatoes for my salads.

The herbs are doing wonderfully — I’ve been making nearly daily use of the parsley, mint, dill, rosemary and basil. The lavender is doing well, too. I wonder when it’ll flower. The mint is doing what it’s supposed to do, and seems poised to take over the world, which just means we need to drink more mojitos, and quickly.