Eight basil plants = 24 cups of basil. Last night, we finished turning it into pesto, most of which will be frozen and (hopefully) last through the winter.
Zucchinis & cucumbers, both of which have seriously taken off. Our record-setting dry July was apparently good for the garden. We’ve already made three batches of refrigerator pickles and some grilled zucchini; we’ll also shred and freeze a bunch of zucchini for making bread. There are itty bitty eggplants in there somewhere, too.