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This week I got over 2 more pounds of tomatoes ripening from the green tomato box.
I picked 8 oz of kale, including some red kale that leafed out. It overwintered from the previous owners garden, went to seed,I saved seeds, and now it is producing again. 
I picked 11.5 oz of leeks, 6 oz of chard, and 1 pound of brussels sprouts (not pictured).
Now that the garden is winding down, I'll sometimes share what we're eating from what we saved from the garden. This weekend we roasted our first jarrahdale pumpkin. It was a 15 pound one. My husband cut it in half.
Then we quartered it and scooped out the seeds. I roasted it in the oven for over an hour until the flesh was soft. This photo is before it was baked.
The flesh was good, not stringing, not too strong either. The only downside was the seeds. They looked wonderful, but some how different. When we roasted them we found they were too tough.
We roasted apples and onions after the pumpkin was done and used them all to make soup with a stock made with apple cores and pumpkin scrapings. It was all pureed to a smooth soup. We had plenty for a gathering of 8 adults and 12 kids and still some left over to freeze.
Total this week: 5.08 pounds
Total this year: 441.69 pounds
You can see what other gardeners harvested this week at Daphne's Dandelions.
This week was the first week of large tomatoes. Just a few ripened but more are on their way. I enjoyed my first BLT sandwich for a late breakfast on Saturday morning with a large pink heirloom tomato. It was delicious. We also enjoyed the purple calabash tomatoes that ripened. All together we picked 1.8 pounds of large tomatoes. The cherry tomatoes continue to be prolific, even after they took a beating when the support fell. I harvested over four pounds of them this week. They were used in salads, as the basis for a sauce and any way I could find. The tomatillos are ripening faster. I have a bowlful filling up on the counter that I should make some fresh salsa with. The fruit themselves are tiny so there is not enough to can. This week I harvested 6.5 oz of them.
This week the harvest is less, mostly because we didn't pick as much. There are beets and beans out there, but we didn't need them for any recipes, so I didn't pick them. We picked just 2.5 oz for carrots for a soup one night. I picked zucchini, cucumbers, tomatillos, and tomatoes as they ripened, but other things stayed where they were unless they were needed. There also weren't any big harvests like potatoes or onions.
In this harvest photo from Thursday you can see a pound of Swiss chard, golden zucchini, cucumbers, tomatillos, purple calabash tomatoes, green zebra tomato, and cherry tomatoes.
Total this week: 10.38 pounds
Total this year: 127.5 pounds
You can see other gardeners' harvests at Daphne's Dandelions.
Lately our dinners have been relying heavily on the garden. Last night we had Swiss-Chard Zucchini Soup which used onions, chard, zucchini, potatoes, and cilantro from the garden. We base it on this recipe, but use the chard in place of spinach, add lemon thyme from the herb garden, add crushed red pepper and serve it with cheddar cheese. Above is the harvest that went into the soup, with some of the potatoes you'll see below. The tomatoes made it into another meal.
Tonight we enjoyed Oven Potatoes on the Grill. We love potatoes with our burgers, but I didn't want to heat up the kitchen with a hot oven. So instead, I used up the small potatoes, or cut others into chunks.
I used our first All-Blue potatoes, with the last of our Irish Cobblers. I tossed them in a bowl with olive oil, salt, pepper, rosemary and thyme before skewering them. It made skewering a little slippery but it made the coverage of the oil more even. Here they are going on the grill.
We cooked them on the grill over medium heat for about 15 to 20 minutes, turning occasionally. They were nice and brown on the outside and tender all the way through when finished. 
They were delicious. Looking back to find the link for the recipe I make in the oven I realized we could have put beet sections on here too and those would have been good also. Next time!
We also had Romano beans stewed with cherry tomatoes, onions and basil. I sauteed the onion and a bit of garlic in a pan, added quartered tomatoes, and the beans, half the basil and just a bit of water. Covered, they simmered for 5 to 10 minutes until they were tender. I added a half teaspoon of sugar to cut the acidity and topped with more fresh basil.
We're looking forward to even more garden dinners.
The other harvests are slowing. I know the chard will be done soon. The leaves are smaller and more crinkled. I picked 6 oz of it this week.
I picked 4.5 oz of arugula, mizuna, mache, & claytonia to make a base for this Lentil & Pumpkin Salad. 
I used a small pumpkin and even smaller butternut. We really enjoyed it and will be making it again. We did put goat cheese and toasted seeds on top too, but its easier to see the squash in this photo.
