Beautiful purple sloe berries.
We're getting the typical abundance of zucchini from the vegetable garden. So far, we've cooked a fair amount of it on the grill by slicing the squash lengthwise, then seasoning the slices with olive oil, salt, pepper, and other spices. I've also made a kind of tabbouleh salad with cubed zucchini, bulgur wheat, tomato, corn, mint, olive oil, and lemon juice. The garden tomatoes are growing, but won't begin to ripen for a while yet.