Garden notes

Hi, everybody!  Canned 15 more half-pints of green beans this weekend!  I like the half-pint jars because they're just right for one or two servings.  Still picking summer squash, green peppers, cucumbers.  Here is one of my favorite ways to use fresh garden vegetables and home-canned tomatoes, it's just vegetable stew really, and you can vary the vegetables according to what you have on hand.
      Saute in olive oil any combination of chopped onion, peppers, celery, or carrots, garlic if desired
      Add summer squash, any variety, and eggplant if desired, chopped, salted and drained
      Saute until vegetables soften slightly
      Add one pint jar of home-canned tomatoes (two pints if making large batch), salt and pepper
       Simmer about a half-hour, adding fresh chopped basil and parsley near end of cooking time
This is also delicious left over; just spoon some onto a baguette or focaccia bread, top with shredded cheese and broil to perfection.