A "Real" veggie update

For those of you who appreciate a photo-survey of what's happening in the garden, as opposed to the Gazpacho Salad way of updating you, here goes:

I'll start in the front yard with the cilantro that's already gone to flower. I really don't know how farmers grow bunches of the stuff-all bushy and leafy and smug. Mine invariably takes off one day, never to return to normal cilantro-ness. I've even tried a few different varieties, to no avail. A few friends have had similar problems with their cilantro. Any suggestions, J?

We've got the cutest little patch of red onions in the front:

And a great row of walla walla onions in the back:

(I secretly compare myself to Prince Charles' private gardener, who raises prize-winning onions. Don't worry, Chuck, I've got some catching up to do.)

The tomatoes, especially the San Marzano plants, have really grown, and are bearing lots of green fruits:

See how tiny Lily looks through the tomato jungle?

This is a nearly ripe Green Zebra:

I used to think I disliked these, but then Josh gave me a few plants, and I couldn't say no to him. I planted them and hoped for a miracle. Well, Virginia, there is a yummy Green Zebra! Apparently I had never had one at the height of ripeness, and there is a big big big difference. They're now one of my favorites, and quite prolific for an heirloom. You can't beat them for color and interest, too.

Here are my Cherokee Purples, one of my all-time favorites:

They're really starting to come in now, at the rate of one or two a day. (I know, I know, tragically slow if you want to can, but just right if you want to slice and eat with some sherry vinegar and sea salt)

Here is a prized and much anticipated Thai eggplant:

Which the @^(*@#&@ squirrels have promptly stolen. Every last one of them. They weren't even ripe!

The carrots are still going strong, and the second batch is nearly large enough to harvest.

The lettuces have all bolted, so I'll have to pull and replant them this week.

The peppers are so happy and healthy, and we're on the lookout for a good pickled pepper recipe. Mom? Siri? Anyone? Nothing fancy, no chow-chow, just plain old pickled peppers.

These guys are the Portuguese Hot Pepper, which are supposed to be harvested red:

Let's not forget the strawberries:

They're going through their annual second cycle of flowering and fruiting, and if I can get to them before Lily I'll enjoy every last one.