The warm-weather vegetables have made only desultory progress this summer. (The sweet peas, on the other hand, are now seven feet high and still going to town.) So I did what I could with these, er, slim pickins' from the raised beds today: Swiss chard ('Bright Lights'), some Stupice tomatoes, a green-ripened-to-orange pepper (it only took three months), a Hungarian black hot pepper (it's not very hot, though, just a little piquant), a handful of Fortex string beans (which I learned about from the mavens at Cold Climate Gardening), a small clump of garlic chives, some plain ol' basil, and a few nasturtium blossoms. I sautéed chopped (store-bought) Vidalia sweet onion in a generous amount of olive oil, then added the tomatoes (chopped in chunks), both the peppers (the sweet pepper in narrow slices, the "hot" pepper in thin rings), the green beans, some salt, and let the whole thing cook down and blend for about ten minutes. The chard, basil (both cut in chiffonade strips) and garlic chives (finely chopped), were tossed in for the last minute or two, then the whole thing got ladled over spaghetti noodles and topped with shredded Parmesan, with the nasturtium as a garnish. I'm not calling this a stir-fry, because you don't want to undercook the vegetables; if you give the onions, tomatoes and peppers at least ten minutes to get comfortable, their flavors will play together very nicely. I enjoyed what I got to taste of the Fortex beans, but most were snuck out of the pan by my 11-year-old. The Stupice is an heirloom Czech tomato noted for early maturity, but its flavor, eaten straight from the vine, is a little tart. When cooked, though, its acidity really woke up the dish in a good way. Mmm...yum.