Mini-Melons and Bok Choy

My watermelon patch has been producing ripe fruit.  So, I've been eating these miniature yellow meat watermelons for breakfast or lunch.
They're pretty tasty.  My co-workers are a bit weirded out by the yellow flesh, though.

A number of my melons developed some sort of rot, either on the blossom end or on the bottom where the skin touched the dirt.  I harvested these early and ate them.  Some of them weren't very sweet, but they had good flavor and texture.  The larger oblong one at the top right is a Charleston Gray.  The two below it are the small yellow meat melons, and the two on the left side are round red meat types with dark green skin.

Left to right in this harvest are butternut squash, watermelons, green beans, a fig, purple noodle beans, cherry tomatoes, carrots, more squash including an acorn squash, radishes, an eggplant, peppers, and more butternuts.

Here's my lone spaghetti squash, another acorn, a habanero pepper, basil, and some late-planted onions.

More of the same, with another ripe fig in the bottom right corner.

My most recent harvest was bok choy, mizuna mustard greens, and more melons.  The bok choy and greens turned into a side dish, stir fried with teriyaki sauce.

There's still plenty in the garden to be harvested before the first frost arrives.  My garden to-do list includes picking lemon basil and infusing it in gin, setting up row covers over my spinach, arugula, and mizuna bed, and harvesting everything else.