Cover crops like rye, buckwheat, clover and oats are used to suppress weed growth, add organic matter, and even add atmospheric nitrogen to the soil via the vascular system of plants that store it up on root nodules. To put it simply "free fertilizer." :-)
The heat is encouraging the tomatoes and peppers, and the cantaloupes should be ready in about two weeks, and then maybe 3-4 until the watermelon are ripe.
Chop cucumbers, tomatoes, onions and mince garlic cloves or scapes, mix and douse with olive oil, add salt and pepper to taste. The flavors blend and it tastes even better if it sits for half and hour or so before eating it, but you can eat it immediately too.
Zucchini: use for zucchini bread, puree for soup stock, or slice and fry with oil and seasonings, or dice for salads.
Cabbage: great for a cabbage and chopped peanut with vinegar salad. Simple and surprisingly good in spite of its simplicity.
Garlic scapes: these are the would-be flowering stems of garlic--soft, tender, easy to use for stir fries, diced for salad, really anywhere a mild garlic flavor is desired. We like to use it for pesto here at the farm.
Napa cabbage: this Asian cabbage is main ingredient in Kimchee, a spicy kraut or relish of sort. The quality is great diminished so we are not harvesting it any more until the new fall crop.
Bok Choi: the joy of choi, this is great for stir fries and goes well with peanuts, cashews, ginger, soy sauce, garlic, peanut butter, chicken. This will return in fall.
Lettuce heads: the lettuce did really well, we hope you enjoyed it.
Each year we plant the pick your own field with lots of favorites like sunflowers, zinnias, Sungold cherry tomatoes, and basil, while also adding in some experimental and novelty things like rice, amaranth, quinoa, insanely hot peppers (and milder ones).
If plentiful, take a little more, if scarce, go easy on the crop
For herbs--pinch only the tops of stems so that they can regrow.