Of course, I harvested every last nibble from all the plants. The basil became vegan pesto and is tucked away in the freezer. The green beans were picked and refrigerated, ready to be steamed perhaps later this weekend. The green peppers, well. There were 144 of them. Yeah. Not all of them were large - in fact, most were on the medium to small side, but since they were just going to end up in the compost bin, we harvested them all. Most ended up in one of three gallon-size freezer bags (washed, cored, and halved) to be stored until I need them for soups or stir fries later in the winter. And another half-gallon were prepped and are sitting in the fridge for me to use next week. Pshew. I've finally seen the last this of year's peppers.
We still have 6 tomato plants in the yard, but seeing that all the tomatoes are still green and we haven't harvested a single fruit from it, we're going to cover them on the colder nights to make them last as long as we can. Come on 'maters. Ripen, will ya?
Needless to say, with an extra 53 square feet of growing space cleared (and rain coming in with the cool front tomorrow), I went ahead and replanted the areas we harvested and hoed with another round of lettuces (3 varieties), cabbage, and radishes.
So, the garden is planted and the harvest has been stored. Bring on old man winter. We're ready!