Predictions call for a hard frost tonight. If we don't get one, we may have a few more tomatoes and the tiny zucchinis may have time to get big enough to contribute to part of a meal.
However, we're close to closing out our gardening experiment for the year. It has not been a blazing success, but we do have this, which my daughter gathered in a few moments ago:
Parsley, sage, thyme, (no rosemary), and one home-grown zucchini. We also got a few tomatoes, and I have enough basil, clipped two days ago, for two batches of pesto.
Perhaps not remarkably abundant, but very pretty shades of green.
I know how to preserve basil in several different ways. I'm deciding what to do with the other herbs: freeze, dry, ? My daughter will probably saute the zucchini with a bit of garlic. We just had some (purchased) kale that way. She does a lovely job cooking simple, fresh vegetables.
We left the carrots and beets in the ground. They should be fine even if the temperatures drop. We haven't eaten any of our crop of root vegetables yet, so we're looking forward to seeing what happened underground. We think there's something down there under the leaves.