An out-of-town wedding and frost warning on Saturday night dictated that we spent Saturday morning pulling the squash, pumpkins, peppers, and random watermelon or two in the garden. We left the leeks, kale, parsley, and carrots to fend for themselves, and they seem fine. We should be set on pumpkins for the year, and we’ve run out of ways to preserve peppers from this harvest and previous ones. After multiple batches each of pickled peppers, marinated red peppers, roasted pepper spread, and pepper jelly, we resorted to chopping and freezing, ending up with two gallon bags worth. Which is probably a gallon and a half more than we’ll ever use, but at least we have the option, I guess. Seems like we’ll be eating a lot of pumpkin bread, as well.