Trust me!! I am not laughing at your plight aubade, but "(you can see it pooped right on my glove as I was taking the pic!) just struck me funny, because of what happened to me. After a spring and summer of fighting more kinds of vegetable eating bugs than I ever knew existed, I feel your pain. jimster, in case you were wondering where the tomato horn worms are- they are here eating my tomato, pepper and potato plants. I spent about 2 weeks trying to remain calm as I looked for them each day. That turned into yelling "Alright where are you? You miserable little B#%!!!D, I know you're in there!" The final straw was when I was deeply buried in a tomato plant looking for them only to turn my head just a fraction. One of the biggest ones I had seen so far was about 3" from my face. Startled me so I yelled and went over on my butt. I ended up putting row cover over my broccoli, cabbage and cauliflower as I didn't want to have to do battle with cabbage worms too. Glad you figured out what they were aubade.

some of what you are asking will be dependant on how long ago you planted these veggies/herbs. I'm sure you'll get more "expert" advice, but from my experience and research, the brussels, chard, beets, greens onions, arugula, broccoli (which you already know) should be just fine with no covering or protecting. I dont know about pole beans, bush beans should be able to keep producing, but I dont know what the lowest desirable temp for them would be. and the squash I dont know about that variety either, except it is a winter squash, so again, depending on how far along it is and I think the only thing that would hurt it would be frost as well? The tom's will definitely need covering if there is any frost, but at those temps most likely wont do much more especially if they are young plants, but if they have been out awhile and have fruit already growing and are good sized, then I'd say you could keep them for a while longer protecting them from any frost. Parsley wont mind the colder temps, but basil wont like it under 40 or 50. spinach will be fine and I'm not 100% sure about leeks, but I think they would be ok too.

Ate as a child (or was made, at least, to try) and will never, ever eat as an adult: brussells sprouts, liver, thuringer (? some type of big sausage with HUGE visible gunks of fat.) I'll also never eat anchoveys, organ meat, little yucky fish in tins (sardines, etc), eels, oysters, or anything with a head still on it. We didn't eat too many wierd things when I was growing up, except the above. But I remember that my Czech grandmother talked fondly about blood soup and she also ate lard sandwiches (bread smeared with lard, then drizzled with chopped parsley). No wonder heart disease runs in the family!

A Ghirardelli Dark Chocolate Mint Square after lunch. I found the big bag of Ghirardelli squares at Target a while ago -- usually only find that size at Costco around Christmas. I 'deserve a reward'. Was at the dentist this morning and have to go back to get two porcelain crowns replaced (#30 and #31).