Have you consulted the University of FL's guide yet? http://edis.ifas.ufl.edu/vh021

Bea, good idea on keeping the mediterranean- type herbs under the eaves! I do that with my epiphyllums, some succulents & cacti. It keeps them from too wet during our rainy season. Our raised beds are very well drained but the Thyme still died out and it must be from the overhead rain and high humidity. Oregano isn't looking too hot either. Some things like Century plants/some Agaves, and Prickly Pear are okay in the yard as long as they are in a higher well-draining spot. I ordered the African Blue Basil online in a 4 inch pot 3 yrs ago. The first year it turned into a 4ft x 5ft shrub. It doesn't make seeds so must be started from cuttings. It has an intense strong basil scent. It is a little different tasting than the typical basils. Maybe like a basil mixed with a Camphor-y smell lol. It is nice for an oil infusion or vinaigrette. I got it because I had read so much about it being a favorite of honey bees and it has been! I wasn't sure if it would do well here in FL but it has been reliable. The first year I thought I lost it as we had some hard freezes but it returned in the spring. I moved it closer to my garden fence this year due to putting in raised beds and it has remained happy. I have been beefing up my pollinator plant collection the last few years because I plan on getting bees at some point. This is the article that "sold me" on the African Blue Basil lol. Her whole blog is a joy to read. https://hedgerowrose.com/nature/bees-and-bee-keeping/2018/04/05/honey-bees-and-other-pollinators-delight-in-african-blue-basil/

WOW Annie. Fantastic harvest. We are having a possible first frost tonight. Harvested some blushing tomatoes and deciding about some of the green ones. I might just cover a few plants. (light frost). Sungold in the past years have been snackers. Could not keep up so have frozen whole a couple gallons. These are over-ripe. Got ahead of me. I only made a quart of fermented hot sauce...past years at least a gallon. One gallon of AC vinegar fermenting. Past years at least 5-6 gallons. Dehydrator past year ran 24/7 for a few weeks. This year just 6 trays of tomatoes. Stress? who knows. But the Breville juicer and the blender have been working overtime for two months now. Easy and immediate. Juice, blender, all veg fruit combo frozen with everything from rhubarb to asian pear and chards/kales...lemons, tomatoes...beets, carrots, ginger, turmeric, ...so different this year but food value is in the freezer door shelves as veg value. I even put a green tea bag at the top with a water topper, so when it starts to thaw?...it is an ice pack for lunches and a mid day beverage as its thaws. So weird that this is our new normal. DH loves it. In the past years I made these for me. He was indifferent. He loves it now. Home packed/made lunches are the new normal. We have to plan meals with lunches in mind for the next few days.

Thanks, everyone! "Pull" definitely meant "pull and eat" - I won't let anything go to waste, just wondering what might continue to grow over the next couple of months and how much/what kind of protection would be most beneficial. There is plenty of room, but I have about 200 cloves of garlic to plant (this will be my third year of planting garlic) and I'd like to rearrange the rows from 4 narrow rows with wide paths to 3 wider rows (30 inches) with a bit narrower paths, to maximize growing space. So I'm working out how I can redo the rows, have enough space for garlic now, and still have a row left for a summer crop next summer... All of your advice fits what I thought - I'll leave the kale and chard in and harvest the arugula (for pesto) and the remaining lettuce. If the row configuration and garlic planting allows it, I'll leave the cabbage plants, just to see what happens. If no heads ever form, I'll still eat the cabbage leaves! I've been gardening over the summer for about five years, so that experience is helping with the fall garden. But for my first attempt at a fall garden last year, I just tried direct seeding everything after I harvested the garlic. Since that resulted in about two tiny swiss chard leaves, this year I started seedlings and transplanted them :)