We gradually bid farewell to our summer garden over the course of the semester, uprooting the basil plants in August and the tomatoes in early October. The thai hot peppers lasted until November, but we had to uproot them to make room for our fall garden. (There were still TONS of peppers left on the vine, and after we took bundles home with us, we still had to throw some in the compost pile. I dried half of the ones I hoarded, and made pepper vinegar with the rest.) On our last visit to the garden, we had a little salad taste test of all the garden greens. We concocted a mixture of equal proportion broccoli leaves, mustard greens, kohlrabi, chives, and turnips, and had breakfast in the garden as we weeded. YUM!