Harvesting Summer Crops: Picking the Last Tomatoes, Peppers, Squash, and Beans Before Frost

As the days shorten and the first touch of cool air sets in, you know it’s time for the final harvest of summer crops. This is somewhat of a bittersweet season. There’s something special about gathering the last of your summer produce before the frost hits. It’s like savoring the last chapters of a good book—you don’t want it to end, but you also can’t wait to enjoy what’s left.

Let’s explore ways to identify summer crops that are ready for that final pick, and how to make the most of them before we head into fall.

Tomatoes: On the Vine vs. Indoors

By fall, tomato plants start slowing down. If you’ve got green tomatoes still hanging, don’t panic. Pick the mature green ones before frost—they’ll ripen indoors on a sunny windowsill. I once harvested a basket of tomatoes in early October, and I was still slicing them into soups and sauces by Halloween.

For cherry tomatoes, I recommend harvesting every last one, ripe or almost ripe, before frost. Toss them into salads or roast them in olive oil for fall pastas.

Peppers: Ripe for the Picking 

Peppers can be stubborn in fall, especially if cool nights slow their ripening. The trick is to pick them before frost, even if they’re still a bit green. Bell peppers will sweeten slightly off the vine, while hot peppers can be dried or frozen.

I had a bumper crop of jalapeños last fall. I strung them up to dry in my kitchen, and by Thanksgiving, I had chili flakes that spiced up my home cooking. Remember to take advantage of late-season peppers—they’re kitchen gold.

Squash: Zucchini and Beyond

Summer squash like zucchini and yellow squash should be picked while the skins are still tender. By fall, they can quickly get oversized and tough if you leave them. It's best to gather every last one when frost is on the horizon. 

Try picking late zucchinis and freezing them in bags. They're perfect for tossing into muffins and soups all winter. It’s a great way to extend summer flavors into the cooler season.

Beans: Harvest Now, or Saved for Later

Green beans generally don’t handle frost well. Before the cold snap, pick all your pods, even the smaller ones. If some beans have gone past their prime and dried on the vine, save the seeds for planting next spring.

I remember collecting a late basket of pole beans on the porch one October. I ate the tender ones fresh and tucked the dried ones away for the next season.

Monitor the Local Weather 

The key to fall harvesting is staying one step ahead of the frost. So keep an eye on your local forecast and protect tender plants with frost covers. Harvest all the crops if frost is approaching, even ones that aren’t fully ripe—it’s better to pick than to lose them overnight.

Wrapping Up

Harvesting the last of your summer crops is a way to mark the turning of the seasons.Whether it’s tomatoes ripening on the counter or peppers drying in the kitchen, it’s all part of the natural cycle that keeps us connected to our gardens.

Grab your basket and savor nature’s bounty, knowing that every harvest now sets the stage for next year’s garden growth.