Thank you, I’ll check for those. I only have a few–3 or 4–but the same thing is happening to my broccoli and brussels sprouts. Probably just as well, because it prevented me trying to saute broccoli leaves. 
(I let the little boy next door help me plant, and sometimes things get a mite confused.)
Nothing wrong with sauteed cole leaves! I’m picking the occasional handful for mixed greens from my little stand of brussels sprouts, yummy. I also have lacy looking ones, I’ve been picking caterpillars, big and small, off the brussels and the sweet potato leaves.
I don’t have ANY garden, just pots and pots and pots. My front patio is tucked between our house and the neighbour’s, both two-story, and gets weird amounts and arrangements of sun during the day, so some things I start in one spot and move to another. I also use some of my bigger plants (pomegranate, lemon grass) as portable shade when needed. I’m also crazy for vines, and on my little 8ft length of wall have 2 cucumbers, a passionfruit, a clock vine and a mandevilla, although come to think of it, the last is on a trellis/old tomato cage.
I have lots of herbs growing, too, and think they are definitely worth the investment in terms of time/money/effort. I haven’t bought basil, mint, cilantro, sage or marjoram in a long time, and it’s easy to grab what I need and not end up with half a bunch wilting in the fridge. My basil is bolting, so I’ll blend it up into pesto soon and put in the replacement seedlings I started a few weeks ago. Salad greens are another cheap to grow, expensive to buy product, although it’s a bit hot here right now, and they’re all going right to flowers and seeds. I had a few lettuces earlier in the year that I left far too long, in the hope of getting seeds for next year, but they never set. So I’ll stick to my $2 packet of mixed greens and see what pops up in the fall!
Most likely you all have an infestation of cabbage butterfly caterpillars, which look like little green worms and hatch from white/very light green eggs. If you don’t want to use pesticides pick 'em off with your fingers.
To the OP: tomatoes, green beans, many herbs and both sweet (bell) and hot peppers can be tossed directly into the freezer (either in water for herbs, or zip-lock bags for larger veggies) and used for anything that’s cooked or slow-cooked. It’s very easy and low-tech. Pick, rinse, toss in freezer for winter. I see you are also in a northern state. Chop while still frozen for recipes - soups, stew, lasagne, chili, casseroles.
I’ve never calculated it but in tomatoes alone, I probably go through 50 lbs per year just for me, easy. A half-dozen healthy tomato plants can produce that, or pretty close, anyway. I only planted two summer squash plants this year, but so far I’ve picked and eaten five squash and it’s only mid-July and I have a ton of babies on those two plants. I’ve been eating cherry tomatoes, fresh herbs and greens for weeks. Given that seedlings are about a buck apiece and I plant in late May or early June, I’m probably already ahead since with or without a garden, I eat a lot of vegetables and herbs. I’ll be harvesting through October.
So Calif - lots of fruit trees, so during the summer we eat that.
What the damned squirrels don’t get. They TOTALLY stripped the peach tree, just before the fruit was ripe enough to pick.
I don’t mind sharing, but geesh.
Soon as daughter leaves for college, Ima get a pellet rifle.
Anyone got a good recipe for squirrel?