I’ve been thinking about your post on another thread, as I’m in the same boat:
After some anxiety of my own, I made myself a spread sheet of everything we’ve got going on in the garden, and looked up historically when they’ve been ripe (range of dates, of course). Now I have notes of which things I certainly need to harvest before we go, which things are a crap-shoot depending on where they’re at in a few weeks and how well they might survive on the vine if left unattended, and finally those things which I don’t need to worry about at all. It’s helped to narrow down the “trouble spots”, and to let go of the things which will be fine. As far as the “trouble spots” go, I might split the difference: harvest some and hope they hold up/ripen “on the counter”, leaving the rest on the vine.
FWIW: I won’t be leaving anything “on the counter” indoors, as that could result in a real mess should things over-ripen. Will make some spot in a sheltered area outdoors and see how they fare.
