A good rule of thumb for winter edibles is to have your vegetables large enough for harvest by mid-December, which I achieved with some of my plantings. Carrots, beets and kohlrabi are ready anytime.
The goal is to use the garden as an outdoor refrigerator, planting crops that will store well in situ and can be harvested as needed. Broccoli, Brussels sprouts and kale are on that list.
With leafy greens, I have some ready now, and some smaller plants under good protection that will hopefully give me a very early harvest when the days begin to get noticeably longer a month from now, well after the solstice.
Here are some images of my garden right now.
Airing out the lettuce, spinach and mustards growing in one cold frame.
Greens in a cold frame: two types of lettuce ready for picking, spinach on the right, and a row of seedlings in front that promises a future harvest.
A winter beet harvest is just what the doctor ordered.
The soil for these carrots could have been lighter. Heavy soil with rocks can lead to deformed roots. Still, how sweet they are!
In the foreground is my carrot bed, protected by floating row cover and straw mulch.
A kohlrabi ready for harvest sits between a glass cloche in the foreground and a window A-frame in the back that is covering Japanese turnips.
Parsley makes a thick cover crop — and of course we can eat it!