Well, here with our mild winter and my own stubbornness, gardening has become a 12-month endeavor.
Right now I'm harvesting green beans, broccoli, pak choi, turnips, and peppers in abundance, as well as greens (kale, collards, and the leaves off my Brussels sprouts and broccoli), carrots, green onions, and herbs (parsley, rosemary, mint, and the very end of the basil) as needed. Peas have reached the top of their trellis and should be producing soon. I've just put the covers on my low-tunnel-rows full of lettuce, spinach, chard, pak choi, celery, parsley, arugula, radicchio, and mache - all of which should survive winter with the protection they have. The uncovered overwintering crops (parsnips, leeks, garlic, walking onions) won't be ready for harvest until spring, but still need a bit of mulching, weeding, etc. this time of year.
Actually, I'm finding myself enjoying the garden right now even more than in mid-summer, because the weather isn't too hot and there's a whole new assortment of veggies available.
