I continue to eat a bowl of green chicory every night. I just finished
the chard, except for small leaves that will end up in salads. Anytime
is good for potato-sorrel soup these days (as well as any dessert
containing pears, I got tons of both potatoes and pears). I have not
even started to graze the arugula, collard, red cabbage, cardoon, and
red radicchio, though collard will follow chard and red
radicchio+arugula will follow chicory. Some beets, too are still in
the ground.

For next year, mult. onions and garlic are planted, plus hardy lettuce
is three inches tall and I will start harvesting it in April. The
tatsoi did not develop in time, so that will be eaten in the spring
too. The mache bed is covered in mache that will overwinter uncovered
for first harvest in April. I also have some large green chicory that
I selectively did not harvest and that will make small heads in late
december (under cover) - these are usually the very last harvest in
January before the Big Chill. I am in Michigan, and I will cover my
beds with a poly tunnel shortly after Thanksgiving.