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.