Although Master Gardeners know better, many people focus on summer gardening, especially of tomatoes in Yolo County. However, I find my winter garden at least as useful as my summer one. This is partly because of how I approach it.

My vegetable garden is in raised beds, with one foot redwood sides. Four 4-foot square beds are at the center. These are surrounded by longer, 2 foot wide beds which have perennial edibles in them: an asparagus bed, an artichoke bed, a rhubarb bed, and some herbs (oregano, thyme, chives, sage, and rosemary). These beds require very little work, and allow me to focus my attention on my intensively managed annual vegetables.

Contrary to seed packet instructions, my goal for my winter garden is to plant for daily use, rather than to have a large crop at one time. I also plant for biodiversity. Here is what is in my four beds in mid-February. One bed is non-hybrid Swiss chard, planted from seeds I saved. I pick leaves so I can use my chard plants for months.

A second bed has three crops: beets, carrots (from saved seed) and snap peas, staked. The carrot seeds were broadcast and came up thick. I thin them by eating baby carrots.

A third bed has curly kale planted in a grid with leeks in between. I just planted new kale starts between the existing kale plants.  Half of the bed has romaine and red lettuce which were broadcast. New lettuce seeds are added as heads of lettuce are eaten.

Finally, the fourth bed has broccoli, planted close together. I harvest the heads, then pick the side shoots for months. This small garden feeds me and my guests every day.