I'm looking forward to experimenting in 2010 with season extenders like row covers.
The one season extension I'm already doing is simply growing crops that can withstand the weather. The pictured plants (not counting the equally hardy weed to the right) are tatsoi, and this was taken mid-December, after we'd had two slushy snow storms. The swiss chard was still growing too.
If you haven't tried tatsoi yet, I heartily recommend it. Without even trying -- these plants self-seeded from the spring crop -- I get two harvests, one in the spring (which goes to seed with hot weather) and an even prettier and more vibrant crop in the fall continuing into the early winter. If it had a little protection, I suspect it would grow through the whole winter.
Tatsoi can be eaten raw (the way I prefer it), mixed in with salads, or it can be steamed like spinach or other greens.
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