Four season's of food is one of my goals. Here I've got the coldframes in the greenhouse with heat-tracing wire run underneath the beds (it's on a timer and only comes on at night). Inside is spinach, kale, arugula and broccoli.
Just planted more seed for late winter (all the same greens as already growing). This idea came from Eliot Colemans excellent book "The New Organic Grower: A Master's Manual of Tools and Techniques for the Home and Market Gardener".
Along with greens all the woody herbs are still alive inside. Sage, tyme and oregano fresh all year!
I hope to add to this idea next year at the site of the bigger barn. There I'll have a woodstove with a water jacket to provide heat via hot water piping underneath the beds. Should be tasty year round in Eastport starting next season!