Preserving the Harvest-- when was the harvest?

[bunnyjadwiga]

1. Greens-- most popular in fall/winter and spring-- esp. mentioned for Lent
   1. Leeks
   2. Spinach
   3. Beet greens (aka swiss chard)
   4. Lettuces
   5. Cabbage/coleworts
   1. Note that broccoli, cauliflower, are late period and usually fall veg, though some broccoli & broccoli raab is now available in the spring
   2. brussels sprouts? who knows? the documentation we have is for cutting the baby cabbages that sprout from the stem after cabbage is harvested.
   Potherbs: used apparently all year round, incombination with (1)
   1. Parsley
   2. cress
   3. Turnip greens
   4. Mustardgreens and other potherbs
2. Roots-- have a definite growing season, generally harvested in summer/fall; can be kept in cold storage/pickled
   1. onions (though scallions/green onions are available in the spring)
   2. garlic
   3. parsnips/carrots
   4. turnips/navews, etc
3. Fruit
1. Apples: season early August-mid-november
2. Pears: July through frost
3. Medlars: after frost
4. Quinces: September-December
5. Strawberries: May/June
6. Blackberries: July through Michaelmas (Sept 29)
7. Melons: midsummer through September
8. mulberries: June/July
   
9. Apricots?
10. Peaches: Midsummer through september
11. cherries: midsummer (July?)
12. Sloes/plums: midsummer
13. lingonberries, whortleberries, etc.
4. Other Veg
1. Lagenaria gourds: midsummer through Novembe
2. Fava beans
3. Peas: fresh-- May; dried: ?
4. Asparagus: spring, esp. May
5. Grains
1. Barley: september?
2. "Winter" Wheat: July-early august
3. Rye
4. Millet
5. Oats
6. Meat: available year-round, but slaughtering was also seasonal
   1. Kid
   2. Lamb: early lamb is spring-summer
   3. Mutton: year round, though most culling done in fall.
   4. Veal
   5. Beef: year round, though most culling done in fall.
   6. Pig: fattened and killed in November, usually
   7. Chicken: year round
   8. Game birds
   9. Venison
   10. Rabbits/Hares: available year round, though more plentiful in summer/early fall

These are rough estimates based on English sources, and current modern parameters.

Ok, so what else am I missing?