[trisham]

Yes, I’m definitely going with the tried and true this coming season. We did have some luck with our Cherokee Purple tomatoes last summer, but not as much with our Brandywine. Our yellow hot peppers were all right, but we missed having jalapenos. Rosemary is a sure thing this season as well.

[Eric in the Ozarks]

We started paprika and pimento peppers last winter and they were all productive residents of our raised beds. The thing is now, we are “long” on dried and ground paprika...I think we could have a pig roast and supply sufficient spice for pork.
Winter's still ahead and the only thing that would put off outdoor grilling is hail, which we're sure to avoid for now. I like to cook ribs and roasts over charcoal. Life is good.