Final Harvest Followed by Ground Freezing Temps - Hello Winter

Central Pennsylvania winters are truly unpredictable.  Some years we have snow cover from November to March (seldom), other winters are near snowless.  This year is no different.  A freak snowstorm on October 29 dumped several inches that melted rather quickly.  Today is the first we saw a blanket of snow since that time.  Tonight the prediction is 3-5 inches.   Which leads me to what's going on garden-wise during that time?  As suspected, not much since I don't have winter hoop houses (on my wish list).  I harvested the last of my carrots just after Christmas when forecasters were calling for ground-freezing temperatures. I got 6 pounds worth.  Since then, it's been cold and everything that was harvestable up until Christmas is now finished.  I was picking bits and pieces of swiss chard, kale, and spinach until about a week ago.   The attention now shifts to cooking and seed starting the next two months.  I'll try to post tips on using harvests from the freezer and other odd and end winter gardening thoughts.   I do this all in-between another endeavor I started besides helping my elderly parents: training for a couple ultra hikes/runs this summer.  I signed up for 4 hikes ranging from the shorter 7 miler in March to the queen hike in September of full marathon length - 26 miles. The hikes are all on rough, rocky, central Pennsylvania terrain.  April's hike is 16 miles with non-stop mountainous views of what they call the Central Pennsylvanian Grand Canyon.  Since I'm retired now, I have the time to garden AND hike AND care for my parents.  The hiking and gardening are my therapy.   Bring on spring and summer!

Mom's Rice Pudding - Jill's "Healthy" Version of Mom's Rice Pudding

My mom is known for her rice pudding.  Here's the recipe:

1 cup River Rice (medium grain rice)
1 quart water
pinch salt
2 Tablespoons butter
1 teaspoon vanilla
1 cup sugar
2 eggs
2 cans evaporated milk
Cinnamon

Wash rice until all starch is removed. Add water and pinch of salt. Simmer until rice is done. Remove from stove; add butter and vanilla; stir. Take sugar and eggs; beat well.  Add 1 can evaporated milk and beat.  Repeat with the other can of milk.  Add rice slowly; stir well.  Cook on stove until boiling.  Remove and sprinkle with cinnamon.

And here's how I made it dairy and sugar free. It turned out delicious.

1 cup River Rice (medium grain rice)
1 quart water
pinch salt
1 teaspoon vanilla
10 tablespoons agave nectar
2 eggs (local or your own, of course)
2 cans (14 oz) coconut milk (full fat)
Cinnamon

Cook same as above.  You can adjust the agave nectar to your tastes.  10 tablespoons was the right amount for my sweet tooth.