The trouble with a cold winter is that you use more of everything.  This is why I try not to put all of my eggs in the same basket and also try to plan on surplus.

For winter meals, I tend to freeze a lot of vegetable soup and a significant amount of green beans, to stock up on storage vegetables like carrots, sweet potatoes, sprouting beans, and butternut squash, and to use quick hoops to protect lettuce, kale, and brussels sprouts for fresh eating over much of the winter.

Last year, we had such good luck with the last option that I stored less of the other types of vegetables, but the negative teens killed most of our over-wintering plants this year.  The result?  We had to eat more of our inside stores, running out of soup in February and eating up the last butternut this week.  We've still got a bit of everything else left, but are very glad the garden is starting to give us leafy greens again.

The woodshed also suffered during this cold winter.  We went into the 2013/2014 winter with our shed nearly full, and that was lucky since we went through firewood like nobody's business.  In fact, in January I estimated we'd run out of firewood by the end of February.  But, luckily, the weather warmed back up to slightly below average (rather than drastically below average) in February, so we've still got a bit of wood left even as we start to refill the shed.

In our modern era of homesteading, if you run out of winter stores, you can buy more.  (Assuming you stocked up on cash the same way you stocked up on wood and vegetables, of course.)  But who wants to eat store-bought vegetables when you can just tweak your planting to ensure homegrown goodness?  We'll be sure to store just a bit more of everything this year, and if that means we're still overflowing with vegetables in April, we'll give some away.  Extra firewood will be just that much drier two winters from now.