November: Basil, beans, beetroot, cabbage, capsicum, carrot, cauliflower, chives, coriander, cucumber, English spinach, kohlrabi, leek, lemongrass, lettuce, marjoram, mint, onion, oregano, parsley, parsnip, pumpkin, radish, rosemary, silverbeet, swede, sweet corn, tarragon, tomato, turnip, thyme and zucchini.
December: Asian greens, beetroot, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, cucumber, leeks, lettuce, parsnips, potatoes (such as Kennebec), pumpkin, rocket, salad onions, silverbeet, sweet corn, tomatoes and zucchini.
January: Asian greens (e.g. rocket, mizuna, mibuna, mustard, cress), beetroot, bush beans, carrots, lettuce, radish, silverbeet, spring onions and turnip. If you live in a warm spot, try seedlings of late zucchini, cucumber, small pumpkins like Golden Nuggets, sweet corn and even more tomatoes.
February: Plant winter vegies including broccoli, Brussels sprouts, cabbage, cauliflower, celeriac, celery, Florence fennel, leeks and parsnips. Garlic is good to go once the weather cools.