Winter's coming, so you've already done a lot of the hard work. You've already harvested your main cereal crop and probably threshed it, and you've probably harvested your first legume and vegetable crop, ploughed, re-sowed and maybe even re-harvested another crop. You wouldn't have ground your grain yet, but you would have probably threshed it and have it stored in barns or in grain lofts where the rats are less likely to get to it. You've probably got another crop in the ground, maybe onions, raddishes or peas, that will happily grow through the winter months and be harvestable. Medieval winters weren't typically as cold as we might expect; while far from uniform, the 'Medieval Warm Period' in Europe did tend to mean warmer summers and milder winters from around the 10th to the 13th Centuries.

As Winter began to bite in November, the time would come to slaughter your livestock. Until the introduction of a 4-field rotation system in the 17th century which used crops such as turnips and clover to feed far more animals over winter, it was standard practice to slaughter the majority of livestock before winter. The exceptions would be breeding stock, sheep (which were predominantly kept for wool rather than meat and as such would be busy growing their fleeces out about now), and the oxen which formed the basis of the all-important plough teams. While you'd eat some of the meat now - animals were typically slaughtered on Martinmas (11th November) - most of the meat would now be smoked, salted or dried to last the winter, and the remaining fleshy bits typically made into sausages. This would be supplemented by fish and, if you could access it, game. If you were a noble in post-Conquest England with a hunting demesne, boar or deer hunting could be both a popular entertainment as well as a ready source of fresh meat. The same could well be said for the peasantry, albeit now on a much more clandestine basis.

It's important to note that after Martinmas is Advent, a period which, depending on your faith and fervency, as well as your location and date, may have been marked by fasting at least three times a week. This typically would involve eating only one main meal a day with two smaller meals, or forgoing all food before sunset as is typically common in modern Islamic Ramadan celebrations. It would typically also involve forgoing meat, fats, oil or alcohol, although fish would still be allowed. Advent fasting began around the 6th Century in Tours, and grew from a practice limited to religious communities to a more general one by the 9th Century. By the 13th Century it had apparently declined in observance, although the period of fasting had also been shortened, starting now from St. Andrew's Day rather than St. Martin's. In the 1100s, you may still observe it, which means that you'll not be eating meat on three days a week until Christmas, which will really help those supplies last.

Now, your grains are threshed, your legumes are harvested, your fruit and vegetables are all picked and your winter crops are growing, your meat's been salted and smoked and you've got some fish drying, and you've collected a big enough stack of firewood. Time to sit back, pull up a blanket and get on with the winter work; weaving baskets, repairing tools and keeping the house in order.