Cooler Winter Fermentation Temps

My last beer fermented at about 59-61 degrees in my cellar-- about 10 degrees cooler than my previous batches last summer and fall. It's an amber ale, partial mash, that I did using Safale 56. I had a longer, but less vigorous ferment than usual. I bottled it on Saturday-- I guess we'll see in a couple of weeks how it turned out.

Given that these conditions will be present for the next 2 months or so, what would be good to brew next? What yeasts would be best for these temps?

Not sure which yeast you use (dry/White Labs/Wyeast) but I'd look up on White Labs web site and review the min/max recommended temps. San Francisco Lager yeast (for CA commons) does well in these temp ranges you have. Most other ale yeasts I've seen on the lower side usually are at about 65 though...

Might be a good time to try a lager.

Winter, lagers. Take advantage of your cold garages.
Spring/Summer, ales.
Late Summer early Fall, meads, bocks and stouts, and Thanksgiving/Halloween/Christmas brews.