Start with a bowl of thinnings from your vegetable flats. Many (but not all!) vegetables are edible at the seedling stage. In general, figure if you eat the leaves or stems of the adult plant, then the seedlings are probably good to eat as well. Here, I thinned onions, broccoli, parsley, and Swiss chard to add to our salad.

Mix seedlings with an equal quantity of spring lettuce, a couple of slices of cooked bacon (crumbled), and a few roasted figs (sliced into small pieces). Top with your favorite salad dressing if you prefer, then enjoy. Early spring flavors at their best!

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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