In the square foot garden you harvest many of your vegetables weekly/daily on an "as you use it" basis. My first harvest was just enough to make two small dinner salads! For the lettuce and spinach you simply cut off the bigger outer leaves each week rather than harvesting the plant all at once.
|our first green onions are ready to eat - they have a much stronger flavor|
than the store varieties I'm used to. I will harvest some this week
and let the rest grow to full-size onions
|lettuce, swiss chard, and spinach ~ washed and dried|
|had enough to make two lovely bowls of salad ~|
I added strawberries, pepitas, and cojita cheese before serving