Early spring garden eating

This is the cruelest time of the year in the garden-- everything is really green, but nothing is big enough to eat yet.

Or is it?

Here's what I've got growing, that's large enough to harvest:

Lovage
This celery-like perennial is already 18" tall and lush. I can get a couple of quarts of greens and tender stems from this per week, enough to add fresh greens to stir fry, stew or soup.

Garlic
It's green, and small, but I've got 90 bulbs going, enough to sacrifice one every now and then to eat before it's mature enough to store.

Parsley and oregano
My perennial herbs can also be trimmed up to about a cup a week, again to use not just as a garnish, but as a green in soups, stir fries and stews

Reseeded spinach and lettuce
Let some of your spinach go to seed each year, and you'll get early tender shoots. Pull and eat the whole plant, and plant new at the same time.

Stuff I missed
Carrots, turnips, parsnips are coming up where I missed last year's harvest.

Wild forage
Green onions, lamb's quarters, sorrel are all mature enough to harvest.