So let's talk about harvesting. You've worked, you've sweated, you've built your Hoophouse, you've planted your seed, you've tended your seedlings, you've planted your transplants, and now voila! It's time to reap the beautiful bounty that you've created. Here, you see a bed of mixed lettuce and salad greens. There's exotic varieties, Forellenschluss and Deer Tongue, and Butterheads and Bibs, Spinach. There's lettuces in here I don't even know the names of, but they're still delicious. OKay, so you're ready to harvest, you're looking for a salad, which one do you cut. Well, some people will just go and cut the biggest one. But what I look for is the whole gestalt of the situation. Where is it crowded, which plant is mature, which plant can afford a few extra outer leaves. Because we don't have to destroy the whole head to get a beautiful salad. In fact, with these early spring greens there's something called a cut and come again culture where we can cut either individual leaves from the plants where they're, where they're busy or in the instance where we come upon a location, like here, where it's just too crowded, we might selectively prune this entire head. Now notice I've cut it with a stump. I've purposely left the stump there because it will come again. That will produce another bunch of leaves, possibly another head, or more. The same goes for these Brassicas, you see. This is Sempo sai is shooting up a little bit of a seed stalk, so I can harvest that, enjoy it in my salad or stir fry. And that stump will grow me some more of that Sempo sai. Same with the Spinach, same with all of these plants, in fact. So, it's like the goose that laid the golden egg, the bounty just keeps coming, and coming, and coming. In the early spring, it's cold, these plants don't bolt like they would in the summer. You grow lettuce in the summer and after it's grown, it's gone, it goes to seed. This stuff just goes on, and on, and on.