As fuel costs, and thus food costs, continue to rise, it may be wise for even those who have never grown one tomato plant to ponder the possibility of doing just that--and more.

Growing food sort of grows on a person, and what better time than now to start.

We grow lettuces in spring and fall (planted 2 varieties yesterday) but find that lettuce, no matter how much it is pampered, will not grow outdoors in the heat of summer in Missouri. So we eat homegrown, 100% organic, open-pollinated lettuce varieties about eight months of the year.

It is good to know that many local items may be included in your salads besides lettuce, tomatoes, peppers, and the usual vegetable crops. There are many wildflowers, and more, that are not only edible, but tasty as well, including day lily flowers, clover blossoms, and wild garlic.

In the picture attached, whose contents we grew and served here on our farm earlier this year, are the following ingredients: shallots, Red Velvet lettuce, Jericho Romaine lettuce, cilantro, Lemme' sweet red pepper, Black Cherry tomato, Purple violet flowers, Redbud flowers, and Dandelion flowers. We confess that we grow tomatoes during the winter months indoors in a south window, which allowed us to include them in our spring salads. Enjoy.