It's that time of year—at least here in the PNW—for "new" garden vegetables. All those old kale, collard, cabbage, Brussels sprouts, mustard and turnip plants you left in the garden over the winter are now sprouting. They are putting out their flowers to make seeds. You can eat these sprouts raw or steamed, either just sprouting or already flowering. It's fun to pick and eat the bright yellow flowers in the garden, or take them inside and add them to a salad.