Here's a couple more ideas. If you save your garden seeds for next year, and have way too many, sprout them in the house during the winter, and eat the sprouts after they are 1-3" tall, depending on your own preference. You get all the original vitamins and minerals and more from the sprouts. So if it's winter and you can't get to the store for fresh vegetables, or just plain can't afford them, you can still get your nutrition. Good candidates include brocolli, brussel sprouts, Kale, onion, cabbage, alfalfa, red clover, beans, celery, carrot, actually anything.

Carrots, celery, brussel sprouts and red cabbage are a few that won't flower and produce seeds until the second year, so leave some of those in the ground at the end of the growing season. If you are in zone 6 or higher, they will flower and seed the following year.

Organic beans bought in bulk will also sprout and can be grown in your garden. And they are way cheaper than buying packaged seeds. I soak Fava beans overnight, then lay on a paper towel on a tray. Place another paper towel over them and keep them moist. Within a week to 10 days they will have sprouted and you can eat them.

This year I sprouted organic Fava beans and black eyed peas from New Seasons and Whole Foods, and planted them in early October. If I get a crop, great, but if I don't, they will have added Nitrogen to the soil, saving fertilizer expense.

Another thing I just learned...last year I swept up leaves, put them in large garbage bags, and never threw them out. At the end of summer I opened the bags, and they were a wonderful compost! So I am composting even more this year, adding vegetable leaves to the bags. This method takes the whole year, but sure is easy.

Good topic and good site, OP. Thanks for posting!