Spring planting season is right around the corner. This year I planted what I wanted to eat and what colors I wanted to see on the plate. There are lots of nutritional arguments for eating a rainbow of vegetables.

So, with my three-year-old helper, we started some herbs, veggies, with a few heirloom varieties tossed in. Here’s what seeds I found: Cherokee purple tomato, purple tomatillos, purple basil, red carrots, striped beets, mini pumpkins, edible nasturtium flowers, red speckled pinto beans, mild micro greens, and sunflower seeds for sprouts.

Some have already sprouted..and my helper is really excited since HE planted them!

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