1. Grow only what you know you & your family will eat.

2. Focus your space on 75% on what is preservable, 25% on what needs to be used fresh.

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These are good tips.

1. I've planted things in the past to try, so I know what a waste that can be.

2. This is something new I haven't considered. Great point!

Little amendment: Preservable also includes long-lasting produce for me, like winter squashes, onions, etc.