Two recommends for anybody gardening:
1. Swiss chard. Does better in cool weather, but is pretty easy from seed. Get the Bright Lights variety, great colored stalks that keep color when cooked. I throw chopped chard stalks into almost any casserole, pasta dish, stir-fry, etc. And the leaves are excellent in salads or as a spinach substitute, cooked. Plus waaaaaaaaaay nutritious. Chard is actually a form of beet, which doesn't produce a big root. In warm Southern climes, it would be a very good fall/winter garden crop. Alas, I live in Alaska, where the only thing to be grown in winter is moose.
2. Chervil. An herb, looks much like cilantro, but with a very different flavor, lightly sweet with an anisey touch. Great with fish, in salads. And you'll almost never find it at your grocery, as it wilts rapidly. But is dead easy to grow from seed, in pots, and is a fabulous kitchen herb. Be a little careful with the seeds, which are shaped like slightly curved needles, and as sharp on either end.