I've been harvesting salad greens and cooking greens for only two weeks now. I carefully tear off the biggest leaves only. Instead of thinning and throwing away lettuce and chard, I transplanted the extras to where my sad cilantro and zucchini are languishing.
I harvested some cilantro from plants I had started indoors, finally, adding zest to the salad. The cilantro I seeded directly is still too pundy to bother with. One zuke plant has one female flower open. Good luck on that getting pollinated! But the local farmer's market had excellent quality zukes for cheap, so I know it can be done here this year, albeit 50 miles north in the warmer Matanuska Valley where that produce came from.
The rhubarb and sorrel are happy, anyway. It's a good year for perennials, not annuals.