The seed rack (second from top picture) is growing along.  I had to transplant the monster sunflower seedlings (top picture) into large pots because they were growing so fast.  They'll need just a bit more under the lights and then they can be placed on the floor of the garage for awhile to continue growing.  When they are about a foot or so high, with lots of leaves-probably in April-I will transplant them.  I have about 14 plants right now; these plants will be well over 9-10 feet tall at maturity with giant seed heads.  While I would love to have all those sunflower seeds for myself, I actually am hoping to use them as squirrel decoys.  The squirrels get focused on these, but then the scrub jays go on attack, and they self-police each other doing battle over the succulent seeds.  Meanwhile the fruit is left alone, for the most part-or, I end up attracting a county wide array of squirrels, at which point I sic Ollie on all of them.  I've taken pics of the sunflowers, plus the ever-so-slowly emerging Charentais melons (third from top picture), and a sample of the plethora of tomatoes (these are the Purple Cherokee on the bottom picture.)  I'd say the yield is promising for about 2/3 of the seeds to turn into actual plants.  I'll try to take pictures from the same angles to show you the progress.
Recipe wise-I have 10 gazillion limes, so it's lime juice time.  While I have far too many drinks that can be made from lime juice, here is a recipe based on the "Bay shrimp and artichoke salad" from Phil's in Moss Landing.
Dressing:  1/2 bunch of cilantro leaves, stemmed and triple washed
juice and zest from one large lime
1/3 cup 100% organic seed oil (grapeseed works well and is usually non-GMO)
pinch of sea salt and pinch of freshly ground black pepper
pulse cilantro leaves in food processor until well ground, paste like.  Pulse in lime zest.  Pour in lime juice, salt and pepper, pulse a few times.
With the food processor running, slowly pour in oil through feed tube and emulsify dressing (make it thick).
Salad:  triple wash and spin dry 4 cups of favorite salad greens.  Use two  presteamed, de-center thistled artirchoke, preferably cold (you can make this the day before.)  Use precooked, cleaned and frozen bay shrimp, take 1 cup of frozen shrimp out of bag and run cold water over them until they thaw, but are still cold.  Towel drain.  Set each artichoke on 2 cups cleaned salad greens in serving bowl.  Pour 1/2 cup shrimp into center of each artichoke.  Quickly shake or pulse dressing one more time, then pour half of dressing onto each artichoke.  Serve immediately.  Very low in calories and provides 3 servings of vegetables for your day!