I let all my leafy green crops (lettuces, chards, kales, mustards, etc.) go to seed or over-winter, my gourds were left out to re-sow themselves, and similarly, tomatoes and peppers for the season have sprung up where I composted the fruit last year.
This year, the only things I am seeding in pots are trees and shrubs - otherwise, I’m just identifying and plucking out my annual vegetable seedlings when I see them. It’s a much less stressful start to the season.
This is not a feasible strategy for the beginner gardener: the above photo shows seedlings of lettuce, spinach, ground elder, dandelions, chicory (all of which are edible), and digitalis (which is deadly poisonous). If you want to work with self-sown seedlings of edible crops, the ability to make an accurate identification of a plant based on sight, smell, and touch is paramount.
As different edible species become more established in the forest garden, planting and harvesting both become more like foraging.