Perhaps you are having trouble finding seeds to grow your survival garden. Some food can be grown from the scraps of food that you may already have on hand. A Piece of Rainbow has the article12 Best Veggies & Herbs to Regrow from Kitchen Scraps. If you do an internet search for “gardening with kitchen scraps” you will get a good number of web pages with similar titles. A Piece of Rainbow’s pictures seemed to be the easiest to understand with links to more detailed instructions. If you need more ideas on what scraps to use, then go ahead and hit that search link.
For a survival garden, or what the pandemic intarwebz are calling a victory garden, you want calories first and a balanced diet second. You’ll perish from a lack of calories long before you succumb to the illnesses associated with various vitamin and mineral deficiencies. With that in mind, the heavy lifters of garden calories are potatoes, beans, squash, and grains. You can include sweet potatoes and yams with regular potatoes. While potatoes, beans and squash are all covered to some extent in the articles on kitchen scrap gardening, most of the options are for greens. Those are great for vitamins, minerals, and variety of diet, but don’t yield a great many calories. But if you’re only supplementing other food supplies on hand, then they are a bonus.
If you’re really relying only or mostly on what you can grow, remember that there are a lot more edible and nutritious parts of garden plants than just the fruits and vegetables that you see in the store. Melon and squash seeds are packed with protein and some fats. Watermelon rind has some vitamin C and B6 as well as fiber. Zucchini stems can be cooked like penne pasta. The leaves of many plants are edible. Even some plants considered weeds by many are highly nutritious, like purslane. And if you’re lucky enough to be plagued with dandelions, the entire plant is edible from flower to root.