The garden is looking so pretty this week. The warmer temps mean lots of seeds are waking up and ready to go. In the side yard (the part of the yard I let get a little wild) there are little cosmos, sunflower, flax, and who knows what else seedlings popping up. The strawberries are loving life and my woodland phlox is hanging on for another week or two, I think.
Today I planted lettuce, more strawberries (everbearing), sunflowers, a blueberry bush, black-eyed peas, broccoli, black beans, parsley, tomatoes, mint, savory, dusty miller, Job's tears, shasta daisies, and lavender. More (and more and more...) tomorrow.
As I've mentioned before, my goal for the season is to plant nearly all of the veggies we consume regularly so we can bypass the store for these items and be a little more self-reliant. Two new additions are strawberries and asparagus.
Growing asparagus from seed means it'll be a few years until you see any edible asparagus. I bought 25 several year old crowns, so I should see a decent amount of asparagus this year. Next year will be even better. I will likely buy another couple dozen crowns and plant them in the fall so they're ready to go next spring.
Most veggies are easily planted - start them in a flat and transplant in an appropriately-sized hole in the ground, essentially, or start from seed in loamy soil. Done. Asparagus takes a little more effort, but it was still easy to plant once I'd read the instructions. You dig a 6 - 8" deep furrow in your garden, line the furrow with your asparagus crowns (12 - 18" apart), spreading out the roots, and cover with a compost-heavy soil mix. At first you cover the crowns with just a few inches of soil. As the asparagus begins to peek out of the soil and grow taller, you can add more soil until the furrow is full.
Later this week I'll be planting another round of strawberries, more potatoes (in another potato tower), and a better-late-than-never batch of peas. What are you planting?