Uh oh, don't get me started! In the lovely Pacific NW, we have some seasonal challenges, but my small (300 sf?) vegetable garden is planted with peas - shell, snap, and snow (and sweet) - planted late February, potatoes (various colors), onions (also various), mixed salad greens (includes arugula), mixed chinese greens (mustards and choi), black kale, rainbow chard (hmm, a theme?), beets, and spinach. Setting fruit currently is a great strawberry patch, as well as a small fig tree. I have a ton of lovage (what am I to do with it?), angelica which I am allowing to flower for the first time - awesome, many varieties of lavendar, thymes, mints, coriander, oregano, parsley, sage, rosemary, lemon balm, raspberries, blueberries, sorrel, feverfew, and a few leeks. Ready to plant are starts of tomatoes (embarrassing quantity - 10 varieties?), corn, peppers, eggplants, cauliflower, cukes, basil, lemon grass, a stevia plant, lemon verbena, and a tarragon. Somehow, I'll find room for carrots (maybe not - they have been infested the past few years), winter and summer squash, and a few more things I must be forgetting (oh yeah, I put in some beans (at least 6 types) but bet I'll need to reseed in about a month - too cold this spring). Picked my first artichoke this season. I give away a lot of produce each summer - and find eating out a challenge. Who needs a fine tomato/basil salad for $ when I can't keep up with the fresh picked garden produce? Best seeds for around here - Territorial Seeds. Great variety too.
