2. Prioritize. How much space do you have to plant in? What do you like to eat the most of? Will your crop be ready all at once, or will you be able to harvest and eat all season? These questions should guide you in planning your vegetable garden. If you have limited space, plant what you know you will eat, and buy less starts than you think you will need– they go a long way once separated. One flat of vegetable starts was enough for me to plant two raised beds.
5. Plant with care. Dig a whole deep enough for the roots, gently tuck the start into the ground, and pack the soil lightly over the roots and around the base of the plant. I also like to stick the tag into the ground so that I remember what's what and I can look back later in the season to see what I liked and what worked (or what didn't).
|Lettuce, kale, broccoli, cauliflower, and my leeks from last fall.|
|Pickling cucumbers, delicata squash, and zucchini.|
7. Sit back and watch your garden grow. Pay attention to what your garden needs, and start harvesting as vegetables mature. If you harvest properly (taking a little here and there), your garden will continue to produce veggies for you all season.