Cooks Choice Plan.
basil Plant seeds 1/4″ deep indoors six weeks before last frost; outdoors two weeks after last frost. Transplant seedlings two to three weeks after last frost or when soil reaches 70 degrees F. Replant if you have space and want more. Spacing: two plants per sq. ft. Days to harvest: 40-55 days from transplant. Harvest leaves as desired. Not frost-hardy. Hint: Pinch stems early and often to stimulate branching and bushy growth . onions Start seeds 1/4″ deep indoors 12 weeks before last frost Transplant plants into garden a month before last frost. If planting sets, plant them 1″ deep. Spacing: nine plants per sq. ft., or plant more densely and then thin and eat small onions Days to harvest: 100 to 120 days. Frost-hardy. Hint: Onions will not tolerate weeds and require consistent moisture
spinachPlant seeds 1/2″ deep directly in garden up to six weeks before last frost. Sow spinach every two weeks in spring and again in late summer for fall crops. Spacing: sow 18 seeds per sq. ft.; thin to nine plants per sq. ft. Days to harvest: 30 to 40 days from germination. Very frost-hardy. Hint: Spinach bolts in hot weather, so harvest early. Keep soil cool and moist with mulch or shade netting.
tomatoesPlant seeds 1/4″ deep indoors, six to eight weeks before last frost Transplant into garden one to two weeks after last frost or when soil reaches 65 degrees F. Spacing: one plant per sq. ft. Grow early season crops nearby to allow more room later. Days to harvest: 55 to 100 days from transplanting, depending on variety. Not frost-hardy Hint: Remove lower leaves before planting and bury extra stem.
parsleyStart seeds 1/4″ deep indoors 10 to 12 weeks before last frost. Transplant seedlings into garden up to a month before last frost. Spacing: two plants per sq. ft. Edible all summer and into winter. Biennial: plants will go to seed second year. Days to harvest: 75. Begin harvesting foliage at any time. Very frost-hardy. Hint: Parsley takes up to 21 days to germinate. Treat seeds with hot water before planting.
peppersStart seeds indoors 1/4″ deep 10 to 12 weeks before last frost. Transplant into garden three weeks after last frost or when soil reaches 70 degrees F. Fruits are edible from early green to full-color maturity. Spacing: one plant per sq. ft. Days to harvest: 50 to 65 days green, 80 to 85 days to full color. Not frost-hardy. Hint: Do not fertilize peppers. Water sparingly.
beansSow seeds 1″ deep directly in garden after all danger of frost. Spacing: four plants per sq. ft. for bush beans, six to eight plants per sq. ft. for pole beans Plant second crop of bush beans (if needed) two weeks after first planting Days to harvest: 50-80 days from seed, depending on variety. Not frost-hardy. Hint: Add a legume inoculant when planting to increase vigor and yield.
kalePlant seeds 1/2″ deep indoors six weeks before last frost, or in garden two weeks before last frost Transplant: Around the time of last frost Plant a second crop to ensure a plentiful supply of tender leaves. Spacing: two plants per sq. ft. Days to harvest: 30 days from seed for baby; 50 days to full size. Frost-hardy. Hint: Good source of summer greens, chard is not bothered by heat.
Leaf LettuceSow seed indoors 1/4″ deep, eight weeks before last frost or directly in garden when soil can be worked. Thin seedlings when four weeks old. Spacing: 16 plants per sq. ft. Plant more lettuce every two to four weeks for a good supply. Days to harvest: 28 days for baby lettuce, 45 days to full size. Frost-hardy. Hint: Harvest outer leaves anytime, or use scissors to harvest entire plant, leaving an inch of stem to encourage new growth.
spinach
tomatoes
parsley
peppers
beans
kale
Leaf Lettuce