This past weekend I continued the Spring startup to my vegetable garden. I planted a variety of lettuce and arugula and two more hot peppers, Italian peperoncini and Serrano pepper. I also put in seed for dandelion greens, radishes, and beets. So now four of my six growing areas are planted. I have four varieties of heirloom tomatoes, four San Marzano tomatoes (for sauce), three Persian cucumbers, three green beans, two Peruvian Rocotto peppers, one Italian peperoncini, and one Serrano pepper.
For the last two growing areas I am planning for one to be for mostly perennial herbs that will grow all year and continue for multiple years. Those are rosemary, thyme, sage, French tarragon, and oregano. I will also use some space each year for basil and cilantro but they are not perennial so need to be replanted every year. The last area I will plant some leafy veggies like Swiss chard, kale, bitter greens, etc. I’m not yet sure of which other than the chard and the kale but it will be four types.
