This year’s garden is a mix of practical staples and a few redos of past failures. I’ve choosen plants based on what our family loves to eat, what grows well in our zone, and what supports a more sustainable, intentional way of living. Here’s a look at what’s going into the ground this spring and the reasons behind each choice.
First up—tomatoes. They’re always a staple in my garden because we use them so often, and I love having a variety to work with. This year, I started 26 tomato plants from seed—five of them in my AeroGarden (more on that later) and the rest in individual containers. I’m growing Sweet Millions, Honeycomb Hybrid, and Romas, and will eventually transplant the strongest three of each cherry variety and the healthiest six Romas into the garden. These are the ones we consistently use and enjoy—Romas are especially versatile for slicing, pizzas, sauces, and salsa, while the cherry types are perfect for snacking and tossing into salads. Any healthy extras will serve as backups in case some don’t survive transplanting, or they’ll be passed along to thrive in the gardens of neighbors, family, and friends.
Next up are cucumbers—I’m growing two varieties this year: Salad Slicer and Burpless Hybrid. I started 16 plants total and plan to transplant 8 to 10 of the strongest into my garden boxes. I use supports to encourage them to grow vertically, which helps save space, though I also let some crawl naturally. These varieties are great for fresh eating and hold up well in simple pickling recipes too.
In addition to tomatoes and cucumbers, I’ve planted a variety of other staples to keep our meals fresh and homegrown. This includes Carnival peppers, Blue Bush beans, sugar snap peas, and a few cruciferous veggies like cauliflower and broccoli. I’ve also added a mix of greens—spinach, kale, and green leaf lettuce—for easy harvesting throughout the season. Root crops like carrots are in the mix, along with prolific Straightneck squash and zucchini, both of which are reliable producers and great for everything from grilling to baking.
As with every growing season, not every seed will sprout—and that’s okay. Some plants will thrive, some may need a little extra care, and others might not make it at all. That’s just part of the process and part of the joy of learning throughout the garden. A big part of success comes from understanding your growing zone and timing your planting accordingly. I live in West Michigan and our zone is 6a. If you’re not sure of your growing zone, the USDA has a Plant Hardiness Zone Map—it’s a great starting point for choosing the right plants and setting yourself up for a productive season.