Well got my home garden in for 2016. Took the chance a full week before Memorial Day which has been the rule of thumb here for like forever. Some even wait until after the first week of June because it has still been known to normally frost in the Green Mountains up until then, but the forecast only shows warm nights and days for the next 3 weeks and my outdoor sales market stated on 5/21
So as of right now it's 18 green bell peppers, 12 Cubanelle peppers, 21 of the Harris Classic eggplant, 21 hot peppers...Hungarian wax hot cherry and Jalepeno, 33 tomatoes...12 Roma, 18 Celebrity, 2 Sweet 100's and a Sungold Cherry. And they are all on black plastic this year. I put that down Monday. Summer squash and slicing cukes are in my HF greenhouse still. Straight 8 cukes, plus romanesco, cousa, green zuke and yellow squash.
I ran a seed test this year on all my seeds. I have hundreds and hundreds old seeds going back 10 years most of mine were commercial coated and foil packed from my market days plus my boss gave the whole leftover seed rack from the business a couple seasons ago. So I started a small sample of each to see if there is any germination at all. So far the 2 and 3 year old stuff has already sprouted. I give the other another week or so to find out if its time to toss them all or what.
300 glads went in last week and today I have a dozen brussel sprots to drop in today. I am thinking of putting a tomato cage wrapped with nylon screen over them until they get bigger. I have lost every one I have planted for the past two season to some varmit (to a woodchuck I believe though it could be those cottontails my jerk neighbor released that he and co worker trapped in another town and state and brought out here. I really dont think its deer. The GF's new dog ran off a woodchuck weekend before last and just about caught it too (dang too bad it didn't!

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Have the most of my the kitchen herbs already but have to repot to larger containers still, curry marjoram, greek and italian oregano, rosemary, big leaf basil, thai basil, lemon verbena, flat leaf parsley. I also have Pascal celery to put in 12 inch planter.
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