The best part of a spring vacation, is returning home, with great anticipation, to a garden in transformation.
There are few things I love more than observing the incremental changes my garden reveals on a daily basis in the spring and summer months.
I planted four rows of gorgeous heirloom beets not long before we headed out to Mexico. We had so much fun last year with all the incredible beets we grew so easily. Unlike other albino varieties I've tried in the garden (squash, watermelon), white beets actually have the same great flavor of their purple and red siblings.
All the excitement of new sprouts caused me to temporarily lose my mind, and I then decided to start all my seeds, completely forgetting that it was still February. (Northern California has failed to deliver us a wet, cold or dark winter, and so we outdoor lovers are all a little *off* this season.)
I started tomatoes (which is OK), as well as chard, peas, broccoli, cauliflower. I'm not sure anything will happen with the flats of watermelon, squash, cantaloupe or pumpkin. However, I just spotted some black zucchini sprouts pushing up. :)