Looking Forward to This Year’s Garden

Raised Garden Bed, my hubby made.

As I look ahead to this year’s garden, it feels like a continuation of what we started last year, but with a few enhancements and the excitement of trying some new plants. We’re starting to know more of what we’re doing, which means we can finally grow what we truly want. Last year, we weren’t able to do everything we had hoped, so this season feels full of possibility and intention.

Lessons from Last Year

We learned a few things along the way last year. The candy onions taught us how rewarding it is to grow your own — they lasted so long, and I still have one left from the harvest that I’m a little afraid to use, haha. We realized that our tomatoes, like the yellow pear, were too small to give much, and that basil, cilantro, and some of the other herbs need a little extra attention to thrive. Even simple things, like giving onions a bit more space, made a difference. Each small lesson reminds us that gardening is as much about patience and observation as it is about planting.

Expanding and Planning the Garden

We’ve realized that our two raised planter boxes from last year won’t be enough, so we’re planning to build at least one more to give ourselves more space to grow. We really loved how the raised beds worked out — they were so much easier to tend to and harvest from. Once we decide exactly how many beds we’ll have, we can figure out the soil and supplies we’ll need.

Square foot garden example

We’ll continue using the square-foot gardening method, which helps us give each plant just the right amount of space. We even have a helpful book that guides us on spacing requirements for each kind of plant, so we can set everything up for success. Expanding the garden this way feels like growth, confidence, abundance, and trusting ourselves a little more with each season.

This Year’s Plants

Some of our tried-and-true favorites are coming back this year. We had great success with the banana peppers last year — we only planted one, and it was more than enough to enjoy — so this year we’ll plant at least two. Bell peppers and jalapeños will return as well, with an extra plant of each. I made some really delicious pickled peppers last year, combining banana peppers and jalapeños, and I hope to make enough this year to enjoy them all year long. Candy onions were another success, and we plan to plant many more so we’ll have them throughout the seasons.

In addition to these favorites, we’re adding some new plants to our garden this year: carrots, cucumbers, radishes, spinach, peppermint, lemon balm, garlic, and garlic chives. It feels exciting to imagine all the colors, flavors, and scents that will be coming together, and I can’t wait to see how they grow.

Herbs to Watch

Some of the herbs we planted last year are supposed to come back each spring, like parsley, basil, sage, rosemary, oregano, thyme, spearmint, and lavender. We’ll see how well they return this year. Cilantro will need to be replanted, and I suspect we may need to replant the rosemary too, since it didn’t do very well inside over the winter. It’s all part of learning what thrives and what needs a little extra care each season.

A Note to You

I’d love to hear from you! What have you had success with — or even failures — in your own gardens? Have you made anything special with your harvests? Do you enjoy when I share recipes from what I grow? I have so many questions I’d love to ask, but I’ll save some for next time — for now, I’d just love to hear your stories and experiences.

Looking Ahead

This garden feels like more than just plants and harvests. It’s a chance to continue what we started, to nurture growth with intention, and to explore new possibilities along the way. Each bed, each seed, and each herb is a small step in learning, trusting ourselves, and finding joy in the process. I’m excited to see how everything unfolds, to taste the fruits of our labor, and to enjoy the rhythm of tending a garden that feels like both home and adventure.

Rooted, curious, and learning every step,

Blessed Be.

Bobbi Ann

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