2023 Kitchen Garden Plans

We’ve had a few days of 40 degrees and the snow has melted off the garden beds and I’ve ordered my seeds so now I’m just waiting and itching and getting excited to get the garden going this year!

In March of 2020 we were under contract to buy this house and then, well, lockdown, but that didn’t stop me from day dreaming about my kitchen garden every single day. That first summer we were just thankful to be in the house so I didn’t grow anything.

In March of 2021 I started growing seedlings without even having the garden beds assembled yet. Almost all of those seedlings went the way of the compost pile but it was still fun to get my hands dirty. We then ripped out the grass, dished out the gravel, assembled the raised beds and then filled them. I grew plants that we bought from the farmers market and started to learn about the garden.

In March of 2022 I didn’t start any seeds because I had tossed them all the year before. I did direct sow some spring crops and then over the course of the summer grew a few things but didn’t do as much as I had wanted.

In February of 2023 (aka now) I’m making a plan so I can follow it and keep track of things once plants are starting to grow.

If you know me then you know that I am following the advice in a few treasured books instead of the internet or another resource.

Kitchen Garden Revival is what started it all. This book walks you through how to design a garden, what to plant when and how to tend the plants once they are growing.

Gardening for Everyone is similar but with a few more details about eco-friendly garden practices.

The Week-by-Week Vegetable Gardener’s Handbook is my roadmap. This is for more serious gardeners/farmers but the timing is the important part to follow.

Here’s what I’m planting this year with the goal of feeding the four of us out of the garden and not buying these individual items.

CropNumber of Plants to GrowTotalDirect or TransplantSeason
Bean (fava) (bush)4 to 8 per person8DirectCool
Brussels sprout1 to 2 per person4TransplantCool
Carrot10 to 20 per person80DirectCool
Chard2 to 3 per person9DirectCool
Lettuce (Butterhead)5 per person10DirectCool
Lettuce (Little Gem)5 per person10DirectCool
Pea (shelling)15 to 30 per person60DirectCool
Pea (snap or snow)3 to 5 per person10DirectCool
Radish (spring)15 to 25 per person30DirectCool
Spinach5 to 10 per person40DirectCool
Bean, black (bush)5 to 10 per person10DirectWarm
Beet5 to 10 per person40DirectWarm
Broccoli2 to 4 per person16TransplantWarm
Cabbage2 to 4 per person4TransplantWarm
Cauliflower2 to 4 per person8TransplantWarm
Celery2 to 6 per person8TransplantWarm
Corn (sweet)6 to 12 per person24DirectWarm
Cucumber2 to 4 per person4DirectWarm
Cucumber (Pickle)2 to 4 per person2DirectWarm
Edamame10 per person40DirectWarm
Kale3 to 5 per person10TransplantWarm
Leek10 per person20TransplantWarm
Parsnip5 to 10 per person20DirectWarm
Pepper (sweet)3 to 5 per person6TransplantWarm
Squash (winter)1 to 2 per person4DirectWarm
Ground Cherry1 to 2 per person6TransplantWarm
Tomato (cherry)1 per person2TransplantWarm
Tomato (slicing)2 to 4 per person4TransplantWarm

We will supplement our fruits and vegetables with seasonal items from the Green City Market which supports the local food producers and several are organic and regenerative farmers. We go as a family most Saturdays April through March and the Wednesday market starts in May. I take the kids down most Wednesdays over the summer and then we have a picnic lunch and spend some time at the Zoo.

I am not one to rush past winter. In fact I love winter. But planning the garden has me itching for spring.


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