There are a few great sources for buying seed, and a few I steer clear from. Last year, I posted something on seed ownership, and it's a great link to check out.

Seeds of Change is a west coast company with testing fields in Oregon and beyond (I believe, but don't quote me on it!) and they have an awesome website with lots of great information. You still have to do your homework, as even though they are located in the Pacific NW, they sell varieties that won't do well here. Pay attention to the growing cycle of eat plant and make sure they don't require a long hot season is you're in a Maritime climate. If, like my family, you're in hot hot NY - plant some corn!

Seed Savers Exchange - oh my god, these folks have the bomb seeds. They are more costly than others, for sure. That kills me a little but, but it's a great great organization dedicated to saving and sharing rare and heirloom seeds. I just picked up a packet of "Crisp Mint Lettuce" when I was at Kettle Falls Meyers Market (as if I needed more seeds) last week for a book signing. It's a Romaine like lettuce with frilly leaves. Can't wait.

Baker Creek Heirloom Seeds - this company is totally rad, but they carry a lot of hot varieities that would just not do well in the Pacific NW. Check them out for inspiration and rare seeds. They are small and wonderful.

Osborne Seeds - a local seed company that sells varieities just right for our climate. Sorry, east coasters, but HURRAH for us!

In urban environments, many gardeners (me, included!) have to rely on container gardening for edibles. Buildings that block the sun, trees that dapple the light and backyards that are shady or hard to landscape force some gardeners to rely on gardens-to-go.

I had a consultation with a brilliant astrologer a few weeks back about her garden. She is gardening mostly in pots and containers, and using a small patch in her front yard. We met for two hours and she took no time at all to get her garden up and running. I'm always so proud when people just hop-to-it and get their hands dirty. One more happy gardener giving it a go! It was also really inspiring to work with someone who has dedicated their life to wellness. I so want her garden to bloom, and bloom BIG.

With that, she sent this thoughtful note and a picture. She also noted that her pots were likely overcrowded, and she is spot on about that. These pots are a great place to start, but for continued growth and health of some plants, she is planning on transplanting to larger pots a bit later in the season. I think she did a great job mixing and matching, too - it's gorgeous.

Thanks for sharing, Stephanie!

I wanted to send you a photo of the deck garden at the moment. I"ve been so excited by the whole prospect. I also planted out front and it looks great. Re: containers, I know that I put too  many plants in some containers but I worked with what I had at the moment and will adjust when things start growing and I get more pots/soil.

I love gardening!
Thanks so much for your inspiration.

I'm writing to ask for your advice for our school garden club, it is rockin with lots of fantastic parent volunteers and looks great now. We have come up with a few ideas for how the kids can make gifts out of the garden and would love to do herb vingegars for mother's day, but what do you know about making vinegar? Is there a kid friendly process vs. a hot process that involves kitchens?

They wanted me to come down and show the kids and moms how to make herbed vinegars for a simple kid-friendly Mothers Day gift. What a great idea! Sadly, I couldn't make it to hang with the kiddos, but I'm posting the recipe here for them.....and you!

I absolutely love herb vinegars. They are easy to make, taste lovely and are a great way to use extra stalks from picked herb-branches and herbs about to flower. Here is a simple recipe, excerpted from my book, Urban Pantry..............

Mothers Day Herb Vinegar

Use fresh healthy sprigs and distilled white vinegar for the best results. Any herb can work—try mint, lemon balm, basil, or tarragon. Use two sprigs of herb for every cup of vinegar. Add the sprigs directly to prepared jars. (Wash and sterilize jars for 10 minutes in a hot water bath before using.) Heat the vinegar until just beginning to boil and pour over the herbs, leaving a bit of head space. Store the vinegar in a cool, dark place for three to four weeks, checking the flavor after two weeks. When the flavor is to your liking, strain and discard the herbs and store the infused vinegar in a cool, dark cupboard. Use glass containers that can be sealed with a lid or cork.

Herb vinegars will keep for three months, longer if refrigerated. Be mindful of any mold or fermentation bubbles—this means the batch is spoiled and should be thrown out. As vinegar has a high acid content, there is no risk of botulism; mold and yeast are
the two culprits of spoilage.

To plant peas or to not plant peas?

That is the question that keeps looping in my mind, as I head out into the gardens in the last weeks of April. Snap peas and shelling peas have anywhere from a 55 day to 75 day life-cycle. There is still time to get the seeds in the ground and have the plants come to maturity for harvesting, but with that long of a cycle, it will be June before you can plant the bed again.

So what do plant in June?

Come June, you'll want to choose lettuce varieities that will thrive in summer heat, following a fertility rotation. (Leaf follows fruit.) Conversely, you can plant a quick growing cover crop, such as buckwheat, in your beds once the peas have finished. Buckwheat germinates quickly and is fast-growing and is an excellent choice for a space-saver so soil does not lay bare. You can turn buckwheat under in July and plant your winter beds.

Planting in this fashion only allows for two crop rotations this year, but it's a great way to get your fill of peas AND get a jump on winter-gardening.