I started gardening about 3 weeks ago. A neighbor and master gardener told me that Good Friday is a date worth noting for planting root and frost tolerant vegetables. I was about a week behind but still feeling ahead since last year I didn’t start working the ground until mid May. Veggies that can be started outside earlier than most are the root vegetables like potatoes, radishes, beets, carrots, turnips, kohlrabi and rutabaga with the addition of some frost tolerant veggies like peas, the cabbage-family and collards. So my first planting of the year included peas, radishes, beets, kale and spinach. I may have been on the cusp with my collards, so I am keeping my fingers crossed. The radishes were the first to germinate, followed by the peas and then beets. The weather has been favorable so I am hoping for a growing spurt.

I started my indoor seedlings about two weeks ago. This included an assortment of peppers, tomatoes, cucumbers and melons. The cucumbers germinated first and the melons and tomatoes followed suit shortly after and the pepper family has been little slow. I think they may need a little more sun and warmth than what my home may be providing. I will keep you updated. I plan to transplant these starters outside around the end of May or early June. Basically once there is no chance of a frost, which in Montana, is a really hard date to predict!

I ordered all my seeds from Gurney’s and Rare Seeds and purchased some packets from Home Depot. If you haven’t flipped through a Rare Seeds catalog, I highly recommend you request a free catalog. It is a 200+ page color catalog that is sure to inspire you in the garden. Rare Seeds also pledges as a company that they do not knowingly buy or sell genetically engineered seeds or plants.

Goliath Spinach, Gurney’s
Black Magic Kale, Gurney’s
Chioggia and Golden Beets, Rare Seeds
Cherry Belle Radish, Home Depot
Sugar Ann Snap Pea, can’t remember where I purchased this seed packet. It was leftover from a year or two ago.

Heirloom Rainbow Blend, Gurney’s
Chocolate Cherry Tomato, Gurney’s (of favorite of mine)
Habanero Hot Pepper Blend, Home Depot
Big Thai Hot Pepper, Home Depot
Tangerine Sweet Pepper, Home Depot
Cucumber Muncher, Home Depot
Sugar Baby Watermelon, can’t remember where I purchased this seed packet. It was leftover from a year or two ago.

Note: It is important to store any leftover seeds in a cool, dry and dark place. I usually place them in my fridge but a cool basement would also work. The seeds must be dry so if you are concerned add a small packet of silica gel to the container or any other moisture absorbent like powdered milk or rice. Certain seeds have a longer shelf life than others. For example, corn and onions may only last 1 or 2 years at best while beans, carrots, lettuce, peas and radishes may keep in your fridge for multiple years. Below is a list of common vegetables and their respective shelf life.

5+ yrs…..Beets, cucumbers, tomatoes.
3 to 5 yrs…..Beans, peas, cabbage, broccoli, cauliflower, Brussels sprouts, kale, kohlrabi, carrots, lettuce, okra, peppers, radishes, spinach, turnips and watermelon.
1 to 2 yrs…..Sweet corn, leeks, onions, parsnips and parsley.

Above are some gardening essential from the Mercantile. Click to shop.

I used this boot tray from Target to hold my indoor starters so I wouldn’t ruin my wooden table when watering.
DIY chalkboard seed makers here or just buy these simple markers for $6 or these copper markets for $10.
These watering cans are worth showing off.
Dreaming of summer picnics with this handwoven tote.
Saving for this porcelain berry bowl.
Still looking for a great pair of gardening gloves that do not make my hands stink.

I also thought I would share another asparagus recipe. This is my go to when I have a baked potato leftover from the night before. It might be a good addition to your Mother’s Day brunch menu!

Baked Potato Frittata with Asparagus & Lemon // Serves 2 or 3 as a meal or 8 to 10 as a side

6 eggs
1/2 c. whole milk
1/4 tsp. cayenne pepper
Zest of 1 lemon
salt and pepper
Handful of asparagus spears (9 oz. or 25 skinny spears)
A baked potato from the night before
1/3 c. feta

Preheat broiler.

In a glass mixing bowl, whisk together eggs, whole milk, cayenne pepper, lemon zest and salt and pepper. Set aside.
Wash and snap off ends of asparagus spears. Cut into 1/4 inch pieces and add to egg mixture. Thinly slice potato.
Spray or butter a 10-inch nonstick skillet. Layer potato slices on bottom. Pour egg mixture over the top. On medium heat, cook until egg starts to set and you can run a spatula around the edge of skillet, about 5 minutes.
Sprinkle the top with feta and broil until the top is set and golden brown, about 10 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from the sillet and slide onto a plate or cutting board.

Note: If you do not have a leftover baked potato you can use one or two Yukon Gold potatoes. You will need to soften the potatoes by parboiling or sauteing prior to layering the slices on the bottom of the pan. If you choose to saute in olive oil, be sure to just soften the potatoes not fry. You don’t want crispy potatoes. The recipe turns out equally delicious but this step does add a little time to otherwise an incredibly quick recipe.