Right now it’s early summer in 2025, and our garden is starting to fully bloom. We aren’t producing much more than zucchini, the occasional strawberry, and herbs at the moment, but the tomato vines are full of little green babies, the pumpkins are starting to flower, and the baby bell peppers are starting to show signs of life.

Right now we have several varieties of tomato:
Brandywine
Black Cherry
Red Cherry
San Marzano
Heirloom
Prairie Fire
Bushsteak
Celebration

Two types of zucchini: golden and green

Several types of pumpkin, but none of them are doing very well, so we’ll see if they make it to fall

Three different strawberries: one unknown variety but we bought it from Costco last year and resurrected it from nearly dead and somehow kept it alive for another season, alpine strawberries that I started from seed this winter, and some seascapes that I picked up from Lowe’s. We have found that strawberries grow extremely well with basil plants, so we try to plant them together whenever possible.

The pepper plants we’re growing this year include:
Giant Jalapeño
Regular Jalapeño
Texas A&M Jalapeño (these are supposed to have that great pepper flavor without the heat)
Habaneros
Yellow Wax Peppers
Baby Bell Peppers
We haven’t had a lot of luck with pepper plants in years past, hopefully 2025 is the year things change for us.

This is the first year I’ve tried to grow cucumber, I watched one too many TikTok videos about eating a whole cucumber and decided I needed them in my garden. So far we have half a dozen plants and one little baby cuke growing.

We’re hoping to grow lots of herbs for cooking and drying this year, and along with eating lots of cucumbers I want to try my hand at pickling and canning food for later use. I’m not quite ready to call myself a homesteader or a tradwife, but these are skills I’d like to add to my personal inventory.

Not Featured: Carrots, sugar snap peas, spinach, and arugula which have already ended their seasons in our yard.