My Kitchen Garden – Year Two
Spring has arrived, and one of my favorite activities is planting my kitchen garden.
There’s something incredibly fulfilling about stepping out into my yard, hands in the soil, planning my vegetable beds, and envisioning all the meals I’ll soon create with homegrown produce. This is year two of my kitchen garden journey, and this time around, I was armed with more knowledge, a more precise plan, and a more profound excitement about the gardening season ahead.



Planting My Kitchen Garden—Year Two!

Today, I’m sharing every step of preparing and planting my raised garden beds, including fabulous new vegetables, herbs, and tomatoes from the famous Tomatomania event at Tapia Farms in Los Angeles.
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Preparing the Garden Beds

The first step was the big cleanup, which seemed a little daunting. My raised garden beds had become overgrown after last season, filled with dried foliage, weeds, and plants past their prime.
I can’t believe they looked this bad!
I carefully removed all spent plants and weeds, taking care not to disturb any vegetables that were still growing. Vegetables like beets, peppers, and celery are biennial plants, meaning they continue to produce during their second season, so I happily left those intact. It was so rewarding to discover these hardy survivors, ready to thrive another year!

After a thorough cleanup, the garden beds needed significant replenishment. Over the last year, the soil level in my raised beds had dropped about 6–8 inches, something common with raised-bed gardening. I refreshed each bed by adding three large bags of rich, healthy potting soil, returning the soil to the beds’ original height.
As you might have guessed, this was my least favorite part of the day. These bags were heavy!

Healthy soil makes the most significant difference—providing a nutrient-rich foundation for robust plants. With freshly topped-up beds, my garden was finally ready for the fun part: planning and planting!
Planning the Garden Layout

Planning out my kitchen garden is one of my favorite parts. I took time to think through what had worked well last year, what hadn’t, and what new varieties I’d like to try. My main goal was to create a balanced garden filled with veggies and herbs that we frequently use in our kitchen.

One highlight of this year’s garden planning was choosing a variety of tomatoes. Tomatoes are a must-have in any kitchen garden—they’re so versatile and rewarding.
To select the perfect tomatoes, I attended the opening day of Tomatomania at Tapia Farms in Los Angeles, an event known as the largest tomato seedling sale in the country. The excitement was contagious! I selected over twenty tomato plants, carefully choosing a combination of heirloom and hybrid varieties. Each tomato plant has unique characteristics, so here’s a quick breakdown of the varieties I brought home this year:










- Blue Pear Heirloom: Known for its striking bluish-purple pear-shaped tomatoes, offering a sweet and complex flavor.
- Yellow Pear Heirloom: Small yellow tomatoes shaped like pears, famous for their mild sweetness and decorative look.
- Super Sweet 100: A hybrid cherry tomato that’s incredibly prolific, with clusters of vibrant, sweet little tomatoes.
- Esterina Hybrid: Bright golden-yellow cherry tomatoes bursting with sweetness—perfect for salads or snacking straight from the vine.
- Sungold Hybrid: Renowned for their fruity sweetness and beautiful orange hue, often called one of the best-tasting cherry tomatoes around.
- San Marzano Heirloom: Classic Italian heirloom tomato, famous for sauces, with its elongated shape and rich flavor.
- La Roma Hybrid: Robust, plum-shaped tomato excellent for cooking and preserving, as it’s firm, meaty, and flavorful.
- Early Girl Improved: Popular for its quick maturity and reliable, flavorful fruit, ideal for gardeners eager for early tomatoes.
- Big Mama Hybrid: Extra-large plum tomatoes, perfect for sauces, soups, and salsa, known for their abundant yield.
- Juliet Hybrid: Mini Roma-style tomato, delicious and versatile, ideal for salads, sauces, and roasting.

I planned to place two climbing tomato plants on each side of my large metal arch trellises. This will allow them the strong vertical support they need to grow tall and healthy, eventually creating a beautiful tomato-filled archway!

I then positioned two additional tomato plants in the center of each raised bed, planning to support these with the wooden tomato stands I made last year. I decided to wait a few weeks until these plants grew larger before adding the stands, giving them room to become established.
Adding Vegetables and Herbs

Beyond tomatoes, I chose various vegetables and herbs for my kitchen garden. Fresh, leafy greens like lettuce, arugula, and kale were perfect for salads and smoothies. I also included carrots, cucumbers, onions, and additional peppers to ensure versatility and abundant fresh produce throughout the summer.
Of course, no kitchen garden is complete without a selection of herbs, which truly elevate any dish. This year, I planted dill, Italian parsley, cilantro, sage, and basil. Fresh herbs can transform everyday recipes into culinary masterpieces, and I love having an endless supply outside my kitchen door.
Planting Day—Finally!

With everything purchased and planned, I dedicated a sunny afternoon to planting. The planting process took me around three hours, from carefully spacing seedlings to gently transplanting each plant into the soil.

As I worked, I could already envision how lush and abundant everything would soon become.

The tomatoes took center stage, carefully placed according to my plans. Herbs found their home at the edges and corners of beds, while greens and vegetables filled spaces strategically to maximize growth and airflow. Though it was tiring, every moment was joyful, reminding me why I fell in love with gardening in the first place.
Watering and Early Growth Progress

Immediately after planting, I watered the beds thoroughly. It’s essential to generously water newly transplanted seedlings, helping their roots establish quickly. I’ve continued watering every day since planting, being mindful of providing moisture consistently without overwatering.
Already, I’m thrilled with the progress—the plants are growing quickly, thriving in the fresh soil and carefully planned beds. The tomatoes have already stretched noticeably, and leafy greens are happily flourishing.
Final Thoughts

Planting my kitchen garden for the second year has been even more rewarding than the first. With last year’s experience, I approached planning, purchasing, and planting with increased confidence and excitement.
The hours spent cleaning the beds, replenishing the soil, shopping for new plants, and carefully planting were both therapeutic and truly fulfilling.
There’s something deeply satisfying about watching tiny seedlings transform day by day into thriving plants. Knowing I’ll soon harvest fresh vegetables, herbs, and tomatoes right outside my kitchen brings immense joy.
I planted this less than a week ago and some of my plants have already doubled in size!

If you’re considering planting a kitchen garden, I encourage you to take the leap—whether you start with a small container garden or build raised beds like mine, gardening connects you deeply with nature, nourishes your family, and rewards you with beautiful, homegrown produce. Follow along throughout this gardening season for updates, tips, and recipe inspiration featuring my garden-fresh ingredients.
Happy gardening!
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