Other than the horseradish which will be harvested in spring that's everything I planted last year. Very pleased and now starting to think about what to do for this year.
The horseradish is still going nuts with greens which have been an awesome addition to soups and such so might keep it going until the fall and harvest then. A couple parsnip seeds that didn't sprout last year popped up too which is fun.
Just as of this week we're not going below freezing at night most days so got stuff in the ground this weekend. Since I'll likely have surgery and not be of much use this year I did a smaller garden with stuff that doesn't need as much attention. Let's see:
Seeds:
Radish - both
wasabi radish and regular red, just been throwing a bunch out there every couple weeks for succession planting. A couple of the red ones seem close to being ready.
Mizuna greens and bok choy- long shot since our nights get pretty cold
Various varieties of carrots- Still trying to figure out what kinds grow best here
Celtuce- Tried this as a fall crop last year and didn't work, I've since learned fall crops aren't really a thing here due to our short growing season. Giving it another shot as a spring planting.
Pink celery- A goofy purchase but why not give it a try since it claims to be easy to grow
Starts:
Delicata squash - I think we got thirty squash from the plants last year so absolutely doing it again.
Shishito peppers- Also went nuts last year. The horrific heat last summer was good for these but I'd rather have fewer peppers and not the heat, thanks
Dill- We like it and it seems easy to grow so trying it out
Mint- still need to plant this but my body got too achy/tired to finish up
Yacon- tried this last year but planted way too early because I didn't know how freaking frost sensitive they were.
Still to buy:
Sage- our old plant didn't make it through last years' heat so need to pick up a new one