This online class helps you plan your summer garden around fresh, no-cook meals—perfect for warm days and small spaces. Designed for raised beds and containers in the Seattle area, you’ll learn what to plant and harvest in early summer for food you can eat straight from the garden.
You’ll plan three themed beds: the No-Cook Garden with cherry tomatoes, cucumbers, greens, basil, and mint; the Smoothie Garden with strawberries, carrots, kale, spinach, and beet greens; and the Snacking Garden with snap peas, baby carrots, radishes, and edible flowers.
We’ll cover what to grow now, what to harvest soon, and how to keep plants healthy through dry spells with tips on watering, placement, and pest prevention. You’ll also get simple, no-cook recipes for each garden theme so you can use what you grow without turning on the stove. With planning worksheets, growing guides, and planting timelines provided, this class will have you hitting the ground running this summer. No experience needed, just an interest in food and a plan to grow it.