Every gardening season teaches me something new.
Some crops exceed my expectations, others struggle because of the weather, and a few surprise me in ways I never expected. That’s one of the reasons I love gardening—no two seasons are ever exactly alike.
Spring 2026 here in my Maryland Zone 7 garden was filled with unpredictable weather. We had cold snaps that lingered longer than expected, plenty of rainy days, and temperatures that seemed to change every week. Even so, the cool-season garden gave me plenty to celebrate.
Looking back, these were some of my favorite harvests from this spring.
Bok Choy Never Disappoints
If there’s one vegetable I can always count on in my spring garden, it’s bok choy.
Year after year, it proves to be one of the easiest and most productive cool-season vegetables I grow. This spring was no exception.
I grew several varieties, but Little Li Ren Choi continues to be one of my favorites. It grows quickly, produces beautiful compact heads, and has a mild flavor that’s perfect for stir-fries, soups, and so many other dishes.
One thing I especially enjoyed this season was growing bok choy in my GreenStalk vertical planter. It made excellent use of a small space, was easy to harvest, and produced more than enough for multiple meals throughout the spring.
Because it matures so quickly, bok choy is also one of the first vegetables that gives me the satisfaction of harvesting from the garden after a long winter. There’s something incredibly rewarding about picking fresh greens when the rest of the garden is just beginning to wake up.
It’s a crop I look forward to growing every spring, and one I’ll continue to make space for in my garden year after year.
My Tip:
Succession sow every two to three weeks during spring for a continuous harvest before the summer heat causes the plants to bolt.
Little Jade Napa Cabbage Was Worth Growing
This was my first time growing Little Jade Napa cabbage, and I’m so glad I did.
Compared to full-sized Napa cabbages, Little Jade is much more manageable for a small-space garden while still producing beautiful, dense heads.
It handled the cool spring weather well and became one of my favorite brassicas of the season.
I loved harvesting it for stir-fries, soups, and fresh dishes. Since the heads are smaller, they’re also easier to use before they begin losing freshness.
I’ll definitely be growing this variety again.
What I Learned:
Smaller cabbage varieties can be an excellent choice for raised beds and container gardens because they require less space while still producing impressive harvests.
Lettuce Kept Giving All Spring
One thing I appreciate about growing lettuce is how generous it can be.
Instead of harvesting entire heads all at once, I harvested the outer leaves throughout the season. That simple method allowed many plants to continue producing for weeks.
Eventually, as temperatures warmed up, the lettuce began to bolt—which is completely normal.
Rather than seeing that as a failure, I see it as part of the natural gardening cycle.
By then, I had already enjoyed weeks of fresh salads, wraps, and sandwiches from the garden.
It also reminded me that every crop has its season.
Sometimes it’s okay to let go of spring crops and make room for what comes next.
DePurple Cauliflower Was the Star of My Spring Harvest
If there was one vegetable that stole the show in my spring garden this year, it was the DePurple cauliflower.
Spring weather in Maryland was anything but predictable, and not all of my brassicas performed the way I had hoped. Some of the other cauliflower varieties produced smaller heads, but the DePurple cauliflower really stood out.
Watching those beautiful deep purple heads develop was incredibly rewarding. Not only did they add a pop of color to the garden, but they were also delicious to harvest and cook. It was one of those crops that reminded me why I keep trying new varieties each season.
Growing cauliflower has taught me that patience is key. They can take their time, and every season is a little different, but seeing a healthy, colorful head finally emerge makes the wait worth it.
DePurple cauliflower was easily the highlight of my spring harvest this year, and it’s a variety I’ll definitely be growing again.
Cauliflower tested my patience this year.
Our spring weather wasn’t exactly ideal, and several varieties produced smaller heads than I had hoped.
But DePurple cauliflower ended up becoming one of my favorites.
Watching the beautiful purple heads develop made all the waiting worthwhile.
Not only did it add incredible color to the garden, but it also tasted delicious.
One thing I’ve learned about cauliflower is that success often depends on timing, consistent moisture, and simply being patient.
Even when the heads aren’t perfect, the harvest is still something to celebrate.
Garlic: One of the Most Rewarding Harvests of the Season
Garlic is one of those crops that teaches patience.
You plant it in the fall, watch it overwinter, and then spend months waiting for harvest. It’s a long growing season, but seeing those bulbs finally come out of the ground makes it all worthwhile.
This year, I harvested plenty of garlic scapes first, which is always one of my favorite signs that harvest time is getting close. As the season progressed, some of the garlic began showing the signs that they were ready to be pulled. Once several of the lower leaves had dried while enough green leaves remained to protect the bulb wrappers, I started harvesting those bulbs.
It’s always exciting to see what developed underground after months of waiting. Some bulbs were larger than others, but that’s all part of gardening. Weather, soil conditions, and timing can all influence the final harvest.
One thing I’ve learned is not to rush harvesting every bulb at once. I prefer to check each plant individually and harvest them as they’re ready, which helps ensure better bulb quality and storage.
Garlic has become one of my favorite crops to grow because it’s relatively low-maintenance and incredibly satisfying to harvest. There’s nothing quite like cooking with homegrown garlic that you’ve cared for from planting all the way to harvest.
What This Season Taught Me
If this spring reminded me of anything, it’s that gardening doesn’t have to be perfect to be successful.
The weather wasn’t always cooperative.
Some crops grew slower than expected.
Others surprised me.
Every harvest—whether large or small—was still food that came from my own backyard.
That’s something worth celebrating.
One lesson I’ve learned over the years is not to compare my garden too much with someone else’s.
Every climate, every yard, every season, and every gardener is different.
Instead of chasing perfection, I’ve learned to appreciate progress.
Looking Ahead to Summer
As I harvest the last of my cool-season vegetables, the warm-season garden is beginning to take over.
Tomatoes are climbing their trellises.
Peppers are settling into their beds.
Cucumbers and beans are beginning to grow.
While it’s always a little bittersweet saying goodbye to spring crops, it’s exciting to see the next chapter of the garden unfold.
That’s one of the beautiful things about gardening—there’s always another season to look forward to.
Final Thoughts
Looking back, I’d call Spring 2026 a season full of growth—not just in the garden, but as a gardener.
Every crop had its own story to tell. The bok choy once again proved why it has earned a permanent place in my spring garden. Little Jade Napa cabbage exceeded my expectations and will definitely be returning next season. The lettuce kept our kitchen stocked for weeks, reminding me how productive even a small space can be. DePurple cauliflower became the star of this year’s spring harvest, showing that patience often leads to some of the most rewarding moments in the garden. And harvesting the first garlic bulbs after months of waiting was the perfect way to close out the cool-season garden.
Not everything grew perfectly, and that’s okay. Gardening isn’t about chasing perfection—it’s about learning, adapting, and appreciating each season for what it brings.
Now, as the spring garden begins to wind down, the summer crops are ready to take center stage. Tomatoes are climbing their trellises, peppers are settling in, beans are reaching for their supports, and the garden is entering a whole new season of growth.
I’m grateful for everything this spring taught me, and I’m looking forward to seeing what the rest of the gardening season has in store.
Gingerfoot Garden 
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