April is when the garden wakes up in earnest. The soil has warmed, the last frost date is within sight, and every seed packet suddenly looks irresistible. The trick is knowing what to start now and what still needs patience.
Cool-season crops come first: sow peas, spinach, lettuce, radishes, and carrots directly in the ground as soon as the soil can be worked. These vegetables shrug off light frosts and actually taste sweeter after a cold night. Indoors, start tomatoes, peppers, and eggplant under lights so they are sturdy transplants by mid-May.
Before you sow anything, prepare your beds. Pull winter weeds, work in an inch of finished compost, and rake the surface to a fine crumb. Seeds need good contact with the soil, and a smooth, loose seedbed gives them the best possible start. Label every row — you will not remember what is where in three weeks, no matter how sure you are today.
Finally, succession-sow your salad greens every two weeks. A short row sown often beats a long row sown once, and your future self will thank you with fresh salads from May through October.