Yeah I think the best way to get the garden ready for spring is to start with the soil first. You really want to turn it over and add some compost about two weeks before you plan to plant anything. The tomatoes you asked about should go in after the last frost date which is usually around mid May in our area. I usually plant mine in raised beds because the drainage is better. You also want to make sure they get full sun for at least six hours a day. If you are starting from seeds indoors you should begin them about six weeks before transplanting. The variety I told you about called Brandywine does really well here. I will bring you some seedlings when I come over next week. Just make sure you have a spot picked out that gets plenty of light.

Also I found that adding a layer of mulch around the base helps keep the moisture in and the weeds down. If you want to try a different variety let me know and I can bring that too. The soil test kit you ordered should arrive by Friday so you can check the pH levels before you start.
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The reason I suggested the slow cooker for the potluck is that it keeps everything warm without you having to worry about it. You can prep everything the night before and just turn it on in the morning. The pulled pork recipe I use calls for a dry rub with paprika and brown sugar and then you add some apple cider vinegar and broth. Cook it on low for about eight hours and it will shred easily with a fork. You can serve it on buns with coleslaw on the side. Everyone always asks me for the recipe when I bring it. If you want to make it a bit healthier you can use pork loin instead of shoulder but it might dry out a little faster so watch the cooking time.

Let me know if you need me to write down the exact measurements for you. I usually double the batch because people always go back for seconds. The coleslaw I make with a vinegar base instead of mayonnaise so it stays crisp longer. I can bring that recipe too if you are interested.