I'll be able to dig in the dirt and grow things after all! My sous chef son got me a gig at his restaurant, planting and harvesting veggies and herbs. They'd built raised beds several years ago down by the riverbank parking lot, but over time they were neglected, and languished. They had a few tomato plants last year, but it was too time consuming for them to do much else.
I planted zucchini and several types of squash, but mostly herbs. Flat and curly parsley, German and lemon thyme, rosemary, sweet basil, dillweed, sage, tarragon, regular and garlic chive. I had a list of other things, but they either weren't part of their culinary style, or are so readily available and cheap from vendors that it didn't make sense.
But I may have convinced them on a few sunflowers (for their seeds in fall) and some lavender (for sorbets). Plus some wild flowers for their tabletop vases, since they'd been buying crap carnations from the grocery store (!) Might even do some fancy container arrangements for their pathway, entrance, and hostess table.
So excited!