Planning for raised bed vegetables

Looking towards summer, I'm planning what will go in our new raised beds in the mountains.

They're yet to be built, but we've scouted out the right sort of stone, that will be easy (for me as well as my gardening companion) to stack, and we'll get to work next weekend.

Quite handsome large stone blocks, of hefty proportions, were available, and would have made seriously sturdy raised beds, but I could barely lift one stone (I think they weighed about 50 lbs. each), so I'm hardly going to be able to help build that sort of wall. I'm not gifted in the strong shoulders and arms department, but I have built a number of nice retaining walls and an excellent front path, so I do want to be part of this endeavor.

I spent some enjoyable time plotting out the beds -- basically they'll be four long beds, two horizontal and two perpendicular to the house, on what's currently unused 'driveway.'

It'll hopefully be fairly easy to lay out; there's gravel below the mulch on the 'driveway' -- so we'll dig down to prepare footings, put in a bit of builder's sand, and build the stone walls (at about 14 inches).

These beds will be devoted to summer vegetables and herbs: tomatoes, peppers, squash, beans, and basil.

The main vegetable garden in the Piedmont will be fallow this summer to reduce root-knot nematodes there. And the satellite vegetable garden, after the garlic and onions are harvested, will be devoted to winter squash, and cool season vegetables in the fall.

I've also just ordered some tough asparagus crowns (all male UC 157) to put in, to join the 'from seed' plants that I grew last year. (They struggled through the tough winter, so I'm thinking they need some reinforcements!)