We've had an unusually nice spring this year. Most years there are just a couple of weeks, if that, of cool enough warm enough weather to really enjoy and then it turns straight to hot. (SE Illinois) It has been quite wet though and I think the cool wet weather has slowed the garden just a bit.
Finally have baby yellow squash starting.
My compost is starting to build
back up. I expanded this year and used up all I had. Keeping it turned kills of the seeds from weeds mixes the wet and dry spots to help move it along faster.
Some years
I have gotten the best volunteer veggies from around the edges. Last year I had enough Tomatillos for a couple batches of salsa.
I let the grass grow between the rows and just weed eat before it goes to seed. This way even when it has rained I can go right out in it without tromping through mud. By mid summer the grass I have cut works like a mulch and I have to cut it less and less.
I love the wild things that come up by themselves. In early spring there is an abundance of Dandelion for that very first salad. This picture is Dill and Borage. It's everywhere! I dig a few of the Borage plants and relocate or share and just let the others go. So pretty and good for the bees.
Peas didn't really take off this year. Planted them on St. Patricks day and I guess they were just not impressed with the weather or were just a little too old. There are enough I can snack on while I garden though so it's all good. Between them I planted Lufa Gourds. By the time the heat hits and the peas give up they should grow up the trellis.
I started almost all my seeds inside in February and March from the seeds I have had for years. Every year I have some left, and every year I get too excited and order more... This year I decided not to order any and grow what I already had. The germination rate goes down with age but I had really good success and will just fill in the weak spots with flowers and buy what I lack from the farmers market. This year I have about $45 dollars in the whole garden.
My Zucchini caught a chill early on
but is coming out of it and starting to flower although the plants are much smaller than normal for this time of year.
The Cucumbers
that I started inside had an unfortunate camping trip outside when I was trying to harden them off and did not survive. I decided to just wait till the weather picked up and started these where they are. Looking good now.
Yukon Gold and Red potatoes starting to bloom. Funny how something as simple as a potato can have such a pretty little flower.
Rainbow Card.
Came up a bit sparse but yumm!
I planted Cherokee Purple, Orange Amish Paste, German Pink and some Cherry tomatoes this year. I absolutely love the all the colors and different textures and tastes. I make a lot of spaghetti sauce and when all mixed together they just can't be beat by any store brand.
Cattle panels
make for a great trellis and are a one time investment. I weave the plants though or clip and tie as they need support.
My first little 'maters!
This is the
patch of Horseradish that I showed how to transplant a while back. Going strong. And I recently found out you can eat the leaves. Loved and grown this stuff for years and had no idea!
Hot peppers are perking up.
Two T Post and a cattle panel (and one very handy multi-purpose post driver, lol)
make a great trellis for beans, cukes, gourds and anything else that want to vine. Besides that it looks really pretty when things get going and you have these covered walk ways spread around the garden.
This one
is for my Scarlet Runner Beans. This is the first time I have grown them. Bought the seed last year and didn't get them planted. I've read that very young they are like a Lima Bean and later are a great large dry bean.
By setting the T Posts just deep enough to be stable they are super easy to move. Next year this row may be peppers or squash. Crop rotation and air circulation makes a huge difference in controlling pests and disease. Also a diverse planting environment. By allowing beneficial "weeds" and flowers to grow along with your veggies good insects are drawn in and the bad ones are easier to control. Around the outside of the garden I have planted Jerusalem Artichoke, and roses so far. Throughout the rest of the yard there is Honeysuckle, Herbs for my kitchen, Comfrey and a lot of other odds and ends. When we mow, it's set on the highest notch. By leaving the grass longer we allow it to thrive and smother out the weeds on it's own and it leaves more of the clover tops and things like wild Violets.
I you are interested in my garden here are a few of the other blogs that I have shared on getting to this point.
Finally have baby yellow squash starting. 
My compost is starting to build 
Some years
I love the wild things that come up by themselves. In early spring there is an abundance of Dandelion for that very first salad. This picture is Dill and Borage. It's everywhere! I dig a few of the Borage plants and relocate or share and just let the others go. So pretty and good for the bees.
Peas didn't really take off this year. Planted them on St. Patricks day and I guess they were just not impressed with the weather or were just a little too old. There are enough I can snack on while I garden though so it's all good. Between them I planted Lufa Gourds. By the time the heat hits and the peas give up they should grow up the trellis.
My Zucchini caught a chill early on
The Cucumbers 
Yukon Gold and Red potatoes starting to bloom. Funny how something as simple as a potato can have such a pretty little flower.
Rainbow Card.
I planted Cherokee Purple, Orange Amish Paste, German Pink and some Cherry tomatoes this year. I absolutely love the all the colors and different textures and tastes. I make a lot of spaghetti sauce and when all mixed together they just can't be beat by any store brand. 
Cattle panels
My first little 'maters!
This is the
Hot peppers are perking up.
Two T Post and a cattle panel (and one very handy multi-purpose post driver, lol)
This one
By setting the T Posts just deep enough to be stable they are super easy to move. Next year this row may be peppers or squash. Crop rotation and air circulation makes a huge difference in controlling pests and disease. Also a diverse planting environment. By allowing beneficial "weeds" and flowers to grow along with your veggies good insects are drawn in and the bad ones are easier to control. Around the outside of the garden I have planted Jerusalem Artichoke, and roses so far. Throughout the rest of the yard there is Honeysuckle, Herbs for my kitchen, Comfrey and a lot of other odds and ends. When we mow, it's set on the highest notch. By leaving the grass longer we allow it to thrive and smother out the weeds on it's own and it leaves more of the clover tops and things like wild Violets.
I had some of the wooden frames but not the wax liners that go in them so had not used them. 
Rubber bands were suggested but since I didn't have enough I used twine. I trimmed the combs to fit and tied them in.
I use a clean paint brush to move the bees off the edges after spraying with the sugar water.
I added the second super on top and the inner lid.
My helpers.
Breakfast burritos is a staple for us. Easy to make and they store well, quick for breakfast or a snack while fishing, and can be taken apart and served with potatoes to make a whole meal out of just one or two. For us a pound of sausage and a dozen eggs will make 8 8" burritos. Brown sausage and scramble eggs together in a pan.
Scoop sausage egg mixture into burrito shell and top with a little cheese. Roll up borrito style.
Set up a little assembly line and they go together quickly. Toasting them a little in a skillet help keep them from getting soggy
Allow to cool completely before you pack them up to keep from sealing in steam that would also make them soggy. You can wrap these individually in aluminum foil to be reheated over a fire or just packed into a bag. They're good hot or cold and as long as they are kept in a fridge or on ice in a cooler they keep well for days.
Another great make ahead is marinated pork tenderloin. Sliced to about 3/4 of an inch (or however you like), too thick and I find it harder to judge when their done if I'm cooking in the dark and to thin they tend to overcook or burn.
Seal in a ziplock bag with your favorite marinade (I always add extra oil) and hold in the freezer until your ready to pack you cooler. They'll help keep everything else cold and keep longer. These cook quickly and can be served as a meat with sides or as sandwiches.
Stuffed cheeseburgers are fun. We eat them a lot at home and they make having a great burger while your camping simple. I mix up my favorite meatloaf recipe which basically consists of one egg per pound of meat, a splash of milk, salt and pepper, breadcrumbs and some seasoning depending on what mood I'm in. Take a handful of the burger mix and make an indention then fill with whatever cheese you like. You can get creative and add other toppings to the middle, crumbled bacon mixed into the meat is wonderful or even using taco seasoning and adding some jalapenos. Use a good lean burger for these. It will help them hold together and lessen flare ups. 
Smoosh the meat around the cheese making sure to seal in the cheese or it will ooze out, add more burger if your not sure. 
Using parchment or wax paper between makes them easier to get apart.
Pack into a ziplock bag and store these in freezer with tenderloin. Tada, super moist cheese burgers and you don't even have to pack cheese to take with you. While cooking don't be tempted to smash them or pick at them. They seem a bit crumbly at first but give them time and let them cook, they will come together and be well worth it.
Anything in a foil packet is fun and lightly seasoned potatoes can be a side with the tenderloin or (if we get lucky) fish. Chunk up potatoes and onion into a large bowl. Add salt and pepper, some garlic powder (I've found that fresh garlic tends to scorch against the foil), any herbs you like ( I added rosemary and thyme) and coat well in oil.
Pour onto foil and seal edges to make the packet.Using the heavy duty foil is a good idea, it'll stand up to different fire situations. You can cook these on a great or right on the coals.
The Boy Cave. 
Gma and Gpas' house.
Our home away from home.
This year my mom added a potty/shower tent.
We have multiple cooking options but when they're there I love these kind of fire pits. Burgers and brats for the first night because we got there a little late. 
Our nephew Keelin happened to be up from Texas where he is stationed. He brought his wife and two children and a friend and her two kids out to see us. It turned into a wonderful visit. The kids had fun and since I always cook big anyway there was plenty to go around.
The fish were biting in the morning so by about 11:00 we enough for a big lunch. I built a fire and threw the potatoes on about 10 and seasoned my cast iron. The bigger fish we skinned and the little fellas just get cleaned and cooked, the skin just gets crisp or nearly disappears. A hot skillet and an inch or two of oil is all you need. Salt and pepper as you eat. You can fillet and coat in cornmeal or chunk up the fillets and make a quick batter of self-rising flour and beer salt and pepper. Sometimes the simplest is the best though....
The cardboard flats that stores have canned goods sitting on are a great camping trick. Uncovered they are great for letting the oil drain off fried foods and covered with foil they are great for serving off of. Another sheet of foil over the top will keep things warm until your ready.
A hand and dish washing station set up at the end of a picnic table or on a tailgate keeps everything handy and ready for the next use. A reused laundry soap jug is perfect as a small tap for hands and a bucket underneath catches the water so your not standing in mud and gives you extra to just rinse your hands or a first wash spot if you get into something really messy. I have another soap jug that is painted black that I forgot. Set in the sun and you can have fairly warm water.