Like so many of us, we have at least several experiments every year- keeps the interest up ! I tend to "experiment" in three different ways:
-try small amount of something new-variety of seed etc- for this year some small icebox watermelons,several flowers in the production garden for drying and numerous test veggies
-new method- our tomato staking has gotten out of control as the number of plants increases so I have to figure out a better way- I'm leaning toward a "weave"system but haven't completely decided. I may do a couple of rows each of weave, rebar cages and top trellis and compare results
-new "area" Despite my best intentions to slow down, I have just ONE MORE area that I want to start the three year process of bringing an old run out soil back up to organic par. This means plow, rock, disc or till, then heavy manure followed by cover cropping

Down the hill in WBW's garden,I expect that every new perinneal she and her buddies can think up, dig up and share will qualify as experiments.... all requiring "just a little" of Farmme's time, labor and best compost.....

Might be fun to have a mid season and end of season "check back" on folk's experiments and outcomes.
Good luck and fun growing to all.

Farmme

I'm buying some re-mesh this year and constructing quonsets for tomato support (for indeterminate varieties). That way, I can get them out earlier, and when they're still small, put an insulating rowcover over the top.
Anyone grow their indeterminate tomatoes like this? Do you still pinch off all but one or two vines, or let 'em ramble away?

New plants: agastache, lemon balm (from seed--is it supposed to take this long to germinate?), okra "red burgundy," and I'm doing bok choi too. I'm also trying to germinate some hardy hibiscus seeds saved from the USD campus plants--who knows what'll come out. A lot of my other new stuff are things I've helped grow on other farms but never on my own.

Lemon Balm grows everywhere and becomes almost impossible to eradicate. It's easy to grow, and it will self-seed indefinitely. Red Burgundy Okra is not as productive as green okra, and it tastes just the same. And when you cook it, it doesn't look red anymore!

Gardpro, zone 5b