In this live monthly Q&A (E-73), I focus on tomato and pepper tips for starting seeds indoors, and I answer a bunch of real-time garden questions. The big idea is simple: don’t overgrow your transplants indoors thinking it gets you earlier harvests. What matters most is getting warm-weather crops like tomatoes and peppers outside when the soil is actually warm enough—about 60°F (16°C) minimum for tomatoes and closer to 65°F (18°C) for peppers (and peppers really like warmer, especially on a heat mat). I also cover the three mistakes I see all the time: starting too early and growing plants too long, skipping acclimation (hardening off), and forgetting that a big top with a small root ball can wilt fast after transplanting. I explain how I transition plants outside over about a week (sun, wind, temperature swings), why container size matters for stronger roots, and how I fertilize indoor starts now: no granular organic fertilizer mixed into seed-starting mix (it can get moldy and won’t break down fast enough indoors), but a low-dose water-soluble fertilizer starting about 7–10 days after germination. Along the way, I talk containers vs in-ground tomatoes, watering/feeding rhythms, and a few variety notes (like why I like Homestead for slicing).