Don't hesitate to plant seeds for cucumbers, beans, edamame, summer and winter squashes, pumpkins, melons, beets, carrots, chard and scallions. Start a crop of "cut and come again" salad mix, braising mix, mild mustards, and any of  mesclun blends in a spot with bright light but out of the full, hot sun. Plant heat and sun-loving herbs like basil, marjoram, chives, oregano, thyme and sage with abandon, keeping the seed beds well moistened. Don't neglect to plant some fragrant scented basils in containers to heighten summer afternoon gardening pleasure.

Even if you already have beans, squash, chard, carrots and basil in the ground, and your plants are growing well, June is a fine time to start a second crop to have ready for another bounteous late summer harvest when the first crops of these staples have finished up. I usually start seeds every month, finishing sowing summer-producing vegetables in late June. In July and August, I plant seeds for fall crops like all kinds of lettuces and mesclun blends, spinach, radishes, kale, leeks, peas, booccoli raab, braising mix, carrots, and asian delicacies like mild mustards, stirfry mix and pak choi.

You can still plant flowers, too!
Planting later crops in June also applies to flowers! Plant more marigolds,  sunflowers, cosmos, zinnias, four o'clocks, nasturtiums, etc. --all of the annuals that usually burn out by late summer. This way, you'll have a marvelous second flush of bloom and can cut armfuls for Labor Day! June and July are also good times to start seeds for perennials and biennials to bloom next spring. I sow seeds in a protected seed bed and then transplant seedlings in fall to overwinter, then bloom, ensuring me a wonderful spring greeting in the garden next year.