Usually I'm able to go by the last frost date information and get my summer vegetables planted by mid to late May. Not every year can follow that rule. This spring has been very cool and rainy - highs in the 60s and lows in the 37-40s so I delayed planting until June.
My tomato plants lived in the starting containers in the garage at night and then in the warm sunshine during the day. They grew and became strong, healthy plants, even a bit root-bound. I waited a few more days until the warmer temps heated the soil. While I was waiting, I did a little work each day, weeding, turning the soil, dividing and digging out plants. One day I put six piles of compost & manure on top the soil. It sat there for a few days until I could back to it. I really wanted to get a picture of the six piles but I only got a picture of one pile. It looked as if an elephant visited the garden and left six deposits. Finally, I used the tiller to work in the compost and set out the tomatoes and other flower seeds only a week ago, June 10.
I've planted a Super Sweet 100 cherry tomato, a Jet Setter, an Early Girl, and two new heirlooms I've never grown before: Bull's Heart and Old German Heirloom Beefsteak. I'm most interested in these last two.
The description says:

Bull's Heart or Heart of the Bull - Italian (or Russian) Heirloom; large pinkish-red "Giant Ox Heart" type tomatoes sometimes oddly shape with a lovely, sweet flavor, rare slicing tomato due to it's meaty flesh and few seeds; strong plants produce abundantly with some fruit growing to 2-3 lbs; late season; 90 days, indeterminate.
Old German - Heirloom Beefsteak; large, flattened 1-2 pound fruits are golden yellow and ruby red heart; marbled bicolor interiors make beautiful slices and the flavor is outstanding; late season, 85 days, indeterminate.

The girls helped plant: Sweet Dumpling Squash, Jack-o-Lantern Pumpkin, Baby Fordhook Lima Beans, Green Beans, Broccoli, and Bell Peppers. Along the fence is Russian Mammoth Sunflowers, Vanilla Ice Sunflowers, Hollyhocks, and Zinnias. We also have herbs started: Borage, Calendula, Dill, Peppermint, Sweet Basil, Holy Basil, Italian Flat Leaf Parsley, and Lavendar. More to be planted after they get bigger.