When I lived in JN, I was given this very good advice by the county agent.
Start seeds in flats with individual sections for each plant. (Because this is less of a disturbance to the individual plant's root system when they are ready to put into the prepared beds.) Place 3 seeds in each individual section and then set the whole thing in a flat without sections. Water by putting the water in the lower flat and let it seep up to moisten the seeds from below via osmosis action. Watering seeds from above often does more harm than good.
Keep the planted flats in a warm area, but not in direct sunlight. As the seeds sprout, let them grow to about 3 inches. If all three seeds have sprouted in each section, select the tallest, strongest seedling and discard the weaker two, by pinching them off at the soil line. Continue to water from below.
When the seedlings have reached 6 to 7 inches, it should be warm enough to toughen them off out of doors. Leave them in their flats, and take them to a shady spot outdoors, but bring them in at night. After a few days (7 to 10) of this hardening off process, you should notice the stems of the seedlings have grown more sturdy and a little less tender looking.
When they reach this stage, it should be warm enough (Check frost warnings for your area at night) to leave tham out over night. Barring frost, they should be OK after 5 to 6 days, ready to transplant into the beds you have been preparing for them.
Once they are transplanted into the beds, they should be kept moist, but not too wet. Too wet, and they will develope stem rot where the soil and stem come together at the surface. If they get past this stage, they should flurish and produce both veges and flowers for you.
I know it sounds complicated, but it only takes one great success, and you can call yorself a real farmer. My tomatoes were always available before the store bought starts everybody else was using, and produced better more tasty fruit. So much from five or six plants, I had to give a lot away.
Good luck.