I think starting with the raised beds along the south side would give the tomatoes the best sun exposure. The soil there drains really well after the spring rains we had. For the herbs, placing them closer to the kitchen door makes harvesting convenient when cooking. I measured the space and we can fit four 4x8 beds comfortably with enough room to walk between them. The zucchini should go in the largest bed since it spreads quite a bit. Basil and oregano can share a smaller bed. We might want to put a small fence around the perimeter to keep the rabbits out this year.
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| YOUR 2026 PLAN |
| Updates to Your Coverage & a Medicare Kit for Your Household |
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| Your plan has several coverage options for the coming year, and we want to make sure you have everything you need. Along with the 2026 plan updates, a Medicare Kit is being provided at no charge to households in your area. One kit per household, while the program allocation of 800 kits lasts. Availability ends Tomorrow. |
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| 2026 Coverage Options |
| Your plan includes several choices for the upcoming year. We encourage you to review the updated coverage details and select the arrangement that best fits your needs. No payment is required to receive the kit, and you will not be billed for it. The kit is covered by the program for eligible households. |
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| • Digital thermometer |
• First aid bandages (assorted sizes) |
| • Elastic bandage wrap |
• Antiseptic wipes (packet of 10) |
| • Blood pressure monitor |
• Medical tape (roll) |
| • Disposable gloves (pair) |
• Instant cold pack |
| Kit contents and quantities are determined by program allocation. One kit per household. Availability ends Tomorrow. |
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| This kit is provided at no charge to households in your area as part of your coverage program. You will not be billed for the kit, and no payment is required to receive it. The program has allocated 800 kits, and they are available on a per-household basis. |
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| This communication relates to your coverage plan. Please direct any questions to your plan administrator. |
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the sourdough starter needed a bit more time this batch since the kitchen was cooler than usual. I let it ferment for almost fourteen hours before it showed enough activity. The rye flour gave it a slightly darker color than the all-purpose version last week. When I shaped the loaves they held their form really well. Baked them at four hundred fifty degrees with steam for the first twenty minutes. The crust came out crisp and the inside had that nice open crumb structure. My neighbor said it reminded her of the bread her grandmother used to make.