You asked about the garden planning for next spring. I think we should focus on the raised beds along the south side of the property. The soil there drains well and gets sunlight most of the day. If we amend it with compost this fall it should be ready for early planting. I checked the seed catalog and the varieties you mentioned are available. The tomatoes you liked last year are still being offered. For the herbs I recommend we put those in containers near the kitchen door so they are easy to reach while cooking. The rosemary and thyme did well there this season. We should also think about adding a small water feature. Nothing elaborate just a simple basin with a recirculating pump. It would attract pollinators and add some sound to the space. I can help with the installation in exchange for some of your harvest. Let me know if you want to look at the plans together this weekend.

That recipe you asked about for the braised short ribs. I have made it a few times now and it works well. The key is to sear the meat on all sides before adding the liquid. I use a mix of beef broth and red wine about half and half. The vegetables should be chopped large so they do not break down completely. I add a few sprigs of thyme and a bay leaf. Cook it low and slow for about three hours covered then uncover for the last thirty minutes. The sauce thickens nicely on its own. I serve it over mashed potatoes or polenta. The leftovers are even better the next day after the flavors meld together. Let me know if you want me to write out the full measurements. I can send them over in a separate note. Happy to help anyone who wants to try cooking something new. The technique is straightforward and the result is satisfying.