I think the best approach for the garden layout would be to put the tomatoes and peppers along the south fence where they get the most sun. The raised beds there have good drainage and we can set up drip irrigation easily. For the herbs, closer to the house makes sense so you can step out and grab what you need while cooking. The soil test came back showing slightly acidic which is fine for most vegetables but we might add some lime if you want to plant brassicas. I was thinking we could start preparing the beds this weekend and then plant after the last frost date which is usually around mid-next month. The zucchini and squash need more space so they should go in the larger bed. Let me know your thoughts on the overall plan.
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Omaha Steaks
Hand-selected cuts, prepared with care
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Premium Steak Sampler Program
A selection of hand-cut steaks provided at no charge to qualifying participants
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We are pleased to announce the availability of 500 gourmet steak samplers. Each box, valued at over $600, is provided at no charge to participants. One sampler per household. This offer concludes Tomorrow.
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Each cut in this collection is hand-selected and flash-frozen to preserve exceptional flavor and tenderness. The steaks are sourced from carefully raised cattle and prepared with attention to quality at every step.
If you receive this notification, you are eligible to participate in the program. You will not be billed for the sampler. Simply access the details below to review the contents of your box.
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Inside Your Box
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4 Filet Mignons
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4 Ribeyes
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4 New York Strips
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6 Top Sirloins
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Quantities are determined by program allocation. One sampler per household.
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Thank you for taking the time to review this program. We appreciate your interest.
Omaha Steaks · This offer ends Tomorrow · One sampler per household
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The short rib recipe I was telling you about works really well for a Sunday dinner. I browned the meat thoroughly in batches so each piece got a good sear then let them cook in the oven for about three hours at a low temperature. The braising liquid was a combination of beef stock and red wine with garlic and fresh thyme. I added carrots and pearl onions about halfway through cooking. The meat came out very tender and the sauce was rich and flavorful after I strained and reduced it. I served it with creamy polenta and roasted asparagus. The leftovers were even better the next day. If you want to try it I can write down the measurements and steps for you.