So you were asking about how the community garden rotation works this season. Basically each plot gets assigned a primary crop group and then a cover crop schedule. Last week we had a long talk with Margie about the tomato beds and she thinks the soil pH is finally stable after adding all that crushed limestone. I told her to keep a log so we can compare notes next spring.

For the herb spiral near the front gate, we are going to split it into four quadrants. Basil and oregano share the sunny half while mint and chives take the shaded side. Kevin wanted to put rosemary in the center but I think it will get too woody by August. We can revisit that idea if the other plants struggle.

Anyway, if you are free on Saturday morning, bring your trowel and those extra cedar stakes. We need to mark where the new kale rows will go before the irrigation lines get moved. I will bring the string and a measuring tape. Should take about two hours if we start early.

So the thing about blanching vegetables is that people always ask if they really need the ice bath right after. I usually say yes if you want the color to stay bright. The cold water stops the cooking process from the residual heat. If you skip it, the broccoli keeps steaming in the colander and turns dull.

One time I tested it with green beans straight from the market. Half went into the ice bath and half just sat on a tray. The difference was pretty clear within five minutes. The ice bath batch stayed crisp and vivid while the other batch went soft and khaki colored. Not exactly what you want for a dinner salad.

Another tip is to salt the water before it boils. Not a ton, just enough so it tastes like the ocean. That way the vegetables get seasoned all the way through instead of just on the surface. Then drain them well and pat dry with a clean towel before tossing with any dressing.