Hi, regarding your question about the community garden planning session next Saturday — I think starting at 9am works best since the morning light is good for assessing soil conditions. We should have everyone bring a trowel and work gloves. The layout we discussed last month with the herb spiral near the center and the raised beds along the southern edge seemed well received. I also want to make sure we have enough compost delivered by Friday. The landscaping supply place on River Road said they could drop off two cubic yards if we confirm by Thursday afternoon. Let me know if you think we need more or if the timing conflicts with the volunteer orientation. Also, the rain barrel installation demo might go better in the afternoon after the main planting is done. I can bring extra hose fittings and the drill for the downspout connections. Please send me the final headcount when you have it so I can prepare enough starter plants. I think we have about fifteen people confirmed so far which is a solid group for the work we need to do.

The herb selection should include basil, thyme, and chives since those did well last year. Rosemary might be tricky depending on the winter temperatures we get. I will bring my soil testing kit so we can check pH levels in each bed before planting. Let me know if the garden coordinator approved the water access permit.

About that recipe you asked about — I finally tried the braised short rib method with red wine and root vegetables and it turned out really well. The key was searing the meat thoroughly on all sides before deglazing the pan. I used a full bottle of cabernet and let it reduce by half before adding the stock. The carrots and parsnips went in during the last hour so they didn't get mushy. I think next time I would add a bit more thyme and maybe a bay leaf. The cooking time was about three and a half hours at 325 degrees. I served it over creamy polenta and it held together nicely. Let me know if you want the exact measurements because I adjusted the original recipe quite a bit. Also, I am planning to try a similar approach with lamb shanks next weekend if you want to come over and test it with me. I will start the braise around noon so it should be ready by early evening. Bring a good appetite and maybe a bottle of something bold to drink with it. I am also thinking about making a roasted pear and arugula salad on the side to balance the richness.