Oh sure, I can explain how the garden rotation worked last summer. We mapped the beds into four quadrants and moved the tomatoes to the south edge so they would get the later afternoon light without crowding the peppers. The basil stayed near the kitchen door because it was easier to snip fresh leaves while cooking.
For the fall cleanup, we decided to leave the sunflower stalks standing until late October since the finches were still pulling seeds from the heads every morning. The compost pile got a layer of shredded leaves and a few buckets of coffee grounds from the corner shop. It broke down nicely by spring.
We also moved the herb barrels onto the covered porch before the first frost, and that kept the rosemary and thyme going through December. Next season we are thinking of adding a small cold frame near the back fence for early lettuce.
Yeah, I remember the route we took through the state park. We parked at the west trailhead and followed the ridge line for about two miles before dropping down into the creek valley. The oak canopy opened up near the old stone bridge, and we stopped there for lunch on the flat rocks.
After that we crossed the meadow and picked up the blue-blazed trail heading north. There was a section with wild raspberries along the fence row, and we filled a small container before the bees got too active. The return loop brought us past the old fire tower, which was locked but still had a good view from the base.
Next time we might start earlier and carry a little more water since the last mile is mostly uphill in the sun. But overall it was a solid walk with plenty of shade and a few good resting spots.
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I think we settled on the menu for the weekend gathering. We are going with the smoked brisket, but we will brine it overnight instead of just dry rubbing. The coleslaw gets the apple cider vinegar dressing, and we are adding parsnips to the roasted vegetables this time.
The dessert table will stay simple with the lemon bars and the berry crisp. We might do a small cheese board during the afternoon while the meat rests. For drinks, there is plenty of iced tea and sparkling water already in the cooler.
We should prep the dry ingredients for the crisp on Friday evening so Saturday morning is less rushed. Also remember to move the patio chairs out of the shed and wipe down the long table before noon. I think that covers most of the setup.