One way to understand a garden’s sunlight is to stand in the same place and watch where the Sun sets. Around the autumn equinox, it sets close to due west. Mark that spot against something you can recognize, such as a tree or fence post. Watch again every few weeks. Through fall, the sunset point moves south along the horizon and the days grow shorter. After the winter solstice, it begins moving north again. For the Southern Hemisphere, this is reversed. By the spring equinox, the Sun follows nearly the same path across the sky that it does now. The difference is where the season is headed. In spring, daylight is increasing. In fall, it is decreasing. That small observation can help us understand why a bed that receives plenty of light in summer may fall into a tree’s or building’s shadow later in the year. It is worth recording what actually happens in our own gardens before deciding where a fall crop or a permanent planting should go. Have you noticed a part of your garden that changes more with the seasons than you expected?

I keep coming back to that thought because the more I observe living systems, the more I see waste as evidence of a broken relationship. Nature continually cycles resources. A fallen leaf becomes soil cover and eventually organic matter. A dead root feeds organisms underground. Manure becomes fertility. Dead wood continues supporting life long after the tree has fallen. What leaves one part of a healthy system usually becomes useful somewhere else. Humans often interrupt those relationships because we think we have found a better or faster way. We can see it in beekeeping when constant checking becomes more disturbance than observation. We can see it in agriculture when nutrients are continually removed and biological relationships are simplified, only to be replaced with outside fertility and pest control. We can see it at home when food scraps that could feed chickens, worms, compost, or soil biology are hauled away and buried in a landfill. The problem is larger than garbage. When we remove something from a living cycle without asking where it belongs next, we may be breaking another relationship. Then we often spend more money, energy, and resources trying to replace the function we removed. I am not suggesting that we should never intervene. Bees need responsible management. Gardens require work. Crops remove nutrients that sometimes need to be replaced. My thought is simply that observation should come before intervention. Before I remove something, add something, spray something, or haul something away, I want to ask: What relationship am I interrupting, and where could this resource belong next? Healthy systems depend on relationships, and unnecessary waste often tells us that one of those relationships has been broken. That is why I believe that waste is the enemy of Nature.

This morning I was thinking about how easy it is for many to see food only as the finished product. Take something ordinary, maybe a tomato, a slice of bread, a bowl of beans, or even something already prepared from the grocery store. Before it reached our plate, there was a story. Someone grew, raised, gathered, harvested, caught, processed, or prepared what eventually became this food where soil, water, weather, and season all played a part. Someone harvested, transported, processed, packaged, sold, or prepared the food. Then somewhere along that path, we became part of the process too. We may have grown it ourselves. We may have bought it from a farmer. We may have chosen it from a grocery shelf, brought it home, cooked it, or simply opened the package. What interests me is what happens when we begin to notice the relationships again. Pick one thing you eat today and trace it backward as far as you reasonably can. Where did it come from? Who might have had a hand in getting it to you? Was season important to it? What happened between its original form and what is sitting in front of you, and where did you enter that chain? You do not need to research every answer. Start with what you know, notice what you do not know, and let the missing pieces become questions. My thought is that food literacy begins partly here, not by memorizing more rules about food, but by becoming curious about the food already passing through our hands. What is one ordinary food you could trace backward today, and how far back can you follow it? When you think about the food you eat most often, how well do you know its path to your table?

When I search in the net for "Basic Soil Test Kit", there are many different kinds. Since I'm just starting out to test my soil, what are the most likely data that is essential for me to record and track? If it's just pH, then it's pretty easy since I already have a pH meter. But if there'r other areas that I need to monitor such as minerals, then what are they. Also, how accurate should I get since I don't think I need to get down to titration process. What say YOU!

Previously we looked at the plants Mayster Jon Gardener thought were worth growing in an English garden around 1440. This week we will look at herbs worth growing in 1440. What stands out is that these plants were not divided neatly into the categories we might use today. Jon Gardener names parsley, sage, thyme, hyssop, borage, mint, savory, fennel, southernwood, wormwood, yarrow, comfrey, betony, valerian, chamomile, lavender, horehound, coriander, roses, violets, and cowslips, among others. Some went into food. Others were associated with traditional healing, fragrance, flowers, or household use. Many could serve more than one purpose. That makes the medieval herb garden interesting as part of a working household system. Parsley, sage, mint, savory, fennel, borage, coriander, and hyssop all appear in medieval cooking traditions. They could season meats, broths, pottages, sauces, and other foods. Parsley was important enough that Jon gave instructions for sowing it, cutting it repeatedly, and leaving some plants to produce seed. The gardener was thinking about both today's harvest and next year's garden. Other plants such as lavender, roses, violets, chamomile, betony, valerian, yarrow, horehound, wormwood, and comfrey belonged to wider household and healing traditions. Although, historical use does not automatically mean safe or effective use today. Jon's list also includes plants such as henbane and foxglove. Some herbs can be seen in today's light and some cannot. From Garden to Kitchen A late-fourteenth-century English recipe called Sauce Madame gives us an interesting glimpse of how some of these herbs actually reached the table. The recipe used sage, parsley, hyssop, and savory with garlic, pears, quince, and grapes to stuff a goose. After roasting, the fruit and herbs helped form the sauce. A simple modern echo might be roast chicken with parsley, sage, savory, garlic, and apples or pears. It would not be the medieval recipe, but it helps us picture the connection between the garden and kitchen.