I wanted to circle back on your question about the braising method we talked about last week. The most important part is searing the meat thoroughly on all sides before adding any liquid because that builds a rich base layer of flavor. I use a heavy pot with a tight lid and keep the temperature low and steady once everything goes into the oven. Cut the vegetables into large chunks so they keep their shape during the long cook time. Add the liquid so it comes about halfway up the meat and check the progress after about two hours. You can adjust the seasoning at that point if needed. I also like to add a small splash of vinegar near the end to brighten things up. If you want I can send over the exact measurements I used last time.

Let me know how it turns out if you give it a try. I have been experimenting with adding a bit of tomato paste after the sear step and that has added nice depth as well. The whole process takes about three hours total but most of that is hands-off time in the oven. I think you will like the results.

Regarding your question about the garden layout for the side yard, I think the best approach is to use raised beds that run parallel to the fence so you get good sun exposure throughout the day. I measured the area and you could fit three beds that are four feet by six feet each with enough space to walk between them. The soil in that area tends to be a bit clay-heavy so I would recommend mixing in some compost and a lighter topsoil blend before planting. I found a good source for untreated cedar boards that are reasonably priced and should hold up well for several seasons.

If you want to start with just two beds this spring you could always add the third one later in the summer. I have some extra seed packets I can bring over if you want to try some herbs along the edges. Let me know if you want to go ahead with the plan and I can help you get the materials together.