It’s amazing the things we overlook.  The pasture up at the monastery was limed two years ago, applying three tons per acre for soil with a pH of 5.2.  I’m sure our good forage yields of the past two years are partly due to the remediation of the pH.  So how does it happen that  in about seven years of gardening we have never thought about the pH of that soil?  The big forage and staple garden is in the middle of those same pastures, and there is little doubt that it has a similarly low pH.  And I just thought the potatoes needed more organic matter.

One more job before snow flies —