b'THE ORME OASIS UPDATEISSUE #4G reetings from the Garden,I f you were here this week I would have made you all stand under the honey locust trees to hear the masses of bees working their bountiful blooms. I would also urge you to smell each kind of mint in the garden and put some in your water bottles to make them extra refreshing. Wed marvel at the cardoons that are about to send up sets of flower stalks that will easily dwarf this short human, their thorny crowns a reminder of their thistle ancestors and artichoke cousins. Youd eat a pea, maybe eating the whole crunchy pod or removing the shell for only the sweetest little bits. Id force you to smell the sweet peas and the alyssum because they both smell like honeyed heaven. I tell you these things not to make you jealous about where I spend my days but to try to take you there anyway, in your mind. Books are said to take you places, so why cant a newsletter?T his week the biggest push has been to finish what I call flipping beds. Sadly this is not me turning into the Hulk and literally ripping the beds from the earth and smashing them back down (fun as that sounds), but it is more like flipping houses without the nefarious economical implications. I remove the things I no longer want like weeds or swiss chard that has gone to seed. I try to cut most things at the soil level in order to leave the roots in the ground to break down and feed the soil biology (except for Bermuda grass which I try and fail to completely remove). Then I spread a thick layer of compost on top which acts both as a mulch and a way to help replenish what the plants ate that grew there before. Yes, ate. Plants eat soil and sunshine. We eat plants (or meat, which also ate plants). So, by the transitive property, we eat soil and sunshine (is that right, Ms. Mitchell?). And we are all stardust. Oops, what a tangent (is that right, Ms. Mitchell?)! So the compost is on top, then I work it into the top inch of soil with a hand rake and water until puddles form. Wait a few days, then either plant seeds or transplant your starts. Its the greatest time to plant zucchini, cucumbers, basil, watermelon, and all the kinds of beans. You can tentatively plant out your tomatoes and peppers, but it depends on your location. Let me know what youre planting! S omething Ive been enjoying recently is the interplanting of the garlic and lettuce (shout-out to all of you who helped plant). These two 50-foot rows are the last strong-hold of the lettuce. The tall shoots of the garlic help cool the air around the lettuce just a little bit, like standing in a forest with no leaves. They also have helped hold up the row cover in lieu of hoops which keeps better airflow around the delicate leaves. Compared to the temperature of the soil in the raised beds that heats up faster in the spring, the ground temperature is heating slower and keeping the roots cooler and less antsy to bolt into flowering. Garlic is a long-standing crop so getting multiple har-vests is an important boon for production. Most alliums, a genus within the family amaryllidaceae that comprises all things onion related including leeks and shallots, are great for interplanting around all things except for beans. They have a small foot-print, help your beneficial insect balance, and tend to be quite hearty plants. Also I adore cooking with them! They are good for the heart and add a depth of flavor to foods that is unique and unchallenged by any other plant. From a sprinkle of chives on a baked potato to french onion soup to the simple smell of garlic, oil, and salt heat-ing on the stoveonions are the jam (even onion jam is the jam, dont knock it until you try it). Feel free to get my tips for perfect caramelized onions or crispy fried leeks, Im just an email away.Y ou did it! Youve all made it through the strangest end to a school year any of us will ever have. On the bright side your year was shorter, sleeping in class was as easy as turning off your video, and you skipped a whole quarter of chores. What we realized though was that the dark side is the fact that we really like each other and that nothing can compare to being together. This week between watching the filming for end-of-the-year festivities and reading a heartfelt letter from a student Ill never hug goodbye, I felt it. Were more than a school. This is family. The land, the people, and I miss you all dearly. I hope this reaches you in good health and spirits and that you are inspired to enjoy nature and its delicious gifts. M any thanks,J . Wolfe'