A healthy KBG lawn can be overseeded with 0 lbs per sq ft. KBG will fill in any bare spots so if it's healthy, there's no need to overseed it.

Danni girl, I'm so glad you had such a great harvest and were able to put up so many tomatoes. That is just wonderful, and especially in a year with such challenging weather. I do slice the bite-sized tomatoes in half, but I leave the two halves attached to one another by a thin piece of skin so I only have to pick up and move half as many from the cutting board to the cookie sheet. For years I processed tomatoes the hard way and then, finally, last summer I broke down and purchased a Roma/Villaware strainer. I should have bought one 20 years ago. It is AMAZING how quickly it removes all the skins and seeds. I always thought of a strainer as a 'frivolous' purchase, but it saved me tons and tons of time. I don't understand why your dehydrator isn't drying the tomatoes more evenly. Is it on a fixed temperature or can you change it? Farmgardener, You're welcome. 'Me' is the only person I know how to be, and it is getting scarey. I am turning into my grandmother. (My mom didn't garden or can.) I like to think that my mammaw would be proud of the gardener and food preserver I've become. I still can't grow strawberries here in our clay like she could grow in her sandier soil, though. I like knowing where our food came from and how it was grown and processed. I like knowing I don't put chemicals on it. I like knowing it isn't contaminated by salmonella or e. coli and I especially like knowing our food traveled 100' from the garden to the house, and not 1500 miles across the country. And I like freaking out people who say things like "you grew it yourself?" or "you make your own pickles ( or salsa or jelly or whaever)". I don't even mind when they tell me that I'm a 'dying breed' and that the home food growing and preservation arts are becoming a "lost art". I, by the way, do not agree with that. I see both edible gardening and home food preservation coming back into vogue again. See, some of us have been doing all this food raising/food preserving for so long that we're back in style. LOL Megan, As you can imagine, it took me a while to type it up but I wanted to be as thorough as possible. I used to help my dad can his tomatoes and salsa in the 1970s (I was just a kid) so I knew it took oodles of tomatoes to boil down into a sauce and still, the very first time I turned 40 or 50 pounds of fresh tomatoes into canned sauce, I was shocked at how relatively little sauce I had to show for all that work and all those tomatoes! I had dabbled with dried tomatoes for a few years before a friend of mine here in Oklahoma conviced me to get more serious about it, and now I'm hooked on it. With the comvection oven, I can dry six cookie sheets of tomatoes at once. Finally y'all, I ought to stress that the garden and the processing of all the produce is possible only because I'm a stay-at-home wife/mom whose child is an adult and can take care of himself. I could NEVER do everything I do if I worked at a paying job or if I had young children, with young being anyone under at least the age of 16. Once they can drive themselves places, parents regain a certain amount of their freedom. Even though I do things on a larger scale, lots of folks here also raise enough tomatoes and other veggies to can them and freeze them and put them up for the non-gardening season. Sometimes on long, hot days when I've been in the kitchen seemingly all day, I get tired and frustrated because it seems like 'it's never gonna end'. Then, after the last freeze hits and the growing season is basically over, I feel really sad like 'I can't believe it is over'. And, of course, in the winter time, that's the real payoff...when you can do your 'grocery shopping' from the pantry, the freezer and the root cellar. Dawn

Thanks everyone! There will be policing on the buffet table, so I will try to sneak by with 20 lbs or so. Yea, I am planning to bake it so that will be a little easier - and maybe I will freeze the fat - everything tastes better with a spoonfil of bacon fat, so I will certainly have it to spare. LOL! See what I get for issing the parents meeting? I could have signed up for donuts had I been there LOLOLOL! Alexa

Tim--you're fine. Post adding stuff (phosphorus, most notably), proper sampling through the entire profile is better, but it won't impact most other nutrients that much. Calcium, magnesium, potassium, and most of the minor elements perk through rather well and distribute themselves through the profile. There can certainly be exceptions when using calcium oxide or magnesium oxide, but I never recommend use of those anyway (well, not as a general rule, but there's always an oddball and I can think of one case). Phosphorus levels, post using starter or triple super phosphate, will read rather low the second year if you only sample the deep part of the soil. Phosphorus perks at a snail's pace. That might lead to overapplication of phosphorus, which could be a potential problem...except that we target 200 anyway. Even doubling that will only bring you to 400 if you started at effectively zero. 400 is not a problem and well within normal range, if at the high end. Organic matter levels will tend to read low when sampling deeply (something I do intentionally), but there's no down-side to increasing OM levels through the mid-teens at the absolute floor. OM also perks down incredibly slowly. Re-testing rapidly post an application of anything isn't recommended, so that's not usually a problem.