doesn't it seem like a significant brix difference would indicate a soil difference? Maybe. Or it can mean that you've got a localized infestation of nematodes left over in one spot from last year's crop or even weeds. (and only the root knot can be spotted without lab testing and sometimes, not even them) If you've got sting nematodes or one of the other plant pathogenic species, you may not know and they can all infest fields in patches. Or it can be due to differences in drainage characteristics, which can vary depending on things like foot and vehicle traffic, even assuming that the soil type is perfectly uniform. Or microclimates may affect plant development. Like if you've got a prevailing wind from the north and the north row takes the the brunt of cold breezes and sustains some cold damage while protecting the south row, resulting in decreased ability to photosynthesize and produce sugars. or.... I suppose it's better than nothing but if the primary purpose is to evaluate soil fertility, I would be very hesitant to draw any conclusions, even tentative ones, based on something that doesn't measure soil fertility. As far as having time to test the soil, you just have to grab a little dirt on the same day that you're planting and send it in. That would give you a good a good base line. A couple more samples down the road and you just might have something. The cost can be an issue but a lot of labs can give you some numbers for pretty cheap. You would just want to make sure you're choosing the right methods for your soil. (I can help you determine the correct methods if you like)

Sounds like you have a good sized dining room so I can see your dilemma. The simple answer would be to use a tiered or linear chandelier with multiple bulbs. They will each be rated for 25 or 40 watts, most likely. Figuring total wattage revolves around the type of activity you will do in a room. Ambient or general lighting requires s.f. (324 in your case) x 1.5 for wattage. Task lighting is 324 s.f. x 2.5. Dining is not considered task work. However, we've all been in a restaurant where you could barely see what you were eating (!). I'd err on the higher side because you can always add a dimmer or swap the bulbs out to lesser (but never higher) wattage than recommended. Another thought is to add 4" recessed can lights around the perimeter of the room for additional ambient light. Good luck!

Okay, without having dimensions, I took a stab at it: - It's a large space, but it's very spread-out, and bigger isn't automatically better ... I'd divide it up like this: - Carve out a U-shaped work space in the middle of the large kitchen. This keeps all your functional items close together /easy to use. Within this main kitchen space, you can have 2 huge drawer stacks + 1 smaller drawer stack next to the kitchen for cooking tools + 1 chef's drawer to the left of the sink + 2 big super susans. - I'd do uppers only on the side over the range, which would leave the whole space wide open ... and with light and breezes coming from both sides, this would be a very pleasant space. - To the right of this main work space, you have either a cabinet run OR pantries ... with the refrigerator in the middle. Loads and loads of one-step-away storage ... and it's space you can step to without walking around an island. So super convenient. - Because you have so much length to the kitchen and because you value table-time, I'd add a bay window to the front of the house /add a small kitchen table for more intimate dining ... then continue the kitchen cabinets (but more shallow) for another huge amount of storage near this small table. - I'd us this by-the-small-table cabinetry as away-space for the kitchen. That is, I'd use this one-step-away counterspace for the things that clutter up /clog up the kitchen counters: the coffee pot, a bowl of fruit or a cake-under-a-dome. This away-space will mean that your real work space is always clear /ready for use. It'll also be a nice sight line upon entering from what I now know is the front door. - Because I think dishware would be stored in the cabinets /uppers by the smaller table, I moved the dishwasher to the front side of the kitchen. - This leaves the back-bar as a large, open space, which will function well as a buffet table when you have guests /will be using the larger table. - This whole layout can function in multiple ways ... the center is the real work space, yet it relates to either the small eating area OR the larger eating area ... or both at once.

Plus room to stand bent over with your head down beside the tub to clean behind it. Maybe the width of your vacuum cleaner head? I love the look, but I am too old to clean in awkward places. I would probably fall in the tub. I am so jealous that you get a freestanding tub! They are so beautiful.