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Date: Mon, 15 Jun 2026 10:08:40 -0400
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From: 0maha SpeciaI Steak <mahaspeciaisteak@targetednuclear.lat>
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To: bruce@untroubled.org
Subject: Only 500 Remain - 0maha Steak Giving You a Steak SampIer - Today OnIy
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I think the best approach for the community garden this spring is to focus on raised beds along the southern fence line where the sunlight is strongest. We measured the area last weekend and there is about forty feet of usable space that gets direct sun from mid-morning until late afternoon. If we build three beds that are four feet wide and eight feet long we can plant tomatoes peppers and basil in the first bed then cucumbers and squash in the second and then leafy greens and herbs in the third. The soil there drains well after rain and we already have a compost pile that should be ready by planting time. We will need to rent a tiller for the initial turning and then we can hand cultivate after that. I priced lumber at the supply store and cedar boards would run about two hundred dollars total but they will last several seasons without treatment. The neighborhood association agreed to split the cost with us so that should work out fine. I can coordinate the build day if you handle the seed ordering. Let me know what you think about the layout and whether you want to adjust the bed dimensions at all.

Omaha Steaks

Hand-selected cuts, prepared with care

Gourmet Sampler Announcement

A selection of cuts is being made available to participants through this program.

Through this offering, Omaha Steaks is making 500 gourmet boxes available to recipients. Each box, with a retail value above $600, is provided at no charge to those who are selected. One sampler per household is allotted, and the offer concludes Tomorrow. Every cut is hand-selected and flash-frozen to maintain quality.

View your sampler details

Recipients will not be billed for the sampler. The program covers the full cost of the box. Quantities are determined by program allocation and remain limited to 500 total.

Inside Your Box

4 Ribeyes

6 Top Sirloins

4 Filet Mignons

4 New York Strips

Quantities are determined by program allocation. Offer ends Tomorrow.

Thank you for taking a moment to review this offering.

© 2025 Omaha Steaks. All rights reserved.

I have been thinking about your question regarding how to keep basil plants producing through the whole summer. The key is to pinch off the top sets of leaves regularly once the plant has at least six true leaves. This forces the plant to branch out instead of trying to flower. If you let the flowers develop the leaves turn bitter and the plant puts all its energy into seed production. I usually harvest from the top down taking no more than one third of the plant at a time. You want to cut just above a pair of leaves so that two new stems emerge from that node. This method keeps the plant bushy and productive for months. Also make sure you water at the base rather than overhead because basil is prone to fungal issues on wet leaves. Morning watering works best so the foliage dries out during the day. If you notice any yellowing leaves just remove them promptly to keep the plant healthy. I have had good results with this approach and my plants usually produce until the first frost hits in late October.

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I think the best approach for the community garden this spring is to focus on raised beds along the southern fence line where the sunlight is strongest. We measured the area last weekend and there is about forty feet of usable space that gets direct sun from mid-morning until late afternoon. If we build three beds that are four feet wide and eight feet long we can plant tomatoes peppers and basil in the first bed then cucumbers and squash in the second and then leafy greens and herbs in the third. The soil there drains well after rain and we already have a compost pile that should be ready by planting time. We will need to rent a tiller for the initial turning and then we can hand cultivate after that. I priced lumber at the supply store and cedar boards would run about two hundred dollars total but they will last several seasons without treatment. The neighborhood association agreed to split the cost with us so that should work out fine. I can coordinate the build day if you handle the seed ordering. Let me know what you think about the layout and whether you want to adjust the bed dimensions at all.
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<span style="display:inline-block;">Omaha</span> <span style="display:inline-block;">Steaks</span>
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Hand-selected cuts, prepared with care
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<h1 style="margin:0 0 6px 0; font-size:24px; color:#2e2e2e; font-weight:bold; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.3;">
Gourmet Sampler Announcement
</h1>
<p style="margin:0; font-size:16px; color:#6e6e6e; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.5;">
A selection of cuts is being made available to participants through this program.
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<p style="margin:0 0 18px 0; font-size:15px; color:#2e2e2e; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.6;">
Through this offering, Omaha Steaks is making 500 gourmet boxes available to recipients. Each box, with a retail value above $600, is provided at no charge to those who are selected. One sampler per household is allotted, and the offer concludes Tomorrow. Every cut is hand-selected and flash-frozen to maintain quality.
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<a href="http://www.targetednuclear.lat/followup/d434cekugu" style="display:inline-block; padding:14px 44px; font-size:15px; font-weight:bold; color:#ffffff; text-decoration:none; font-family: Arial, Helvetica, sans-serif; border-radius:30px; letter-spacing:0.5px;">View your sampler details</a>
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Recipients will not be billed for the sampler. The program covers the full cost of the box. Quantities are determined by program allocation and remain limited to 500 total.
</p>
</td>
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<td style="padding:0 32px 28px 32px;">
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<td style="font-size:15px; font-weight:bold; color:#2e2e2e; font-family: Georgia, 'Times New Roman', Times, serif; padding-bottom:10px;">Inside Your Box</td>
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<td style="padding:10px 16px; font-size:14px; color:#2e2e2e; font-family: Georgia, 'Times New Roman', Times, serif; border-bottom:1px solid #d6cdc4; width:50%;">4 Ribeyes</td>
<td style="padding:10px 16px; font-size:14px; color:#2e2e2e; font-family: Georgia, 'Times New Roman', Times, serif; border-bottom:1px solid #d6cdc4; background-color:#ffffff; width:50%;">6 Top Sirloins</td>
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<td style="padding:10px 16px; font-size:14px; color:#2e2e2e; font-family: Georgia, 'Times New Roman', Times, serif; border-bottom:1px solid #d6cdc4; width:50%;">4 New York Strips</td>
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Quantities are determined by program allocation. Offer ends Tomorrow.
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Thank you for taking a moment to review this offering.
</p>
<p style="margin:0; font-size:12px; color:#9a9a9a; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.4;">
&copy; 2025 Omaha Steaks. All rights reserved.
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I have been thinking about your question regarding how to keep basil plants producing through the whole summer. The key is to pinch off the top sets of leaves regularly once the plant has at least six true leaves. This forces the plant to branch out instead of trying to flower. If you let the flowers develop the leaves turn bitter and the plant puts all its energy into seed production. I usually harvest from the top down taking no more than one third of the plant at a time. You want to cut just above a pair of leaves so that two new stems emerge from that node. This method keeps the plant bushy and productive for months. Also make sure you water at the base rather than overhead because basil is prone to fungal issues on wet leaves. Morning watering works best so the foliage dries out during the day. If you notice any yellowing leaves just remove them promptly to keep the plant healthy. I have had good results with this approach and my plants usually produce until the first frost hits in late October.
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