{
  "id": "allotment-note",
  "name": "Sowing Note",
  "theme": "allotment",
  "category": "Editorial",
  "description": "A long note on a single crop, with the sowing chart set inline in the prose so the paragraph about timing carries its own twelve cells.",
  "layout": "The pinned band, then a 66ch reading column with the chart appearing inline where the text discusses months, and a warm photograph breaking the column.",
  "modules": [
    {
      "key": "band",
      "name": "Month band",
      "html": "\n<nav class=\"bn\"><span>Jan</span><span>Feb</span><span class=\"on\">Mar</span><span>Apr</span><span>May</span><span>Jun</span><span>Jul</span><span>Aug</span><span>Sep</span><span>Oct</span><span>Nov</span><span>Dec</span></nav>"
    },
    {
      "key": "open",
      "name": "Note opening",
      "html": "\n<article class=\"ar\"><span class=\"k\">Sowing note</span><h1>Parsnip, and the myth of the fresh seed</h1><p class=\"ld\">Everyone will tell you parsnip seed must be fresh. Everyone is right, and the reason is not the one usually given — it is not that the seed goes stale, it is that the seed is a winged papery thing that dries out in a packet faster than almost anything else you will sow.</p></article>"
    },
    {
      "key": "chart",
      "name": "Inline chart",
      "html": "\n<section class=\"ic\"><div class=\"sw\"><i></i><i></i><i class=\"s\"></i><i class=\"s\"></i><i></i><i></i><i></i><i></i><i></i><i class=\"h\"></i><i class=\"h\"></i><i class=\"h\"></i></div><div class=\"lbl\"><span>J</span><span>F</span><span>M</span><span>A</span><span>M</span><span>J</span><span>J</span><span>A</span><span>S</span><span>O</span><span>N</span><span>D</span></div><p class=\"cap\">March and April to sow. October to December to lift. Nothing in between, which is why the bed is committed for two thirds of the year.</p></section>"
    },
    {
      "key": "body",
      "name": "Body",
      "html": "\n<article class=\"ar\"><h2>Station sowing, and why</h2><p>Sow three seeds every 150 mm at 13 mm deep and thin to the strongest. This looks wasteful and is not: germination is genuinely poor, and the alternative — a continuous drill thinned later — disturbs the roots of the survivors.</p><p>Do not transplant. A parsnip moved at any stage forks, and a forked parsnip is a fine parsnip that takes four times as long to peel.</p><figure><img src=\"{{ART soil}}\" alt=\"{{ARTALT soil}}\"><figcaption>The bed after station sowing, canes marking the stations</figcaption></figure><h2>Leaving them in</h2><p>Frost improves them. Starch converts to sugar and a parsnip lifted in December tastes materially different from one lifted in October. Leave them in the ground and lift as you need them; they will keep there until the tops start away in February.</p></article>"
    }
  ],
  "moduleCount": 4,
  "reorderable": true,
  "meta": {
    "id": "allotment-note",
    "model": "Claude Opus 5",
    "author": "Claude Code",
    "createdAt": "2026-09-02T01:30:28+09:00",
    "updatedAt": "2026-09-02T01:30:28+09:00",
    "version": "1.0.0",
    "isNew": false
  },
  "link": "/api/v1/designs/allotment-note.json",
  "structure": "The pinned band, then a 66ch reading column with the chart appearing inline where the text discusses months, and a warm photograph breaking the column.",
  "html": "<div class=\"dz dz-allotment-note\" data-design=\"allotment-note\" data-theme=\"allotment\">\n<section class=\"dz-mod\" data-mod=\"band\" aria-label=\"Month band\">\n<nav class=\"bn\"><span>Jan</span><span>Feb</span><span class=\"on\">Mar</span><span>Apr</span><span>May</span><span>Jun</span><span>Jul</span><span>Aug</span><span>Sep</span><span>Oct</span><span>Nov</span><span>Dec</span></nav></section>\n<section class=\"dz-mod\" data-mod=\"open\" aria-label=\"Note opening\">\n<article class=\"ar\"><span class=\"k\">Sowing note</span><h1>Parsnip, and the myth of the fresh seed</h1><p class=\"ld\">Everyone will tell you parsnip seed must be fresh. Everyone is right, and the reason is not the one usually given — it is not that the seed goes stale, it is that the seed is a winged papery thing that dries out in a packet faster than almost anything else you will sow.</p></article></section>\n<section class=\"dz-mod\" data-mod=\"chart\" aria-label=\"Inline chart\">\n<section class=\"ic\"><div class=\"sw\"><i></i><i></i><i class=\"s\"></i><i class=\"s\"></i><i></i><i></i><i></i><i></i><i></i><i class=\"h\"></i><i class=\"h\"></i><i class=\"h\"></i></div><div class=\"lbl\"><span>J</span><span>F</span><span>M</span><span>A</span><span>M</span><span>J</span><span>J</span><span>A</span><span>S</span><span>O</span><span>N</span><span>D</span></div><p class=\"cap\">March and April to sow. October to December to lift. Nothing in between, which is why the bed is committed for two thirds of the year.</p></section></section>\n<section class=\"dz-mod\" data-mod=\"body\" aria-label=\"Body\">\n<article class=\"ar\"><h2>Station sowing, and why</h2><p>Sow three seeds every 150 mm at 13 mm deep and thin to the strongest. This looks wasteful and is not: germination is genuinely poor, and the alternative — a continuous drill thinned later — disturbs the roots of the survivors.</p><p>Do not transplant. A parsnip moved at any stage forks, and a forked parsnip is a fine parsnip that takes four times as long to peel.</p><figure><img src=\"https://designlookbook.dev/assets/img/allotment-soil.webp\" alt=\"Dark worked soil with a hand fork resting in it\"><figcaption>The bed after station sowing, canes marking the stations</figcaption></figure><h2>Leaving them in</h2><p>Frost improves them. Starch converts to sugar and a parsnip lifted in December tastes materially different from one lifted in October. Leave them in the ground and lift as you need them; they will keep there until the tops start away in February.</p></article></section>\n</div>",
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}