Sure, I can sketch a little map in my notebook—just a quick doodle of jars for each season, maybe a crescent of quince for fall and a heart of rosehip for winter. But don’t expect me to put hard dates on the recipe cards; the ink bleeds and the measuring spoons ruin the magic. I'll label a few jars with the month and a mood, but the real plan is still made in the kitchen, not on a calendar.