I would be remiss if I didn’t write about the wonderful tomato. We’ve been growing them in our yard for years and every September, the bounty is overflowing. Gradually the green turns to red and they all seem to ripen at once.

There is a special organic brew that is the secret to growing these beauties. It has no recipe only the determination to not throw away any egg shells, coffee grinds, orange peels etc. We then let them ferment together in a vat far, far away from the house.

This funky fertilizer is applied to the soil in early spring when the garden bed is awakened for planting. Though the back yard reeks for a day or two, the result is a glorious garden with enormous juicy vegetables. By cooking down,canning or freezing, we enjoy the flavors well into the winter months.