Monday, December 27, 2010

Just Say No to Eating Animals Monday, Volume 8: The Staff of Life

This was a lovely year.  It was filled with new experiences.  It gave me simple pleasures and new skills.

I finally, learned to make bread.  Why bread?  It is simple.  It is good.  It can be used as an integral part of any meal.  It can be a meal.

The recipe I used is a variation of Jim Lahey’s revoultionary No Knead Bread.  It can be found over at Cooks Illustrated (they won’t spam you and you can get the recipe and poke around this site for a couple of weeks without charge—personally I think paying for an online subscription to this site is fantastic and that’s on top of my having a current paper subscription and a couple of their cookbooks).  Most weeks I make the olive variation without cheese and rosemary.  Recently, I’ve been gifting loaves of the plain, along with preserves, pickles, or a fancy cheese.  This has made a great gift.

This bread is great eaten from hand.  It's fantastic with softened sweet butter & coarse sea salt.  Or my husband’s preferred way, sliced extra thin.  Toasted until dark and then drizzled with a very herbaceous olive oil.


Monday, December 20, 2010

Just Say No to Eating Animals Monday: Volume 7, There's Nothing Here to Eat!

Bits and Pieces Can Make a Meal

So if you are even remotely like us, you do get into that rut of not wanting anything that appears to be in your fridge and pantry to eat. It's always weird because you know darn well that there's plenty to eat, but because you don't plan meals, you can't wrap your head around what to do when the offerings our sparse.

This one is from the waste-not-want-not collection of bits and pieces almost always available in your home. Especially now, when the holiday season has you out so frequently and you realize that you haven't done real grocery shopping since before Thanksgiving!

Vegetable Fried Rice (easily made vegan)

2 c of cold white rice (it should be at least a day old)

1 egg (yep, you leave this out and you have a vegan offering)
Soy sauce
Bits & Pieces (onion, bell pepper, mushrooms, carrots, cabbage, bean sprouts, etc.)
Vegetable oil (preferably not olive oil)
1 T. Ginger root
2   cloves of Garlic

Dice vegetables, if appropriate.  Peel and chop ginger root.  Slice Garlic.

Add 2 T oil to a warm frying pan or wok, you may need more oil if you are using an unseasoned pan or one that isn't non-stick.  Add garlic to a medium heated pan and wait until it is lightly golden.  Add ginger and stir until it is fragrant.  Next add vegetables to pan, with those that take longer being added first, e.g. onion, bell pepper, carrot. Remove vegetables and aromatics from pan after a minute or two.  If using egg, crack and scramble one egg.  Add it to a heated pan over medium heat.  Cook until set just shy of your preferred level of doneness. Remove egg from pan and set aside.

Heat pan over medium heat with a bit of oil, if necessary.  Add rice and cook until it is warmed through.  Add vegetables and aromatics back into pan with the rice. Chop egg into bits and then add to rice and vegetables.  Finally, add 4-6 good dashes of soy to the pan, taste and add more soy if desired. Serve immediately.

Sorry, but if you happen to have Asian pickled vegetables, including kimchee, serve it with your rice.


The Pickles on the right have Asian Spices

Monday, December 13, 2010

Just Say No to Eating Animals Monday, Volume 6: Picadillo, Ole!

Look at those gorgeous farm egg yolks, I don't even like egg yolks

I’m going to be more accepting in 2011. There’s only one thing that makes me crazy when it comes to being a vegetarian, it’s all of you animal eating folks who call yourselves vegetarian. You make my life, and the life of those who don’t ever eat animals, difficult. You’re the reason I get offered tuna sandwich box lunches at conferences because the person ordering knows a vegetarian who eats fish. Grrrr!

That’s largely why this series is not titled Meatless Mondays! I’ve found over the years that there’s always a vegetarian who loves bacon. Not soy bacon, but the kind that involves the massacre of Babe and Wilbur.

Here’s the catch, I like texture. So you won’t find me only looking at vegetarian cookbooks and magazines. I read many general recipe books and there I often find great ideas for dishes that happen to include animals. I read these books and think, "hmmm, that sounds really good, even though it has ground beef or ground turkey in it, how can I make it?"  TRUTH: Tofu is not the answer to everything! Its texture and flavor are more delicate and it fails, when used as a stand in for animals. Don’t get me wrong, I do like tofu and I think there are many fantastic applications for it (I just found them in the last few months so I will eventually get around to showing you what I do with it) but it won’t work, readily, if the dish calls for a ground crumble or even a steak, or roasted bird.

So far, my husband is the only omnivore I have served that loathes meat analogs.  He adores tofu, but he doesn’t want it to mimic any animal.  He gives a complete and utter pass to all other meat analogs, crumbles, bacons, ribs, deli meats, and sausages, with  exceptions only for Boca Burgers and Morningstar’s Buffalo Wings.

Seriously, if you only can one thing make it your own tomato paste, even if it is a pain in the neck

Picadillo, adapted from Eating Well

• 2 eggs, preferably farm eggs (they really do taste way better!)

• 1 pound Gimme Lean beef-style, or meatless-crumbles

• 4 teaspoons extra-virgin olive oil

• 1 medium onion, chopped

• 1/2 cup chopped scallions, divided

• 3 cloves garlic, minced

• 4 teaspoons chili powder

• 1 1/2 teaspoons dried oregano

• 1 1/2 teaspoons ground cumin

• 3/4 teaspoon ground cinnamon

• 1/8 teaspoon cayenne pepper

• 1/2 cup golden raisins

• 1/2 cup chopped pitted green olives

• 2 tablespoons tomato paste

• 1/2 teaspoon freshly ground pepper

1. If you like boiled eggs, you can prepare at least 6 so that you have four on hand for eating later or chopping into salads.  Cover eggs with water and bring to a boil. Once the water boils, turn off the heat, move the pot away from the heat, and cover.  Let sit covered for ten minutes.  While the eggs are in the pot, prepare a large bowl with cold water and ice.  Once the time has elapsed on the eggs, remove them one at a time and submerge them into the ice bath you have prepared.  Let the eggs sit submerged in the ice bath for approximately 5 minutes.  Remove the eggs from the ice bath and dry them. Now you are ready to peel and slice two eggs for this recipe.  The remaining four, if you prepared extras, can be stored in your fridge for about three days.  NOTE: Fresh, eggs can be difficult to peel so start at the wide end of the egg being careful not to tear the egg white.

2. Cook meat substitute by following the manufacturer’s instructions. For Gimme Lean, heat 2 t. of oil in a large nonstick skillet over medium heat.  Once it is glistening, add the Gimmelean using a spoon to break it into pieces as it cooks, about 6-7 minutes.

3. Add remaining 2 teaspoons of oil to the skillet, again heat until glistening over medium heat. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes.  Stir in chili powder, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute.  Add raisins, olives, tomato paste, ½ c. water and the browned crumbles; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes.  Season with pepper.  Garnish with the remaining scallions and the hard-cooked eggs, if desired.

I served this with soft corn tortillas and a salad of jicama, grapefruit, and lettuces dressed with olive oil, a tablespoon of agave, and a splash of fresh squeezed orange juice.

Thursday, December 9, 2010

The Gift Guide

It's true. Every blog I read has a gift guide. I suspect going forward, when I'm trying to think of a gift I want to give or get I should really look at the gift guides that are already available.

I'm all in:

Perfect for curling up on a blustery day: A subscription to Garden and Gun: Soul of the South (I'm not kidding at all here, folks).

For the landlocked with a teeny, tiny sunny patch:
An Earthbox-- Just add seeds and potting mix.

Garden Kneeling cushions- They always sound ridiculous but I used it all of the time.

What I wish I had right now- Seed flats. This heated one looks perfect for my cold condo.

Free! Beautiful and Useful Heirloom/ Non-GMO Seed Catalog from Baker Creek

The one thing I wished I had when I actually had to harvest-- garden shears. (cutting the okra with scissors was difficult).

The new book, Growing Older: A Chronicle of Death, Life, and Vegetables and the old book, This Organic Gardener: Confessions of a Suburban Homesteader by Joan Dye Gussow

A long and indestructible hose

The one thing I wished I had when I was shutting down shop was a hand axe. This one looks beautiful.

A Gardening Apron. Sometimes you don't want to change clothes just to do a couple of little things in the garden. Look you can even be crafty here. Thanks Martha!

Some pretty canning jars, a lifter, and a funnel to get me started on the path to putting up some of the harvest.

More ideas can be found over at The Local Beet...

PS- The gifts I'm most pleased with giving this season are:

1) A Loaf of : Cooks Illustrated's Almost-No-Knead Bread that I made with "the-can't-keep-it-in-stock" Upland Dairy's Rush Creek Reserve, perfect for the bon vivant in your life

2) A gift box with non-alcoholic anisette (you still have time to make it and it doesn't require pressure canning), asian-spiced pickles, peach conserves with rosewater, and spicy tomato and peach conserves ( yep I made all of them).

Monday, December 6, 2010

Just Say No to Eating Animals Monday, Volume 5: Prosperity in 2011 means Quick Hoppin' Johns

Hoppin’ John is this southerner’s love.   It’s a perfect dish showcasing rice from my native South Carolina and one of the sweetest looking legumes there is, the black-eyed pea.
You can see why it’s called a black-eye immediately. This legume has a slightly nutty taste and this particular rice and bean dish has special powers.
Yep.  Everyone in my household has to have at least a spoonful, to insure prosperity in the New Year.  This particular dish should be eaten, dare I say it, weekly because who can’t use more prosperity.
The problem comes with all classic bean/legume dishes; you have to plan to have them.  Dried beans are inexpensive and keep for a pretty long time so they should be in your pantry.  Canned beans taste horrible, so while I do have them, I’m gravitating away from buying any more because I’ve also got a pressure cooker.  That let’s me decide in less than an hour before eating that legumes sound like a good idea and I can take even the longest cooking legume, garbanzo beans, and still have them cooked in about 45 minutes.

Wednesday, December 1, 2010

We've Got Worms!

Yep!  We've got them alright.  They live in the house with us, can you believe it?

Lirio is fascinated by them.  All of her life, she's never ventured into, or been the least bit curious about,what we call the worm room.  At least a few times a week she opens the door to check out the new residents.  She's especially curious as to why they get so much more food than she does.  WTW!

Lirio checking out the Ritz-Carlton lodging for the worms

Monday, November 29, 2010

Just Say No to Eating Animals Monday, Volume 4: Yes, Soup for You!

Today is downright balmy, but that doesn’t mean you don’t want delicious soup recipes at the ready.  It’s no different than having salt ready for your front door step in anticipation of the snow and ice to come.

This is the second appearance of my new found friend celery root.  The first thing you should know is this vegetable has an alias.  It’s also known as celeriac.  It is a root vegetable and it has a lemony/herbaceous potato taste.  The kind where folks say, “oh you know, it tastes like celery root”; except you don’t know until you’ve tried it.
It also looks like a monster.  It does not look like it belongs to the plant kingdom at all. 

If you didn’t have it in the pizzoccheri  a few weeks ago, there’s really no way around it in today’s Just Say No to Animals Monday offering.

Mais, Oui—Celery Root, Potato, & Leek Soup (Vegan, but they would never guess it)

4 T.              olive oil
2 lbs.            celery root, peeled and diced
2                  leeks, approximately ¾ lb.
2                  garlic cloves, minced
5 c.              vegetable stock (this should be light on tomato)
1 lb.             Yukon Gold potato, peeled and diced
1 c.              dry white wine (we use the non-alcoholic kind)
Truffle Oil (optional)

FOR GOODNESS SAKES CLEAN THE LEEKS!  Remove the top green portion from the leeks ( I know, this is the very part that you use for green onions and leeks look like green onions on steroids).  Next take the root off.   Then slice the remaining white portion, vertically, down the center, stopping a bit before the root area.  Have bowl of clean and cool water at the ready.  Fan leek leaves at the top.  Take the leek by the base/root and swish the top in the bowl of water.  This removes the sand/dirt trapped in the layers of the leek.

Once the leeks are cleaned, chop them and set aside.

1.                 Heat oil in soup pot over medium heat until glistening.
2.                 Add leeks and cook until the edges start to curl and turn golden (about 5 minutes).  Add garlic to the pot and stir until fragrant (about a minute), you don’t want the garlic to burn it gets bitter.  Add the non-alcoholic wine and bring to a boil.  Then add the stock and return to a boil.  Add the celery root and potato.  Decrease the heat to a sustained simmer.  Cook until the celery root and potato are tender (about 25 minutes).
3.                 Strain the vegetables and reserve the broth.  Then process the vegetables in a powerful blender (we use a Vitamix), immersion blender, or food processor with ¼ c. of the reserved broth.  You may have to do this in batches depending on the size of your processing device.
4.                 Return soup to pot with any remaining broth.  Heat gently and stir to incorporate the pureed vegetables back into the broth.  This soup should look like a bowl of hot heavy whipping cream.
5.                 Ladle into soup bowls and drizzle with truffle oil.

This soup is perfect with a simple green salad and a slice of great bread.  It serves four large/entrée bowl portions.

Tuesday, November 23, 2010

Rising to the Challenge of Cranberries

As some readers may know, I’m from the south, where the holiday season means collard greens, not green bean casserole, sweet potato pie, not pumpkin, and cranberries aren’t really food, they are just something you put on the table as a garnish (no one ever eats them, right?).

So how did I find a way to make cranberries palatable?  I wanted to be a good guest, and this was a real challenge.  It would have been far easier had I been asked to come up with a meat-based dessert, and I don’t eat animals!  I’ve been enjoying a monthly dessert exchange since last spring.  Each month we meet at someone’s home; the host serves a light vegetarian meal, and then… it’s on!  Everyone brings a dessert that they made from scratch.  No slice-and- bake, or just add egg, oil, water, and mix would do in this setting.  This Dessert Exchange is an opportunity to share your favorites, or try that dish you’ve been meaning to get around to. The Exchange has been great for me in the latter category especially.  

The Power of Chain Mail to Solve the Disturbing Question: "What's for Dinner?"

You would think with all of the ways to be a part of the world that the old fashioned chain email would have died.  You just don’t know how intrigued we all are with “What’s for Dinner?”  It’s a far more universal problem than one would have imagined.

The other day, my husband forwarded one of those FW chain mails to me.  I was a bit surprised but it was the subject of food and cooking that caused him to send it to me.  It was from a well respected fly fisherman no less.  Here’s what it said:

Sent: Sun, Nov 21, 2010 3:49 pm
Subject: recipes

 I am participating in a collective, constructive, and hopefully TASTY experiment. As such: You have been invited to be part of a recipe exchange concept. I hope you will participate. I've picked those who I think would make this fun. Please send a recipe to the person whose name is in position 1 (even if you don't know him/her) and it should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don't agonize over it, it is one you make when you are short of time.
After you've sent the recipe to the person in position 1 below and only to that person, copy this letter into a new email, move my name to position 1 and put your name in position 2. Only mine and your name should show when you send your email. Send to 20 friends BCC (blind copy). If you cannot do this within 5 days, let me know so it will be fair to those participating. You should receive 36 recipes. It's fun to see where they come from! Seldom does anyone drop out because we all need new ideas. The turnaround is fast as there are only 2 names on the list and you only have to do it once.

 So my husband sent a recipe for us.  I told him, whatever you do; don’t put me on your list of 20 friends.  Here’s what happened next:

Sent: Mon, Nov 22, 2010 5:49 pm
Subject: Re: recipes

 I like the sound of this recipe, but you sort of "over-adapted" it, i.e., you left out the peas and spinach amounts, and stuff like what kind of peas, is the spinach chopped, etc.  I'd like to make this recipe, but feel I don't have quite enough information.  Plz. respond.  thanks.  
 Whoa! Not only had our recipe been received but there were at least two people who had read it and wanted to prepare it.  So we quickly sent out an updated recipe with the proper amounts of peas and spinach. 

In the meantime, even though this is a short work week and folks are busy preparing for the holidays, my husband got the first recipe back from his own list of 20 folks.  Here it is:

Sent: Mon, Nov 22, 2010 9:34 pm
Subject: Recipes
Sautéed Leeks    Delicious!
2 medium servings
Cooking time 30 minutes
 2 medium leeks, spray olive oil, salt and pepper
Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops.
Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white.
Slice both the tops and the bottom part of the leeks lengthwise into strips 1/4 inch to 1/2 inch wide. Keep the dark green tops and the bottom part of the leeks separate.
Spray a large skillet with olive oil and place the pan over medium-high heat. Add the dark green part of the leeks. Let the strips cook for about 5 minutes. Stir occasionally. They should brown only slightly. 
After they have wilted somewhat, add the light green-white bottoms. Simply place them on top of the cooking dark green strips. Reduce the heat slightly. Let them cook for about two minutes and they will steam slightly, then begin to toss them to mix together with the dark green tops. 
Add the salt and pepper. As you toss the leeks, adjust the heat to be hot enough to wilt the leeks and brown them only very lightly. They are done when the dark green tops are easily cut with a dinner knife -- about 20 minutes total cooking time.

 Can you believe this?  Feel free to take the text and forward to your own 20 folks, even better, share your go-to recipe here.

Oh, here’s the recipe we sent. 

Pea and Spinach Soup with Coconut Milk
 Prep Time: 10 minutes
Cooking Tome: 15 minutes
Yield: 6 servings
 Adapted from "Local Flavors: Cooking and Eating from America's
Farmers' Markets by Deborah Madison
 2 T.     unsalted butter
 2c.      thinly sliced sweet onions
 1 c.     water
 2 T.    white basmati rice
 2 t.     curry powder
 1 1/2 t salt
 1        quart vegetable broth 3/4 c. coconut milk
           2 c.    green peas (fresh or frozen)
          4 c.    rough chopped fresh spinach


 1.     Melt butter in a large pot over medium heat; add onions, water,
 rice, curry powder, 4 cilantro sprigs, salt & pepper to taste. Simmer
 over medium-low heat 12 minutes.
2.     Add spinach, peas, and broth. Heat to a boil; cook 3 minutes.
Turn off heat; add coconut milk. Puree about a cup of the soup in a
blender(optional); return to pot. Season to taste. Puree all of the soup until smooth,
about 1 minute, and pass through a strainer. Or leave completely

This warming soup, with the fantastic scent of coconut milk, reminds me that warmer weather is nearby.  It helps that it is good for you as well.

Monday, November 22, 2010

Just Say No to Eating Animals Monday, Volume 3: Fast, Good, & Nutritious-- No Way!

So, like many, I’m on a journey.  It’s all about order.  The house, work, food everything needs its rightful place.  What did I do with my time and love for food?  Easy, create menus for dinner for the next several weeks.  We aren’t having any repeats.  No, I didn’t take the easy way out and declare Wednesday Spaghetti night.  I see this as an opportunity to try recipes I always meant to.  So it goes something like this, I look for healthy and relatively uncomplicated/quick recipes during the week for dinner and perhaps something a bit more complex, or longer to prepare on weekends and holidays.

This week’s Just Say No to Eating Animals Monday meal is a North African Stew from Eating Well magazine.  Here’s the beauty of this dish, not only is it “A Keeper” in our household it’s actually good for you and the bonus, features some of our beloved box-ripened tomatoes.  Yep, we had tomatoes for dinner from our garden!

North African Vegetable Stew with Poached Eggs adapted from Eating Well:


·                                 2 teaspoons extra-virgin olive oil
·                                 3 cups frozen pepper stir-fry vegetables
·                                 1 1/2 teaspoon cumin
·                                 Pinch of salt
·                                 1/4 teaspoon paprika, plus more for sprinkling
·                                 1/8 teaspoon cayenne pepper
·                                 4 cloves garlic, minced
·                                 1 28-ounce can or 2 14 1/2-ounce cans diced tomatoes
·                                 1 19-ounce or 15 1/2-ounce can chickpeas, rinsed
·                                 Freshly ground pepper, to taste
·                                 4 large eggs


Heat oil in a large nonstick skillet over medium-high heat. Add stir-fry vegetables; cook, stirring occasionally, until most of the liquid has evaporated, 5
to 7 minutes.

Stir in 1/4 teaspoon paprika and cayenne, and then add the cumin.

Add garlic and the spice mixture to the skillet; cook, stirring, for 30 seconds. Add tomatoes and chickpeas; bring to a simmer. Reduce heat to medium and cook at a lively simmer until slightly thickened, 10 to 15 minutes. Season with pepper.

Break eggs into separate quadrants of the stew, taking care not to break the yolks. Reduce heat to medium-low, cover the skillet and cook until the eggs
are set, 10 to 12 minutes. Sprinkle eggs with paprika. Carefully transfer an egg and some stew to each plate.

This was served with warm pita bread and a  salad of carrots, oil-cured olives, greens, with  anan orange- olive oil vinaigrette.  Don't forget the hot mint tea made from fresh mint.

Monday, November 15, 2010

Just Say No to Eating Animals Monday, Volume 2: Breakfast for Supper

Sometimes we struggle so hard to come up with something exotic for dinner like buckwheat lasagna that we forget the simplicity and goodness of everyday foods.

Talk about Nectar of the Gods

This is especially apt to occur when we are working in addition to trying to answer the age-old question that always causes the blood to roil, “What’s for Dinner?”  As recently noted by a Facebook friend it seems some couples have even successfully turned this into a joke where you can hear the rimshot.

From Facebook:

I'm gonna open a restaurant called “I don't care ". Then we can finally go to the place my wife is always talking about.


So why don’t we just apply KISS—Keep It Sweet and Simple or my preferred version, Keep it Simple, Stupid?


The other day, my husband came out of the blue with it.  He asked if I would make him some pancakes.  I shook my head and said, “Huh?”  He said, “Can you make me some pancakes.”   Here’s what you don’t know.  My husband doesn’t like pancakes.  He doesn’t like American breakfast food.  He doesn’t like sweets, so a request for pancakes is akin to me asking for a “Surf-and Turf” meal as far as I’m concerned.  So of course I said, “Sure, sweetheart.”  So in that great American tradition, they don’t know nothin’ about this over the pond, why not have breakfast for dinner?


When I was growing up every school and church would sponsor a pancake supper, nope, not a pancake breakfast, but pancakes, eggs, grits, sausage, and bacon with orange juice, or maybe tang, and strong black coffee at night.  It was the kind of event where parents and grandparents would attend.  The marrieds, the singles, and the widowed; the well-to-do and the not-so-well would all gather for these suppers.  Sitting in row after row of long tables elbow-to- elbow with plates stacked high with breakfast food. The talk would flow and the food, always so simple, always tasted great.


This is a Meatless Monday that will make everyone in your house happy.  Grab your favorite pancake recipe, call your Mum or Grandmum for hers if you don’t have one.  Make sure you use farm eggs for your side of eggs, I swear they really do taste different and here’s the kicker get real maple syrup or do like we did growing up and serve the pancakes with butter and hot spiced applesauce.

Even if you don't have a huge appetite or you are a small household these freeze beautifully

Seriously, who doesn't love breakfast for supper?

Our friend  Bill taps his own trees to make this stellar Maple Syrup

Everyone in our home loves pancakes for dinner

Wednesday, November 10, 2010

Si se Puede: Have Ripe Home-Grown Tomatoes in November

Tomatoes that were ripened in a box!

A few days ago we were delighted to have dinner with other local gardeners and food lovers.

While we talked and admired our host's green tomatoes, I mentioned that I had pulled all of our green tomatoes a couple of weeks ago, the night of the first frost (it only was in the low 30’s for a few hours, but tomatoes can’t take any frost).

Look at all of these green and great-sized tomatoes the night of the frost!

Confession:  While I was born and raised in the south, I don’t care for grits and I just don’t “git” green tomatoes, fried or otherwise.  Green Tomatoes always taste like what they are to me, an under-ripe tomato, blech!

I scoured the internet and discovered you could take perfectly green tomatoes, wrap them in newspaper,  place them in a box in a cool dry place,  and they would take their time...but they would indeed ripen.  You are supposed to check on them once a week.  What I read lead me to believe it would be several weeks before the first one would be ripe.

Hopelessly Green Tomatoes in a box

I shared what I was doing with the guests at dinner and one couple told us they tried it, and all they got was rotten tomatoes. 

Last night made two weeks since picking that last crop, and I had already gone to bed.  Then I recalled that it was time to check the tomatoes and I mournfully got up expecting to find rotten tomatoes, or just green-tomatoes that were beginning to wither.

That’s not what I found. 

That’s right, we are going to enjoy the last of our home grown tomatoes, both heirloom and hybrid Sungold tomatoes in November in Chicago!

Just Say No… To Green Tomatoes!

Coming in from the cold

Fired up and Ready to Go!