Growing Tomatoes Quotes

...To be honest, I'd be the last person who should be doling out gardeinng advice. I don't have the patience for growing things. Yes, I realize there's nothing quite as satisfying as eating food that you've pulled up from the ground and that's why, at the height of the planting season, I bury cans of tomato soup in my backyard and dig them up in late spring.

We're an Ag college," I explain to them. "Not as good as the one in Yanco but we have livestock." "Cows?" Anson Choi asks, covering his nose. "Pigs, too. And horses. Great for growing tomatoes. The Cadets are wanna-be soldiers. City people. They may know how to street fight but they don't know how to wade through manure. "I'm going to throw up," one of the guys says. "Don't feel too bad," I explain. "Some of our lot did while they were laying out this stuff. Actually, right there where you're standing.

Some people write string quartets, some grow lettuce and tomatoes. There have to be a few who build railroad stations,

You learn to forgive (the South) for its narrow mind and growing pains because it has a huge heart. You forgive the stifling summers because the spring is lush and pastel sprinkled, because winter is merciful and brief, because corn bread and sweet tea and fried chicken are every bit as vital to a Sunday as getting dressed up for church, and because any southerner worth their salt says please and thank you. It's soft air and summer vines, pine woods and fat homegrown tomatoes. It's pulling the fruit right off a peach tree and letting the juice run down your chin. It's a closeted and profound appreciation for our neighbors in Alabama who bear the brunt of the Bubba jokes. The South gets in your blood and nose and skin bone-deep. I am less a part of the South than it is part of me. It's a romantic notion, being overcome by geography. But we are all a little starry-eyed down here. We're Rhett Butler and Scarlett O'Hara and Rosa Parks all at once.

They talked about fishing, food, winds and stonework; about growing tomatoes, keeping poultry and roasting lamb, catching crayfish and scallops; telling tales, jokes; the meaning of their stories nothing, the drift of them everything; the brittle and beautiful dream itself.

There aren’t a lot of hobbies you can eat. Like, let’s say you love to cook. That’s a bad example. Let’s say you love to travel, and everywhere you go, you try the food at the best local— My point is, I love gardening as a hobby. Right now in our garden, Portia and I are growing tomatoes, peppers, zucchini, beets, eggplant,

...Mabel put on the boiled potatos, unmashed, the stewed tomatos, some inferior dried beef, and some bread that plainly said, 'Darling, I am growing old'.

To Summarize briefly: A white rabbit is pulled out of a top hat. Because it is an extremely large rabbit, the trick takes many billions of years. All mortals are born at the very tip of the rabbit's fine hairs. where they are in a position to wonder at the impossibility of the trick. But as they grow older they work themselves even deeper into the fur. And there they stay. They become so comfortable they never risk crawling back up the fragile hairs again. Only philosophers embark on this perilous expedition to the outermost reaches of language and existence. Some of the fall off, but other cling on desperately and yell at the people nestling deep in the snug softness, stuffing themselves with delicious food and drink. 'Ladies and gentlemen,' they yell, 'we are floating in space!' but none of the people down there care. 'What a bunch of troublemakers!' they say. And they keep on chatting: Would you pass the butter, please? How much have our stocks risen today? What is the price of tomatoes? Have you heard that Princes Di is expecting again?

By the 1920s if you wanted to work behind a lunch counter you needed to know that 'Noah's boy' was a slice of ham (since Ham was one of Noah’s sons) and that 'burn one' or 'grease spot' designated a hamburger. 'He'll take a chance' or 'clean the kitchen' meant an order of hash, 'Adam and Eve on a raft' was two poached eggs on toast, 'cats' eyes' was tapioca pudding, 'bird seed' was cereal, 'whistleberries' were baked beans, and 'dough well done with cow to cover' was the somewhat labored way of calling for an order of toast and butter. Food that had been waiting too long was said to be 'growing a beard'. Many of these shorthand terms have since entered the mainstream, notably BLT for a bacon, lettuce, and tomato sandwich, 'over easy' and 'sunny side up' in respect of eggs, and 'hold' as in 'hold the mayo'.

My point is, I love gardening as a hobby. Right now in our garden, Portia and I are growing tomatoes, peppers, zucchini, beets, eggplant, basil, and a whole assortment of herbs. It smells nice, it looks nice, and I can't tell you how satisfying it is to be able to host a dinner party and offer my quests the literal fruits of my labor. (As it turns out, these are very different than the fruits of one's loins. At a recent dinner party, I accidently asked Martha Stewart how she was enjoying the fruits of my loins and she nearly choked on her stew.)

Bigger tomatoes with a longer growing season," Dick said sagely, and then went back to showing me how I could help my family most efficiently by dying young.

On April 1st, 1957, a BBC news program ended with a three minute segment about a Spaghetti farm in Switzerland. In the segment, spaghetti (not being a popular dish in England at the time) was said to grow on trees. Many people believed the report and called the BBC to ask how to grow their own spaghetti tree. The response: "Place a sprig of spaghetti in a tin of tomato sauce and hope for the best.

Things grow for me in the garden, little green promises that, in good time, are kept: I will give you tomatoes, I promise you corn. People do not always keep their promises, even when you tend their soil.

Vespers In your extended absence, you permit me use of earth, anticipating some return on investment. I must report failure in my assignment, principally regarding the tomato plants. I think I should not be encouraged to grow tomatoes. Or, if I am, you should withhold the heavy rains, the cold nights that come so often here, while other regions get twelve weeks of summer. All this belongs to you: on the other hand, I planted the seeds, I watched the first shoots like wings tearing the soil, and it was my heart broken by the blight, the black spot so quickly multiplying in the rows. I doubt you have a heart, in our understanding of that term. You who do not discriminate between the dead and the living, who are, in consequence, immune to foreshadowing, you may not know how much terror we bear, the spotted leaf, the red leaves of the maple falling even in August, in early darkness: I am responsible for these vines.

We surf-fished in the breakers catching spottail bass and flounder for dinner. I discovered that summer that I loved to cook and feed my friends, and I enjoyed the sound of their praise as they purred with pleasure at the meals I fixed over glowing iron and fire. I had the run of my grandparents’ garden and I would put ears of sweet corn in aluminum foil after washing them in seawater and slathering them with butter and salt and pepper. Beneath the stars we would eat the beefsteak tomatoes okra and the field peas flavored with salt pork and jalapeno peppers. I would walk through the disciplined rows that brimmed with purple eggplants and watermelons and cucumbers, gathering vegetables. My grandfather, Silas, told us that summer that low country earth was so fertile you could drop a dime into it and grow a money tree.

Although nature has proven season in and season out that if the thing that is planted bears at all, it will yield more of itself, there are those who seem certain that if they plant tomato seeds, at harvesttime they can reap onions. Too many times for comfort I have expected to reap good when I know I have sown evil. My lame excuse is that I have not always known that actions can only reproduce themselves, or rather, I have not always allowed myself to be aware of that knowledge. Now, after years of observation and enough courage to admit what I have observed, I try to plant peace if I do not want discord; to plant loyalty and honesty if I want to avoid betrayal and lies. Of course, there is no absolute assurance that those things I plant will always fall upon arable land and will take root and grow, nor can I know if another cultivator did not leave contrary seeds before I arrived. I do know, however, that if I leave little to chance, if I am careful about the kinds of seeds I plant, about their potency and nature, I can, within reason, trust my expectations.

The gardener digs a hole in the ground and throws in a seed and waters it and he hopes something comes up. Now, he knows generally what’s going to come up. He knows whether he planted an acorn for an oak tree or a tomato plant to get some tomatoes for the summer. But there’s a lot of details he doesn’t know. It may not grow at all. It may grow a little and then die. It may go wild. A chipmunk may eat it during the night. You don’t know.

I think about the pepper plant, the corn, cucumbers, tomatoes, and more plants. And I've noticed that while those seeds are living within the fruit or vegetable they can not grow. It is only when those seeds have died, that they can be planted and grow. And, I can relate this same process to the human body. In order to grow and thrive in the spirit, you must die to the flesh. Meaning, You have to rid your mind and body of toxic negative worldly things in order to grow and develop more spiritually.

TOMATOES THAT CAN sit in the pantry slowly ripening for months without rotting. Plants that can better weather climate change. Mosquitoes that are unable to transmit malaria. Ultra-muscular dogs that make fearsome partners for police and soldiers. Cows that no longer grow horns. These organisms might sound far-fetched, but in fact, they already exist, thanks to gene editing. And they’re only the beginning. As I write this, the world around us is being revolutionized by CRISPR, whether we’re ready for it or not.

You were teeny tiny like a baby tomato. But you've gotten so big! And you're going to keep growing until you're bigger and stronger and taller. So instead of thinking about dying, how about you think about how awesome it is to be alive? Dad can't run right now, but you can. Dad can't jump right now, but Roma can! Before you die you get to LIVE!

Consider, for example, the tomato. If the soil it grows in is depleted, then the tomato has measurably low mineral content, less natural sugar, and more acids, which means it will be tough, tasteless, and nutritionally inferior. If it is sprayed with pesticides and herbicides, it will carry instructional messages to your body that are carcinogenic,

So perhaps we need to consider how to turn the idea of the pursuit of happiness into the happiness of the pursuit. People on a quest for something they find meaningful - whether that is building a boat or growing the perfect tomato - tend to be happier; they know that happiness is the by-product of the process and not a pot of gold at the finish line.

Lying, like marksmanship and tomato growing, got easier with practice. He

If you stop to think about it, every meal you eat, you eat time—the weeks it takes to ripen a tomato, the years to grow a fig tree. And every meal you cook is time out of your day

An absent dad who pays for everything is like a mathematician growing a tomato: tomatoes are great, but how about you solve for fucking x?

maybe we will meet again in another place- a place where forgiveness grows as lovely as the tomatoes you used to grow in your garden. - the shiny red hope that gets me through late nights.

I saw a dog’s bones down in Hell,’ I told him, amazed to hear those words coming out of me, ‘and I think Lucifer probably wants to grow hydroponic tomatoes because then he can fry up souls and have club sandwiches.

I would love, though, to be able to forage---to pick the rosemary that grows near my mum's house, the dandelion flowers and their leaves that I've seen on the little patch of grass outside the studios---and to be able to eat the foods the artists in this building are growing, the mushrooms, tomatoes, herbs... I'd love, also, to be able to just go to a normal shop and buy my food, to peel back an aluminum and plastic lid on a polystyrene box and tuck into my dinner in the way a human can with instant ramen.

TELLING TIME Before she was old, she took canoe trips in the rain and buried her passions deep within nature poems. Ten years before she was old, her husband died and developers paid a mighty price for their dairy farm. She knew she was getting old, when rest stops in Iowa changed over to those crazy automated washrooms. When she was old, God helped with little things (growing tomatoes in her garden) but was missing on big ticket items (bringing her husband back). She knew she had lived too long when her grandson explained extinction to his stuffed polar bear.

Growing up, my mom made dinner every night. Usually this would be a large salad with kale, carrots, tomatoes, cucumbers, all organic of course, and sometimes she’d sprinkle nuts on top for texture. Kale has a metallic taste, like chewing on the hood of a Mercedes. No, something safer, like a Volvo.

Taking Root I am no stranger to roots. In third grade, I punctured a sweet potato’s middle with toothpicks, suspended it halfway in a cup of water until sprout-like whiskers swam along its bottom. On day nine leaves crowned it. I scooped out soil with my hands and buried it up to its neck. I’ve laid down my own in places where corn and tomatoes grow in vacant lots, where cilantro and basil thrive on window sills and in cities balanced on ancestor’s bones. Roots are hardy travelers, adaptable: they float on water, cohere to wood, burrow deep beneath foundations, challenge floorboards. from Second Skin

We navigate the produce stands, plucking palms full of cherries from every pile we pass, chewing them and spitting the seeds on the ground. We eat tiny tomatoes with taut skins that snap under gentle pressure, releasing the rabid energy of the Sardinian sun trapped inside. We crack asparagus like twigs and watch the stalks weep chlorophyll tears. We attack anything and everything that grows on trees- oranges, plums, apricots, peaches- leaving pits and peels, seeds and skins in our wake. Downstairs in the seafood section, the heart of the market, the pace quickens. Roberto turns the market into a roving raw seafood bar, passing me pieces of marine life at every stand: brawny, tight-lipped mussels; juicy clams on the half shell with a shocking burst of sweetness; tiny raw shrimp with beads of blue coral clinging to their bodies like gaudy jewelry. We place dominoes of ruby tuna flesh on our tongues like communion wafers, the final act in this sacred procession.

Within our Task Force, as in a garden, the outcome was less dependent on the initial planting than on consistent maintenance. Watering, weeding, and protecting plants from rabbits and disease are essential for success. The gardener cannot actually “grow” tomatoes, squash, or beans—she can only foster an environment in which the plants do so.

If I could, I’d fuck you for hours, days, goddamned years, nonstop. I want part of me in you every breath you take. I can’t do that so I want it that any time your mind wanders, you think of me inside you however that can be. My cock taking you. My cum buried deep. My kid growing in your belly. What that means. What we got. What we made. What we built between us. The fact that I love you so fuckin’ much, I’d commit treason for you. I’d perpetrate crimes for you. I’d go to prison for you. I’d break my back to give you everything you wanted from cutting the damned tomatoes in your salad and pouring you a glass of wine to wrestling the world into my arms and laying it at your feet.” I

For them I learned to be a mother again, cooking pancakes and thick herb-and-apple sausages. I made jam for them from figs and green tomatoes and sour cherries and quinces. I let them play with the little brown mischievous goats and feed them crusts and pieces of carrot. We fed the hens, stroked the soft noses of the ponies, collected sorrel for the rabbits. I showed them the river and how to reach the sunny sandbanks. I warned them- with such a catch in my heart- of the dangers, the snakes, roots, eddies, quicksand, made them promise never, never to swim there. I showed them the woods beyond, the best places to find mushrooms, the ways of telling the fake chanterelle from the true, the sour bilberries growing wild under the thicket.

We want to walk into our local grocery store any time of the day, any day of the week, and pick up a red tomato. We want the certainty of knowing that a tomato is always within reach. In much the same way, we want the certainty of knowing that the answers to life’s questions are always within reach. When a problem or choice presents itself, we don’t want go through the growing process; we want an answer immediately. So just like we’re content with mealy, prepackaged tomatoes because they’re easy and readily available, we’re also content with mealy, prepackaged answers because they’re easy and readily available. But humility teaches us a better way. Humility teaches us to wait for God for answers. Humility teaches us to let knowledge ripen on the vine.

Growing up in an Italian home I wasn't often hungry. Perhaps Italians know that hunger feels too much like sadness. They know that to love someone, to make them happy, means ensuring they are fed. Alex used to groan about how much food got eaten at our family dinners. He got heartburn from the thick, fatty salami and soft, warm polpette. He didn't understand our fawning over Nonna's secret pasta al forno recipe, stuffed with meatballs, cheese, pasta, and eggs. He couldn't believe we ate octopus and rabbit and, sometimes, mainly the older family members, pigs' feet. We fed him full of artichokes, macaroni, caponata made with capsicums and cauliflower and tomatoes while the cousins talked of breakfasts in Sicily- chocolate granita or gelato stuffed into brioche rolls.

LIVE FROM THE PASTA FARMS, THIS HAS BEEN AL DENTE: The British Broadcasting Corporation (BBC) aired a documentary on its new show Panorama about Spaghetti growers in Switzerland-- on April 1, 1957. The joke broadcast showed Swiss spaghetti farmers picking fresh spaghetti from 'spaghetti trees' and preparing the spaghetti for market. It also mentioned that the pasta farmers had a bumper crop partly because of the 'virtual disappearance of the spaghetti weevil.' Soon after the broadcast, the BBC received phone calls from viewers eager to know if spaghetti really grew on trees and how they might grow a spaghetti tree of their own. To the last question, the BBC reportedly replied that they should 'place a sprig of spaghetti in a tin of tomato sauce and hope for the best.

And there were so many places to go. Thickets of bramble. Fallen trees. Ferns, and violets, and gorse, paths all lined with soft green moss. And in the very heart of the wood, there was a clearing, with a circle of stones, and an old well in the middle, next to a big dead oak tree, and everything- fallen branches, standing stones, even the well, with its rusty pump- draped and festooned and piled knee-high with ruffles and flounces of strawberries, with blackbirds picking over the fruit, and the scent like all of summer. It wasn't like the rest of the farm. Narcisse's farm is very neat, with everything set out in its place. A little field for sunflowers: one for cabbages; one for squash; one for Jerusalem artichokes. Apple trees to one side; peaches and plums to the other. And in the polytunnels, there were daffodils, tulips, freesias; and in season, lettuce, tomatoes, beans. All neatly planted, in rows, with nets to keep the birds from stealing them. But here there were no nets, or polytunnels, or windmills to frighten away the birds. Just that clearing of strawberries, and the old well in the circle of stones. There was no bucket in the well. Just the broken pump, and the trough, and a grate to cover the hole, which was very deep, and not quite straight, and filled with ferns and that swampy smell. And if you put your eye to the grate, you could see a roundel of sky reflected in the water, and little pink flowers growing out from between the cracks in the old stone. And there was a kind of draught coming up from under the ground, as if something was hiding there and breathing, very quietly.

By Mendel’s time, plant breeding had progressed to a point where every region boasted dozens of local varieties of peas, not to mention beans, lettuce, strawberries, carrots, wheat, tomatoes, and scores of other crops. People may not have known about genetics, but everyone understood that plants (and animals) could be changed dramatically through selective breeding. A single species of weedy coastal mustard, for example, eventually gave rise to more than half a dozen familiar European vegetables. Farmers interested in tasty leaves turned it into cabbages, collard greens, and kale. Selecting plants with edible side buds and flower shoots produced Brussels sprouts, cauliflower, and broccoli, while nurturing a fattened stem produced kohlrabi. In some cases, improving a crop was as simple as saving the largest seeds, but other situations required real sophistication. Assyrians began meticulously hand-pollinating date palms more than 4,000 years ago, and as early as the Shang Dynasty (1766–1122 BC), Chinese winemakers had perfected a strain of millet that required protection from cross-pollination. Perhaps no culture better expresses the instinctive link between growing plants and studying them than the Mende people of Sierra Leone, whose verb for “experiment” comes from the phrase “trying out new rice.

You did your best to be a good student. You chopped and cooked and measured and served according to her wishes. But sometimes you wondered if the stall could stand to be upgraded with modern comfort food. With pandan ensaymada instead of the increasingly popular but also growingly common ube, the fresh bread from the oven and the cheese still melting, sweetly fragrant from the infusion of those steeped leaves and as simple as a summer morning. Or chopped watermelons in bulalo soup to replace tomatoes, for that extra tang. Or even pork adobo, but with chili and sweet pineapples. You had so many ideas.

Those are the moments I’m proud of. The times I saw through them. The times I made them work to break me, even though I knew they would. The times I questioned the lies being fed to me, though everyone around me believed. I learned early that if everyone around you has their head bowed, their eyes shut tight—keep your eyes open and look around. I’m reflexively suspicious of anyone who stands on a soapbox. Tell me you have the answers and I’ll know you’re trying to sell me something. I’m as wary of certainty as I am of good vibes and positive thinking. They’re delusions that allow you to ignore reality and lay the blame at the feet of those suffering. They just didn’t follow the rules, or think positively enough. They brought it on themselves. I don’t have the answers. Maybe depression’s the natural reaction to a world full of cruelty and pain. But the thing I know about depression is if you want to survive it, you have to train yourself to hold on; when you can see no reason to keep going, you cannot imagine a future worth seeing, you keep moving anyway. That’s not delusion. That’s hope. It’s a muscle you exercise so it’s strong when you need it. You feed it with books and art and dogs who rest their head on your leg, and human connection with people who are genuinely interested and excited; you feed it with growing a tomato and baking sourdough and making a baby laugh and standing at the edge of oceans and feeling a horse’s whiskers on your palm and bear hugs and late-night talks over whiskey and a warm happy sigh on your neck and the unexpected perfect song on the radio, and mushroom trips with a friend who giggles at the way the trees aren’t acting right, and jumping in creeks, and lying in the grass under the stars, and driving with the windows down on a swirly two-lane road. You stock up like a fucking prepper buying tubs of chipped beef and powdered milk and ammo. You stock up so some part of you knows and remembers, even in the dark, all that’s worth saving in this world. It’s comforting to know what happens next. But if there’s one thing I know, it’s that no one fucking knows. And it’s terrifying. I don’t dream of a home and a family, a career and financial stability. I dream of living. And my inner voice, defective though it may be, still tells me happiness and peace, belonging and love, all lie just around the next corner, the next city, the next country. Just keep moving and hope the next place will be better. It has to be. Just around the next bend, everything is beautiful. And it breaks my heart.

You pay homage when and where you can. I love the smell of the bulb as the earth opens and releases it in harvest, an aroma that only those who grow garlic and handle the bulb and the leaves still fresh from the earth can know.Anyone who gardens knows these indescribable presences--of not only fresh garlic, but onions, carrots and their tops, parsley's piercing signal, the fragrant exultations of a tomato plant in its prime, sweet explosions of basil. They can be known best and most purely on the spot, in the instant, in the garden, in the sun, in the rain. They cannot be carried away from their place in the earth. They are inimitable. And they have no shelf life at all.

MAKES ABOUT 10 LARGE OR 15 SMALL BISCUITS Cheddar Biscuits Flecks of sharp cheddar cheese add flavor and color to these biscuits. I like to make them smaller, using a 11/2-inch biscuit cutter or small juice glass to cut them out. For a party, these are fantastic filled with ham, fig jam, or my favorite, tomato jam. (For biscuit-making advice, see “Biscuit-Making Tips” on page 259.) 2 cups all-purpose flour plus more for rolling 21/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons (3/4 stick) butter, chilled and cut into small cubes 3/4 cup sharp cheddar cheese, shredded 1 cup buttermilk 1/4 cup butter, melted 1. Preheat the oven to 425°F. 2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Cut the cold

My eye keeps escaping towards the big blue lacquered door that I've had painted in a trompe-l'oeil on the back wall. I would like to call Mrs. Cohen back and tell her there's no problem for her son's bar mitzvah, everything's ready: I would like to go through that door and disappear into the garden my mind's eye has painted behind it. The grass there is soft and sweet, there are bulrushes bowing along the banks of a river. I put lime trees in it, hornbeams, weeping elms, blossoming cherries and liquidambars. I plant it with ancient roses, daffodils, dahlias with their melancholy heavy heads, and flowerbeds of forget-me-nots. Pimpernels, armed with all the courage peculiar to such tiny entities, follow the twists and turns between the stones of a rockery. Triumphant artichokes raise their astonished arrows towards the sky. Apple trees and lilacs blossom at the same time as hellebores and winter magnolias. My garden knows no seasons. It is both hot and cool. Frost goes hand in hand with a shimmering heat haze. The leaves fall and grow again. row and fall again. Wisteria climbs voraciously over tumbledown walls and ancient porches leading to a boxwood alley with a poignant fragrance. The heady smell of fruit hangs in the air. Huge peaches, chubby-cheeked apricots, jewel-like cherries, redcurrants, raspberries, spanking red tomatoes and bristly cardoons feast on sunlight and water, because between the sunbeams it rains in rainbow-colored droplets. At the very end, beyond a painted wooden fence, is a woodland path strewn with brown leaves, protected from the heat of the skies by a wide parasol of foliage fluttering in the breeze. You can't see the end of it, just keep walking, and breathe.

I want to plant a garden, Dewey,” I said. “Can you tell me the best place on the hill to do it?  I keep trying to remember where Nana had hers, but none of the soil looks good enough to me.” “What you want to grow?” he asked. “Nothing much. Tomatoes, cucumbers, okra, some summer squash. Whatever the season isn’t passed for.” “I’ll come up tomorrow and string you a spot,” he said, “if that works for you. You might have to do some serious clearing afore you can plant, though. Almost too late for planting tomatoes, but the rest ought to do fine. You can have all the tomatoes you want from my garden. I always get more than enough.” “Thanks. If you have green ones, I’ll take a few tonight. I’ve wanted to fry some ever since I got home. Remember how Nana used to serve us fried green tomatoes and squash?” “Made the best cornbread in the county,” he said. “Her cornbread was like eating cake.

Time passes, and as the hot midday sun and cool mountain nights alternately bake and freeze the blackened landscape of Vesuvius, something remarkable happens. Gradually, the streams of cold lava are colonized by a lichen, stereocaulon vesuvianim. This lichen is so tiny that it is almost invisible to the naked eye, but as it grows, it turns the lava from black to silvery gray. Where the lichen has gone, other plants can follow- first mugwort, valerian, and Mediterranean scrub, but later ilex and birch trees, along with dozens of species of apricot. Meanwhile, the clinkers and ash that covered the landscape like so much grubby gray snow are slowly, inexorably, working their way into the fields and the vineyards, crumbling as they do so, adding their richness to the thick black soil, and an incomparable flavor to tomatoes, zucchini, eggplants, fruit and all the other produce which grows there.

Vinyasa has three parts: arising, abiding, and dissolving. And the dissolving of one thing is the arising of the next. Every day turns into night turns into day. Winter becomes spring becomes summer becomes autumn becomes winter. Waves roll in and slip back out, tides ebb and flow. Every breath is like this. Every life is like this. Each flower buds, ripens, and blooms, wilts and fades away. The leaves fall to the earth and create the ground for a new plant to grow. The Sanskrit word vinyasa means "to place in a special way". It means that everything is connected and the sequence of things matters. It means that every action, thought, or word that arises now is planting the seed for future fruit. "In a special way" means the unfolding of life is logical. If you plant a tomato seed, you will get a tomato. If you plant an apple seed and you wait long enough, you will get an apple tree. And if you plant a hard thought, you will get a hard heart.

Recently I've been having the fantasy more and more" the one where Tack and I run away, disappear under the wide-open sky into the forest with leaves like green hands, welcoming us. In my fantasy, the more we walk, the cleaner we get, like the woods are rubbing away the past few years, all the blood and the fighting and the scars - sloughing off the bad memories and the false starts, leaving us shiny and new, like dolls just taken out of the package. And in this fantasy, my fantasy life, we find a stone cottage hidden deep in the forest, untouched, fitted with beds and rugs and plates and everything we need to live - like the owners just picked up and walked away, or like the house had been built for us and was just waiting all this time. We fish the stream and hunt the woods in the summer. We grow potatoes and peppers and tomatoes big as pumpkins. In the winter we stay inside by the fire while snow falls around us like a blanket, stilling the world, cocooning it in sleep.

Garnish soft comfort foods with crunchy crumbs, toasted nuts, or crisp bits of bacon to make things interesting. Serve rich meats with bright, acidic sauces and clean-tasting blanched or raw vegetables. Serve mouth-drying starches with mouthwatering sauces, and recognize that a well-dressed, juicy salad can serve as both a side dish and a sauce. On the other hand, pair simply cooked meats, such as grilled steak or poached chicken, with roasted, sautéed, or fried vegetables glazed with Maillard’s dark lacquer. Let the seasons inspire you; foods that are in season together naturally complement one another on the plate. For example, corn, beans, and squash grow as companions in the field, then the three sisters find their way together into succotash. Tomatoes, eggplant, zucchini, and basil become ratatouille, tian, or caponata depending on where you are on the Mediterranean coast. Sage, a hardy winter herb, is a natural complement to winter squash because its leaves—and its flavor—stand up to the cold of winter.

A Song for the End of the World" On the day the world ends A bee circles a clover, A fisherman mends a glimmering net. Happy porpoises jump in the sea, By the rainspout young sparrows are playing And the snake is gold-skinned as it always should be. On the day the world ends Women walk through the fields under their umbrellas, A drunkard grows sleepy at the edge of a lawn, Vegetable peddlers shout in the street And a yellow-sailed boat comes nearer the island, The voice of a violin lasts in the air And leads into a starry night. And those who expected lightning and thunder Are disappointed. And those who expected signs and archangels’ trumps Do not believe it is happening now. As long as the sun and the moon are above, As long as the bumblebee visits a rose, As long as rosy infants are born No one believes it is happening now. Only a white-haired old man, who would be a prophet Yet is not a prophet, for he’s much too busy, Repeats while he binds his tomatoes: There will be no other end of the world, There will be no other end of the world.

Ahead, a house sits close to the road: a small, single-story place painted mint green. Ivy grows up one corner and onto the roof, the green tendrils swaying like a girl's hair let loose from a braid. In front there's a full and busy vegetable garden, with plants jostling for real estate and bees making a steady, low, collective hum. It reminds me of the aunties' gardens, and my nonna's when I was a kid. Tomato plants twist gently skywards, their lazy stems tied to stakes. Leafy heads of herbs- dark parsley, fine-fuzzed purple sage, bright basil that the caterpillars love to punch holes in. Rows and rows of asparagus. Whoever lives here must work in the garden a lot. It's wild but abundant, and I know it takes a special vigilance to maintain a garden of this size. The light wind lifts the hair from my neck and brings the smell of tomato stalks. The scent, green and full of promise, brings to mind a childhood memory- playing in Aunty Rosa's yard as Papa speaks with a cousin, someone from Italy. I am imagining families of fairies living in the berry bushes: making their clothes from spiderweb silk, flitting with wings that glimmer pink and green like dragonflies'.

Kira looks at the document, sees the name of the firm representing the other party. And starts to laugh. Her colleague applied for a job there once, and didn’t get it. “Okay, but the fact that you want to win this particular case . . . that wouldn’t be because you just happen to hate this particular firm . . . ?” Kira mutters. Her colleague grabs her over the desk, her eyes flashing: “No, I don’t just want to win, Kira. I want to crush them! I want to give them an existential crisis. I want them to walk out of the negotiation room and think that they might like to move to the coast and renovate an old school and open a bed-and-breakfast. I want to hurt those bastards so badly that they start meditating and trying to FIND THEMSELVES! They’ll turn vegetarian and be wearing socks with sandals by the time I’m finished with them!” Kira sighs and laughs. “Okay, okay, okay . . . give me the rest of the file and let’s take a look . . .” “Socks with SANDALS, Kira! I want them to start growing their own tomatoes! I want to ruin their self-confidence until they stop being lawyers and try to be HAPPY and shit like that instead! Okay?” Kira promises. They close the door. They’re going to win. They always do.

Here are some of the remedios, and what they were used for by the old curanderas. For calentura (fever), for de sauco (elderberry) flowers were placed in a jar of water, and soaked for twenty-four hours, then strained through a cloth, and the water given to the sick one. This was used either fresh or dry. Polvos de coyote is like a small tomato bush. In the spring it has a white flower, later a small green berry, which looks like a tiny tomato, about the size of a small marble. In the fall this berry dries up into a pod, and inside this is a grey powder. This powder was blown into the ears to cure sordera (deafness). The reason for its name, polvo de coyote, is that it grows on the mesa, where the coyotes roam. Yerba de la golondrina (swallow's herb) was used as an inguente (salve). This yerba was picked green and hung up to dry. When dry, it was ground into a powder and mixed with sheep tallow for a salve. It was used for wounds, cuts, and sores. Yerba de la golondrina, or swallow's herb, grows close to the ground and has small round leaves, and looks like a small fern. The reason for the name is that the swallows eat the leaves of this yerba. Yerba de la golondrina grows only in the southern part of the state.

Think for a moment of a tomato plant. A healthy plant can have over a hundred tomatoes on it. In order to get this tomato plant with all these tomatoes on it, we need to start with a small dried seed. That seed doesn’t look like a tomato plant. It sure doesn’t taste like a tomato plant. If you didn’t know for sure, you would not even believe it could be a tomato plant. However, let’s say you plant this seed in fertile soil, and you water it and let the sun shine on it. When the first little tiny shoot comes up, you don’t stomp on it and say, “That’s not a tomato plant.” Rather, you look at it and say, “Oh boy! Here it comes,” and you watch it grow with delight. In time, if you continue to water it and give it lots of sunshine and pull away any weeds, you might have a tomato plant with more than a hundred luscious tomatoes. It all began with that one tiny seed. It is the same with creating a new experience for yourself. The soil you plant in is your subconscious mind. The seed is the new affirmation. The whole new experience is in this tiny seed. You water it with affirmations. You let the sunshine of positive thoughts beam on it. You weed the garden by pulling out the negative thoughts that come up. And when you first see the tiniest little evidence, you don’t stomp on it and say, “That’s not enough!” Instead, you look at this first breakthrough and exclaim with glee, “Oh boy! Here it comes! It’s working!” Then you watch it grow and become your desire in manifestation.

Indian farmers grow maize in what is called a milpa. The term means “maize field,” but refers to something considerably more complex. A milpa is a field, usually but not always recently cleared, in which farmers plant a dozen crops at once, including maize, avocados, multiple varieties of squash and bean, melon, tomatoes, chilis, sweet potato, jicama (a tuber), amaranth (a grain-like plant), and mucuna (a tropical legume). In nature, wild beans and squash often grow in the same field as teosinte, the beans using the tall teosinte as a ladder to climb toward the sun; below ground, the beans’ nitrogen-fixing roots provide nutrients needed by teosinte. The milpa is an elaboration of this natural situation, unlike ordinary farms, which involve single-crop expanses of a sort rarely observed in unplowed landscapes. Milpa crops are nutritionally and environmentally complementary. Maize lacks digestible niacin, the amino acids lysine and tryptophan, necessary to make proteins and diets with too much maize can lead to protein deficiency and pellagra, a disease caused by lack of niacin. Beans have both lysine and tryptophan, but not the amino acids cysteine and methionine, which are provided by maize. As a result, beans and maize make a nutritionally complete meal. Squashes, for their part, provide an array of vitamins; avocados, fats. The milpa, in the estimation of H. Garrison Wilkes, a maize researcher at the University of Massachusetts in Boston, “is one of the most successful human inventions ever created.

We have so little in common, but we were both avid readers growing up. I read almost nonstop when I was little, and it saved me in school. I hated classes, hated teachers. They always wanted me to do things I didn't want to do. But because I was a reader, they knew I wasn't stupid, just different. They cut me slack. It got me through. Reading couldn't help me make friends, though. I never got the hang of it. I would talk to kids, and over the years a handful of them even seemed to like me enough to ask to come over, but after that first visit to the house they never lasted. Ma told me what I did wrong but I could never manage to do it right. 'Act interested in what they say,' she said, but they never said anything interesting. 'Don't talk too much,' she said, but it never seemed like too much to me. So it wasn't like people threw tomatoes at me, or dipped my pigtails in inkwells, or stood up to move their desks away from mine, but I never really managed to make friends that I could keep. And I got used to it. I got used to a lot of things. Writing extra papers to make up for falling short in class participation. Volunteering to do the planning and the typing up whenever we had group work assigned, because I knew I could never really work right with a group. And the coping always worked. Up until three years into college, where despite Ma's repeated demands to try harder, I stalled. Every semester since, I was always still trying to finish that last Oral Communications class, which I had repeatedly failed. This semester I only made it six weeks in before it became obvious I wouldn't pass. I think we'd both finally given up.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

The only point that everyone I spoke with in Rome agrees upon is that Armando al Pantheon is one of the city's last true trattorie. Given the location, Claudio and his family could have gone the way of the rest of the neighborhood a long time ago and mailed it in with a handful of fresh mozzarella and prosciutto. But he's chosen the opposite path, an unwavering dedication to the details- the extra steps that make the oxtail more succulent, the pasta more perfectly toothsome, the artichokes and favas and squash blossoms more poetic in their expression of the Roman seasons. "I experiment in my own small ways. I want to make something new, but I also want my guests to think of their mothers and grandmothers. I want them to taste their infancy, to taste their memories. Like that great scene in Ratatouille." I didn't grow up on amatriciana and offal, but when I eat them here, they taste like a memory I never knew I had. I keep coming back. For the cacio e pepe, which sings that salty-spicy duet with unrivaled clarity, thanks to the depth charge of toasted Malaysian peppercorns Claudio employs. For his coda alla vaccinara, as Roman as the Colosseum, a masterpiece of quinto quarto cookery: the oxtail cooked to the point of collapse, bathed in a tomato sauce with a gentle green undertow of celery, one of Rome's unsung heroes. For the vegetables: one day a crostini of stewed favas and pork cheek, the next a tumble of bitter puntarelle greens bound in a bracing anchovy vinaigrette. And always the artichokes. If Roman artichokes are drugs, Claudio's are pure poppy, a vegetable so deeply addictive that I find myself thinking about it at the most inappropriate times. Whether fried into a crisp, juicy flower or braised into tender, melting submission, it makes you wonder what the rest of the world is doing with their thistles.

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

In the garden of my childhood my mother grew corn and asparagus, beans, zucchini, and more, but the thing I remember most is the cherry tomatoes, bushy in their cages, the leaves slightly sticky, funny smelling. My mother wore long-sleeve shirts to weed the tomatoes. I remember her plucking them off the bush, my brother and me opening our mouths like baby birds for her to pop them in. I closed my eyes to experience the exact moment my teeth pierced the smooth skin and the tomato exploded in a burst of acid sweet, the seeds slightly bitter in their jelly pouches. The sensation was so unexpected each time it happened that my eyes flew open. And there was my mother, smiling at me. That is what I remember. My mother did not smile often. We have pictures where she is smiling, me or my brother nestled on her lap. You can tell she loves us. Her body language shows it. But mostly we knew she loved us because of how hard she worked for us. Usually elsewhere. But the garden—the garden was her project. In the little time she had not devoted to work and cleaning and trying to hold her small world together, my mother grew food. My brother and I didn't help in the garden, but we were usually playing nearby. We always wanted to be nearby when she was home. I remember her letting us crawl through the dried cornstalks after the ears had been harvested. I remember running my hands through the asparagus that had been allowed to go to seed. I remember eating plums from the old tree that lived in the corner of the yard. I remember her feeding us tomatoes fresh off the vine and still warm from the sun. When I think of those tomatoes, it is not the flavor that moves me. They were shockingly sweet and tangy, but that is not what I remember the most. It is not what I yearned for. Eating cherry tomatoes meant my mother was home; it meant she was smiling at me.

Shrimp and Grits The combination of creamy grits with slightly spicy, tomatoey shrimp is a classic coastal dish in the South. It’s comforting and hearty, but in an elegant serving bowl it can also be a perfect meal to serve at a dinner party. FOR THE GRITS 11/2 cup grits (not quick-cooking—I like stone-ground) 1 teaspoon salt 4 tablespoons (1/2 stick) butter FOR THE SHRIMP 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, chopped 1 small green pepper, chopped 3 cloves garlic, minced 1 (14 oz.) can diced tomatoes with liquid 1 teaspoon Cajun seasoning (I like Tony Chachere’s Creole Seasoning) 2 tablespoons tomato paste 2 pounds medium-large raw shrimp, peeled 1/2 cup water 2 teaspoons Worcestershire sauce

TO MAKE THE GRITS In a medium saucepan, bring 3 cups of water to a boil over high heat and stir in the grits and salt. Bring back to a boil, stirring occasionally, then reduce the heat to low, stir in the butter, and simmer for about 15 minutes. The grits will absorb all the water, so you will need to stir them occasionally, and you can add more water if they become too thick. The grits are easy to keep warm on very low heat, just adding water when needed, but you must stir them every now and then to keep them from sticking to the bottom or clumping. TO MAKE THE SHRIMP In a large skillet or sauté pan, combine the olive oil and butter over medium-high heat until the butter is melted. Add the onion and green pepper and sauté until they begin to soften, about 4 minutes. Add the garlic and cook for 1 more minute. Stir in the tomatoes and their liquid, the Cajun seasoning, and the tomato paste. Cook for 2 to 3 minutes and add the shrimp, stirring for about 2 minutes, until the shrimp turn pink. Add the water and

Reese’s Corn Bread Chili Pie For a weekday dinner with family, you need something that will please both kids and adults and that isn’t too complicated to make. My favorite thing is chili pie. This is an easy one-dish dinner if you are using a cast-iron or other oven-safe skillet. If using a baking dish or casserole, cook the filling on the stove top in a skillet or sauté pan and transfer to the baking dish before adding the corn bread batter topping. 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 pound ground beef 1 pound ground pork 2 (1.75 oz.) packets chili seasoning 1 (14 oz.) can diced tomatoes 2 tablespoons tomato paste 2 cups chicken broth 2 (8.5 oz.) boxes Jiffy Corn Muffin Mix 2 eggs

2/3 cup milk 1 cup frozen corn, divided 1 cup shredded cheddar cheese 1 (16 oz.) can kidney beans, drained Optional toppings: Fresh salsa, fresh chopped green onion, sour cream, shredded cheddar cheese 1. Preheat the oven to 375°F. 2. In a 9- or 10-inch cast-iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the onion and sauté for 1 minute before adding the garlic. Sauté for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon and stirring until the meat is brown. 3. Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. 4. While the meat simmers, make the corn bread mixture: Stir together the Jiffy mix, eggs, and milk in a mixing bowl until just combined (do not overmix). Stir 1/2 cup of the frozen corn and the cheese into the corn bread batter and set aside.

Kentucky Hot Brown Bites From the kitchen of Annie Campbell Cooking spray 11/2 (5 oz.) containers finely shredded Parmesan cheese 12/3 cups milk 1/4 cup butter 3 tablespoons all-purpose flour 2 ounces medium cheddar cheese, shredded (about 1/4 cup) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 ounces thinly sliced deli turkey cut into 2-inch squares 4 cooked bacon slices, crumbled 1/2 cup diced fresh tomato Fresh flat-leaf parsley leaves for garnish 1. Preheat the oven to 350°F. 2. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Spoon the Parmesan cheese by tablespoons 1/2 inch apart onto prepared baking sheets, forming 12 (21/2-inch) rounds on each sheet.

3. Bake 1 sheet at 350°F for 7 to 9 minutes or until the edges of the mounds are lightly browned and beginning to set. Working quickly, transfer the cheese rounds to a lightly greased (with cooking spray) 24-cup miniature muffin pan, pressing gently into each cup to form shells. Repeat the procedure with the second baking sheet. 4. Microwave the milk in a microwave-safe measuring cup for 30 seconds on high or until warm. Melt the butter in a small saucepan over medium-high heat. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the warm milk. Bring to a boil, whisking constantly, for 1 to 2 minutes, or until thickened. Whisk in the cheddar cheese, kosher salt, and black pepper. 5. Increase the oven temperature to 425°F. Line each Parmesan shell with 2 turkey pieces and fill each with 1 teaspoon cheese sauce. Bake for 5 minutes. Remove from the pan to a wire rack and top with crumbled bacon and diced tomato. Garnish with flat-leaf parsley leaves.

I think of them again now as I warm meatballs in sauce on the camp stove. This is Aunty Connie's recipe, using pork mince and pecorino. The simple tomato sauce is so cluttered with meatballs you could stand the spoon up in the bowl. Aunty Connie's theory is that meat should be included in every meal to help children grow, and whenever we visited her as kids we came home with our stomachs at bursting point. She makes beautiful veal dishes, such huge piles of pasta they threaten to break the serving dishes, prosciutto sliced thin as lace so you can see through it, and polpette. Meatballs, meatballs, meatballs. I flick off the camp stove. The pot sends up curls of steam and the scent of pork and fennel and tomatoes simmered till sweet. I breathe it in, pushing cannoli, cassata, and cookie fantasies to one side.

The one thing that hasn't changed around our house is our having a groundhog. Strange how he stayed on after Doc died since Mama and I have up growing vegetables. He just lives off grass these days, which makes me wonder why he had to bedevil poor Doc so much over his corn and tomatoes. I guess Doc's garden was just too tempting, like dangling a candy bar in front of a child. Of course, I don't know for sure that it's Big Tom, the GD groundhog himself, or just one of his children. But this groundhog sure is big and bodacious. And, you know, he does the funniest thing at twilight. He waddles out to the rose garden and lies down there, almost like he's looking for Doc. Maybe his is. I guess groundhogs don't know about flying south.

described my tomatoes and growing process to Alan (the tomato guru). He thought I might be watering my plants too much. When I wailed, “How can anyone tell what the right amount is?” He said, “You let them suffer. Hold off on the water until they just start to wilt—and then you save them. Suffer and save.

A plant can be pulled in many directions at once. Sunlight hitting a plant at an angle caises it to bend toward the rays, while the sinking statoliths within the plant's bending branches tell it to straighten up. These often conflicting signals enable a plant to situate itself in a position that is optimal for its environment. The tendrils of a vine, searching for a support to grab onto, will be attracted to the shade of the neighboring fence, and gravity will enable the vine to rapidly twirl around it. A plant on a windowsill will be pulled by the light and grow to one side, toward the sunny part of the sill, while the force of gravity will influence it to grow up at the same time. The smell of the tomato will pull Cuscuta to the side, while gravitropism will push it to keep growing upward. Just like Newtonian physics, the position of any part of the plant can be described as a sum of the force vectors acting upon it that tell a plant both where it is and which direction to grow.

Every culture had dishes that prized the simple and traditional over showy flavors and elaborate presentations. The things that my not seem worthy on first look, but over time become an indispensable part of your life. If you grow up in an immigrant culture, there are going to be foods you eat that other people just don't get. Not the universal crowd-pleasers-the fired chickens and soup dumplings-but the everyday staff. We Southerners, for instance, love grits, boiled peanuts, and fried okra but nobody else understands. For Chinese people, it's things like rice porridge, thousand-year-old eggs, or tomato and eggs. Simple things that don't impress at first look, but instead offer nuance: strange textures and sublime flavors that reveal charm over the years. The things people left off menus, only to find an audience during family meal. (159) Whether it's food or women, the ones on front street are supermodels, Big hair, bit tits, bit trouble, but the one you come home with is probably something like cavatelli and red sauce. She's not screaming for attention because she knows she's good enough even if your dumb ass hasn't figured it out yet. The best dished have depth without doing too much. (160)

Plant transplants outside according to the spacing the fully grown plants will need. Pay attention to the depth of the hole, and ensure that you don’t bury the stem in the soil (except in special cases—see Growing Tip on the following page). Take the temperature of the soil to make sure it is warm enough. (The soil should be at least 60 to 65 degrees F for planting warm-weather vegetables such as tomatoes or peppers.) Before planting any transplants outside, prepare them by hardening them off. GROWING TIP Tomato plants should be planted deep. Strip off all but the top four sets of leaves. Plant the entire rest of the plant below the soil line. Tomato plants will grow roots from the stem, making them stronger and healthier. Hardening off before Planting out Vegetable transplants grown inside a greenhouse (or your house) need to be hardened off (acclimated to the change in temperature and light) before they’re planted outside. Even if you buy plants that were sitting outside at a garden center, it’s a good idea to harden them off before planting. For all you know, the plants were taken from the greenhouse, loaded on a truck, and brought to the garden center on the same day you saw them sitting outside. How to Harden Off Transplants 1. Place plants in a sheltered location such as a porch or patio for the day, and bring them in at night. Do this for three or four days. 2. Next, leave them outside all day in the protected location. Do this for about a week. Don’t forget to water while you’re doing this! 3. Finally, move the plants from the sheltered location (the porch or patio) to a more exposed location (the front sidewalk or driveway). Leave them there for three or four days. 4. Wait for a cloudy day (if possible) and plant your plants in the garden. Planting out on a cloudy day will lower the stress that the plants experience.

Whether you grow your own transplants or buy them, here’s what you should plant outside as transplants and what you can grow from seed. Seeds Transplants Bean Basil Carrot Broccoli Chives Brussels sprouts Cucumber Cabbage Dill Cauliflower Lettuce Celery Okra Collards Parsley Eggplant Parsnip Kale Onion Leek Pea Pepper Pumpkin Spinach Radish Swiss chard Turnip Tomato Watermelon

Through the years I experimented with all different types of materials and frames. Finally, I settled upon one that was so simple, easy, and inexpensive to use that it was almost ridiculous. Then I began growing all different types of plants vertically. I originally thought I would need to design some special way to hold up and accommodate heavier fruits such as winter squash and pumpkins, but as it turned out, these plant vines seemed to understand the situation; the stem supporting the heavy fruit grows thicker and heavier as the fruit becomes larger. If you have a framework and support that will hold the plant, the plant will hold the fruit; it is as simple as that! Mother Nature always seems to know best. Pea and bean netting can be stretched taut across a box frame and held in place by four metal posts. Plants will then grow up through the netting and be supported. Best Material I use the strongest material I can find, which is steel. Fortunately, steel comes in tubular pipe used for electrical conduit. It is very strong and turns out to be very inexpensive. Couplings are also available so you can connect two pieces together. I designed an attractive frame that fits right onto the 4 × 4 box, and it can be attached to the wooden box with clamps that can be bought at any store. Or, steel reinforcing rods driven into the existing ground outside your box provide a very steady and strong base; then the electrical conduit slips snugly over the bars. It’s very simple and inexpensive to assemble. Anyone can do it—even you! To prevent vertically grown plants from shading other parts of the garden, I recommend that tall, vertical frames be constructed on the north side of the garden. To fit it into a 4 × 4 box, I designed a frame that measured 4 feet wide and almost 6 feet tall. Tie It Tight Vertically growing plants need to be tied to their supports. Nylon netting won’t rot in the sun and weather, and I use it exclusively now for both vertical frames and horizontal plant supports. It is very strong—almost unbreakable—and guaranteed for twenty years. It is a wonderful material available at garden stores and in catalogs. The nylon netting is also durable enough to grow the heavier vine crops on vertical frames, including watermelons, pumpkins, cantaloupes, winter and summer squashes, and tomatoes. You will see in Chapter 8 how easy it is to train plants to grow vertically. To hold the plants to the frame, I have found that nylon netting with 7-inch square openings made especially for tomato growing works well because you can reach your hand through. Make sure it is this type so it won’t cut the stem of the plant when it blows against it in the wind. This comes in 4-foot widths and can easily be tied to the metal frame. It’s sometimes hard to find, so call around.

You can buy plants and seeds that have some level of resistance to common diseases affecting those types of plants. Look for these types of abbreviations on plant tags, labels, and catalog descriptions: BCMW: Resistance to bean curly mosaic virus CMW: Resistance to cucumber mosaic virus Foc, Foc 1: Resistance to fusarium yellows PM: Resistance to powdery mildew PVY: Resistance to potato virus Y TMV: Resistance to tobacco mosaic virus ToMV: Resistance to tomato mosaic virus TSWV: Resistance to tomato spotted wilt virus V: Resistance to verticillium wilt Those are some of the most common abbreviations for the most common diseases, but it’s not an exhaustive list.

Certain vegetables will grow up trellises (wood, metal, or string). Certain plants need to have trellises to grow. Vegetables That Can Grow up Trellises Cucumber Pumpkin Squash Vegetables That Must Grow up Trellises or Lattices Pole bean Garden pea Vegetables That Need Stakes Eggplant Okra Pepper Vegetables That Need Cages Tomato

Spring flew by and summer quickly arrived; my belly grew right alongside the daylilies, zinnias, and tomatoes Marlboro Man’s mom had helped me plant in a small garden outside the house. For Marlboro Man, the coming of the baby proved to be an effective diversion from the aftermath of the previous fall’s market woes. More and more, it looked like Marlboro Man might have to sell some of his land in order to keep the rest of the ranch afloat. As someone who didn’t grow up on a ranch, I failed to feel the gravity of the situation. You have a problem, you have an asset, you sell the asset, you solve the problem. But for Marlboro Man, it could never be that simple or sterile. For a ranching family, putting together a ranch takes time--sometimes years, even generations of patiently waiting for this pasture or that to become available. For a rancher, the words of Pa in Gone With the Wind ring beautifully and painfully true: Land is the only thing worth working for…worth fighting for, worth dying for. Because it’s the only thing that lasts…The thought of parting with a part of the family’s ranch was a painful prospect; Marlboro Man felt the sting daily. To me it seemed like an easy fix; to Marlboro Man, it was a personal failure. There was nothing I could do to make it better except to be there to catch him in my arms every night, which I willingly and eagerly did. I was a soft, lumpy pillow. With heartburn and swollen ankles.

HOW MUCH ROOM? Plants Per Square Foot Plants Per Two Square Feet Gourds (1) Melons (1) Tomatoes (1) Pumpkins (1) Cucumbers (2) Summer Squash (1) Pole Beans (8) Watermelon (1)   Winter Squash (1)

WE LEAVE THE DORM, and Ethan shows us the gym, where he proudly informs us that in one month he’s already doubled the weight he can curl, then the community room, which has an enormous flat-screen TV and a bunch of pinball and video games, then the computer room, and then his little corner patch of their big community garden, where he’s growing lettuce and beets. “But you don’t eat vegetables,” David says. “Sammy says food tastes better when you grow it yourself.” “It’s true,” I say. David rolls his eyes and makes a snorting sound. “It is,” I insist. “I once had a tomato plant, and I hate tomatoes, but I ate the one little tomato I succeeded in growing, and it was delicious. Then the plant died.” “I didn’t want to grow tomatoes,” Ethan says. “I don’t blame you. It only leads to heartbreak.

The wedding ring miracle was a once-in-a-lifetime experience. We will get to witness some of those, but most of our lives are made up of the small, everyday miracles. Answered prayers, yes, but also the miracle of a tomato that grows in our garden, the miracle of our kids laughing together, of a child learning a new concept, of connecting with our husbands; the miracle of feeling known through a conversation with a friend, of the comfort of a hug, the encouragement of a handwritten note, air-conditioning! If we choose to see life through the lens of faith and thankfulness, we will see the everyday miracles.

My garden grows in its own good time. Every plant has its season. Lettuce comes up early and must be picked or else it will bolt. Kale gets planted late in the season because it loves the cool weather of fall. Asparagus takes years to prosper, and strawberries can take up to two seasons to provide a harvest. Frost-sensitive crops like tomatoes, peppers, cucumbers, and zucchini love the sweltering, sultry heat of the depths of summer, when they propagate so passionately that the bees can barely keep up. Even though I know all of this, sometimes I can't wait to find out what's going to happen next.

When the frost is coming, she learned, the way to ripen tomatoes on the vine is to twist their roots. Pull until the earth cracks, until the spider-hairs below snap like cut strings. This tells the plant: Your end is near save what you can. Give up on growing taller; give up on leafing wide. Think only of the fruit, dangling in hard green fists. Exhaust yourself. Let your leaves shrivel and yellow. Nothing else matters. Push until there is nothing left of you but a dry stalk holding a round red globe aloft. Wither, pushing that one sweet fruit into ripeness, hoping that in summer something of you will sprout again.

I was going to lie. I’ve had a lot of practice, you see. When I was growing up I lied all the time. To the police. To social workers. I had to keep big secrets… I remembered the last time I saw my father hit my mother. I was twenty. A grown-up. I’d gone home for a visit, and it started. Mum did something. I don’t remember what. She didn’t put enough tomato sauce on his plate. She laughed the wrong way… You know what I did? I ran to my old bedroom and hid under the bed. Because that’s what my sister and I always did. I didn’t even think. I just ran… and then all of a sudden I thought, ‘My God, what am I doing? I’m a grown woman hiding under the bed’ So I got out, and I called the police. I don’t hide under the bed anymore. I don’t keep secrets.

Recently, as I came across in my reading, researchers had found promising indicators of memory in plants. Others found that a wide variety of plants are able to distinguish themselves from others, and can tell whether or not those others are genetic kin. When such plants find themselves beside their siblings, they rearrange their leaves within two days to avoid shading them. Pea shoot roots appeared to be able to hear water flowing through sealed pipes and grow toward them, and several plants, including lima beans and tobacco, can react to an attack of munching insects by summoning those insects’ specific predators to come pick them off. (Other plants—including a particular tomato—secrete a chemical that cause hungry caterpillars to turn away from devouring their leaves to eat each other instead.)

You really can't go wrong with the food at any Jewish holiday. Well, with the exception of Passover, because matzah is terrible and eight days of no carbs but matzah and potatoes can have you crying for pizza by the end. But think bagels and lox to break the Yom Kippur fast. All sorts of exotic fruits on Tu B'Shevat. Brisket and tzimmes and noodle kugel for pretty much any occasion. And that's only the Ashkenazi food; I'd been treated to Sephardic and Mizrahi food occasionally at friends' houses growing up, and I remembered fish cooked in spicy tomato sauce, tangines with chickpeas and saffron, Yemenite braided bread with whole eggs hidden in the twists. But Hanukkah food? Because Hanukkah celebrates the miracle of the oil, it's basically a mitzvah to eat fried foods for the holiday. And doing a good deed by eating French fries or doughnuts is the absolute best way to do a good deed.

When the frost is coming, she learned, the way to ripen tomatoes on the vine is to twist their roots. Pull until the earth cracks, until the spider-hairs below snap like cut strings. This tells the plant: Your end is near—save what you can. Give up on growing taller; give up on leafing wide.

Sure, hope was too often offered instead of real change, a cheap placeholder for a better day. But it also kept people alive. You couldn’t grow a tomato, a sweet pepper, or a peach without hope. You had to believe the land you were on could bear fruit to bother trying. You had to have vision to eat.

A Sun-Blocker Rotation Trellised tomatoes, beans, peas, and cucumbers, along with corn, can grow 8 to 10 feet tall. To avoid these taller plantings casting shade on other crops, keep these in one rotation on the northeastern side of the garden.

The mind is the only level at which any lasting change can occur—it is the soil in which we plant our hopes and fears, habits, and patterns. What we plant in the mind will grow and bear fruit. Just as it would be pointless to complain about a carrot seed failing to produce a tomato, it is equally pointless to look at the garden of your life and complain about what you see growing there. We have to be willing to plant different seeds.

Preface Never in my wildest dreams did I think I would be writing a cookbook. I never liked helping in the kitchen when I was growing up. We were often assigned chores and I always opted for washing the dishes. I hardly ever cut vegetables, never cooked rice and I detested beating eggs. I remember Tia Bestra, who would patiently show me that the whites should be separated from the yolks. She would first beat the egg whites in a shallow bowl with a fork until it was so foamy. I was always amazed but at the same time I felt it was too much effort wasted, after all we were only making an omelet. Then came the time when I had to learn how to, at least, make the sauteed vegetables Josh and I enjoyed. When I asked mother about this, I remember her saying, "Gisahin mo ang sibuyas at kamatis..." (Saute the onions and tomatoes...) but I quickly stopped her to tell her that I did not know what gisahin meant. Visibly annoyed with me and with a hint of sarcasm in her voice, she very slowly said, "Get the fry pan, put some oil in it, heat it..." and again I quickly glanced up from the notes I was taking to tell her that she was going too fast and what size fry pan was I to use and how much oil do I put in it. Realizing how neglected my education in the kitchen had been, she immediately started my cooking lessons. I carefully wrote things down, but words like sankutcha, ligisin, and my ceaseless interruptions were just too much for both of us. Out of desperation, I sent my maid over to my mother's house to learn how to cook all of the dishes that Josh and I enjoyed. I congratulated myself thinking it was one of my most brilliant decisions, but good things always come to an end. In 1978, Josh, our two sons Alan and Adam, and I left our country. We left our life of Riley. With no more maids or help of any kind, I had to learn how to cook if

the growing season is not so good. As the tomatoes and sweet corn hardly make it till the first frost. I guess they generally have a long, nice, and warm spell after the first frost, but that one is killing and stops the growing for a lot of things.

Things fall apart, the center does not hold.” And things were falling apart right now, falling apart at the seams, and perhaps were already beyond repair. Life and all things related to humanity were so fragile. They had created an artificial world, artificial and temporary, and all things man-made were destined from the start to return to the ways of God. His own small vegetable garden taught him that; his lawn taught him that. Without his constant and tireless care, barring his human intervention, the weeds would grow up and choke out the tasty tomatoes and beautiful flowers of his life. They would return to the ways of God. It had always been so, and from the beginning of time, man had been locked in an eternal and hopeless struggle against nature and nature’s ways – God’s ways. And the world had become so small, just one tiny vegetable garden, but the weeds had taken over, and, no matter how fast the gardeners pulled, the weeds just kept popping back up. Their roots ran too deep, and they threatened to choke out anything that caused beauty and caring to dominate the world. It was the way of all things – the history of the world, of all humanity.

Essential Ingredients in the Paleo Kitchen   Transitioning to a Paleo lifestyle means that gradually you’ll become familiar with previously unknown ingredients. Stock your pantry with some of the foods from below and you’ll always have something quick and easy to whip up: Frozen broth (for adding to meals in a pinch – see recipe below) Plenty of dried herbs and spices (oregano, black pepper, turmeric and cinnamon are always needed and full of antioxidants) Cans of coconut milk and cream (for soups and smoothies) Coconut oil, olive oil, avocado oil (for cooking and dressings) Fresh lemons Fresh garlic and ginger Fresh herbs such as coriander and parsley (grow some on your kitchen window sill) Avocadoes A jar of tahini (a great peanut butter substitute and salad dressing ingredient) Dijon mustard (for any kind of meat) Honey Crushed tomatoes or tomato puree (avoid those brands in cans) Eggs Greek yogurt (for sauces) A bar of 80% cacao dark chocolate (for when your cravings hit!) Plenty of good quality butter

Children Are a Gift Behold, children are a gift of the LORD; the fruit of the womb is a reward. Like arrows in the hand of a warrior, so are the children of one’s youth. —PSALM 127:3 NASB     In a recent women’s Bible study, the teacher asked the group, “Did you feel loved by your parents when you were a child?” Here are some of the responses. • “A lot of pizza came to the house on Friday nights when my parents went out for the evening.” • “I got in their way. I wasn’t important to them.” • “They were too busy for me.” • “Mom didn’t have to work, but she did just so she wouldn’t have to be home with us kids.” • “I spent too much time with a babysitter.” • “Mom was too involved at the country club to spend time with me.” • “Dad took us on trips, but he played golf all the time we were away.” So many of the ladies felt they were rejected by their parents in their childhoods. There was very little love in their homes. What would your children say in response to the same question? I’m sure we all would gain insight from our children’s answers. In today’s verse we see that children are a reward (gift) from the Lord. In Hebrew, “gift” means “property—a possession.” Truly, God has loaned us His property or possessions to care for and to enjoy for a certain period of time. My Bob loves to grow vegetables in his raised-bed garden each summer. I am amazed at what it takes to get a good crop. He cultivates the soil, sows seeds, waters, fertilizes, weeds, and prunes. Raising children takes a lot of time, care, nurturing, and cultivating as well. We can’t neglect these responsibilities if we are going to produce good fruit. Left to itself, the garden—and our children—will end up weeds. Bob always has a smile on his face when he brings a big basket full of corn, tomatoes, cucumbers, and beans into the kitchen. As the harvest is Bob’s reward, so children are parents’ rewards. Let your home be a place where its members come to be rejuvenated after a very busy time away from it. We liked to call our home the “trauma center”—a place where we could make mistakes, but also where there was healing. Perfect people didn’t reside at our address. We tried to teach that we all make mistakes and certainly aren’t always right. Quite often in our home we could hear the two

Rural Free Delivery (RFD) Home, upon that word drops the sunshine of beauty and the shadow of tender sorrows, the reflection of ten thousand voices and fond memories. This is a mighty fine old world after all if you make yourself think so. Look happy even if things are going against you— that will make others happy. Pretty soon all will be smiling and then there is no telling what can’t be done. Coca-Cola Girl Mother baked a fortune cake pale yellow icing, lemon drops round rim, hidden within treasures, a ring—you’ll be married, a button—stay a bachelor, a thimble—always a spinster, and a penny—you’re rich. Gee, but I am hungry. Wait a second, dear, until I pull my belt up another notch. There that’s better. So, you see, Hon, I am straighter than a string around a bundle. You ought to see my eye, it’s a peach. I am proud of it, looks like I’ve been kicked by a mule. You know, dear, that they can kick hard enough to knock all the soda out of a biscuit without breaking the crust Hogging Catfish This gives you a fighting chance. Noodle your right hand into their gills, hold on tight while you grunt him out of the water. This can be a real dogfight. Old river cat wants to go down deep, make you bottom feed. Like I said, boys, when you tell a whopper, say it like you believe it. Saturday Ritual My Granddad was a cobbler. We each owned two pairs of shoes, Sunday shoes and everyday shoes. When our Sunday shoes got worn they became our everyday shoes. Main Street Saturday Night We each were given a dime on Saturday opening a universe of possibilities. All the stores stayed open and people flocked into town. Mr. and Mrs. Reynolds set up a popcorn stand on Reinheimer’s corner and soon after lighting a little stove, sounding like small firecrackers, popping began. Dad, laughing shooting the breeze with a group of farmers, drinking Coca Cola, finding out if any sheds needed to be built or barns repaired, discussing the price of next year’s seed, finding out who’s really working, who’s just looking busy. There is no object I wouldn’t give to relive my childhood growing up in Delavan— where everyone knew everyone— and joy came with but a dime. Market Day Jim Pittsford’s grocery smelled of bananas ripening and the coffee he ground by hand, wonderful smoked ham and bacon fresh sliced. He’d reward the child who came to pick up the purchase, with a large dill pickle Biking home, skillfully balancing Jim Pittsford’s bacon, J B’s tomatoes and peaches, while sniffing a tantalizing spice rising from fresh warm rolls, I nibbled my pickle reward.

So I loved you because I thought you would be fat. I thought you would increase, multiply, develop a big belly, double cheeks, triple chins, dimpled knees. I thought there would be more of you. You'd stand out in a crowd, flaunt fashion. We'd have to buy clothes in stores catering to the big fellow. In your hands birds would nest. On your knees children would perch. You would rock marvelously— better than any rocking chair, better than any row boat. You would conjure up the sound and feel of water, the expanse of sea—its waves and calms, its storms under control. In your arms I would be sailing without the bother of shipwreck. All our gardens would grow if you dropped the seeds. Pumpkins would explode for fullness. Tomatoes so heavy would collapse their vines. Cauliflowers sprouting the size of streetlights. Your voice would fill the house— raise the ceilings, flood the windows. I'd hear you in every room. Over storms your voice would carry, lightning would not diminish you. What happened? You are no larger than me. Our voices fill the same small space. No soft flesh to press my fingers into deeply before I hit the road of your body. Your bones are as clear to find as mine, neither distinct nor hidden. They are simply the usual set— they suffice. They hold us together with no genius. The self you offer me is not unlike my self— no great dimensions, no extraordinary appetite. I don't live in the tower of your sound. Trees are outside our human scale and birds belong more properly in them. The only nest we can build is a nest for ourselves. In short, my dear you are my equal. We can only grow what every other can grow— the seeds we have been given.

One of the more interesting work-alignment tactics I came across while writing this book was that of Sheryl Woodhouse-Keese, who owns an earth-friendly stationery outfit called Twisted Limb Paperworks in Bloomington, Indiana. Woodhouse-Keese put her headquarters on a ten-acre farm (her house is at the other end), and started growing tomatoes, cucumbers, peppers, herbs, melons, and so forth. But, of course, there turned out to be a huge overlap between people who wanted to work at a recycled paper stationery company, and people who are interested in small scale, sustainable agriculture. So, quickly, the farm “turned from my personal garden into an employee garden,” Woodhouse-Keese says. Now, many Twisted Limb Paperworks employees take their breaks in the garden while pulling weeds, and load up bags of produce into their trunks rather than stopping by the grocery store on the way home. While the employees don’t necessarily use the garden as a social outlet or place for meetings (as Woodhouse-Keese points out, it gets hot in the summer), its existence lets everyone fit gardening into their lives in a way that might not otherwise be possible given how busy employees at small businesses tend to be.

A milpa is a field, usually but not always recently cleared, in which farmers plant a dozen crops at once, including maize, avocados, multiple varieties of squash and bean, melon, tomatoes, chilis, sweet potato, jicama (a tuber), amaranth (a grain-like plant), and mucuna (a tropical legume). In nature, wild beans and squash often grow in the same field as teosinte, the beans using the tall teosinte as a ladder to climb toward the sun; below ground, the beans’ nitrogen-fixing roots provide nutrients needed by teosinte. The milpa is an elaboration of this natural situation, unlike ordinary farms, which involve single-crop expanses of a sort rarely observed in unplowed landscapes.

Of course, I keep discovering new stories. For example, one of my friends who moved into a care facility was able to convince the facility’s owner to let her supervise the growing of fresh vegetables for the residents. When I visited Kay in March, the halls around her room were filled with organic plants and grow lights. Kay could water these plants from her wheelchair. By July, when we toured the outdoor garden, she was providing kale, lettuce, carrots, and green beans to the kitchen. Fresh corn was on the way. When Kay told me how much the residents liked homegrown tomatoes, she beamed with pride and pleasure.