There are reasons why I am posting less frequently this summer than I sometimes do, the largest of which is my lovely tomato patch. Each harvest is measured in bushels, and then the process begins. After picking for an hour or so the tomatoes need to be washed and sorted. Which ones are so green they won't be usable for several days, which can be used in two to three days, which should be cut up right away? Separate out the good slicers and the cherries as well. (The cherries sit on our coffee table like a big bowl of candy!) Once the sort cycle is complete there are a few hours of cutting, then there is the cooking.
