Oh the jewels of summer! I think now would be a good time to talk a bit about tomato wrangling. Here at knife & fork I have set as a goal the preservation of excess product in the harvest months for use in the dark days of winter. After having been through one particularly bleak winter here in the mountains I can tell you how rewarding it is to be able to put your perfect ripe tomatoes in a rich winter stew and feel all that sunshine from the summer warming your insides as you watch the snow fall. Last summer and fall I canned 750 pounds of tomatoes and that lasted until new year's eve at the restaurant for all my needs. This year the tomatoes have been more abundant than last and I have gotten a bit more aggressive. My goal this year has been to put up 2000 pounds of tomatoes and i believe that I am almost there. It has been my routine most mondays since july to spend a few hours here at the shop, on our one day that we are closed, and can one to two hundred pounds of tomatoes.