
Homegrown organic (very important!!!) tomato with mayonnaise: hold the bread!
I’ve been a card-carrying vegetarian since I was 18. Ok, there have been a few exceptions (meals at moms-would never argue about home cooking!) and there was that beef relapse while living in Minneapolis in the 90′s. Aside from that, I’ve been pretty green and leafy for the longer (unfortunately or fortunately, depending on how you view healthy eating) part of my life. I’ve also spent a similar amount of time honing my “garden skills” as a Golf Course Superintendent (27 years). Suffice to say, I like to grow plants, I believe it is the healthiest way to eat and I have tons of experience at both.

Homegrown organic (very important!!!) tomatoes with Velveeta and lots of salt...
Interestingly enough I have found plenty of ways to counter act all this healthy eating from my very own organic garden! Not only do I layer the salt and the mayo, I’ve gone way back into my childhood and melted the Velveeta on my favorite fruits! Geeze how low can I go? Velveeta even defies food groups. So…thanks to cheese, salt and mayo I’m a few pounds heavier this September but very, very happy…By the way this years favorite heirloom variety? Thanks to Goose Cove Gardens) is “Aunt Ginnys Purple” an heirloom beefsteak variety of German descent. One tomato (large, meaty, flavorful) is a meal in itself – just add salt and mayo, naturally :~) And now you know how I got fat and happy eating my organically grown, heirloom tomatoes!