Our garden yielded a great crop of tomatoes for its first year. We were pleased the plants flourished all summer, survived the August heat, and even turned out around 50 more tomatoes this Fall.

Pictured are our expert tomato pickers, Micah and Karis, who kept the ripe tomatoes coming to the kitchen each day.

My husband created a favorite sandwich we like to make with our fresh, flavorful tomatoes:



Open-Faced Tomato and Provolone on Sourdough

• sourdough bread slices
• Miracle Whip spread
• provolone cheese slices
• sliced tomatoes

Place provolone cheese slices on the sourdough bread slices and toast under broiler. After toasting, spread on some Miracle Whip spread and place sliced tomatoes on top. Salt and pepper and enjoy a delicious combination of tastes. (If you don't have homegrown tomatoes, I recommend the ones on the vine (Campari) in the grocery store.)

“Father, thank you for your good gifts to us. Thank you for allowing us to see fruit grow, our children grow, and our own hearts grow in your love and grace. Amen.”