I donate common varieties to local food shelves, and I commend all gardeners who do this, but I especially like to donate to our seniors in local assisted living communities and subsidized elderly apartment housing. Most of the older folks around here gardened until they weren't physically able, so they have a keen interest in all the vegetables I grow because they grew many of them themselves in the past. Many of these folks want the varieties you can't find in a grocery store. They also know and appreciate the difference between store bought and vine ripened produce. Many are house-bound and can't physically get to the local food shelf, grocery store, or farmer's market, so they appreciate being able to choose their own produce rather than having others shop for them. There are some who can afford grocery store prices for mediocre produce but can't afford the prices of some of the quality produce at farmer's markets. This year I am growing some heirloom varieties I have never grown before because some of my new friends requested them. I am also trying to become more sensitive to ethnic and cultural tastes, and this year I am growing some new things I never would have considered in the past, which is a benefit for me as well. Some speak of their favorite vegetable varieties they used to eat as a child or used to grow in the 40's, 50's, or 60's that I can't find seeds for anywhere, which I find very troubling. Thank goodness for the seed saving movement of today or many more varieties would surely be lost. Lastly, many of these folks are lonely and absolutely love talking to someone outside of their generation with whom they have a shared interest. To be frank, I love seeing the appreciation in their eyes and I am becoming selfishly addicted to it. Regards, -Tom

Here ya go Florey! It was on page 4 I believe. While I'm at it I'll post my vegetarian recipe for chili. It's easily made with meat by starting with browning ground meat or other meat then going from there with this recipe. Saute about 3 cups each of onion, celery and peppers of your choice and two Tablespoons or more of garlic[ I use about 3 or 4 for this amount, smiles]. When these are sauteed a bit, add two cups of carrots and 2 large cans of small diced tomatoes [with their juice]. I don't like to use crushed or sauce in my chili. I think it overwhelms the veggies. A bay leaf and couple tablespoons each of cumin, chili powder, and salt. Add water or veggie stock, if needed, to bring level up to slightly above veggies. As hard veggies begin to soften, add 2 cups each of eggplant[cubed], zucchini and/or yellow squash. Cook another ten minutes and add 2 cups each mushrooms, canned or frozen corn and canned or frozen green beans. Taste now for salt and seasonings and adjust. Next add as many beans as you like. I use the liquid in the beans too. At least 1 lrg can of dark and 1 lrg can of light kidney beans. Also, black beans and cannellini beans are good. Pintos are great too, naturally. As soon as beans are heated through the chili is done. Taste once more for seasoning. Like all chili this is best if made the day before. Does great frozen. I usually make about 3 gallons of this at a time and freeze in 4 or 5 containers.

I live the Virgin diet every day. It should be called the Virgin Lifestyle. This is a good diet for people with intolerances and who have a very difficult time losing weight, but it's great for everyone I think because it makes complete sense and is super natural. It's a ten-week plan to lose weight and discover intolerances. Take out 7 foods for three weeks then reintroduce them one at a time for the next seven weeks. Below I've explained the reasons for taking out these 7 foods. Gluten: contains lectins that bind to insulin, which creates insulin resistance and can make your blood sugars rise, making it hard to lose weight. Gluten is also an inflammatory. Soy: a phyto-estrogen, a plant source of the hormone estrogen. It's also heavily genetically modified. Dairy: like gluten, acts as an isulin resistant. It's nearly impossible to find hormone-free milk. So, hormones and rising blood sugar=acne and fat. There are studies out there that show countries with the highest dairy consumption have the highest levels of osteoporosis. On the contrary, countries that rely on calcium rich foods have a much lower rate of osteoporosis. I've read that the pasturization process of milk breaks down the protein that allows our bodies to absorb the calcium. I believe all this but there is still a huge debate about it. Corn: inflammatory and a high-glycemic food Peanuts: inflammatory and high in lectins. Eggs: inflammatory. If you have sensitivity to corn and soy, eggs might affect you because the chickens are probably fed corn and soy. I have a huge intolerance to fat so another reason eggs bother me. Sugar: we all know that's bad! And don't be fooled by agave necter...higher in fructose than high fructose corn syrup. I'm 5'8 and was 148 lbs. I'm now 135 and holding. In two weeks, my injured knee from subluxation over a year before wasn't hurting and felt stronger. My ankles reduced by 1/2 inch, something I thought was genetic but I guess was just excess fluid. I never really had bad acne, but what I did have cleared up and my blackheads reduced significantly. Also, my menstrual cycle went from seven days to three. My head felt clearer and I had more energy. I rarely have wind or bloated belly as well. The cellulite on my legs reduced by about 50%. I made a point to not exercise the first three weeks to see how effective just changing my diet was. ALL these changes happened without exercise, though of course after the three weeks I went back to yoga. I don't think everyone needs to cut out all of these foods. I also know some people won't have as many changes as I did. But I don't see how it will hurt to try, just to see what changes might happen to you! I think JJ knows what she's talking about. In regards to sticking to it, I cheat every once in a while but I usually feel so bad when I do that I find myself cheating a lot less. Good luck!

Fresh garden grown tomatoes. Fresh young turnips they are so sweet, Cabbage core with salt, cukes especially the small pickling ones, well cleaned mushrooms, broccoli and cauliflower with dip, real carrots not those "baby carrots" I like the big whole carrots washed well and cut in strips. They have these huge carrots from Mexico at a local store, they are the best! Super sweet. Awesome oven roasted too. When I get very fresh veggies there's a lot of them I eat raw. I like some with vinegar salt and pepper!