Galloway Farm

All the hard work of spring finally pays off…tomatoes and cucumbers and squash coming in nearly day.  This year I started the tomatoes from seed.  And I have a strict “no tomato left behind” policy.  We either eat them or share them.  Mouth sores all summer are a small price to pay for Cherokee Purples and Early Girls at every meal.  

I even found a “blue” variety this year…they start out blueish purple and ripen into a red.  

And my homemade jalepeno garlic pickles are a fav here at the Galloways even though they make us all smell like garlic and dill for days at a time.