Step 1: Squeeze the guts out of a few tomatoes, add water, then set aside to ferment.

Step 2: Cut up the rest of the flesh along with a couple of cucumbers, then add basil, balsamic vinegar, and olive oil to make a summer salad.

Two tasks completed for the price of one!

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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