This past week, we took the green tomatoes off the vine and called up local superpickler pro, Bob McClure of New York/Detroits’ McClure’s pickles.  Delightful results: tangy, salty green tomatoes, the hot knock of our peppers, and a bit of hardneck local garlic from Keith Stewart’s farm in upstate New York.  It was the best of all agricultural worlds (upstate and down) and a good beginning of the long goodbye to summertime foods.