On Saturday morning I drove over Highway 17 to Live Earth Farm in Watsonville to take a tomato canning workshop with Happy Girl Kitchen. Cynthia was coming my way to pick up Henry from camp on Monday and was thrilled to join me in all I learned. She brought cases of jars, and I supplied three flats of organic dry farmed tomatoes from the farmer’s market.

Dear cousins, you were with us in spirit from the very beginning.

In 24-hours of foodie delight, we listened to Verdi, chopped and canned, indulged in delicious meals and invited friends for a bloody mary cocktail party (made from the juice of salsa).

Lunch Monday: A cold beer for a hot day, Cynthia’s pesto, Kim’s olive tapenade and homemade ricotta.

Loading the jars.

The loot:  Canned salsa, tomato juice (from the salsa), crushed tomatoes and whole tomatoes with basil, lemon, peppercorns and garlic.