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It is a wonderful thing to live in a rural area this time a year. The garden is in. Although we had a drought last year and into this spring, our garden is producing again. The main entree was Swiss steak. The meat cam from a local farm and was processed here in town. The animal was carefully fed and taken to market at just the right time, ensuring the marblezation was perfect. My wife is an excellent cook and spends most of the day preparing the tomatoes fresh from garden. We like an especially sweet, yellow onion that is produced locally. We haven’t figured out how they get them so sweet and flavorful. We do know they grow them from seed. The best of the vegetables are the green peppers. Wisconsin, I think, grows the best green peppers anywhere. The flesh is thick and meaty, with a taste that is so robust, that it is hard to describe. We throw in a few hot peppers for spice. The sweet corn has just ripened. We grow it good around here. It is very sweet with large kernels and long cobs. Instead of potatoes, we substituted organic, raw milk cheese that is made less than a mile away. It also serves as dessert. This cheese is pro-biotic and improves digestion and aids the immune system. Our dinner is not really healthy, but does not conation all the processed foods common today. When the season is over, it will be hard to go back to that canned food.