Wish I had great advice for you for your feet. Earlier this year my right foot was in pain all the time on the outside edge. I did some calf raises daily and about a month later they felt better. So now I still do them daily. I don’t know if it’s just coincidence but I hate to take a risk.
My cucumbers and zucchini are done for the year, the green beans are winding down, but the tomatoes are wrapping up. I need some ideas On what to do with them all. I’ve canned some, but it seems a waste since the end product doesn’t seem to be any better than the stuff I can buy in cans in the store.
My sand Marzano’s are a delight though, I will try counting those hole and since they are meatier than the other tomatoes (Rutgers) they should turn out well.
I will have a boatload of butternut squash, it appears. They are in all different stages, cute little tiny ones and full-size ones. I Have read to leave them on the vine until end of September.?
Canning the San Marzanos whole...I shouldn’t dictate late at night :-)
The one’s you can may not taste better, but I guarantee that they are healthier for you to eat. A fast way to deal with ripe tomatoes is to wash them and let them air dry, then put them in ziplock and/or vacuum freezer bags. Great for cooking up chili, salsa, and other sauce or soup.
You can also take tomatoes that are not ripe. Wash in cool water, let air dry, then wrap in newspaper or paper towels. They will store for quite a while and ripen, and taste better than supermarket stuff. Single layer with space between works best, and you have to check them now and then for ripeness, or ick.
Just before our first frost, I whack off the tomato vines that have tomatoes and flowers, and stick them in a big pot of dirt, bring them in the house and let them continue on throughout the winter. Some will shrivel, but most will grow roots, ripen and even make new tomatoes from the flowers etc.