When it was -10 degrees at 9,000 feet in Crested Butte Colorado, you could guarantee my former roommate, Ms. Nancy Wicks of Round Mountain Organics had the perfect taste of summer in her Greenhouse. The Solar Powered Greenhouse sat on the side of a mountain, was kept humid by a wood burning hot tub that sat below Hot red Tomatoes that Spindled down from hangers up high. The zucchini was as big as a Bread Loaf, and oftentimes I used them as the vessel for the perfect grilled cheese. You could walk in there after a long day on the Back Bowls, pick your dinner…and pair it with a crisp Microbrew (before they were cool). This morning…after a few hot days….I walked out back where the vines have crawled up over the porch,,,,almost into our home to find that everything had popped! We have been staring at green globes with Chicago cynicism….thinking that this strange summer was going to keep us frying green tomatoes till December….Nope, thanks be to tropic air, we now have to think of arranging a giant tomato crushing ceremony to pickle and prepare the bounty for fall. One swipe of these red orbs off the vine and into my mouth puts me right back where I began…this time with a few more tricks up my sleeve and a web of chef allies to hopefully help me along in figuring out what to do with all this bounty. Order your jar of summer while you can….