A tale of tomatoes: Leelanau resident grows 40 varieties

Harriet Wall’s Cooking Tips Stuffed poblanos: Put them on a foil-covered baking sheet. Broil until the skin is charred, turning once. Let cool — the skin will slip off — then remove stem and seeds (rinsing helps). Stuff with a mixture of cream cheese and ground cooked chicken. Top with tomato sauce and Mexican melting cheese. Bake about 30 minutes at 350 until cheese is bubbly. Note: Vegetarians could omit the chicken and add more rice, cheese or other vegetables such as grated onions, carrots or zucchini to the stuffing. Green tomato side dish: Chop green tomatoes into quarters/small chunks. Add about half that volume in chopped yellow or sweet onions. Saute the mixture in olive oil and cook until it’s a little mushy. Turn the fire off and coat with sour cream (real, not lowfat). Add curr