She put up garden tomatoes
carried in from the hillside
fertilized with manure
from the barn, grass fed
cattle who gave milk calcium
rich and cream heavy.
Heirloom tomatoes with
thick meat and deep flavor
warm ripened
strained and simmered
with onions, garlic, cloves,
peppercorns
and cider vinegar,
a deep red reduction
for sandwiches, meatloaf
and fried oysters. Ahead
of her time.

-Melva Sue Priddy