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For our daughters: 100 women. SomeWomen by Madame Levy at La Vache Qui Lit is photos and links, in filmstrips. Just the photos, larger thumbnails at Persephassa, a small press and more.

Striking, women with bold lives.

Update: Roxanne M Carter, Persephassa's creator, lives in Providence.

Harvest time: The low-acid, low-salt, no-sugar-added fresh tomato puree at The Epicurean Table looks very real. This is the site of a woman living in Spain who has also lived in the Middle East. Her recipes are really different from what I'm used to: Chicken Azahar), with mandatory muscatel, Mussels in Benedictine Sauce, Lamb & Turkey Kofte with Fresh Tomato Sauce a la Turk, Potatoes Lemon/Lime with Feta Cheese, Cauliflower and Pear Soup with Broccoli Florets.

On the other hand, this one at tomato_cages.com (really) looks easier:

Rich Marinara Sauce
Ingredients:
4 lbs tomatoes, seeded and pureed
1/2 cup water
2 cloves fresh garlic, crushed
1 tsp fennel seed
1/2 cup burgundy or port wine
2 T virgin olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
2 tsp sugar
1/4 tsp cinnamon
1/2 tsp black pepper
1/4 to 1/2 cup minced onion - to taste

Directions:
Add all ingredients except for garlic. Bring mixture to a boil, turn down heat, and simmer (partially covered to let some steam escape) for approximately 1 hour, stirring every 10 to 15 minutes. Add garlic, simmer for another 30 minutes. Serve over hot pasta.

Tomato recipes to preserve the goodness of an abundant harvest goes way beyond that.

For instance, I would never have thought of this:

GRANDAD LOVES FRIED TOMATO FRITTERS Submitted by Ralph Dixon Lowe, Rt 5, Box 46A, Georgetown, TX 78626

10 to 12 small Porter (golfball-size) tomatoes (green or ripe)
which have been cubed or chunked into bite-size.
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon cider vinegar
1/4 teaspoon black pepper
1/8 teaspoon garlic powder or onion flakes (optional)
1/4 cup flour
1/4 cup crushed cornflakes
1 Tablespoon crumbled crisp bacon
1/3 cup butter or corn oil

Mix well your cut tomatoes, flour, cornflakes, salt, pepper, sugar, vinegar, (onion/garlic), crumbled bacon, (butter or corn oil). Then take heaped tablespoons full of mixture. Place into palm of hand to shape into rounds about 1/2 inch thickness. Place into medium preheated non-stick coated skillet. Cook until desired golden brown. Turn only once. Will serve 4 persons.

Serve hot as sidedish, or with honey or molasses.

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