Bobert, I understand perfectly about the tomatoes. Be patient, and you will be rewarded. I have a gallon or so in my fridge now, and this is when it has slowed way down. It is simply the best luxury I can think of to reach into the fridge for a perfect tomato to cut into sections for a nice chef's salad (good for leftover lunch meats, etc.) or to slice for a BLT. Hang in there. Soon, very soon!

SRS