[Rocco DiPippo]

Wonderful! I've never made any of those things but at some point, I will. But I do make my own passata with my home grown San Marzano tomatoes, some of which I boil down and make sauce to can for the winter.

I also make killer basil pesto (the basil is from my rooftop garden) as well as a garlic and olive pesto from local olives that I've lye cured.

I could go on and on. . .The produce on this beautiful island is local, fresh, seasonal and endless in its variety. The meats are fantastic (beef in my town is from cows that roam around in fields eating grass and other plants). The wine? ~$4 for a half gallon of the best tasting, most kickass home made wine you'll ever have. Legendary.

[MomwithHope]

We garden and do a lot of canning, so yes we grow San Marzano’s too. We add wood ash from our woodstove. We raised dairy goats (Saanens) for 25 years and made several kinds of cheese. We do the best we can in a cold climate Michigan.