September 4, 2013 Elementary Newsletter

Counselor's Corner - September 4, 2013
"Growing Tomatoes and Other Fruit"

I love home grown summer tomatoes! They are yummy on sandwiches, atop Tostitos and melted cheddar cheese, in tomato pies and sliced with just about anything. The last of them are ripening on the vines. It was a pretty good year for our tomatoes, but not nearly as good as my neighbor’s. He always has tons of them, and they are at least twice as large as mine. So I asked him what he does to make his tomatoes so productive and delicious. First, he chooses a spot where they can receive the most sun available in his yard. He mixes a very fertile soil for them and tills it, so that it is porous and loamy. He waters them every day, and when it rains, he makes sure and drains the soil, so that the roots do not rot. He ties up the branches periodically, so that they do not break off. No doubt, he has a green thumb, but he is also very diligent about caring for his tomato plants.

This reminds me of how we are to nurture our faith in order to produce quality fruit. If we look at the “Parable of the Sower,” we notice that we are to read His word, till our hearts and keep them receptive to the seed of the word, grow strong roots so that we will be able to withstand the storms of life and trust the Lord not letting the “worries of life, riches, or pleasure” choke out the seed of faith. We are to preserver when times are tough. “But the seed on good soil stands for those with a noble and good heart, who hear the word, retain it, and by persevering produce a crop.” Luke 8:15. And just like summer home grown tomatoes, the fruit of the spirit is delicious with just about anything!

Tomato Pesto Pie

(serves 4)

2 cups shredded mozzarella cheese (divided)

5 plum or 2 large summer tomatoes sliced

½ cup mayo

¼ cup grated parmesan cheese

2 T basil pesto

½ t grated pepper

3 T chopped basil

Pet- rite pie crust

Unroll pie crust on lightly greased sheet. Brush one inch outer crust with a little water. (To keep it from burning.)Fold edges up and crimp. Prick bottom. Bake at 425* for 8-10 minutes. Remove from oven and sprinkle with 1 cup of mozzarella. Cool 15 minutes. Arrange tomato slices over cheese. Stir together the remaining 1 cup mozzarella cheese, mayo, next 3 ingredients, and spread over tomato slices. Bake at 375* for 20-25 minutes. Remove from oven and sprinkle with basil. Yum!