They are suddenly everywhere — all at once. The tomatoes are taking over. While that’s a very good thing, I’m rushing to keep up with the mid-summer growth of my tomatoes. I staked some, used wire cages on some, tried some new-fangled circular things on some. But I’m still on the hunt for the best tomato support.

How do you support your tomatoes? Have you had success with conventional supports? Have you tried something new that you like? Wire? PVC? Wood stakes? (I am trying plastic stakes with bungee cords for horizontal support on some). Do you grow them upside-down so they don’t need support? Or do you let ‘em sprawl and go where they want to go?

And just as importantly, what have you tried that didn’t work?

All ideas appreciated!

How do I know it’s summer? My cilantro flowers. My spinach wilts. And my lettuces become unbearably bitter. Our cool, rainy spring brought salads a-plenty, but now it’s time to say buh-bye to my spring veggies — And hello to the splendors or summer.

Tomatoes, peppers and cucumbers, my seedlings are now established plants ready for production. My potatoes are a foot tall and my brussel sprouts are leafy and full. Whoohoo!

Now all I need is a little patience. Sometimes, waiting is the hardest part of gardening. Luckily, there are plenty of weeds to keep me busy.

What’s coming up in your garden? When do you expect your first tomato? How long will it take for my brussel sprouts to grow their stalks?

Federal officials are hunting for the source of a salmonella outbreak reported in Michigan and 16 other states and linked to three types of raw tomatoes. More supermarkets and restaurants are yanking those varieties from shelves and menus.

I don’t know if this guy, FDA’s acting regional director Mark Roh, is personally removing all the infected produce from the shelves, but his scowl and lab coat add an sci-fi tinge to an already ominous situation. Are these tomatoes infected with the Andromeda Strain or leftovers excavated from Henry Kissinger’s fridge?

Today, I listened to Freakenomics blogger Steven J. Dubner as he poo-pooed back yard gardeners and the localvore movement. Big Ag may be more efficient at feeding the population, but at least the tomatoes (and the spinach) from my back yard won’t make me sick. They’ll taste better, too.

Do you trust our industrial food chain? Do you think eating local could help prevent these outbreaks?

Heck, is it even possible to be a localvore with our short growing season?

OK, I’m not even planting tomatoes this year. (No sun.) But if I were, I’d wait. I’m one of those not-before-Memorial-Day planters when it comes to warm-weather soaks like tomatoes, peppers and the lot.

I know we’re all in a rush to have the first garden fresh tomato ripe from the garden. But unless you cheat the season with a cold frame, Wall O’ Water or covered rows, I think it’s risky business planting tomatoes early. If it’s too cold, the plant just sit there or, worse, get slow and stunted.

Am I old-fashioned? Am I right on? When are the rest of you tomato lovers going to plant?

So, what did you learn in your garden this year? Here’s my list:

1. Red plastic mulch is alright, but it’s a pain to put down. Entertain the neighbors and decide to do it on a windy day.

2. Green plastic tomato supports were great in May, but burly ‘maters popped off their arms and made them look like weaklings by August.

3. If you plant several kinds of sauce tomatoes and they all grow, you’ll be standing in the kitchen at midnight making tomato sauce several nights a week in September.

4. Potato beetles suck.

5. If you want cucumbers, you actually have to get around to planting them, not just buying seeds and saying “I should get the cukes planted today” until fall.

6. Oregano is wonderful on homemade pizza. I need to grow much more of it.

7. You can grow peaches in Minnesota. At least this year.

8. Planting beans and peas is a nice way to feed the local wildlife.

9. Pollinators like honeybees need all they help they can get.

10. One of the most satisfying things I can think of is sitting down to dinner and counting up the ingredients that came from your garden.