Problem: some of my Southern Exposure heirloom tomatoes never ripened, and one of my food contribution assignments for Thanksgiving is a cranberry dish. What to do? Solution: make my own cranberry, green tomato chutney. Delicious, especially when eaten with homemade Canellini heirloom beans from Ranch Gordo, topped with a dollop of freshly made pesto, stewed chicken from Prather Ranch, fresh bread from Brickmaiden and fresh collard greens and celery root from Draper Farm. Why ever eat out?