My vegetable garden has a sunny end and a sorta-sunny end. Persnickety heirloom tomatoes get the sunniest spots because those give the best yield. Cherry tomatoes, the honey badgers of the plant kingdom, get the afternoon shade. Well, I screwed up the labels last spring, and I ended up with cherry tomato vines in the prime location. Anybody know a recipe that calls for six pounds of cherry tomatoes? Which I can eat before Wednesday, when another batch will come ripe? There’s a garden adage to the effect of “The mistakes you make in April haunt you in August.” I always thought it was about soil preparation, though.