The bottom line in responsible pest control (organic or not) is you need to know what you're dealing with in order to develop a strategy to control it. Unfortunately there is no broad-spectrum yet not-toxic, registered-organic, prophylactic spray that can solve your problem. I would strongly encourage you to look over your plants *extensively* for clues as to the culprits. That would include going out at night with a flash light and spending some time observing. Lots of pests are more active at night - slug, snails, earwigs to name a few. If you read some information about what pests are prevalent in your area (the USDA extension website for your state is often a good starting point, but there's a plethora of info online and at the local library) that will give you an idea of things to watch for. If you can't supply photos of the suspected pest, please at least post photographs of the damage - diagnosing your pest problem from a written description of the damage is a big ask, and photos can give additional info like what stage of growth your plants are at - are your tomatoes 6 inches tall or 3 feet tall, for example. Even posting pictures of anything you find that seems unusual to you might help - there have been posts with pics of caterpillar faeces asking "what's this?" that have led to an ID of the culprit and a control strategy. Think of it as an unfolding detective story rather than a chore. Good luck!

Sorry for the delay in replying but I was at work. LOL Here's some suggestions I had posted before. My whole family packs lunch about 4X a week and often itÂs our main meal of the day. We tend to like vegetable salads without greens and with some meat, poultry or seafood with them. Her are some things we make for lunches (usually with some type of fruit or dessert with them): -Margarita scallop salad (grilled scallops w/a corn salad) -Grilled portabella and eggplant salad w/sesame ginger dressing -Hummus w/pita triangles and a Greek salad (and sometimes a grilled stuffed kibbee with it) -Ham and cheese on mini-bagels with chicken rice soup -Tomato and mozzarella salad with a couple of slices of French bread and some salami -Tomato stuffed with chicken salad, crackers -Baked chicken breast, baby carrots and sugar snap peas with dip -Caponata and some slices of smoked provolone -A fruit and cheese platter with rolled up slices of ham and turkey and assorted crackers -Shrimp and asparagus salad with mustard-dill dressing, bread soldiers -Cream cheese, blue cheese, horseradish and dried beef spread with garlic melba rounds, pepper cabbage -Cold salmon with a container of yogurt, cucumber and mint sauce and green beans cooked with tomatoes and onions -What we call Italian tuna salad (tuna, little cubes of tomato and onion, mixed with basil, olive oil and balsamic vinegar), thin slices of French bread -Stuffed onions or eggplant or zucchini (good use for leftover meat) and marinated mushrooms -Shrimp and corn salad with mini corn muffins -An avocado stuffed with crabmeat salad with breadsticks -Barley salad topped with sliced London broil steak -Gingered carrot soup with cucumber and onion sandwiches These are summer lunches. In winter, the menu leans more towards soups and stews. I try to either make up a few things on the weekend, and when weÂre grilling, we can throw some portabella or eggplant slices on there for a salad or incorporate lunch for the next day into dinner. For example, if IÂm making pasta with red crabmeat sauce, IÂll get enough crabmeat to make a salad for the next day while dinner is cooking.

My mother made chicken salad in the summer. To go with it we'd have some nice buttered toast or rolls. It really makes a great hot weather supper or lunch. My Mom's Chicken Salad 2 skinless bone-in chicken breasts, *cooked, deboned and cubed 1 1/2 c. uncooked pasta, cooked accdg. to package directions, drained 1 c. diced celery 1 red delicious apple, diced 1 can baby peas, refrigerated and drained 3 hard-boiled eggs, chopped Mayo **Miracle Whip, opt. salt to taste Mix chicken, celery and apple with mayo until very moist. Gently blend in pasta and add more mayo if desired. Carefully add in the peas and hard-boiled eggs, again adjusting moistness if necessary. Chill and serve on lettuce with buttered toast. Note: I always start to make the salad a day or 2 before putting it all together because everything should be cold when you mix it up. *I used to boil or poach the breasts. Now I put them in the crockpot with a can of chicken broth. No fuss, no watching them cook. I strain the broth from cooking and use it to make soup. I also cook the pasta and eggs the day ahead and keep refrigerated until ready to mix the salad. **You can add some Miracle Whip if you like the salad a little sweeter. Most of the time I just use Mayo because the apple provides enough sweetness.

If you'll have a cooler or access to a refrigerator, these are good: ROQUEFORT GRAPES (makes 50) 1 lb large, seedless red grapes 10 oz pecans 4 TBL crumbled Roquefort cheese 8 oz pkg cream cheese, softened 2 TBL heavy cream Wash the grapes & pat dry. Crush the pecans on a platter or sheet of waxed paper. Combine the Roquefort, cream cheese & cream in a bowl & mix well. Roll the grapes in the cheese mixture & then in the pecans, coating well. Chill, covered, until serving time.~~ First Impressions BRIE CRISPS 4 oz Brie, rind removed, at room temperature 1 stick butter at room temperature 2/3 cup flour 2 generous dashed cayenne, or to taste 1/8 tsp salt Paprika Combine the cheese & butter in a processor & mix until creamy. Add the flour, cayenne & salt & blend until the dough almost forms a ball in the processor. Shape into a 2" cylinder & wrap tightly in plastic wrap. Refrigerate overnight. Slice the dough into 1/4" rounds, place 2" apart on a cookie sheet & bake in a preheated 400° oven for 10-12 minutes or until the edges are brown. Cool on a rack. Sprinkle w/paprika.~~ Beyond Parsley CASHEW WAFERS (about 75) 1 lb extra sharp Cheddar, shredded 1 cup unsalted butter, room temperature 1 tsp salt 3/4 tsp cayenne 1 cup sifted flour 2 cups dry roasted cashews, finely chopped Preheat oven to 325°. Bring cheese to room temperature & beat until smooth. Beat in butter, 1 TBL at a time. Add salt & cayenne. Stir in flour, 2 TBL at a time. Add nuts & form a ball. Chill dough & form into small balls. Place on lightly greased cookies sheets, spaced 1" apart. Flatten with fork tines dipped in flour. Bake 20-25 minutes. Cool & store in an airtight container until ready to serve.~~ You can all different things to jazz up this hummus recipe & serve it with rice crackers or pita wedges: HUMMUS (about 3 cups) 2 cups cooked or canned chick-peas, drained 2/3 cup tahini (sesame paste) 3/4 cup fresh lemon juice 2 garlic cloves, peeled Salt & pepper to taste 1/4 cup finely chopped green onions Parsley leaves (Italian) Place the chickpeas, tahini, lemon juice, garlic, salt & pepepr in a food processor & blend until smooth. Sitr in the green onions. Pile into a small bowl & garnish with the parsley leaves. Serve with pita bread or rice crackers. You can add minced red bell pepper to this also.~~