What would life be without homegrown “tahmaetas?”

I’m living in farm country now.  Sure, the produce in the PNW was absolutely incredible, but there’s nothing like a homegrown tomato from plains of Colorado.  Honestly.   ~ Well, the sweet corn is pretty darn unbeatable too.  But, I’m focused on tomatoes.  Farm stand tomatoes.  Freshly picked off the vine.  Red. Yellow. Orange.  Purple.  Juicy, sweet, fresh, salty, fragrant, succulent, meaty, heavenly.


One of my most favorite treats on earth is a fresh heirloom tomato sliced and sprinkled with the best salt around.

[youtube http://www.youtube.com/watch?v=0yiWcS4w1i0?feature=player_detailpage&w=640&h=360]

There’s nothin’ a homegrown “tahmaeta” won’t cure.  Ain’t that the truth!

8 thoughts on “Homegrown “Tahmaetas”

  1. Good looking tahmaeta’s! I picked up some heirloom organic tomatoes on Sauvie Island today—cut some up at lunch with fresh garlic, lemon basil, pepper jack cheese and EVOO. I’ll eat tomatoes daily when in season!

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