Considering A Tomato.

Cultivar : an assemblage of plants that has been selected for a particular attribute or combination of attributes, and that is clearly distinct, uniform and stable in its characteristics and that, when propagated by appropriate means, retains those characteristics.

Walking through the produce section of Safeway this lovely afternoon my eye drifted toward the swirls and colors of the heirloom tomato perch.

I picked a few of these beauties up, smelled them, giving them a slight squeeze. I was completely in awe of just how interesting each of these tomatoes looked.

From what I gather interesting characteristics in the plants lead farmers or gardeners to cultivate these particulars and pass the seeds down from generation to generation hence the name heirloom…..Tomatoes aren’t the only heirloom vegetables.Big agriculture tends to make these different strains kind of obsolete and this is why the majority of humans know of few types of corn or tomatoes or cucumber-( you get the point). 

There are many people who feel quite passionately about the preservation of these deeply vibrant and unique genetic strains. If people don’t continue to preserve and grow the seeds, genetic material might be lost and never replaced. 

My heirloom tomato event today calls to mind the slow food movement.

The slow food movement was founded to counteract  “fast food/fast life and the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world”.

It is all about consideration people.

Considering a tomato might help slow down our afflicted lives!

buy directly from the source! or become the source! 

(i am reminding myself here)


My carefully considered tomato/brie baguette was very lovingly prepared and very tasty. 

And I already feel a bit better.


2 responses to “Considering A Tomato.

  1. These puppies are good – the other day I found some small sweet onions, they are in the shape of a garlic head and are about the same size, some corn, a lot of garlic, and some red bell peppers. Roasted them all up in the oven with some olive oil and tossed the resulting happiness with grattini pasta and sliced kalamata olives. Heirloom “cherry” tomatoes are my favorite cause they roast up sweet and they dont seem to have the belly-rippin’ acidity of their commercial counterparts.

  2. yummmmmmmmmm

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