Revive the senses through feel-good food. Just do anything food-wise, no matter how small, that makes you zing: pour hot water over fresh herbs for a fragrant tea; buy a whole organic pumpkin for a kitchen table centrepiece; thank a farmer at a farmers' market; put your hands on warm earth; spot a local rosemary bush; snag some for your lamb roast or your hair (Why not? Go nuts!); and comment to share your feel-good spring snippet. If stuck for ideas, mine are yours. Let's unite in support of feel-good food and ethical food practices. Thanks to all too who supported my Spring Feel-Good Food Project. I had a blast! While my food interests are diverse, so is my food writing history (and lifestyle freelance writing and corporate writing, yada...). Please see below right and my new FoodLit Website. Yeah! Please also subscribe for occasional food-fuelled news, ventures and opportunities.

Tuesday, 6 September 2016

Pomodori Be Mine. Day 6, 86 To Go...

Today I celebrated the overnight birth of this year's tomato crop. Of course, that's not all of it. For those of you who know me, you know by now that I don't do things by half. I sowed about 120 seeds. What I'm going to do with 120 life-sized plants remains to be seen. Babies grow right..

They're unusual varieties, lots of heirlooms too, so I might put them out there to anyone who's interested, or pop them out the front with a sign and maybe make a few bucks in the process. Who knows. One day at a time.

I celebrated with an hour in the dirt, my favourite place to forget everything and just be. No thinking, just flowing from one garden patch to the next without any particular plan in mind. The garden directs its own flow. It tells you what needs water, weeding, shade, sun, staking, ripping out, etc. We humans just tend to over-think things.

Anyone scared of gardening needs to know it's not you doing the growing, it's nature. You just need to let it - and maybe ask a few questions along the way.

And if you're wondering what tomato seedlings are doing on a feel-good food blog, it's because this summer's tomato and basil salads, garden parties with tomato inspired dishes, tagliatelle with home-made sauce, basil and ricotta, and the bottles and jars of preserved tomatoes and passata I'll be making start from here.

I might be needing those 120 plants after all. 

PS. Pomodoro is Italian for both tomato and the sauce they make. The word comes from pomo d'oro, which means golden apple. I reckon I'll be swimming in golden apples come summer. Maybe I can do like the Spanish do and have my very own Tomatina Festival!  If I do, consider yourself invited

When you think tomatoes, what dish comes to mind?

Foodliterary Regards,
julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller

                                                     Because Food Sans Story is Bland

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