#GAIA RISING
Lessons From the Late October Sungolds
Nurturing life in every season with homegrown flavor and love.
I’m making that famous baked cherry tomato, feta, pasta dish tonight.
Originally posted by Tiiu Piret in 2018, then virally amplified by Jenni Hayrinen & Mackenzie Smith on their blogs in following years — I’ve made it myself, and it’s as delicious as the pictures promise.
I’ll be using a bowl of tomatoes I just picked from this tired-looking, bedraggled plant in our kitchen garden. It has been through the wringer of the Texas summer and yet somehow, it’s still putting out a rich and abundant harvest. We’ve been eating these babies all summer long.
More than just sweet
The taste of these sungolds is more than just bright and sweet; they carry with them the richness of soil and sun, the essence of life’s nurturing.
Their flavor isn’t just vibrant — it’s rooted, as if each bite is an echo of Gaia’s heartbeat. There’s a sun-soaked warmth, a mineral-rich depth that bursts on your tongue, an experience only homegrown tomatoes seem to provide.
It’s no wonder people rave about this experience when compared to the pale, flavorless ones found in supermarkets.
