A spilling bounty of heirloom tomatoes on a linen cloth.
Kittitas Valley Greenhouse stand at the Broadway Farmers’ Market.
I love crunching kosher salt between my fingers, from high above my chest, and watching the white melt into the red flesh. Sometimes, that’s all I need, is salt on a perfectly ripe, room temperature tomato.
Last night, the Chef and I ate one roasted, with coral lentils.
This morning, we ate another, with small boiled potatoes, scrambled eggs, Chilean salsa, and sausages from Skagit River Ranch, out in the backyard, at the picnic table.