She enjoyed her 250 Lb + of heirloom tomatoes and capri salads and bruchetta, but now Mrs. Pete is tired of the buckets of tomatoes and things ripening in the kitchen! (I want my kitchen back!! Do you hear me??)
I think we will warm up and dry out enough to set out garlic and potato onions. (Japanese Multiplier Green onions and Catawissa walking onions from Bakers creek are already established and should take off in the spring.) Today or tomorrow I will clean up any thing left that is not in a low tunnel. If it warms up enough I will remove the winter cover I threw over the top of the nylon mesh and give the broccoli and cauliflower more sunlight.
Regarding rain and tomato salads, (A drizzle of balsemic vinegar on your caprese salad!) here is a BBC article on Balsemic Vinegar:
Why your balsamic vinegar is likely fake!
"Traditional balsamic vinegar from the two provinces of Modena and Reggio Emilia in the Emilia-Romagna region of northern Italy is made from grape varieties grown in the mildly calcareous soil of the provinces. "To produce it, mosto cotto (cooked must, or crushed grape juice including the skin, stem and seeds) is progressively aged for decades in sets of aromatic wooden barrels known as a batteria (battery)," said Lara Vecchi, a fifth-generation traditional balsamic vinegar maker at Acetaia Bompana in Modena. This slow process takes place in an acetaia, a dimly lit attic, where its cold in the winter and warm in the summer, and this change of temperature is key to a fragrant, dark and thick liquid with the perfect balance of sweet and tangy flavours."
(more at link)
Sure enough, I just checked the bottle I have from Trader Joes. While it is PGI (protected geographical indication) it is not "tradizionale"! (Which is ok, I did not expect that it was!) So the ersatz product but from Modena.
