I wear gloves when working with any chile hotter than a jalapeno. You should too. And if I cant convince you, maybe THIS will.
The scourge of basil growers everywhere has struck. I have planted basil plants a half dozen times this season and watched as every plant has yellowed, then turned brown and shriveled up. After noticing the latest batch (one week in!) start to turn. I turned to the interwebs and googled “basil fungus” and sure enough. Downy Mildew….and no known cure. I guess I should be glad I’m not a basil farmer.
Here’s a link to some more info, photos, reporting/monitoring
On the surface this would seem to be a good idea, and I’m for anything that supports family farms. But, does this leave the farmer to beholden to food producers? I really don’t know. But I do know this, you didn’t come here for answers to life’s big questions.
I was raised to never, ever, ever refrigerate tomatoes. But I also find the folks in The Food Lab to be extremely accurate.
- It’s been a while, hasn’t it? Well the first BLT of the summer made me think of posting. That and paying the bill to keep jerzeetomato.com for another year.
These little gems went into a delicious chicken fricassee last night. They’re Sweet 100’s from a potted plant that just won’t quit.
Last night’s dinner may have been about the end for our own tomatoes. We used about a dozen San Marzano Gigante’s to make a sauce into which we threw some clams, mussels, and scallops. A terrific Friday night fish stew. But today The Principessa did me a solid and took the walk of shame at the Montclair Farmers Market to purchase a few slicers as the garden is about done with tomatoes.
There are a couple Striped Germans which will probably ripen if the varmint doesn’t get them first. But that’s about it.