Claire
Master Chef
I'm putting this in off-topic because, although my first question is food-oriented, I want everyone to chime in with their niggling, why? questions, and maybe someone in our DC community can answer them.
I'm starting with basil and tomatoes. I love that tomato/basil/mozzerella salad, and everyone knows basil and tomatoes are great together. I wonder why? I've gardened in several zones and my basil is NEVER at its prime when my tomatoes come in. The basil always bolts before I have a tomato crop. I dead-head the basil constantly, but the leaves, although tasty, are tough, you wouldn't put those whole leaves in that salad. Is the climate in Italy that different?
I'm starting with basil and tomatoes. I love that tomato/basil/mozzerella salad, and everyone knows basil and tomatoes are great together. I wonder why? I've gardened in several zones and my basil is NEVER at its prime when my tomatoes come in. The basil always bolts before I have a tomato crop. I dead-head the basil constantly, but the leaves, although tasty, are tough, you wouldn't put those whole leaves in that salad. Is the climate in Italy that different?
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