I can’t report back on the Prosecco yet, as it is still being chilled. My father had a brilliant idea about it which I’ve decided to implement. It will remain in the refrigerator chilling, and will be shared in May with Emma, the grown-up daughter of my friend Jen whom I haven’t seen in around 40 years. It kind of blows my mind, really.
At this weeks visit to our small open-air market, I needed tomatoes for two different things I’m cooking this week (bell peppers stuffed with a mixture of aubergine, tomatoes, olives, potatoes, gruyere, sardines and capers, and later in the week tacos).
The vegetable stand at our market is always offering a wide range of fresh organic vegetables, and I continue to be amazed at some of what is offered – for example, this winter they had, in addition to fresh red beets, yellow beets. One of their suppliers is a larger farm not far from here that specialises in “forgotten” vegetable types, lots of root vegetables like turnips and yes, yellow beets.
Back to the tomatoes. I bought these:
I thought there was something wrong with them, or that they weren’t ripe yet, but upon my asking, I was told that they were in fact perfectly ripe and are known as “black tomatoes”.
I’ve since googled them (it’s a habit I have, I google everything, though I use DuckDuckGo to do so) and apparently, there are many varieties of black/purple tomatoes. The ones I have are apparently the “Black Krim” variety.
I’ll report back on the supportedly extreme tastefulness.