The Tomatoes are In!

Hi All,

Getting back on track, blog-schedule-wise.  After my guest left on Saturday, I helped feed about 200 volunteers at the annual Rodeo Volunteer Luncheon.  I think I was in bed by 7 p.m. . . .and Sunday, after running to the Monterey Farmers' Market (Del Monte Center) and then to Talbott and Bernardus wineries to pick up wine club shipments, I was still wiped out.  As you can see, though, I'm up bright and early this morning to tell you (if you don't already know) about Caprese Salad.

It's not so much a salad as a small bite.  You get some really good, fresh buffalo mozzarella.  Buffalo mozzarella is made from water buffalo milk.  If the label says "fior de latte", that means it was made with cow's milk.  Either way, you want it as fresh as possible from your local store -- look at the expiration dates.

All you need now is some fresh basil -- the dried stuff won't do -- and a good tomato.  The Early Girl tomatoes were at the market yesterday and I just couldn't resist.  Tear off a leaf of basil, get a thin slice of mozzarella and a slice of tomato.  Put them together on a plate and drizzle with a little olive oil; the tomato supplies the acid, so no vinegar or lemon juice is required.  Salt very lightly and take a bite of all 3 main ingredients -- the basil, tomato and cheese -- together.  You can put the salad on some toasted french bread for a great appetizer, too.  I should be back tonight; I think I'm over being tired.  Until then, I'll see you at the market!