The Best of All Worlds

Sorrel and sun dried tomatoes? At the same time? In the same place? Ahhh, only at Crescent Moon.

Amid downpours of our seasonal December rains here we are savoring the succulence of a "sun dried" tomato. Thanks to our big umbrella (the greenhouse) and our rich composted soil, our first tomato crop of the season has been a dream come true.

But it is not as if we have too many tomatoes that we don't know what to do with them. Leo eats them whole like an apple. Mom drinks zesty tomato juice. Dad sauces them with mammoth basil and garlic. David does them sliced with arugula. My favorite is the classic tomato/mayo sandwich. The remaining ten pounds are slow baked in the dehydrator to condense and transform that juiciness into a sweet and tangy trip to the Med. So far these tiny bits of powerful flavor have made it into bread, salad dressing, and marinades. They also make a nice dried fruit snack.

Meanwhile, back a yard, Christmas is coming in the hue of deep maroon! In Dominica the beginning of the holiday spirit is heralded by the return of a seasonal favorite: the Sorrel or roselle (Hibiscus sabdariffa). To those unfamiliar with the plant, it grows similar to okra and makes a small, soft hibiscus petal which then gives way to a waxy sepal. We steep the juice from these gorgeous flowers after our fingers have been stained purple from the de~seeding. We are making juice, jam, and sorbet from David's plentiful and timely plantation. My favorite sorrel drink is a warm tea with local spice and ginger.

Regardless of the little sympathy we get for the "cold season" here in Dominica, this month has been known to send our visitors from England to New England under multiple blankets! For us at Crescent Moon, it is that time of year that permits us to wear our reserved cozy sweaters, peal roasted bread-nuts, drink something festively red and cinnamon~y, feast on delicacies, and celebrate the peace in our rainbow laden valley.