Summer was winding down, which meant that there were millions of tomatoes that needed something done with them if they were going to be of any use after the season had passed.
This couple, whom we met walking through their village, was going to spend the afternoon canning their tomato crop, saving the flavors of summer for winter pasta.
This is probably a good place to mention that the food we had in Sicily was so, so good. It was all fresh, all things that were in season. I tasted – and loved – things I wouldn’t have even considered prior to my visit. Octopus salad? Delicious. Mackerel on couscous with mint sauce? Delicious. Caponata (a regional favorite of eggplant, tomatoes, celery, olives)? Delicious. Pasta with pistachios? Delicious.
You get the idea.
And the thing is that if I’d been there a month later, two weeks earlier, or literally any other time that that very moment we visited, the menus would have been different, as they continually shift to include things that are fresh. I wonder what deliciousness I missed? Obviously the only way to find that out is to go back and stay for….say…a whole year. For research.