My kombucha tea is a few weeks old and wonderfully vinegary and so today I'll use some to make an olive oil Italian style dressing to pour on a salad of mixed brassica and nasturtium and onion and moringa and garlic and Lesbos basil leaves, and peeled cubed green papaya, topped with ripe Jamiacan cherries. While I'm at it I'll pick two papayas on the monster plant out by the street that are FINALLY showing signs of ripening. If all goes well they will ripen indoors in a few days and be transformed into luscious, nutritious fruit smoothies with frozen bananas and a whole range of added nutrients. Nothing like winter gardening in coastal central Florida!