It isn't really snowing, but it is December 11th and my Rosemary plant is still producing! I finally decided to move it and strip the remaining leaves from it. I covered it and it might spring forth in a few months, but if it doesn't it has already don't its job very well!
I ended up with almost 2 cups of Rosemary, so I used part of it to make a bottle of Orange Rosemary Vinegar. I use it to make salad dressings through the winter and it is especially good on warm salads that include roasted beets.
To make the vinegar, bring 2 cups of vinegar to a boil and quickly add the peel of an orange and 2 heaping Tablespoons of Rosemary leaves. Turn the vinegar off and push down on the orange peel and the leaves. That will bruise them and they will release their essence into the vinegar. Immediately pour the vinegar, orange peel and Rosemary into a clean bottle or jar and put the lid on it. The heat will seal the lid. I store this in the fridge after I open it the first time.
To use this to make salad dressing, mix equal parts of the vinegar, oil and water with half a part sugar. Shake vigorously and pour it over your favorite salad ingredients.