Sunday, September 1, 2013
We are in the thick of it. Tomato sandwich season.
Actually, I overdosed: a couple of weeks ago I had such a good tomato sandwich, made with toasted bread, that I made another, at once. It had been almost a year since the last one.
It was a sandwich too far. (Kind of like that night at the Mexican restaurant and the shots of tequila, a hundred years ago.)
So I took a break.
But I was ready again.
The blogger-across-the-river and I share a love of Hellman's. I don't think too deeply about Hellmans. Some things must be taken at face value. I just eat it. Almost everything I eat is made-from-scratch-locally-sourced-humanely-raised-or-organic.
'Sept the Hellmans.
The bread for this superb sandwich came from BK17, Sarah Owen's community supported baking enterprise*. It is sourdough, and this particular loaf was almost blue with buckwheat. It keeps very well, too. (In the fall edition of Edible Brooklyn, out in September, look for the story I wrote about Sarah and her bread.)
The tomatoes? Green Cherokee, perfectly ripe, grown by Wilklow Orchards, and sold at the Borough Hall Farmers Market.
* Sarah will be bringing her bread to the book party on Saturday...I am very happy about that.