There is nothing like a mid-summer BLT sandwich.
The one above features Stillman's Farm heirloom tomatoes, salad greens, and Applewood smoked bacon from Sillman Quality Meats. The bread is from a local bakery. That slice of avocado that we use to replace mayo is the only thing not from a local source.
It's an easy build. Slice and toast sourdough bread, top with sliced avocado. You can mash it, if you like, but sliced with a grind of pepper is fine.
There are purists, like Chef Tony Maws, who will only serve tomatoes when they reach their peak of local flavor in August. I admit to accepting lesser tomatoes outside of this month, but I do go out of my way to serve the best of the local ones each season. Here I added slabs of Stillman's full-flavored heirlooms that tempted us at the Boston Public Market.
Next comes slabs of farmer's cut bacon from Stillman Quality Meats.
Finally a handful of lettuce from the big bag of salad greens we picked up at Stillman's stand at the Copley Square Farmers Market.
Put it all together and you have one of the truly great summer season meals.
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Words: Penny Cherubino
Photos: ©2016 Penny Cherubino