The one above features Stillman's Farm<\/a> heirloom tomatoes, salad greens, and Applewood smoked bacon from Sillman Quality Meats<\/a>. 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. <\/p>\n 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.<\/p>\n There are purists, like Chef Tony Maws<\/a>, 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.<\/a><\/p>\n Next comes slabs of farmer's cut bacon from Stillman Quality Meats.<\/p>\n 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.<\/a><\/p>\n<\/a><\/p>\n
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