I love buying tomatoes at the farmers market. Yeah, they sometimes cost more than tomatoes at the supermarket or local grocer, but not too much more. And these heirloom tomatoes are homegrown, with varieties of distinctive taste, texture, and colour that no storebought tomato can match.
~ lovely striped beauties fresh from the Vancouver Farmers Market ~
Homegrown Tomatoes by Guy Clark
Ain’t nothin’ in the world that I like better
than bacon and lettuce and homegrown tomatoes…
Plant ’em in the Spring, eat’em in the Summer
All Winter without ’em’s a culinary bummer…
Only two things that money can’t buy
that’s true love and homegrown tomatoes.
There are tomatoes for every taste: dense flavourful plum tomatoes that are excellent for sauces, as well as big juicy red, yellow, orange tomatoes that make the perfect slice for a BLT. There are citrusy tomatoes that add zing to your salads, and tiny pop-em-in-your-mouth-like-candy tomatoes that taste like sunshine.
Look for homegrown/heirloom tomatoes at the farmers market [Vancouver].
Better yet, grow your own: Heirloom Tomato Seeds from Victoria.
For more farmers market goodies, see also:
To Market and Home Again ~ Sunday Morning Market Fare ~ Farmers Market Feast
Leaving a comment? I’m curious… how do you like your tomatoes?
Posted in Appalachia, Downhome Cookin', Food and Drink, fruit, Recipes, Side Dish, Vancouver
Tagged farmers market, food, fruit, groceries, heirloom, homegrown, salad, shopping, tomato, Vancouver
The BLT on toast with mayo is a classic sandwich, infinately tweakable. This version takes advantage of fresh summer veggies, and the toast and bacon get an upgrade. Creamy Jalapeño Havarti brings everything together with a little kick of spice. There’s mild garlic flavor in the buns, which get a good shmear of garlic butter before being toasted crisp and golden, and a final drizzle of yummy dill and garlic flavoured yogurt dressing instead of mayo. The dressing also makes a nice dip for carrot sticks or chips.
How to Cook Gammon Bacon:
Gammon bacon is not like ordinary bacon. One slice contains two portions: a round piece from the loin (back bacon) attached to a streaky piece from the side, effectively providing two distinct meat experiences.
I separate the loin from the streaky part and pan fry the pieces over medium low heat. The loin piece is quite lean and should be cooked through but remain tender (a minute or two each side, depending on thickness). Cook the streaky parts a bit longer over low heat so the fat renders off and the pieces become crispy. Drain them on paper toweling.
Garlicky Gammon BLT
This recipe makes two sandwiches. One slice of gammon bacon per sandwich is plenty, but for a more generous serving of meat allow two slices per person. I know, you can’t see the bacon in the picture. Really, the bacon is in there; I swear! Fellow Foodie Fotographers: if you have any advice for sandwich posing, I’d love to hear it.
2 Nature’s Blend Olive Oil & Garlic Buns
Handful of baby field greens
Havarti Cheese with Jalapeños
Two slices Gammon bacon, cooked
One heirloom tomato, sliced
Garlicky Dill Dressing
- Make Garlic Butter:
Mix 2T softened butter, 1 garlic clove minced, dash of paprika, S&P.
- Make Garlicky Dill Dressing:
Combine 1/2 cup plain yogurt, 1/8 tsp granulated garlic, 1/2 tsp dried dill, S&P.
- Spread buns with garlic butter. Toast under broiler until golden. Let them cool.
- Place sliced Jalapenño Havarti Cheese on the bottom bun, then top with cooked Gammon bacon, baby greens, and tomato slices.
- Drizzle with Garlicky Dill Dressing and add the top bun.
- Enjoy thoroughly.
Posted in Food and Drink
Tagged back bacon, bacon, BLT, butter, cheese, dill, fast, food, Gammon bacon, garlic, havarti, lunch, pork, recipe, sandwich, toast, tomato