I thought you might like to come along with us and stroll through our local farmer’s market and see what’s available in a typical small town in the mountains of North Carolina. I’m on the look-out for homegrown tomatoes for lunch. So here we go.
That’s me in the dress visiting with another produce vendor. Let’s just stroll around and see where we go from here.
We have a lot of talented local artists in our area and many have studied their craft at The John Campbell Folk School in nearby Brasstown, NC. The Folk School offers year-around weeklong and weekend classes for adults in crafts such as woodworking and wood carving, art, music, cooking, gardening, nature studies, photography, and writing. Check this link to their website to see their entire schedule.
This young lady is only ten years old and a very talented photographer as well as a fabulous musician who also plays her violin at the market. All of her proceeds from the sale of her note cards and bookmarks go to the people of Haiti.
Now, let’s head back and pick up some tomatoes for a tomato sandwich. How about a taste?
Yes, these are delicious and exactly what I’m looking for. (Pretty wooden bowls.)
The very best way to enjoy a homegrown tomato in my opinion is on a tomato sandwich. I learned to make this particular tomato sandwich when we lived in Vicksburg, Mississippi. Absolutely every party we went to, from formal black tie events to casual picnics on the banks of the Mississippi River, there was always a big platter of these tomato sandwiches.
I call these “Tomato Sandwiches with a Pedigree” because they are fancied up and served without the crust. Pick a good tomato and peel it or not, then slice into rounds, and place on paper towels to drain. Blot tomatoes with more paper towels to remove the moisture (very important). Chop a little fresh basil and sprinkle it on the tomatoes along with some salt and freshly ground black pepper. With a large biscuit cutter, take two slices of white bread and cut each one into rounds to fit the tomato slices. Spread one side of each circle of bread with good quality mayonnaise such as Hellman’s (or better still, homemade) and don’t be skimpy. Insert a tomato slice, top with the remaining bread, then sprinkle paprika lightly over the top. Take one bite and you’ll agree there’s nothing finer than a tomato sandwich. Make as many as your heart desires.
Often in the dead heat of summer and it's hot as all get-out, some Southerners just might enjoy a plate of these tomato sandwiches for their dinner along with a very cold bourbon and branch water and call it a day.
This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, Seasonal Sunday at The Tablescaper, Southern Sundays at Slice of Southern, and On the Menu Monday at Stone Gable.
Have a great weekend everyone and enjoy Labor Day if you live in the states.