Thursday, May 14, 2009
When we finally had our first ripe tomatoes, in mid-July after a month of steam and sweat, we discovered a remarkable way to eat them. Only on the farm could we have indulged our urgent cravings for this treat!
We took our homemade bread and cut it thick, and toasted it in the toaster oven, then covered it with butter.
We then cut a fresh wheel of goat cheese into 1/4 inch slices, and laid them on the bread, as soon as possible so they would soften from the warmth left over from the toasting operation.
On top of the goat cheese went one or two huge, thick, incandescent tomato slices, usually still warm from the garden and filled with that glorious earthy smell. They were red all the way through and juicy.
Then we added the lettuce, fistfuls from the later planting and already in danger of bolting before it could all be eaten.
And then, maybe some good mayonnaise, or maybe not. And then on top, another slice of that good coarse deep brown whole wheat bread.
And then a diagonal cut, because Nana always cut things diagonally and it seemed respectful to do it her way. (She said a diagonal cut is a way of keeping your face clean because you can eat the point first intead of having to dig in sloppily on the side.)
And then the first bite, pure heaven - creamy tangy cheese with bright tomato with crunchy, slightly bitter green with the deep roundness of the whole wheat.
A glass of cold goat milk or water stood by, and did a pile of napkins to handle the tomato-y drip.
When the green peppers were ripe, a slice might be added to The Sandwich, but no other adulterants were tolerated or desired. It was already Perfect.