It’s hard to improve on a classic, but we certainly can take the standard Bacon-Lettuce-Tomato sandwich and maximize those few ingredients.
Tonight’s dinner conversation with our dear little girl started with, “What’s a BLT?” Seems like a great place to start here too:
- B is for Bacon from Nell’s Butcher Shop in East Berlin, PA. Oh, it’s pretty prefect. Just look at it.
- B.2 is for Bread, really good “artisan” bread from Lark Rise Bakery’s CSA based out of Loysville, PA. Toast your bread and spread on your favorite mayo.
- L is for Lettuce – in this version it’s Everblossom’s organic peppery arugula and salad mix. Its texture and spice makes the sandwich pop.
- T is for a sweet, ripe, organic heirloom Tomato from Everblossom Farm.
Earlier in summer when basil is also brightening our table, it is also my secret ingredient to brighten my BLT. Use it in place of lettuce or alongside Elaine’s butter crunch variety. Yuh uh um.
A simple salad of boiled potatoes, tomatoes and peas drizzled with buttermilk dressing
STILL have buttermilk left over? What do you like to make with it? And, why do they sell it in such big containers? We originally bought buttermilk to make some good old fashioned Pennsylvania Dutch sugar cakes and then went searching for inspiration on what to do with the rest. Cinnamon Bread and Eggplant Gratin (see previous post) did not use it all. So, we moved on to salad dressing…try it over this week’s peppery salad mix!
3/4 cup mayonnaise
1/2 cup buttermilk
3 teaspoons champagne vinegar
1/4 cup chives, finely chopped
Pinch of salt
Liberal amount of freshly ground pepper
How I love cable access television! I just watched Elaine’s latest interview on ACTV (Adams County Television). She was recently a guest on Mark Berg’s show, Community Focus where he featured CSA’s. Watch it at https://vimeo.com/62109515. It makes me wish AGAIN that I had a job on television. Her first interview on ACTV was many years ago with me asking the questions – pretending I was Samantha Brown from the travel channel.
Elaine, what a smart, confident and knock-out representative of farmers you are!
And, it reminded me that I owe my blog a recipe. I made this for dinner after our last CSA pick-up. It uses Everblossom potatoes, parsley, butter crunch lettuce and watercress. I served it with baked chicken breast tossed with olive oil, salt pepper and Everblossom rosemary. My oldest, Audrey, actually cheered, “Hooray Hooray, Mamma made the best supper today!” I think she knows exactly what she’s doing.
The proportions in this recipe serve 3 to 4 comfortably.
The peppery watercress is complemented by the tart apricot and sweet dressing.
Combine the following in equal portions:
1 head of butter crunch lettuce, rinsed, dried and chopped
1 bunch watercress, washed and chopped
1 handful of diced dried apricots
Poppyseed dressing (we love Brianna’s)
I LOVE blue cheese on potatoes.
Peel about 15 to 20 small potatoes. Steam them in a steamer basket for 15 to 20 minutes until fork tender.
Remove them and empty the water, then put the potatoes back in the pot with 1/4 cup milk, 1/4 cup blue cheese dressing and 2 tablespoons chopped parsley.
…p.s. food photography is hard.