Friday, January 11, 2013
Fresh fruit and vegetables are such a treat for us Vermonters and our short growing season. I find plenty of my “winter” favorites—brussel sprouts, parsnips, and squash—right along side fresh citrus, strawberries, and local tomatoes. Sometimes it is as though there is just too much good food around and we can’t possibly get around to eating it all.
And then there are the other times, when I just want the same thing over and over again. Here is a current favorite.
A lightly toasted slice of multi-grain bread.
A very ripe couple of slices of avocado smeared on that. A slice of red tomato. A drizzle of really nice olive oil. A sprinkle of sea salt and a good crank of pepper.
A proper glass of ice tea—having a squirt of lemon, no sugar—and one of these sandwiches after a morning spent walking the beach. That is the way to do lunch as far as I am concerned.