Mid-May is about when I start eating BLTs again. It begins when I start seeing decent imported tomatoes come in to the local supermarkets and produce stores, and reaches its peak in July and August when the farmers markets are in full swing and my own garden grown Jersey tomatoes start coming in. August is when my own tomato plants are in overdrive production mode and BLTs start to become major meals as opposed to just lunches.
The above sandwich was made with the amazing slab smoked bacon from the Swiss Pork Store in Fair Lawn, NJ, hand sliced, using vine-ripened Israeli tomatoes and romaine lettuce hearts.
May 14, 2007 at 11:33 pm |
bacon tastes good
May 15, 2007 at 9:22 am |
Israeli Tomatoes and pork? Heh. Instead of a BLT you should call that thing a “Backslider.”
May 15, 2007 at 2:51 pm |
[...] Filed under: 1. Washington, DC In Off the Broiler, founder of EGullet Jason Perlow marks May as the end of his BLT hiatus, which reminded me of my local favorite, the fried green tomato BLT at Cafe St. Ex. Anything [...]
May 17, 2007 at 10:19 am |
Everything goes better with bacon. Even ice cream. ;)