We made our way down to the local Farmer's Market early this morning, while it was still cool and not yet too crowded. We always start our marketing with fresh chai from Chico Chai. It is also my personal policy to walk through the market, to get an idea of what's out there this week. The second time around is purchasing time. Today we bought Zephyr and pattypan squash, lettuce, strawberries, a few heirloom tomatoes, a poem, and two plants: opal basil and lemon verbena. We took it easy today, since we already still have a few bags of produce lingering in the fridge from last week: green beans, corn, plums, and regular zucchini. I would have liked to get more fruit - peaches, nectarines, plums, and apricots were out in full force today. However, I can get apricots from my mother-in-law's tree, and blackberries from my sister's house. There will be a multitude of roadside fruit stands this week to pick up peaches from, and nearly all the fruit will be at market again next week.
At lunchtime today, I decided to make tomato sandwiches. But not just any tomato sandwich would do. Only the best tomato sandwich could pay proper respect to the summertime produce. Hence, Caprese Sandwiches! These are like summer in edible form. And I love them. Here's how I did it, but feel free to change it up as you like:
Spread mayonnaise to taste on sourdough bread. Layer fresh sliced tomato, sliced mozzarella cheese, and fresh basil. Set open sandwich in toaster oven (or pre-heated oven), toast until cheese is just melted. Drizzle with olive oil, finish assembling your sandwich, and serve. Easy!
Note: I like to make open-face half sandwiches, toast them in the toaster oven, then separate the two halves to finish assembly. This is why only half of my sandwich has anything on it. It's easier to see all the delicious when it's not covered up with the other half of the bread.
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