Feeds:
Posts
Comments

Posts Tagged ‘Vidalia onion’

13958030_2313744615321126_4483789780588233895_o

In Louise Fitzhugh’s brilliant, mouthy Harriet the Spy (1964), the heroine insists on a tomato sandwich every day for lunch. In her case, she likes it plain. In my case, I like thick-cut, sweet Vidalia onion, salty cheese (Cotija or feta), extra virgin olive oil, a leaf or two of fresh basil if you can get it (I couldn’t), and an heirloom tomato. If none, or only a portion, of an heirloom is to be had, a tomato from a local garden is a worthy pinch hitter. The above sandwich was supplemented by my friend Charlie, who left an upended crate of tomatoes for me on a bench by his back door.

Tomato season lasts from mid-July through September—a painfully short duration for the addicted.

For the past few days this sandwich has been lunch, or dinner, or lunch and dinner on the same day. If you’ve never tasted a local, ripe, sun-warm heirloom tomato, this admission will come across as lunatic. If you have tasted one, it will come across as utterly sound…and in fact, you’ll wonder what keeps it off my breakfast table. I’m beginning to wonder myself.

Advertisements

Read Full Post »