While the rest of the country is buried under an avalanche of snow and ice and the mercury is stubbornly stuck below freezing, we Floridians are basking in our season. This, after all, is our prime time — not just for the warm sun and breezes, but for the harvest! The produce is abundant and at its peak — and it’s the only inspiration you need for this Farmer’s Market Open-Faced Sandwich!
Fall and winter in Florida are my favorite seasons because of the plethora of local farmer’s markets showcasing their just-picked harvest. The prices are right (.99 for a big bundle of fresh herbs – Wow!) and I love the feeling of community that comes from getting to know the farmer’s, bakers, and purveyors of unique, quality foodstuffs.
Using what’s fresh in an open-faced sandwich
I kind of went bananas at our market this weekend. I arrived early and bought 4 different types of baby greens along with sprouts, fresh herbs, and bright, sunny citrus. I picked fragrant, deep-hued red tomatoes, buttery-rich avocados and lush, ripe strawberries. The baker had freshly sliced whole grain loaves and there were big displays of farm fresh eggs. When I finally made my way back to the car, I was loaded down like a pack mule!
By the time I got home, it was about 10:30 and I was starving, but not for a bowl of cereal or yogurt — I wanted FOOD. REAL FOOD. Fresh from the Farmers Market food. I surveyed the loot from the loaded bags.
I think the impetus for this feast were those eggs… I really wanted one of those just-laid eggs. The yolks are so much richer than the grocery store variety, ya know? When I spied a package of smoked salmon in the fridge, I knew exactly what I would make. A Farmer’s Market Open-Faced Sandwich!
Twenty minutes later, I sat down to the most amazing breakfast/brunch/lunch dishes EVER! Initially, I was planning on making a regular sandwich, but as I started stacking, I realized I’d never be able to open my mouth wide enough to take a bite. So, I discarded the top piece of toast (well, I may have buttered and jellied it… ) and dug in with a fork and knife.
I completely devoured this open-faced beauty, scraping and mopping up every bit of yolk and practically licking the plate. This has since become my weekend go-to brunch! Great with a mimosa (or bloody) if you’re so inclined!