Ok. The kids are back in school. Some of you are making their sandwiches in the morning. Others like me, have kids old enough to make their own. And, if your kids are like mine, one day a prosciutto and mozzarella sandwich is lit and the next day, lame. Ah yes, the teenage years. So it’s wise to keep lots of options in the fridge. Fortunately the market can help.
First, Wave Hill’s sandwich breads are top notch, from marbled rye to French country. Baguette sandwiches are always smart since they won’t get soggy in the lunchbox. (Not ideal for kids with braces. Pain de mie a better choice for them). Check out these rather ambitious sandwiches from Bon Appetit for inspiration.
Remember Anna Maria’s red pepper jam is terrific on sandwiches, especially those made with Mangalitsa charcuterie. Also great for sandwiches: Joe Tomato’s mozzarella, Valley Shepherd’s ricotta, and a drop of Kontoulis olive oil instead of butter. And, of course, since the tomatoes keep rolling in, I would be remiss not to include the classic tomato sandwich. Never had one? Here’s a primer on the tomato sandwich from its bare-bones Harriet the Spy iteration to more fancy pants variations.
And speaking of “new tricks” check out the band Old Dogs New Tricks at the market from ten to noon. It’s their first time playing at the market.
Nutmeg will be off this week as baker Cindy Bothwell’s daughter is getting hitched. Congrats! Don’t worry the Pie Lady & Son are here with their new seasonal pies.
And you’ll be happy to know that Megha Indian Cuisine is back with their tried and true Indian recipes, adding to our rich tapestry of prepared-food offerings. They will be offering samosas, tikki (Indian Hash browns), lentil soup, chana masala and aloo gobi. Just in time for the recent dip in temperatures. VN to GO will be back next week.
Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)