There are several firsts that we look forward to during the cooking year. The first “real” arugula in the spring. The first grilled New York Strip of the season. And, without a doubt, the first BLT made with home grown tomatoes.
Nothing touches home grown tomatoes. Even farmers’ market tomatoes just aren’t the same. Pulling a plump, juicy tomato from the vine, feeling the heat of the flesh from the sun, cutting into the tomato and getting that smell of ripe summer… it just does not get better than that. Especially when it is the very first tomato of the season.
We reserve the first tomato of the season for our BLT ritual – served al fresco, with wine, for lunch. Our goal, which we hit almost every year, is that this tomato is ripened by the first weekend of July. But the details of the BLT tend to vary from year to year, depending on what is on hand and at its freshest. This year our BLT contained Nueske’s Applewood Smoked Bacon, arugula, Butler Farms Fresh Brebis Cheese with Garlic and Herbs, and farm fresh sweet onion.
And yes, it was as good as it looked.