I’m a summer kind of girl, I love everything about it- the clothes, the food, the feel in the air, the late sunsets. Trips to the farmers market result in a baguette, soft cheese, and a few tomatoes to create lunch perfection. I mourn the final tomatoes and often find the farmers market less enticing. With our change in eating habits and strive towards more local we still try to include trips to the farmers market. Well yesterday I discovered my winter version of lunch perfection….the grilled cheese sandwich.
Local bread, local cheese, and Farmers Daughter’s fig bourbon mustard (locally made) built our winter lunch. Paired with our sandwich was a simple green salad of local red leaf lettuce, radishes and a quick apple vinegar vinaigrette. I find planning meals around the farmers market challenging…it’s so easy to come home with a lot of random items that are hard to combine into a meal. My strategy is to limit my purchases to items I know I can build a meal from. The more you go the more familiar you are with the offerings. We take a lap, discuss our options, and sometimes we come home with a perfectly local meal.
Bread= Any kind of good quality bread you can cut into slices
Cheese= Hard or soft (if it is hard cheese I like to shred it)
Filling= Mustards, jams, chutneys, bacon, roasted veggies (a more acidic filling works better with creamier cheeses)
Make sure to check out my Pinterest page for the other meals we put together this week from our farmers market finds.
For more grilled cheese inspiration I highly recommend Joy the Baker–
Lasagna Grilled Cheese ***I roast my own cherry tomatoes for this. Cut them in half and drizzle with olive oil, dried oregano, and salt, bake at 375 F for about 20 minutes or until soft/squishy***