Our garden is in peak tomato season right now and we’re eating them in so many different ways in these weeks. Years ago I read a book where the main character made a tomato sandwich; just white bread, a thick slathering of mayo, and tomato slices. It’s not the sandwich I’d eat all the time, but with fresh tomatoes and homemade bread, it is spectacular!
This coming week, I’m making sourdough sandwich bread for you! Pain de Mie is it’s official name, which just means white or brown bread with a thin crust. It’s everything that white bread was meant to be, with more flavor and nutrition from the long fermentation of sourdough. This loaf is enriched with butter, milk, and honey, making it extra tender and just a little sweet. If you order a loaf, and you’d like a tomato or two to eat with it, let me know and I’ll set some on the porch when you pick up.
Last night we had zucchini grilled cheese on my house sourdough. I wasn’t sure what the reaction would be, but everyone LOVED it! It’s more work than a regular grilled cheese, unless you already have grated zucchini in the freezer, but well worth the effort. I needed to use up a whopper of a squash and this sandwich was a great way to enjoy it!
Both sourdough sandwich bread and house sourdough with freshly milled flour are available to order now until Tuesday, or until sold out. Pickup is on Thursday afternoon, September 12th either at my home or at Hillsdale College.