In what is starting to become a Wednesday ritual, I visited the Davis Square Farmers Market today. It was much more lively than last week (and sunnier, too) and there was an impressive array of produce available, as the “menu” board proudly stated:
I was in a bit of a hurry since my traditional manager of a directive boss had the temerity to call me on my cell phone at lunchtime, delaying my plan by a good 30 minutes. So I made a quick survey and zeroed in on the first local heirloom tomatoes of the season, at least the first ones I’d seen. In my haste, I didn’t note the name of the farm, so I hope somebody will comment in and help me out.
The closeup is a little misleading in scale, the red one is (was) no more than two inches across, and the smaller ones grape-sized at best.
As soon as I got home, I grabbed the wrap that I had intended to bring for lunch but forgot in the fridge this morning (smoked salmon, goat cheese and greens) and cut into the juicy green mini-watermelon-looking tomato. Yum.
As I ate the wrap and the tomatoes (with some sea salt and a pomegranate spritzer) it occurred to me that this sandwich would be even better with the tomatoes inside, so I went back to the kitchen to make another, and while I assembled it, I realized that once again I had formulated an excellent Locavore Sandwich. Here’s the lowdown:
- Greens from Julia’s garden: 1 food mile, tops
- Tomatoes mentioned above, from Framingham if I remember right: 19 food miles
- Smoked salmon from Ducktrap River in Belfast, Maine: 209 food miles (plus the nautical miles, but hey, cut me some slack here)
- Goat cheese from the Davis Sq market last week, from Sterling, MA: 45 food miles
- Whole wheat lavash from Boghosian Valley Bread in Lawrence: 35 food miles
At least in the summer, this locavore thing is fun. I don’t see going all the way all the time, but especially with the awful news of contaminated tomatoes out there, eating a little closer to home is working out well for me.