Today’s lunch drew on local and market ingredients.

Art-is-in Boulangerie’s Dynamite Potato, Caramelized Onion & Fresh Dill Bread

  • The Dynamite Potato, Caramelized Onion and Fresh Dill bread was bought fresh today at Art-is-in Boulangerie. I cut the 2 foot loaf into eight 3″ wedges, ready to be put in the freezer. (When I use a wedge, I thaw it, cut it in half, and usually toast it.) Today’s sandwich bread was toasted first.

Clarmell On The Rideau – Chèvre Goat Cheese

  • Bought from The Piggy Market in Westboro, Clarmell Farm‘s chèvre goes for $29/kg. It may seem dear but the taste is pure gold. The cheese is produced at the Glengarry Fine Cheese Factory in Lancaster, Ontario using a 100% goats milk from the Mussell family’s farm. Many think this is the finest chèvre for miles around, including Savvy Company! I can easily agree. I have also seen Clarmell cheese down in the Byward Market at the stall for Bekings Poultry Farm. It is also available at the Ottawa Farmers’ Market at Lansdowne.

Farm grown tomatoes from Quebec

  • We were at the Jean-Talon Market in Montreal on Sunday. It is said that it is frequented more by the residence of Montreal than tourists, so prices are reasonable. There were many stalls of beautiful fruits, vegetables, herbs, and flowers. We picked up some tomatoes grown in Quebec. They have been so enjoyable as they are ripe and full-flavoured. The 4 good-sized tomatoes were $2.

Homemade Pesto

  • I picked up a large bunch (weighed 12.5 ounces!) of fresh basil while at the Jean-Talon Market. It only cost $3. The bunch yielded close to 4 packed cups of basil leaves. From this I made pesto using also 1/2 cup toasted pine nuts, 3/4 cup olive oil, 1/2 teaspoon of kosher salt, freshly ground pepper, 6 large garlic cloves (toasted and minced), few drops of lemon juice, 1/2 cup grated Parmigiano-Reggiano

Garnish of Basil Leaves

  • My basil leaves are from one of my basil plants from Vicki’s Veggies near Picton.

The mister had the same sandwich for lunch. He used the word ‘awesome’. I think my friend Gus of Danish Open-Faced Sandwiches may say they are unconventional as far as open-faced sandwiches go, but would be pleased with the layers of texture, taste, and colour.

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