A Fast Slow Lunch

It was a very warm muggy morning at the Greensboro Farmers’ Curb Market. Fortunately the July weather also brings us delicious vegetables and fruits that require little or no cooking!

My husband and I prepared the following lunch, all from local farmers and food artisans, organic when possible.

Blue cheese/leek tart (from Nora Glanz)

Corn on the cob (from unknown farmer at GFCM)

Sliced tomatoes (from farmer who parks a produce truck at UNCG on the honor system)

Boursin cheese (from Goat Lady Dairy)

French bread (from Simple Kneads)

Shredded basil (from my garden)

We warmed up the tart for a few minutes in the oven and boiled the corn. That took care of all the cooking.

We spread the soft goat cheese on bread slices, sprinkled them with shredded basil and topped them with sliced tomatoes. I also tried a little goat cheese and basil on the corn. Yum!

This lunch might have been fast and easy to prepare, but we savored it slo-o-owly.

See, you don’t have to sweat for slow food! But the farmers do, so please remember their hard work the next time that you’re at the market.