There’s a certain magic that happens when the ingredients for a classic BLT come straight from your own backyard. This year, however, my garden has been a bit of a rollercoaster, thanks to an unusual amount of rain. While the excess moisture made some things flourish, it also presented its own set of challenges, especially for my beloved tomatoes.
Growing tomatoes for the perfect BLT isn’t just about planting seeds; it’s a journey. This season, the constant dampness meant I had to be extra vigilant about air circulation around the plants and watch closely for any signs of fungal issues. Keeping the leaves dry became my daily mantra. It’s a reminder that gardening, much like life, often requires adapting to the elements.
But even with the rainy spell, I’ve learned a few tricks for coaxing the best flavor out of those sun-ripened (or in this case, rain-showered) fruits. The key to a truly outstanding BLT tomato is selecting the right variety and ensuring it gets enough consistent sunlight once it’s time to ripen. For me, beefsteak and heirloom varieties, like Brandywine or Cherokee Purple, really deliver that rich, meaty texture and complex flavor that stands up to smoky bacon and crisp lettuce.
Even with the challenges, the moment I can pluck a ripe tomato, still warm from the sun (even a cloudy sun!), and slice it for a sandwich, it’s all worth it. The vibrant red, the firm flesh, the slight tang – it’s the taste of a season’s work.
Now, for my take on the perfect BLT:
The Bread: A good quality sourdough or a sturdy artisan loaf, lightly toasted until golden. It needs to hold its own against the fillings.
The Bacon: Thick-cut, smoked bacon. I like to cook it slow and steady until it’s wonderfully crisp but still has a bit of chew.
The Lettuce: Crisp iceberg or, for a bit more flavor, some fresh romaine or butter lettuce from the garden. The crunch is essential.
The Tomato: This is where it all comes together. Thick slices of my homegrown, ripe tomatoes. A little sprinkle of sea salt and a grind of black pepper right on the slices is all they need.
The Condiment: A good quality mayonnaise. No shortcuts here!
Assembly: Spread mayo generously on both toasted slices. Layer the crisp bacon, then the seasoned tomato slices, and finally the fresh lettuce. Close it up, slice it diagonally (it just tastes better that way, right?), and enjoy.
This year’s gardening journey has reinforced my appreciation for fresh, homegrown ingredients. Even with a few extra puddles, the simple joy of biting into a BLT made with produce I’ve nurtured from seed is unbeatable. It’s a true taste of home, a celebration of the harvest, and a reminder of the delicious rewards of patience and perseverance in the garden.