Farmers Market BLT

The hubs works most Saturday mornings, so usually it is just my son, Sterling, and I. I have started this tradition of taking him to the Marion Square Farmers Market every Saturday morning. Sometimes we meet friends, sometimes we browse alone, but he loves it. He is obsessed with the King of Pops Popsicle cart—we have to get one everytime. As for me, I'm obsessed with Charleston Tea Company. My Saturday is not complete without an iced Peach Green Tea. 

This week after loading up on goodies Saturday morning, I was inspired to whip up this tasty sandwich when I got home. I was going to make a regular BLT but then realized I had a ripe avocado and farmers market goat cheese. The rest is history. Let me tell you,  I bought fresh goat cheese for the first time and it changed my life. It was so smooth and creamy—I've eaten almost the whole ball in just three days. It is that good. The goat cheese is from Burden Creek Dairy on Johns Island.  They keep it hidden in a cooler at their booth at Farmers Market and you have to request it. Please ask for it—you will be glad I told you about the secret goat cheese.

This BLT knocked my socks off.  I used fresh-grown local spinach instead of iceburg, Johns Island tomatoes, Burden Creek goat cheese, avocado, and bacon. Nothing beats eating local and creating a meal from homegrown produce. Bon Appetit!

- Cooked bacon (We bake ours in the oven on a wire rack at 400 degrees for about 25 minutes. Easier to clean up and less grease.)

- Sliced tomato

- Sliced fresh spinach

- Avocado mashed with lime juice and diced white onion

- Mayo

- Crumbled goat cheese

- 9-grain bread

Toast the bread. Spread one side with a light layer of mayo, then add crumbled goat cheese. Spread other side with avocado and pile on bacon, tomatoes, and spinach. Enjoy!