The food: breakfast sandwich
Acting on a hot foodie tip from my sister, I recently went to the Saturday morning green farmers’ market at Wychwood Barns, the former Toronto Transit Commission streetcar repair and storage facility turned into an art and community space near St. Clair and Bathurst in Toronto.
I threaded my way through the narrow aisles of the market building, among an arty crowd made up mainly of midtown hipsters (if that’s not an oxymoron), many with young children, and scooped up some organic, locally grown vegetables – the bags of small whole carrots of various hues especially called to me.
Next I had to try something my sister had steered me to, a scrambled egg, bacon and old cheddar sandwich on toasted (grilled?) unbleached sourdough bread from Fred’s Bakery, pictured above, which costs a slightly pricey $7 but is made to order at a tiny kitchen stand operated by Chez Vous catering and is more delicious than you’d expect such a simple combination of ingredients to be. My bet is on the grilled (fried in butter?) bread as the elevating element.
I also really like Nuala’s Fiery Irish Gold, a sweet and spicy apricot-based marmalade type condiment that is sold at Nuala’s baking booth (her brownies are quite good too) near the Chez Vous kitchen window. It would go well with old cheddar or brie, particularly on an oatie cracker; would brighten up cooked poultry or fish; and would even enhance a grilled scrambled egg, bacon and cheddar sandwich if you tried to make one at home.