md*intake

As soon as both squash and tomatoes came into season, I knew the time was perfect for a roasted vegetable sandwich I’d been dreaming up.  The idea for this meal started when I discovered Philadelphia’s local hummus, Bobbi’s.  I’m not sure how Bobbi’s eluded me, but I’m so glad I finally stumbled upon this local treasure during a recent visit to — of all places — Whole Foods.

One Local Summer, meal twelve: pressed roasted vegetable and hummus sandwich, watermelon

Sliced zucchini, plum tomatoes, flat yellow string beans (not sure of their technical name) and green bell pepper were roasted with minced garlic, chopped basil (all from Blooming Glen Farm CSA crop share - 5 miles) olive oil, salt and pepper, then added to a sliced olive roll  (Baker’s on Broad - 0 miles) and grill-pressed.  Nonlocal ingredients used: olive oil, salt, pepper.  A smear of black bean hummus (Bobbi’s - 36 miles) and a lettuce leaf (Blooming Glen) were added before serving with a side of fresh cut watermelon (also Blooming Glen).

This week’s meal featured seven simple local ingredients: string beans, zucchini, tomatoes, pepper, lettuce, olive roll, hummus

The sandwich turned out fabulous, and Jason, who shared the meal with me, totally agreed.  The hummus was very good, though had a lighter, fluffier texture than I’m used to, which could perhaps be acounted for by the lack of tahini in their recipe.  From what I’ve read since bringing home a tub of the black bean variety, Bobbi’s jalapeño should be next on my to-try list, followed by olive, roasted red pepper, and garlic.  Of course, even better would be finding a local farm that grows garbonzo beans so that I could craft my very own hummus!  For now though, I’m happy to find a locally produced, if not grown, alternative for my hummus supply.