Shortly after we moved to Serenbe in 1994, we put a garden in and our first tomato crop came in a few months later. I can still remember having that first homegrown tomato. I have yet to come up with words that can accurately describe how wonderful it was. It was so juicy, so bright and pure, it shouldn’t even be allowed to share a name with whatever those things are they sell in the grocery store. That first summer, I made Steve a BLT almost every single day.

BLTs are the quintessential summer sandwich. I’m not big on sandwiches in general, but BLTs are heaven. I have very specific ideas about BLT construction and only eat them at home when tomatoes are in season. They’re one of the few things that tastes better here than in a restaurant.

Here’s how it goes: Toast two slices of sourdough or whole wheat bread on both sides, not just one. Add Hellman’s mayonnaise. (I know everyone in the South is crazy for Duke’s but it has too much sugar for me.) Lay really good bacon on top; I prefer applewood smoked. It should be crispy, but not so crispy that it crumbles. Top that with arugula, which has a nice, peppery bite. Add a slice of perfectly sun ripened, freshly grown tomato and top it with salt and freshly ground pepper.

What you have is not just a sandwich; it’s nirvana.