They're Back

The BRUNCH team at the Davis Farmer's Market expanded to five members this weekend, allowing them to pump out 3 types of egg sandwiches (the classic greens and goat cheese, the standard cheddar and bacon, and the NKOTB asparagus, bacon, and parmasean) and two drinks (muddled mint iced tea and Meyer lemonade). I went for the asparagus, sans bacon...because I wanted my mind to be blown. This happened. The aspargus seemed young; the pieces were slight and delecate rather than woody. They were halved lenthwise and then sauteed. The parm was not overwelming, and added nuttiness and depth.

They need to open a restaurant

The Sandwich

No, I'm not referring to a new neighborhood in San Francisco, but I do want to mention that it is Saturday.  Of course, if it's Saturday, then the Davis Farmer's Market is open and bustling.  Tucked in the back, near the Obama T-shirt stand and near the table with many mustards is "brunch".

The stand simply serves superlative sandwiches.  Not unlike an "Iron Chef America" competition of yore, all of the ingredients are sourced from the farmer's market. The ingredience, well, they serve that up with a smile, too.  In sandwich blog inner sanctums and circles, it is referred to as "The Sandwich", and everyone knows which one I am talking about- especially when it is mentioned in a Thursday afternoon e-mail with the phrase "I'm thinking about coming up to Davis this weekend for" immediately preceding it.

The sandwich's sandwich contents vary occasionally, according to top sources.  Both times I have gone- it has been ciabatta bread with egg, winter greens and goat cheese.  All items cooked and seasoned to perfection outside in the winter.  A worthy advisary to the other egg-based, but non-sandwich, Davis delicacy in late-morning luxury-munching.