In rural America, there comes a time in mid to late summer when the harvest begins, and break-room tables everywhere become cornucopias.  Coworkers bring their produce like offerings.  It would be rude not to partake.  I returned from vacation yesterday to three beautiful onions left after my cubical buddies took home their share of Ron’s crop.  I turned to a version of the onion trick for inspiration.

With one quick trip to the German bakery (literally) across the street, some cheese (and sandwich meat for Jeff) scavenged from the refrigerator, and a quick dusting off of my beloved Panini maker, we enjoyed the most wonderful sandwiches we’ve had in years (or ever). 

As we enjoyed the gooey cheese, fresh onion, and savory crunch of the hearty, toasted flaxseed bread, we realized that while most of the year, finding fresh organic produce in a town of 3,200 is often out of our reach, one easy way for us to improve our diet and food purchase choices is to buy fresh, healthy bread baked just steps from our front door.  We are, after all, blessed with two small bakers within a stone’s throw.