This week, I cheated on the fruits and vegetables. It wasn’t that I was unhappy with them. I walked passed the pallet of musk melons from Barker’s Farm, with their sign that reads “picked ripe, ready to eat,” and I was certain they would be delightful with fresh blueberries and whipped cream. I perused the offering of tiny, brilliantly red wild-cherry tomatoes from Catnip Acres, and imagined how sweet they would be plumped over a hot flame with a little olive oil and garlic, then tossed with linguine and fresh mozzarella. I eyed the glistening, crimson “Jimmy Nordello” sweet peppers from New Roots Farm, and my mouth watered as Renee Cantera described them as “the best peppers in the world” and the ones she snacks on when she’s in the field. Further down the line there were tiny, violet-streaked “Fairy Tale” eggplant from Shagbark Farm, mottled black and green “Rattle Snake” pole beans from Hobblewood Farm, fresh peaches from White Gate Farm, and so much more.

But alas, these beautiful offerings were—like Sienna Miller to Jude Law—not enough for me. There, hovering enticingly in the distance, was the hot nanny of the farmers’ market: a cheddar, bacon and chicken sandwich from Kellie Brook Farm.

Kellie Brook Farm has been a presence at the market since 1995, when owner Tim Rocha arrived on the scene with his farm raised pork, chicken and eggs. Sales were slow in the beginning, says Rocha, in part, he thinks, because many of his products are only offered fresh-frozen. “People see that it’s frozen, and they’re not sure,” he says, “so we decided to start offering the sandwiches as a way to get people to try the product, so they could see how good it is.”

All of the meats featured on the sandwich menu are from the farm, and the offerings include croissant breakfast sandwiches made with various combinations of bacon, sausage, eggs and cheese, and bulkie-roll lunch sandwiches made with an always-changing roster of fillings like barbequed pork or chicken, sausage, pepper and onion, and (the cause of my downfall) cheddar, bacon and chicken. The fillings are cooked fresh to order, either grilled or pan-fried, and the croissants and rolls are given a turn on the grill.

The meats are not technically organic, says Rocha, because he feeds his animals with commercial grain, but he uses no growth hormones, stimulants, antibiotics or animal by products, and he supplements the grain with plenty of fresh vegetables from the farm, as well as bread and yogurt for the pigs and a diet of grass and grubs for the free-range chickens.

Rocha does all of the cooking at the market, while his 15-year-old daughter Kellie (the farm’s namesake, she will proudly tell you) takes orders and peddles the vegetables. On the farm, Rocha receives a strong helping hand from wife Cheryl and sons Andrew, 11, and Timothy, 9. In addition to pork and chicken, Rocha is offering turkey for the first time this year (Andrew raised the first 20 chicks, Kellie informs me) and will be taking orders for fresh (not frozen) turkeys through November, or until they sell out. Rocha also offers fresh (not frozen) whole chickens at the market.

And just for the record, I wasn’t the only cheater. I saw Kate Sullivan of Willow Pond Community Farm walk by with a couple of breakfast sandwiches, and Benjamin Cole of Shaw’s Hill Farm two-timed his vegetables with a whoopie pie from Me & Ollie’s.