It was a simple assignment: put together an uncomplicated meal with the first red peppers from the Greenmarket and some of the very fresh 16 eggs I had in the refrigerator at that moment.
To make it more interesting, something more than that to which a frittata might otherwise aspire, I also had on hand some other fine ingredients, familiar and exotic, fresh and dry.
- a frittata which began with sautéing in olive oil in a 12″ enameled cast iron frying pan half a dozen or so sliced sweet red bell peppers from 9J Organic (in the Union Square Greenmarket), until they had begun to carmelize, followed by some chopped organic garlic and a little bit of cherry bomb (or red bomb) peppers from Norwich Meadows Farm, slivered, sautéed until pungent or softened, and finally some sliced red scallions from Paffenroth Gardens, again, stirred until softened, after which 8 medium eggs from Millport Dairy which had been whipped with a tablespoon or so of milk, salt and pepper, and a handful of mixed herbs (basil, oregano, thyme, tarragon, and savory, all from Greenmarket farmers) were poured into the pan, the surface dusted with a pinch or so of homemade French Basque piment d’Espellate (which we had purchased in a small town north of Baie-Comeau, Quebec last year from the producer’s daughter), cooked over a low-to-moderate flame until the edges were fixed, then placed in a pre-heated broiler for a minute or so, or until the entire surface was set, finished with a sprinkling of micro bronze fennel from Two Guys from Woodbridge, removed, allowed to cool for a bit, quartered, and one piece arranged on each of 2 plates, perched on the edge some torn radicchio from Tamarack Hollow Farm, which was dressed lightly withgood Campania olive oil, D.O.P. Penisola Sorrentina “Syrenum”, maldon salt, and freshly-ground Tellicherry pepper
A few simple sweet local dark cherries from Samascott Orchards, in Kinderhook, which are now probably at the very end of their season, were a perfect dessert.