I’m developing an obsession with fenugreek.
After our experience with it on eggs this morning (afternoon), it will be difficult for me to keep it away from our late Sunday breakfasts.
It’s not as if there were no other seasonings involved, but the fenugreek I purchased from Nirmala Gupta’s ‘Bombay Emerald Chutney Company‘ at Chelsea’s Down to Earth Farmers Market on 23rd Street is what I remember this time.
- the elements of the meal were eggs and thick bacon from Millport Dairy Farm, toasts from 3 different breads, second-day, or older (that is, a Balthazar baguette, an Orwasher’s multigrain, and a multigrain and seeded Bread Alone loaf), a bit of the green section from a Japanese scallion from Norwich Meadows Farm, tiny pieces of a medium hot Calabrian cherry pepper from Alewife Farm, sea salt, freshly-ground black pepper, Organic Valley ‘Cultured Pasture Butter’, and bronze micro fennel from Two Guys from Woodbridge
- the music was the 1656-1657 ‘Missa Azzolina’ of Orazio Benevolo (or Benevoli), performed by Le Concert Spirituel directed by Hervé Niquet [more on the piece here]