But of course our Sunday lunches (which are also breakfasts) almost always include Amish farm eggs and bacon; it’s almost everything else that changes, although sometimes only slightly.

• • yesterday, in addition to 6 fresh eggs from pastured chickens and 4 slices of bacon from pastured pigs, all from John Stoltzfoos’ Pennsylvania Millport Dairy Farm in the Union Square Greenmarket, there were two small ripe green and/or red-ish heirloom tomatoes from Norwich Meadows Farm, sliced, seasoned and heated in a bit of olive oil, sprinkled with scissored fresh dill from Quarton Farm, and the eggs fried inside the same very large well-seasoned cast iron pan in which the bacon had been slowly cooked, but only after thin slices of a Phillips Farms garlic scape had been stirred in and softened in the fat, to which first a little very rich Vermont Creamery butter had first been added, seasoned with local Long Island sea salt from P.E. & D.D. Seafood and some freshly ground black pepper, sprinkled with some finely slivered fresh habanada pepper from Camp Rosso Farm and a pinch of crushed dried smoked serrano peppers from Eckerton Hill Farm, scattered with chopped leaves of flowering pericón (‘Mexican tarragon’) from Norwich Meadows Farm; the bread, which was very fresh and not toasted, was Homadama bread (wheat , corn, water, maple syrup, salt, slaked lime) from Lost Bread Co.
  • the music was an album of 12 Suites for Harpsichord by Johann Mattheson (1681-1764), played by  Alessandro Simonetto