breakfast in greens

Maybe it’s just the season, but without intending it, lately I seem to be coming up with almost monochromatic meals. Sometimes I don’t realize this until I’ve snapped the picture, and then of course it’s too late.

Especially before I added a rasher of bacon, the breakfast/lunch I put on the table today, while not quite limited to a single color, certainly didn’t look as parti-colored as the ones we enjoyed this summer.

Fortunately neither the eggs nor the ‘ham’ were actually green.

  • the ingredients of the meal were, eggs from pastured [green] Americauna chickens and thick bacon from pastured pigs, both products of Millport Dairy Farm; local (regional) Organic Valley ‘Cultured Pasture Butter’ from Whole Foods Market; finely-chopped pieces of a green scallion from Stokes Farm, chopped sections form one Berried Treasures green garlic scape, and a fresh green aji rico pepper from Eckerton Hill Farm; Maldon salt; freshly-ground black pepper; a pinch or so of a dry seasoning (not green) called L’ekama from Ron & Leetal Arazi’s New York Shuk; chopped green dill from Stokes Farm; and pieces cut from an organic multigrain baguette from Bread Alone, and not toasted, that, surprisingly, had survived for several days without turning green after its purchase in the Union Square Greenmarket on Friday
  • the music was Handel’s ‘Music for Queen Caroline’, William Christie directing the Choir and Orchestra of Les Arts Florissants, after which we listened to the incredibly gorgeous, ethereal, ‘Missa Videte miraculum’ of Nicholas Ludford (c. 1485-c. 1557), a little-known composer of the English renaissance (with works of Tudor polyphony) who grew up during the reign of Henry VII and died on the cusp the Elizabethan age


[the second image, a cartoon used to advertise the Dr. Seuss TV series adaptation, is from Netflix]