I was going to write that these were the last of the fresh habanada peppers for the season, that when I saw that they had started to go pretty fast inside the refrigerator, I had decided to splurge at our breakfast on Sunday afternoon. And then today, on my very next trip back to the Union Square Greenmarket, I found a few more in the same stand where these had come from almost a full month before.

The tomatoes too may not have been the last of the summer’s treasures: Their farmers told me they had in fact been growing inside a covered space even during the warmer months, but there can’t be many more out there except for those raised hydroponically..

The eggs will be with us all winter, as will the bacon and the bread, but for the next few months I’ll have to work a little harder to keep these plates colorful.

• the meal, which was, as usual, more of a late lunch than a breakfast, at least by the clock, included very fresh eggs from pastured chickens and bacon from pastured pigs, both from Millport Dairy Farm; one organic red tomato from Toigo Orchards; local (regional) Organic Valley ‘Cultured Pasture Butter’ from Whole Foods Market; a small handful of fresh habanada peppers from Norwich Meadows Farm, minced; chopped fresh sorrel from Lani’s Farm on the eggs; green leek sections from Hawthorne Valley Farm, chopped, and chopped lovage from Two Guys from Woodbridge on the tomatoes; Maldon salt; freshly-ground black pepper; and both fresh and lightly toasted slices of 2 different local breads (a
  levain (organic wheat, whole wheat, and whole spelt flours) from Bread Alone and a flax seed armadillo from Bobolink Dairy and Bakery
• the music was Claudio Monteverdi’s ‘Vespro Della Beata Vergine’. William Christie conducting the Choir and Orchestra of Les Arts Florissants and Les Sacqueboutiers de Toulouse