After last week’s detour through a one-stop condiment arrangement involving some homemade Zhug, today I went back to assembling a lot of separate things in little bowls for our traditional Sunday bacon and eggs early afternoon meal.
It was a lunch of consequence.
It included, not necessarily in any order:
- 6 fresh eggs from pastured chickens, John Stoltzfoos’ Millport Dairy Farm in the Union Square Greenmarket
- 4 slices of bacon from pastured pigs, John Stoltzfoos’ Millport Dairy Farm in the Union Square Greenmarket
- chives from Space at Ryder Farm (sprinkled on the eggs)
- a bit of spicy parsley, from JoAnna Kang, of Windfall Farms (sprinkled on the eggs)
- local sea salt from P.E. & D.D. Seafood Company (finishing)
- La Baleine Sea Salt Coarse (cooking)
- freshly ground black pepper from Whole Foods, its store brand
- a small bottle of homemade olive oil-infused dried Brazilian wax peppers
- leaves from a head of dark purple lettuce (probably a romaine form) from Kelly Quarton’s Quarton Farm
- Renieris Estate ‘Divina’ (Koroneiki varietal) olive oil, Hania, Crete, Whole Foods Market (on the lettuce)
- 2 chopped tomatillos from Eckerton Hill Farm
- Whole Foods Market house Portuguese olive oil (in the skillet with the tomatillos)
- 1 small scallion from Alex’s Tomato Farm in the Saturday 23rd Street farmers market (with the tomatillo)
-
1 clove of ‘Chesnok Red’ garlic from Alewife Farm (with the tomatillo)
- a chopped section from one green) jalapeño pepper from Alex’s Tomato Farm (with the tomatillo)
- one finely chopped aji dulce pepper (no real heat) from Eckerton Hill Farm (on the tomatillo)
- chopped fresh thyme from Quarton Farm (on the tomatillo)
- ‘Delitia’ Burro di Bufala, Caserta, Campania (total fat 12g, 83% butter fat) from Eataly (on the side)
- Vermont Creamery Butter (total fat 12g, 83% butter fat) from Eataly (added to the bacon fat for the eggs)
- Seedy Grains bread (wheat, spelt, rye, barley flours, plus buckwheat, oats, flax, sesame, sunflower, pumpkin seeds) from Lost Bread Co. (older, so it was toasted) [pictured]
- Homadama bread (wheat, corn, water, maple syrup, salt, slaked lime) from Lost Bread Co. (wasn’t toasted)
- the music was the album, ‘Inde du Nord’, with Partho Sarothy, sarod, and Prabhu Edouard, tabla, with Raga Bhairav, a sampurna raga traditionally performed in the morning (we rise late)