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‘Americauna’ breakfast: Amish blue eggs and thick bacon

(sunlight reflected from the north on its rare stretch across an ancient table)   The Amish generally have a reputation for their traditional ways, and their reluctance to adopt modern conveniences, although this hasn’t always meant always abjuring actual modern technologies, and there are major variations in the practice of  their many communities.  Still, it’s interesting to find the Amish …

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simple breakfast, with some low-key spice, and Messiaen

There were several internationally-sourced ‘spicy’ elements, broadly understood, in this breakfast, including Indian black pepper, a heatless Cornel habañero, peppery Connecticut nasturtium leaves, and a Basque piment powder. Otherwise it was mostly bacon and eggs and toast. There were six pastured chicken eggs from John Stoltzfoos’ Millport Dairy Farm stall in the Union Square Greenmarket, fried sunny …

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breakfast with pullets and other good things

The eggs were small; I presume they were pullet eggs, “..from chickens who are just getting the hang of laying eggs.”, but they were quite tasty, rich, sweet, and very fresh, as was everything else about this breakfast. its elements were: 6 small eggs from Alex’s Tomato Farm, Mullica Hill, NJ, scattered with tarragon and lovage, both chopped, …

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