{"id":15328,"date":"2018-01-14T22:21:08","date_gmt":"2018-01-14T22:21:08","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15328"},"modified":"2018-01-14T22:21:08","modified_gmt":"2018-01-14T22:21:08","slug":"americauna-breakfast-amish-blue-eggs-and-thick-bacon","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15328","title":{"rendered":"‘Americauna’ breakfast: Amish blue eggs and thick bacon"},"content":{"rendered":"

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(sunlight reflected from the north on its rare stretch across an ancient table)<\/p>\n

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The Amish generally have a reputation for\u00a0their traditional ways, and their reluctance to adopt modern conveniences, although\u00a0this hasn’t always meant always abjuring actual modern\u00a0technologies<\/em>, and there are\u00a0major\u00a0variations in the practice of\u00a0 their many communities<\/a>.\u00a0 Still, it’s interesting to find the Amish farm most familiar to\u00a0this New Yorker, and perhaps most New Yorkers, introducing us to relatively innovative food products.<\/p>\n

I’m no longer surprised to see\u00a0John Stoltzfoos<\/a> selling things like\u00a0peppery cheeses and spicy sausages (all excellent, by the way),\u00a0but I was recently surprised to\u00a0 find him in\u00a0his family’s\u00a0Millport Dairy Farm stall at the Union Square Greenmarket, selling blue eggs that had been laid by the trendy\u00a0Americauna<\/a> chicken, which was first bred in the US in the 1970s.<\/p>\n

I’ve been buying those eggs ever since. The color is only incidental for me: It’s the taste and those plump, deep-yellow yolks that are the attraction for both Barry and I now.<\/p>\n

This morning<\/del>\u00a0afternoon\u00a0they\u00a0dominated\u00a0a particularly beautiful breakfast table, a rather traditional American board whose ingredients were, except for the salt and pepper, and, probably, the butter, entirely of local origin.<\/p>\n