{"id":23592,"date":"2019-08-11T19:11:45","date_gmt":"2019-08-11T19:11:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23592"},"modified":"2019-08-11T19:11:45","modified_gmt":"2019-08-11T19:11:45","slug":"breakfast-with-older-tomatoes-and-younger-others","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23592","title":{"rendered":"breakfast with older tomatoes and younger others"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23594\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/breakfast_tomato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>While thinking about breakfast this morning I remembered I had some beefsteak tomatoes that I really shouldn&#8217;t be hanging onto any longer (I&#8217;d had them on the north windowsill for 2 weeks, but still looked and tasted fine when I tested one). The problem was that I didn&#8217;t want to turn on the oven when the temperature inside the kitchen was finally so reasonable, although it was a devise called for by my usual go-to eggs and tomato routine. I resolved that issue by preparing all but the toast inside a single large cast iron pan on top of the range.<\/p>\n<ul>\n<li>four slices of thick bacon from Millport Dairy Farm&#8217;s pastured pigs, fried over low heat inside a large enameled cast iron skillet, turning occasionally, removed while they were still juicy, before they had become crisp, set aside on paper toweling to drain, then cutting each into 3 sections after they had cooled, the heat under the pan increased to medium-high, and 2 very ripe beefsteak tomatoes from from Jersey Farm Produce in our very local 23rd Street\u00a0Chelsea Down to Earth Farmers Market, each cut into 6 slices, added and cooked until they had begun to brown on the edges, removed and placed in a shallow bowl, seasoned with local sea salt and fresh ground black pepper, sprinkled with chopped fresh epazote from TransGenerational Farm in the Union Square Greenmarket, the cooking ended by cracking 6 fresh\u00a0eggs, from free-range chickens, also from Millport Dairy Farm,\u00a0into the same skillet, frying them until their whites had barely set, seasoning them with salt, pepper, and a pinch of\u00a0a pinch or so of some of the (now powdered) remains of some light-colored\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">home-dried habanada pepper<\/a>\u00a0that had been purchased fresh from Norwich Meadows Farm in 2017, and the now-fried eggs added to an assemblage, on 2 plates, going from bottom to top: of 6 small just-toasted thick slices of\u00a0Lost Bread Company&#8217;s \u2018Seedy Grains\u2019 bread (wheat, spelt, rye, and barley organic bread flours; buckwheat; oats; flax sesame, sunflower, and pumpkin seeds; water, and salt), the bacon pieces, the tomato slices, and the eggs, which were now dusted with some scissored fresh dill blossoms from\u00a0Willow Wisp Farm<\/li>\n<li>the music was the allbum, <a href=\"https:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2289475\">&#8216;Messiaen: Meditations sur le Mystere de la Sainte Trinite&#8221;, with organist Tom Winpenny\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>While thinking about breakfast this morning I remembered I had some beefsteak tomatoes that I really shouldn&#8217;t be hanging onto any longer (I&#8217;d had them on the north windowsill for 2 weeks, but still looked and tasted fine when I tested one). The problem was that I didn&#8217;t want to turn on the oven when &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-23592","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23592"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23592\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}