{"id":23696,"date":"2019-08-19T23:08:57","date_gmt":"2019-08-19T23:08:57","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23696"},"modified":"2019-08-19T23:08:57","modified_gmt":"2019-08-19T23:08:57","slug":"eggs-epazote-tomato-lovage-bacon-dark-cornbread","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23696","title":{"rendered":"eggs, epazote; tomato, lovage; bacon, dark cornbread"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23704\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/eggs_bacon_tomato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Especially compared to my usual Sunday practice, the herbs and spices were pretty minimal yesterday at lunch, but the epazote was a star on the eggs.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23709\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/Homadama.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>And the new bread was scrumptious.<\/p>\n<p>The meal introduced something else new to our table: A local, &#8216;European style'(<a href=\"https:\/\/www.vermontcreamery.com\/cheese-and-butter-basics\/about-cultured-butter\/\">cultured<\/a>) 86% butterfat butter (that is to say, 12 of the 14 grams in each tablespoon is fat, while almost other American butters have only 11 grams per tablespoon) made by\u00a0<a href=\"https:\/\/www.vermontcreamery.com\/products\/cultured-butter-86-butter-fat\/\">Vermont Creamery<\/a>,\u00a0in Websterville, Vermont, from milk provided by <a href=\"http:\/\/www.stalbanscooperative.com\/\">the St. Albans Cooperative\u00a0 Creamery<\/a> in St Albans (and yeah, the packaging is recycled paper).<\/p>\n<ul>\n<li>four slices of thick bacon from Millport Dairy Farm\u2019s pastured pigs, fried slowly over low heat inside a large enameled cast iron skillet, turning occasionally, removed while they were still juicy and before they had become crisp, set aside on paper toweling to drain, then\u00a0after adding a little butter to the pan, frying until their whites had barely set 6 very fresh eggs from Millport Dairy Farm pastured chickens, seasoning them with local sea salt and freshly ground black pepper, sprinkling chopped fresh epazote from the Greenmarket&#8217;s TransGenerational Farm on top, arranged on the plates with saut\u00e9ed slices of a medium green heirloom tomato from Quarton Farm, also seasoned with salt and pepper, but in its case garnished with chopped lovage from Keith&#8217;s Farm, bacon, eggs, and tomato accompanied by slices, not toasted, of an extraordinary loaf of dark corn and wheat loaf, &#8216;Homadama&#8217; (wheat, corn, water, maple syrup, salt, slaked lime), with a taste delightfully redolent of a sturdy fresh corn on the cob, from Philadelphia&#8217;s <a href=\"https:\/\/www.lostbreadco.com\/\">Lost Bread Co.<\/a>, which fortunately for New Yorkers, sets up a table in the Union Square Greenmarket on Wednesdays and Fridays<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=79200&amp;album_group=14\">Leopold Anton Kozeluch&#8217;s 1787 oratorial, &#8216;Mois\u00e8 In Egitto&#8217;,\u00a0Hermann Max conducting the Rheinische Kantorei and Das Kleine Konzert<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Especially compared to my usual Sunday practice, the herbs and spices were pretty minimal yesterday at lunch, but the epazote was a star on the eggs. And the new bread was scrumptious. The meal introduced something else new to our table: A local, &#8216;European style'(cultured) 86% butterfat butter (that is to say, 12 of the &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-23696","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\/23696","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=23696"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23696\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}