‘Noise proves nothing. A hen who has merely laid an egg cackles as if she had laid an asteroid’ – Mark Twain
The lowly egg. Humans have been shoveling ’em down since we first got our knuckles off the ground. Fragments of fossilized egg-shells have been found in the Lascaux Caves in Southwest France, presumably the remnants of a box lunch packed by Paleolithic Woman for Paleolithic Man, busily noodling his life away on yet another sketch of charging bison. There were eggs in the tomb of Haremhab the Hairless, right there by his sarcophagus in case he got a bit peckish on his eternal ramble through the afterlife. And when Vesuvius blew in AD 79, what were the hapless Romans munching on as they looked up from their breakfasts at an onrushing cataract of molten lava? Eggs.
But if eggs were brought to Mesopotamia by the Nubians in 1500 BC, they were only brought to Table on Ten by Katrin and Jamie Stelmashuck of Last Harvest Farm in the summer of last year: and they proved so fresh and tasty that we have been eagerly devouring them ever since. They are a staple of our baking, the mainstay of the Egg in a Nest and Egg in a Glass. For the Marmite Guacamole Toast, we sometimes poach one and lower it into a bed of spiced, mashed avocado, sprinkle it with black pepper and a little feta.
Last Harvest Farm fits our ideal model for local suppliers. Katrin and Jamie are so local that a fit, athletic man in search of eggs could run up Bloomville Hill Road to the farm and back in a few minutes. But we don’t have any fit, athletic men, so Katrin brings the eggs down in her car. The chickens are madly free-range and all have lovely chicken-smiles on their faces. They are a whole mess of breeds; Barred Rocks, Rhode Island Reds, White Leghorns, Golden Comets, Tetras … and a single Araucana who pops out a bluish-green egg about once every two days. Who knows, you might have unwittingly consumed one of her treasures last time you popped in for breakfast.
We also sell Last Harvest Farm eggs. $3.75 a dozen. Look in the refrigerator, next to the milk.
And by way of an example of Last Harvest Farm eggs in action. Here’s our version of Egg in a Glass.
2 soft boiled eggs
fresh herbs (including chives)
dried red pepper
big tablespoon of Frankie’s olive oil