Eight Dollar Eggs

The recent articles in the New York Times, Financial Times and the book The Omnivore’s Dilemma have influenced me to attempt to do the majority of my grocery shopping at the green market. I have always loved shopping at the Union Square Green Market, but this recent trend in tracing the origins of food has made me feel morally obligated to try to eat locally as much as possible.

I cooked two meals this past Sunday, utilizing 90 percent green market ingredients. For brunch we had violet hills farms bacon, pheasant sausage, apple cider doughnut flavored pancakes (I placed the apple cider doughnuts in a food processor and added eggs and milk to get the batter) and scamppled eggs with love made with eggs that I bought at $8 a dozen. I know $8 is a ton to spend on a dozen eggs but for some reason I was really intrigued by the fact that it was even possible to spend $8 on a dozen eggs and I had to buy them. They looked really nice (picture on the right) and tasted good, although I didn’t notice the difference between those and the other farmer’s market eggs that I usually buy.

For dinner we had flounder, roasted asparagus, la ratte fingerlings and sorrel ramp cream sauce. Overall it was a nice simple dish. I wish the picture would have been a bit brighter—I’m still trying to figure out this whole camera thing.

I’d like to let everyone know that I’m currently working on a list of restaurants to go to that I’ve tried in the last eight months or so. I came up with a list off the top of my head and am writing a blurb and citing a price range for every place I can think of. I’m hoping to have at least some of it up by the end of the week.