Pastured eggs and home-grown okra
We are swimming in okra from the garden these days and I don’t mind eating it morning, noon and night. I lilke the way egg yolks run into vegetables. So it was only natural this morning to top off one of my latest okra creations–braised with our own peppers, onions, diced tomatoes–with a couple of eggs from the farmers market.
What did you have for breakfast?
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
Organic steel cut oats, organic cinnamon, local maple syrup, topped with organic plain yogurt. Delicious — eat it every day.
I’m drowning in tomatoes. So I had a tomato sandwich- toasted whole wheat bread spread lightly with mayo, thick slices of tomatoes and fresh basil leaves cut in chiffonades.