Deviled Eggs with Red Pepper and Black Diamond Sea Salt
Our friend at the flower market who grows the calla lilies for our shop in Portland also has 40 chickens. Every year over the winter, as the pluvial Pacific Northwest endures its onslaught of alternating grey darkness and dark greyness, the birds more or less give up egg laying altogether. Stubborn about our eggs, we more or less give them up too, and the resulting drought of omelets, frittatas, aiolis, caesar salads, mayonnaises, pound cakes, and pisco sours is one of the greatest hardships of winter. Come spring, however, the chickens kick into gear and produce cartons upon cartons of bug-fed eggs with lovely brown-speckled shells and yolks the color of radioactive apricots.
Mark Bitterman :: May.14.2011 :: Gourmet Salt :: 1 Comment »
