So I'm walking around the Moscow Idaho Farmers Market this morning and there are MORE of those tiny wee plums. This farmer has them in yellow AND purple. I bought a pound of the purple...and am saving every seed because day-yum are they cute. And yummy.
Also more tiny eggs. I saw a carton of VERY wee eggs at a stall where I thought I was buying one just the plums but next to the cash station was a carton of tiny eggs in dark rich earth tones: olive drab, dark khaki, grey-green. Stunning. A bit shiny even. I asked if they were bantams...no.....
PHEASANT!!! So I had to buy those. I mean what if I never saw them again? I asked how much a pheasant would lay and they said not all year, they are winding down for the winter. So I was glad I got them.
Here they are
I got tiny artisanal bread too. Rustic rolls from a local bakery that uses local wheat and makes sourdoughs. The salt in the bread won't be local sadly.
I decided to make local tiny toad in a hole by slicing the rolls and cutting out the centers of the slices. Even the oil is fairly local. Camelina oil from about 200 miles away (I admit, I do also own coconut oil, not local)
And the flip-side. I put on some non-local salt and pepper.
The pheasant eggs are very rich. The yolks take up the lion's share of the egg and are thick and creamy. Really delicious. The flavor is enhanced by the overwhelming cuteness of the tiny egg.
The shells on the bantams are sort of thin compared to a regular chicken egg (well, a regular free range local chicken egg). The shells on the pheasant eggs are clearly meant to take a bit of punishment. Thick and sturdy with a hardy membrane on the inside. It is so tempting to use some tiny eggs, bantams since they have more white, to make a tiny angel food and cook it in a tiny oven. But, I DO have a life to lead and there is only so much time for cute.
There WAS enough time to boil up the remaining bantam eggs. I ate two and I'm hoping to turn a couple into miniature deviled eggs. And of course I must take tiny eggs, tiny plums, and tiny pears for my lunch this week. I think I have tiny cutlery to go with them.