At the Santa Fe farmers market this last weekend, market mainstay Matt Romero had a fried fingerling potato demonstration going. But when his buddy, the restaurateur Matt Yohalem of Il Piatto stopped by to say hi, Romero added some eggs to the pan. They had the most amazing yolks I’d ever seen, sunset orange and round as super balls atop the cackling eggs. Romero credits a diet of red chile scraps for the yolks’ awesomeness.
I’m a backyard chicken farmer, so I know a thing about fresh eggs. As I watched these fry, I was humbled. Watch the video to see for yourself.
My bad for not filming Yohalem's plate after the eggs had broken. It was deep orange.
We associate growers’ markets with summer, and for good reason. That’s normally when stuff grows. Thanks to a combination of old-fashioned tactics and newfangled technology, however, farmers have figured out ways of extending the season. And if you’re out to absorb some social cheer as winter sets in, stock up on staples, and wolf down a breakfast burrito and a coffee, there’s no finer place than the Santa Fe Farmers Market—the state’s largest, oldest and arguably best.