Friday, March 12, 2010

Tuscan Kale with Farm-Fresh Eggs

I went to Frank Music Company in midtown yesterday to pick up some chamber music parts, and it was a successful trip as I found everything I needed. I came away with scores and parts for a Shostakovich quartet as well as the Schumann Piano Quintet. I also walked out the very same door with a dozen farm-fresh eggs. No joke.

I always love going into Frank Music Company. Located on the 10th floor in an old pre-war office building on West 54th Street, this was one of the first New York addresses I ever knew since I used to order most of my sheet music from Frank’s during my college years in Boston. Their stock of available music is comprehensive, so I’m always confident I’ll find exactly what I’m looking for and so much more. And yesterday, that happened to include some of the best-tasting eggs I’ve experienced in a long time.

Heidi Rogers, the delightful proprietor of Frank Music, has a farm upstate where she keeps 70 chickens who produce fabulous eggs. She sells them at the music shop for $8 a dozen, keeping them in a little refrigerator in the back of the store. I opened my dozen to find eggs with dove-grey and pale ecru colored shells mingling with the more typical brown-shelled specimens, and I immediately transferred a few to a bowl for a little photo session while I decided what to make for dinner.