Monthly archives "July 2010"

Duck day……..

 

 

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the last duck harvesting day, 2 weeks ago

the last duck harvesting day, 2 weeks ago

I was gearing up with coffee before milking time, emotionally preparing for today. It will be the third harvesting day of 2010, and want to say a thank you to the ducks and turkeys we’ll be processing today. They are amazing, lovely creatures who I have been so lucky to care for. Thank you, my dearests.

the fruit of my farm, fresh chilled duckling
the fruit of my farm, fresh chilled duckling

 

more harvest day mayhem- thanks Maren, Kitty, Sloan, Craig, Paul, and most of all Andrew, for all your help!

more harvest day mayhem- thanks Maren, Kitty, Sloan, Craig, Paul, and most of all Andrew, for all your help!

 

Andrew and I butchered a turkey to make into sausage, but that night we roasted the wings in the oven with a ginger hickory sauce.....yummmmm! THAT is a wing!

Andrew and I butchered a turkey to make into sausage, but that night we roasted the wings in the oven with a ginger hickory sauce.....yummmmm! THAT is a wing!

how I get it all done…

  1. my To-Do list, no way could I remember it all with out this daily changing/updated list of stuff to get done.
  2. coffee, fair trade organic, brewed loose leaf style in a quart jar- “cowgirl coffee!” 
  3. beer, my favorite to chill out at night is New Glarus, a Wisconsin specilty that is a World Champion winner
  4. duck eggs- my fuel, seriously
  5. love, no way could I do anything without love and support from Andrew, my friends, family and wonderful customers.

more pictures of the new farm!

 

And just a reminder- my current little farmstead is for sale since we are moving. It is IDEAL for someone wanting to homestead, and totally set up for anmials, and a garden, and a little barn, a garage. Please let people know about it! I love it so, but I need more space for my growing farm!

asking $120,000- negotiable for a quick sale! 1.8 acres, lots of big trees, a great fire pit and huge front yard too!

asking $120,000- negotiable for a quick sale! 1.8 acres, lots of big trees, a great fire pit and huge front yard too!

 

our lill' house, 600 sq ft will keep us outside alot more than in!

our new lill’ house, 600 sq ft will keep us outside alot more than in!

 

 

 

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walking out to the big open field

walking out to the big open field

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a sumac forest, leading to the giant pine forest!

a sumac forest, leading to the giant pine forest!

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duckling harvest – Sunday the 25th

Looking for fresh duck meat, which is nearly impossible to find?????

I will be hand harvesting heritage ducks this Sunday, technically “duckling” since they are not adults. I’ll be delivering them to Minneapolis on Tuesday July 27th, please let me know if you’re interested. I charge a flat fee of $20 for a humanely raised and lovingly cared for whole duck, which are approximately 3.5 –  4 lbs. goatmilkwi (at) yahoo.com

duck eggs, my favorite thing

Duck eggs vs. chicken eggs- I get asked all the time—“what is the difference?”

For me there is NO contest on which egg wins on all counts; flavor, texture, hugeness and decadence of the yolks. The duck eggs have more protein, more good fats, more minerals and vitamins too!

The freshness of my lady ducks’ eggs can’t be beat. I deliver the eggs that have been laid by my girls that very week. You can find them at Seward Co-op, Mississippi Market’s 2 locations, and The Eastside Co-op. Many other eggs sit for (literally) months before being packed and shipped out to a retail outlet. No wonder when you crack a regular egg open the white spills out like water- that indicates that the egg is deteriorating..it’s not “bad” yet, but NOT FRESH. Crack open one of our LTD Duck eggs, and your white hardly even moves it is so thick and fresh! Note the yolk, also very perky, atop the clear mound of the egg white.

a freshly laid duck egg....simply gorgeous

a freshly laid duck egg....simply gorgeous

Lately I have been tasting a mushroomy-nuance in my Duck’s eggs, not sure if it is a seasonal thing, or just my taste buds finding more delicious flavors in those luscious gems. I have two almost every single day. My favorite way to prepare them is cracked open on top of leftover roasted potato chunks (or hashbrowns, nice and crispy), and then salt and pepper and  barely cook. Dunking those potatoes in the thick custardy yolk  makes me so happy and satisfied.

My duck eggs make everything taste better; brownies, pad thai, fritatta, dumplings in a soup, homemade pasta, sweet custards, puddings, quiche, french toast, omelettes, cheesecake, pasta carbonara, flan……the list goes on and on!

See some great photos taken by Tate Carlson from Twin City Metro Magazine!

http://tatecarlson.blogspot.com/2010/06/wisconsin-farm.html