Results for tag "duck-egg-recipes"

Chocolate pudding & a NEW documentary!

 

What is it like to “Live the Dream”? Here’s the trailer for a short documentary made this summer on the farm, by the very talented filmmaker Jila Nikpay. Go to her website to watch the whole piece for free! Click HERE. It is very personal and honest and….it made ME cry! Jila was able to collect and capture all this information, all my ramblings, all these images, all the sounds and craft them into such a beautiful piece. I am so honored to have had the privilege of working with her. Thank you Jila and Mike!!

Dreaming with Lola (2016) / Trailer from Jila Nikpay on Vimeo.

The goldenrod has already come and gone and the hint of fall is in the air. This happens every year …What?! Summer’s almost done? If you live in the midwest you probably also “sort-of” like winter.14362436_10153954401246448_8669829185709533780_o

It has been a crazy but hard yet also wonderful summer for me and the farm. My Ducks are absolutely rocking it due to the cool and wet year, the geese are enormous, hilarious and LOUD, so they are ready to for harvesting (please contact me if you want a delicious all organic pastured Holiday Goose!) the broilers and summer turkeys have been harvested, the Thanksgiving birds are growing well, the two pigs are monstrously huge, and the two cows are up to their eyeballs in luscious grass.14188647_10153933162941448_2556383787366049248_o

Lola had her first calf this summer. It went wonderfully and I got to watch him being born, but tragically her calf died after being attacked by something. It was a horrible and extremely heartwrenching experience, but you cannot control everything, ever. I did want to have a Scottish Highland milk cow, so that’s what I now have. I milk her once a day and am making all kinds of dairy delights… my very first butter, melty cow cheese and an absolutely heavenly chocolate pudding which is completely ridiculous when made with Duck Egg yolks! Here’s that link, you are VERY welcome!! Make a double batch, you won’t regret it! A couple notes- I use semisweet chocolate chips instead of the bittersweet baking bar that you have to chop up, maple syrup instead of the sugar, and whole milk instead of the cream and milk. I pour the hot pudding into pint size canning jars and immediately put the lid on to avoid the “skin” forming. This recipe works great for frozen pudding pops too. Yummmmmmm.13937885_10153883152596448_6347625148290197272_o   14124246_10153928190096448_7425627787009195793_o

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blow-drying baby geese

Boy oh boy, it’s been quite the time out here. The lady ducks are laying like bonkers and I had all my spring baby birds arrive within two weeks of each other. Broiler Chicks, Turkeys, Ducklings and Goslings! I have had my hands full, to say the least. Meanwhile, you can find my Duck Eggs on special right now at several of the Co-ops in the Twin Cities area, including The Wedge, Mississippi Market’s 3 locations, River Market in Stillwater, and Linden Hills Co-op. 13047900_10153619113551448_6917617099106820175_oWhen the duck ladies lay eggs like crazy, I lower the price as a thank you and to share the richness of the bounty, so go buy em up! Duck Eggs are a magnificent pairing with many of the spring treats arriving in fields and forests- like stinging nettles, green garlic, asparagus, ramps, and wild mushrooms.13086818_10153626683126448_2741124613188181096_o

Never a dull day around here, this morning I was blow-drying my goslings. I let them out this morning even though rain was in the forecast, because they want to be out grazing and I figured they could handle a bit of rain even though they are still down-covered and don’t have their adult (waterproof) feathers in. The broilers and turkeys they share a brooder room with also rambunctiously ran out as soon as I opened up the door. I did my other chores and collected eggs, then it began sprinkling. As I walked to the house, arms laden with heavy buckets of duck eggs, I saw that the broilers were wisely heading back to the brooder, but the goslings and little turkeys were grazing voraciously down the path. Geese, even baby geese, just attack grass, it is quite the sight to see!

I came back outside when I could hear the rain had picked up twenty minutes later. And I am sure glad I did. The goslings were over by the brooder door, but instead of going IN, they were standing out there, in the rain, looking up, soaking wet and making the most pathetic calls. Geese are in my experience very smart, so why didn’t they go back in then? The broilers all had, and most of the turkeys too. So in the pouring freezing rain, I used my arms to guide them in, all 55 of them. They were chilled and wet and a few were almost comatose and barely able to walk. This was not good, hypothermia was a real and sudden threat, so I grabbed the hair dryer and a wool blanket and began to focus the hot air on the most stiff and smallest goslings. If I had been thinking ahead, I would have actually gotten a bucket of almost hot water to submerge their bodies in, this warms up the core of a little animal much more quickly. Of course then they would have been extremely soaking wet, and I didn’t want to stop the process I had begun. The ones who were less wet I grouped in a corner so they could warm each other with their thermal mass, and along with the dry broiler chicks (who make a lot of body heat!) they all rebounded quickly. There were two goslings who were in really bad shape, and I wrapped them in the blanket and kept moving their legs and rubbing under their tummies to encourage circulation as I blow dried them. An hour later, those two were calling to me, back to normal. The other goslings had been enjoying chewing on my boots and leggings as I had sat coddling the two tenderest ones the whole time!

I share stories and pictures from my farming life to show my wholehearted love and dedication to my animals. They are my life! I hope my plan works and I can be one of your farmers, whether it is you purchasing my Duck Eggs at your local co-op, or signing up for some of my Meat CSA shares ( I have Pastured Broiler, Turkey and Goose shares available still.) Just let me know if you’d like the reservation form, shoot me an email farmerkhaiti (at) gmail.com     THANK YOU!!!!!!!!!!!!!!!12931134_10153594946816448_5251871588328481168_n 12496165_10153555311566448_1880718720836337452_o12961367_10153604005811448_7237508116951345717_o

The following photo was taken at Mississippi Market, I cannot guarantee this is the price at any other co-op!12998375_10153623328516448_7123741808120456452_o

Farmstead Kitchen- Katty’s Duck Egg Crepes

Back in the day at Seward Co-op, Katty and I worked together in the grocery department. She is a dear young lady, so intuitive, talented and kind. Before I left to start working at the co-op in Stillwater in 2006, she was hired on as my replacement Merchandising Manager and she rocked it so hard the store had to move to a bigger location!

Katty recently came out to the farm for a catch-up visit and she made ME crepes! It was the first time I’d ever eaten them…………and NOW I get it!!! Crepes are insanely decadent and complicated sounding, I thought you needed tons of butter and cream to make them, so never even thought of trying to make them. Turns out you can make them totally dairy free – Katty used duck eggs, almond milk and Earth Balance non-dairy butter. The trick to the perfect crepe is the low and slow cooking technique, which leads to silky smooth crepes that melt in your mouth!

In a cuisinart mixer, mix 3 eggs with 1 1/2 cups of a milky beverage, together til real fluffy. Then add to the cuisinart:  5 Tbl melted earth balance, 1 tsp vanilla extract, 1/2 tsp salt and 3 Tbl Sugar. Get a large skillet warming with a bit of “butter” on low. A well-seasoned cast iron pan is ideal and will require less oil to grease between the crepes. Mix the wet ingredients together well, then pour into a bowl and add 1 cup white flour and just barely mix it in.

Add 1/2 cup of the batter to the warmed skillet and IMMEDIATELY tip the pan around in a circle to get the batter to cover the entire bottom of the pan evenly. Let the batter sit in the pan undisturbed, cooking slowly until you can see the edges are pulling away from the sides of the pan, then carefully lift and flip. There are apparently special crepe spatulas you can find which make this much easier. You are not looking for a browned crepe, just one that is cooked and holds together. I find each side takes about 5 minutes, depending on your temperature. Compared to a traditional looking pancake, crepes will look underdone and much flatter,   which is not quite as exciting, but Crepes are WAY more fancy when you are eating them! Oil the pan as needed between crepes to ensure they don’t stick, but if you’re using cast iron you may not need to do this.

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Katty also made a blueberry sauce by simmering fresh berries with some sugar for a few minutes, and we rolled that sauce inside the warm crepes and shoveled them into our mouths with our fingers, barely making any sounds other than guttural oohs and ahhs! I just put some slices of uber juicy peaches on mine and snarfed them down!11999079_10153000472217751_894657438021719049_n

 

The Farmstead Kitchen- Duck Eggs

Summer’s here, the grass is lush, the trees and weeds glow emerald. Every year it is simply breathtaking to behold this magical transformation. It is truly the most fulfilling time of year for pastured animals and the people who tend them!

The lady ducks are doing SO awesome, enjoying their rotational grazing paddocks where they forage among the grass, milkweed, brambles, bushes and goldenrod for tasty treats. The yolks of their eggs are golden and vibrant, reflecting all the nutritious goodies they feast on each day. 11221840_10152746531777751_1671917935355263859_n

We’re excited to have our Duck Eggs available at a few new places this year, including Fresh and Natural Foods in Hudson, WI and served at Broder’s Terzo Vino Bar and Le Town Talk Diner in Minneapolis. Support the awesome food establishments who are making the effort to work directly with small scale, local and sustainable farmers! We’d also love to extend our on-going appreciation for the Twin City Co-ops who regularly stock our pastured Duck Eggs on their shelves: Lakewinds, Mississippi Market, Wedge, Seward, Linden Hills, Eastside, River Market, and also Willy Street’s 2 locations in Madison, WI.

Here are a couple of delicious Duck Egg recipes:

Anyone-Can-Do-This “Omelet”

Sautee a handful of (any kind of) mushrooms and onions in olive oil on medium heat, until the mushrooms soften and then just begin to turn a bit dry, then crack 2 duck eggs on top, break the yolks and swirl around to get the eggs to completely cover the mushroom and onion pieces. Salt and pepper, turn off the heat and then cover the pan (leave it on the burner to soak up residual heat) and let it sit ten minutes. Slow cooking Duck Eggs will lead to the most unbelieveable silky texture! The meaty/woodsy flavor of the mushrooms is ridiculously complimentary to the richness of the eggs. I know you will enjoy!11220913_10152813842697751_2572291420390475465_n10419618_10152813842997751_4206226250641488458_nDuck Eggs with Wild Greens

Gather a generous handful of nettles, lambsquarters or any other wild green you have growing, or use kale or chard. Chop and sautee in olive oil with a bit of green pepper, onion and garlic, then crack a couple of duck eggs on top. Turn down the heat to low/medium, and as soon as you can flip the eggs, do that and finish cooking to your desired doneness. This is a splendid way to get the amazing nutrition from wild greens, and is a perfect for breakfast, lunch or dinner!

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Duck Egg Power Breakfast Salad!

Fry up a bit of Pastured Pork Breakfast sausage and a duck egg as well. Shred and serve on top of a bed of spinach, with a spicy and probiotic kimchi and drizzle some of the juice on top as a “dressing.” We are currently in love with the Daikon and Ramp Kimchi (her original classic one is fantabulous as well!) made my our dear friend Angelica of Angelica’s Garden, which you can pick up at many of the Co-ops in Minnesota and Wisconsin. Don’t you just want to shove your face into that salad?!

 

 

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Farmstead Kitchen- Hard Boiled Duck Eggs

The PERFECT hardboiled duck egg

Have you forgotten how delicious a hard boiled egg is? Wait…maybe you are thinking of that “other” kind…. the bland and boring hard-boiled-chicken-egg, so disliked after all the easter egg excess many of us endure. Those are just so *not* enticing. Get yourself a few delicious duck eggs and set yourself up for luxurious perfection in a simple pearly shell. Hard boiled duck eggs are simply a whole other experience!

Did you know a duck egg has twice the protein of a chicken egg? Each duck egg has 9 grams of protein, real FOOD protein, which is much more useful for your body than a protein bar or protein shake could hope to be. Fuel yourself with delicious pastured Duck Eggs from happy ducks!!

Hard boiling duck eggs for your upcoming weekday snacks or lunches is as easy as boiling water. All you have to do is time it properly. Here’s how we do it, and honestly, no fancy schmancy anything. Just perfectly wonderfully light and lovely hard boiled duck eggs.

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Put your eggs in a pot and cover them with water. Bring to a boil and then lower the heat to a simmer and THEN set the timer for 9 minutes. When your buzzer goes off, take the pot off the heat, pour off the water and roll the eggs around in the pot to crack the shells. Let them sit in the pot (off the heat) for another ten minutes to cool, and then peel and eat, or stick in the fridge for later use. Use up within 4 days, as once they are cooked they won’t keep as long as raw eggs in the fridge. They make a great and seriously satisfying snack, are awesome in salads, you could make egg salad sandwiches (hot ones are AWESOME with some sauteed garlicky greens,) or use them as part of a delicious Ethiopian style dinner such as this from Nom Nom Paleo. Here are two sample eggs in mid-devouring stage, which I just had to test after double checking my timing on the hard boil. What a hard job….NUMMMMMMMMM. Look how fluffy and perfect they are!!!

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We absolutely love hard boiled duck eggs, and hope you enjoy them as part of your satisfied, healthy and delicious diet as well!! Our ducks thank you for your support of our farm! You can find our Duck Eggs at these fantastic co-ops: Willy Street in Madison WI, River Market in Stillwater MN, and in Minneapolis: the Wedge, Seward, Eastside, Linden HiIls, as well as both Mississippi Markets in St. Paul, Lakewinds in Richfield, Minnetonka and Chanhassen. Also on the menu at Le Town Talk Diner in Mpls and Farm Table in Amery, Wisconsin and soon Terzo Vino Bar also in Mpls!10394140_10152238091396448_7703458258978665096_n

snowmaggedon, again!

We’re having the most crazy spring here. It is May 2nd, and we woke up to over a FOOT of SNOW!!!!!!!! 

 

Just a week ago, we decided we to delay the start date of our CSA. Because the soil is too wet to work, we are seriously a month behind with all the field work required to begin growing in the garden. We had sugar snap peas sprouting in the garden on April 2nd last year, and this year we STILL can’t even WALK in the garden without sinking up to our calves! Once this nonsense is over, we’re be ready to go….we have many thousands of plants started indoors, ready and waiting to be moved outside.

Learning to grow food in this changing climate is going to be a struggle for gardener and farmer alike. The growing season in the Northern Midwest is short enough already, and now with the highly variable weather extremes on either end of the season, we need to choose breeds and varieties which are resilient and can handle these fluctuations.

Luckily we have the most hardy heritage ducks!   ducks going out in the May 2nd snowstorm!   Our Khaki Campbells  are laying their decadent eggs in the early morning and enjoying going outside every day, even in a snowstorm! We’re excited to have just added the Wedge Co-op in Minneapolis as one of the stores selling our delicious duck eggs! We love Co-ops! And boy, do we love our duck eggs….

2 over-easy peppered duck eggs on top of creamy grits cooked in chicken broth, with sauteed mushrooms, onions and pinto beans. YUMMMM.

Fried Duck eggs with goat cheddar and sauerkraut on toast- Our new favorite combo. The trick for a perfect fried duck egg is using medium heat, and for not too long. Duck eggs have more protein and require gentle cooking, but reward you with a luscious texture and a divine, rich flavor!

The geese were moved out of the hoophouse last week, in anticipation of spring. We really thought that would be the very last of the snow for the year!

We just got the first three goslings from their eggs, hatched by a friend. Here’s a little video clip: the new goslings We hope to have quite a few more goslings from our goose experience, but hatching these eggs in an incubator is proving to be very very difficult. The next angle is to allow the mother geese to set up their own nests and incubate their own eggs. We’ll see how that works out. So far they’ve made elaborate nests out of hay and pine needles, but after this snowstorm….we’re not sure how it will go.