Tag Archives: Duck eggs

Spinach Kamut Duck Egg Pasta

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Using the fresh spinach leaves and duck eggs from my box this week, I made PASTA!!!

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After washing the spinach thoroughly,

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I steamed it in a pot on the stove using 1/2 inch water and a steamer…

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Then removed the stems…

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And chopped it fine keeping the water on leaves.

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On a kneading surface, I added 2 cups freshly milled Kamut and 2 cups All Purpose flour, formed a well in which I added the chopped wet spinach and 2 duck eggs…

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Kneaded the dough…

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Rolled it out thin…

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Folded it in thirds…

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Then cut it in thin strips, unfolded each, & let them dry…

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Then I bought a pasta machine!

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Beautiful and delicious!

Recipe adapted from Dinner With Julie’s “Pasta Verde” which I found on my FOODILY app on my iPhone. What a great tool! Check it out here!
  • Duck Eggs (veggiesfromthefarm.wordpress.com)

Glorious Sweet Rolls

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After a little research, I learned duck eggs are exceptional in baked goods, so I figured some homemade sweet rolls were in order!

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After working with this incredible dough, I was confident these would be my best ever…and they were. Wow!

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The next morning I drizzled on a light glaze, and the family DEVOURED them.

Oatmeal Pancakes with Link Sausage

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When spring arrived, or when the spring farm share began, so did the eggs…

WOW! Eggs in my box! And….they’re….colored?

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Thank goodness Farmer Z explained it all in his email. The blue egg is from an Araucana hen. The brown spotted egg is from a Cuckoo Maran hen. In the back is a duck egg.

I used the chicken eggs in the oatmeal pancake recipe along with some water. This had to sit for a few minutes to let the oatmeal and other dry ingredients soak into the wet ingredients.

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While waiting, I started the link sausage.

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Then onto the pancakes. Notice how I made them very small…like Silver Dollar pancakes. The kids love them this way!

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The sausage is almost done…

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And….

I FORGOT TO TAKE A PICTURE!!! (Must’ve been too busy eating and serving them!)

VERSATILE OAT MIX (a recipe from my Mom!)

3 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
3-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups shortening
3 cups quick-cooking oats
 
ADDITIONAL INGREDIENTS FOR OAT PANCAKES:
1 egg, beaten
1 cup water
 

In a large bowl, combine the flour, sugars, baking powder and salt. Mix well. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. YIELD: 9 cups (number of batches varies depending on recipe used).

TO PREPARE PANCAKES: Combine 1-1/2 cups oat mix, egg and milk in a bowl. Mix well. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top. Cook until second side is golden brown. YIELD: 10 pancakes.

Duck Eggs

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A few months ago, Farmer Z informed his members he was changing over to ducks rather than chickens for eggs. This week I get to try some!

Look how much bigger they are than chicken eggs! (Farmer Z’s duck eggs on the left, grocery store chicken eggs on the right.)

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Thankfully, Aandwsayre sent me some links on duck eggs vs. chicken eggs. When I read duck eggs were excellent for baking, I immediately thought of the freshly milled whole grain bread I make every couple days for my family. The recipe calls for one egg per two pounds of dough. I think these two loaves are the most perfect I’ve made!

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I continued to make bread, this time with a chicken egg, and look at the difference at the two batches! (two loaves on the left made with Farmer Z’s duck egg and two loaves on the right made with a store-bought chicken egg)

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