Using the fresh spinach leaves and duck eggs from my box this week, I made PASTA!!!
After washing the spinach thoroughly,
I steamed it in a pot on the stove using 1/2 inch water and a steamer…
Then removed the stems…
And chopped it fine keeping the water on leaves.
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…
Kneaded the dough…
Rolled it out thin…
Folded it in thirds…
Then cut it in thin strips, unfolded each, & let them dry…
Then I bought a pasta machine!
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)
After a little research, I learned duck eggs are exceptional in baked goods, so I figured some homemade sweet rolls were in order!
After working with this incredible dough, I was confident these would be my best ever…and they were. Wow!
The next morning I drizzled on a light glaze, and the family DEVOURED them.
When spring arrived, or when the spring farm share began, so did the eggs…
WOW! Eggs in my box! And….they’re….colored?
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.
While waiting, I started the link sausage.
Then onto the pancakes. Notice how I made them very small…like Silver Dollar pancakes. The kids love them this way!
The sausage is almost done…
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.
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.)
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!
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)