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Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
Larger in size than chicken eggs, the whites of duck eggs tend to be a bit more thick and opaque, and the yolks a striking yellow. As the bird is naturally wilder, duck eggs typically have a stronger flavor compared to that of a chicken egg.
Ducks lay eggs year-round with brief gaps in Late Winter/Spring during molting season.
If you have never tried duck eggs, experiment with them using many traditional egg applications, such as fried, poached and baking. Of course, you can hard-boil and pickle them too!
In Asian cuisine and in Asian markets, pickled or preserved duck eggs are called "Thousand-Year-Old-Eggs." Thousand-year-old eggs are raw duck eggs that have been covered with a paste made from soots and covered again with rice husks. The eggs are put into a jar and stored in a cool place for days whereupon they become fermented.
Recipes that include Duck Eggs. One
is
easiest, three is harder.
| Schaner Farms |
Description/Taste
Larger in size than chicken eggs, the whites of duck eggs tend to be a bit more thick and opaque, and the yolks a striking yellow. As the bird is naturally wilder, duck eggs typically have a stronger flavor compared to that of a chicken egg.
Seasons/Availability
Ducks lay eggs year-round with brief gaps in Late Winter/Spring during molting season.
Applications
If you have never tried duck eggs, experiment with them using many traditional egg applications, such as fried, poached and baking. Of course, you can hard-boil and pickle them too!
Ethnic/Cultural Info
In Asian cuisine and in Asian markets, pickled or preserved duck eggs are called "Thousand-Year-Old-Eggs." Thousand-year-old eggs are raw duck eggs that have been covered with a paste made from soots and covered again with rice husks. The eggs are put into a jar and stored in a cool place for days whereupon they become fermented.
Recipe Ideas
Recipes that include Duck Eggs. One
is
easiest, three is harder.| Sauce Magazine |
|
Duck Egg Custard |
| Not Quite Nigella |
|
Duck Egg Sponge Cake |
| My Sister's Kitchen |
|
Brownies |
