Birds, Birds, and Quota Birds

by Kaya Konopnicki At Greens Eggs and Ham our customers always wonder why we don’t have a particular (their favourite, I might add :)) bird part in stock.  Why are we CONSTANTLY sold out of some products and why can’t we just raise more?   It comes down to the quota system that regulates Alberta’s poultry…

Duck Eggs Benedict

by Kaya Konopnicki In our house breakfast is a big deal and what better kind of amazing breakfast than Duck Eggs Benedict.   It’s perfect for Easter brunch – and I promise you the easiest hollandaise sauce you’ve ever made using duck egg yolks and duck fat. You’ll be licking the bowl, guaranteed! Now, not to break…

Add a little Sparkle to Easter

by Kaya Konopnicki When I first saw a duck egg and it’s amazing beautiful shell my immediate though it would make the perfect beautiful and simple centerpiece for Easter.  I’m not one to leave simplicity alone when I can involve crafting.  I took to the internet to find ideas of what to do with these beautiful duck…

More FAQ

You keep asking great questions so here are our answers: Q – Are the birds hand sorted or run through a machine? A – No machines at our farm.  When they are processed it is done one at a time to minimize stress to the animals.  Our duck eggs aren’t machine sorted either.  They are…

Duck Confit Poutine

by Mary Ellen Making Duck Confit Poutine is easy. Time: 2 hours  Serves: 4 (can make it 1 hour if you already have duck fat on hand) Ingredients: 1 Pre-made Duck Confit legs 1 bag of Small Potatoes 4 Duck Eggs Instructions: Simply drop frozen confit legs, in their BPA free bag, into boiling water…

Answers to your most Frequently Asked Questions

Will we carry more mushroom or wild product ie Fiddleheads? Sorry, but no.  The vendor who carried them at CRO went our of business, I purchased the rest of his stock for your pleasure. Turkeys cost is $4.25/lb available for: Those CSA members who have pre-ordered and contacted me this week GEH CSA $1000 food credit…

Fluffy Roasted Potatoes

by Kaya Konopnicki With both a huge selection of potatoes and duck fat at our disposal, it’s no wonder we know roasted potatoes.  Believe me, there are many ways to roast potatoes that result in crispy skin and a deliciously soft fluffy interior. The key to making this roasted potato?  Boil them first. Why?  By…

Pan Seared Duck Breast

by Kaya Konopnicki A simple elegant meal, pan-seared duck breast is one of my go-to meals.  The short list of ingredients and ease of preparation make this one of my favourite meals to have for dinner or when guests are coming over. I normally pair the duck breast with a fruit chutney or a balsamic fruit…

Duck Shepherd’s Pie

This recipe is from the GEH archives.  It’s that comfort food that warms everyone up on a cold day.  Using ground duck adds a touch of elegance and richness to this dish making it fancy without compromising what makes Shepherd’s Pie comforting and delicious. Ingredients: 1 pack Ground Duck ( or Turkey (approx 1 lb)) 1…

Recovery

    by Mary Ellen & Andreas Gruenberg Andreas is having good days and bad, the anaesthetic, meds, blood loss and crazy electrolyte levels are playing havoc with his system. SO happy I am able to be home with him as he really is not safe alone! The other day I left him sleeping to…

The Bone Broth Formula

By Kaya Konopnicki We’ve discussed the difference between broth, stock and bone broth.  And we’ve discussed what is in bone broth that makes it healthy.  Finally we’re going to talk about how to MAKE it. We like to keep things simple so we think of bone broth as a formula rather than an absolute list…

Apple & Parsnip Soup

By Kaya Konopnicki I LOVE creamy soups.  My boyfriend is lactose intolerant so adding a bunch of cream is a no-no if I want to share with him🙂 Right now we have TONS of parsnips at GEH.  These hearty winter vegetables make a lovely comforting soup, especially when paired with apples.  And if you skimp on…