With Summer upon us it’s time to get outdoors and camp or for those who are a little less adventurous, fire up the BBQ. Campfires and BBQ’s are a perfect way to roast up all the beautiful summer root vegetables that are now available.
At Greens Eggs and Ham we have beautiful Easter Egg radishes. The pretty purple, red, pink and white radishes stay crisp and mild, even when they’re large.
Most people think of radishes as good for just salads. Not so I say! With just a little fire they mellow and are a surprisingly delightful addition to dinner.
They’re easy to prepare and cook, which makes them ideal for camping. All you need is a few simple ingredients.
- Olive Oil / Duck Fat
- Salt / Pepper
- Cutting Board
- Wash and trim off the ends of the radishes
- Put into a bowl and toss with olive oil or duck fat
- Season with salt and pepper
- Put all radishes on the skewers
- Place on a grill over your fire. Rotate a few times. It takes about 15 minutes
- Serve and enjoy!
Hello loyal customers,
Although we are going through a transition we are still open for business. We have the same great products and are working to get production back up to speed. It’s going to take us a while to get everything in place so please be patient.
Right now we are upgrading our facilities to help serve you better – this does mean a temporary interruption in our duck egg availability. We know you love them so we are trying our hardest to get that back on track. The anticipated return to market is July 1st.
We are going to be focusing on our field production for the next few weeks. This means no sprouts. The focus on the field production does mean we are better able to delivery our amazing greens to you. This week we’ll have Mixed Heritage Greens, Mustard Greens, Lovage, Stinging Nettle, Spinach, and (cross your fingers here) Arugula.
Calgary customers – you can find us at Market on MacLeod and Crossroads.
Edmonton customers – we’re working hard to get back into the 104th Street Market. We’ll keep you updated on this but right now we don’t have an outlet yet.
If you have any questions, comments or concerns you can always email us.
The GEH Team
Greens Eggs and Ham is a mixed farm near the Edmonton International Airport.
Our diverse product line includes a wide array vegetables, potatoes, duck eggs, ducks, geese, game hens, turkeys and guinea fowls, and charcuterie (i.e. sausages, etc.)
We believe in a sustainable approach to farming and we are strong advocates of local food. It is important to us to produce healthy, natural, and delicious products for ourselves and our consumers.
We have retail outlets at several farmers markets in Edmonton and Calgary. Stop by and say hello at our booth at a market nearest you!
Greens Eggs & Ham also services fine restaurants in Edmonton, Banff & Calgary that share the same beliefs.
Read more about us — explore our pages in the main menu, as well as our news posts.
Mayonnaise is one of those kitchen staples that we normally buy instead of making ourselves. The only problem is even with the ‘real’ versions of mayonnaise there are still some ingredients that they use to help it stay stable and last an un-naturally long time in your fridge.
Mayonnaise is what’s considered, in scientific terms, an emulsion. A fancy way of saying a suspension of tiny droplets of one liquid in another that normally wouldn’t mix. In this case oil and water. Other examples of emulsions found in kitchens are butter (water suspended in fat) and milk (fat suspended in water).
To create and emulsion you can’t just whip oil and water together. If you let it sit they will eventually they will separate. You need a third ingredient called an emulsifier.
Egg yolks are an example of an emulsion, they are a mixture of oil and water. The yolk contains a fat (oil) emulsifier called lethicin. This emulsifier has an oil loving side and and water loving side to help bind the oil and water to create a stable emulsion.
Making mayonnaise is simple but with exacting instructions. You need just a few ingredients (the simple part): egg yolk, oil, lemon juice, and (if desired) mustard. Putting them together needs to be done SLOWLY (the hard part). Drop by drop slowly. Whisking hard. This is what helps suspend tiny droplets in that all important emulsion.
Now, because the internet is full of amazing recipes we’ve listed two here that will help you get on your way to making delicious mayonnaise in your kitchen.
Duck Egg Mayonnaise – Slim Palate.
Duckonaise (a duck FAT mayonnaise) – Serious Eats
Time to get in the kitchen and make some duck mayonnaise!
Omelettes are easy and make a great breakfast. At the farm Andreas is the Omelette expert. He’s written out how to make the perfect duck egg omelette for your breakfast.
Choose your number of duck eggs. We use 6 – 8 for the 2 of us, but this means we get to have leftovers for the next day. We use a griddle, but that’s the only special thing. You can use a frying pan instead though.
Super easy to make – no separating or adding of milk etc.,.
- Crack the eggs in a bowl and whisk them up.
- Add a little salt and a touch of nutmeg. Eggs and nutmeg work extremely well together. We also like to add a little garlic salt.
- Prep the toppings as griddle preheats to around 300F.
- Grate your cheese – many kinds work depending on your preference – we use hard aged cheeses as much as possible because they usually have less lactose. We like old cheddar or asiago because they have a sharper taste. On the above size omelette we will use 1 cup or more grated cheese. If you are more intolerant to cows milk, you may find hard aged goat or sheep cheese will work instead.
- Following are a number of different toppings to go with the cheese in the omelette:
- Lightly wilted spinach with parsley or dill and onions
- Cooked stinging nettles (hope to have them available for Mother’s day) done like spinach
- Asparagus tips (precooked) and dill
- Baby shrimp and dill ( use them frozen)
- Baby peas, parsley and dill (use the peas frozen)
- Lox or smoked salmon and dill
- Chopped dill and parsley…chives are great too
- When all of your ingredients are prepped and ready, put about a spoon of duck fat on the griddle and spread it over the surface using the spoon.
- Whisk up the eggs one more time, and gently pour a ring around the edge of the griddle so the eggs don’t leak over the edge. They will start setting very quickly and then fill the rest of the griddle surface with the remaining egg mixture.
- As it starts setting (about 1/2 set) spread the grated cheese over the center 1/3 of the omelette, leaving the outer two sides uncovered. Apply your toppings and herbs on top of the cheese. Your omelette should not be stuck to the griddle and move easily.
- Give it a minute to cook.
- Next I take 2 wide flat spatulas and slip them completely under the first outer edge and flip it over top of the center. The omelette should be set enough at this point to do so without a problem. Then do the other side ending up with an envelope type rectangle.
- I leave the omelette cook on the griddle another minute or so, cut it in half with a spatula, and then use both spatulas to flip each 1/2 over on the griddle. The side that had been facing down and is now up should be a little browned.
- Leave the omelette another minute or two to melt the cheese and serve by cutting it into pieces.