Larger canvas ducky for your Easter eggs
Duck eggs, larger than hen eggs and containing bigger, deep golden yolks and a larger proportion of protein-rich whites, are sold at some farmers’ markets.
Now Utopihen Farms has started selling the duck eggs nationally, raised on a group of small family farms with a home base in New Holland, Pa. Their duck (and chicken) eggs are from birds that forage in fields, and are given the title “pastureraised.”
The richness and size of the eggs are what make them so excellent scrambled, fried, poached, in omelets or however you like them. For baking, you’ll need to adjust a recipe: The general rule is two duck eggs for three large chicken eggs.
And for coloring and decorating for Easter, the eggs provide a larger canvas for your artwork, and they have thicker
shells, too.
Utopihen Farms, $4 to $5 for six in some stores in the Eastern United States, $45 including shipping for two dozen from utopihenfarms.com.
Heritage lamb for Easter table
Much attention has been paid to heritage breeds of pigs, turkeys and chickens. But lamb?
Hardly any, possibly because the United States isn’t much of a lamb-eating country.
But if you are considering lamb for spring or, specifically, for Easter, the meat that Heritage Foods is selling is worth a special dinner.
The animals are raised at Tamarack Sheep Farm in Corinth, Vt.; they are Dorset Horn, still prized in parts of England and Wales, and Tunis, a breed that’s originally from the Middle East and was said to have been given to George Washington as a gift.
Racks of Tunis lamb are meaty and tender, with a fairly big eye; ample to serve four.
The meat and even the fat are mildtasting.