Time to order those Turkeys Kids!!!!

If you are in search of the best quality turkey around search no farther: Here is an email I got from our friends at Springfield Farm for ordering fresh birds or breasts etc.... Check them out including links that define the Heritage breed they offer, pastuered offering etc....

Greetings from Springfield Farm.

To reserve your 2010 holiday turkey, please fill out the new order form on
our website: http://www.ourspringfieldfarm.com/

This new order form will provide you with important information for this
year, including pick up dates.

When you submit your order, you will receive a confirmation email with
details of your reservation. Filling out this form is required in order to
reserve your turkey for 2010.
Thank you once again for your support of the families of Springfield Farm.

Springfield Farm  410-472-0738
http://www.ourspringfieldfarm.com/
NEW HOURS effective 01/01/2009: Friday, Saturday and Sunday 10 a.m. to 5:30
p.m./CLOSED Monday, Tuesday, Wednesday and Thursday

Duck- Eggs, Tongue, Nether region and all!

Glorious Duck - Egg to Nether Region!

Beginning with -what else- the eggs first.

Rich, creamy, silky, fabulous. ~$15/dozen and run late Spring to early Fall. Sold by Our Springfield Farm.

I have eaten these eggs many ways and all delicious. The yolk is much larger than the white typically so, I don't recommend baking with them...unless test your recipe and use only if it calls for at least 2 large chicken yolks (only). Duck eggs can be equal 2-3 chicken eggs.

Try making breakfast flat breads - pre-made or homemade naan, pita or pizza dough - brush with oil, Grill - Top with your choice of cheese or sauce - I enjoy Pesto, dollop of ricotta cheese, sauteed spinach, mushrooms, topped with fried or poached Duck egg. Black Pepper, Sea Salt and dashch of ile flakes!

Moving right along - recently ate at BOKA restaurant in Chicago. I enjoyed the 9 course tasting menu. One of these courses was their "Roasted Muscovy Duck Breast served over a Golden Barley Cake, Puree of Stewed Prunes, Pickled Tongue & " Duck Fries." Duck breast was very tender

In my travels I have seen Fries fried in Duck fat and had fries topped with fois gras but never have I seen "Duck Fries." Didn't know what to expect.

You guessed it - 1 small breaded fried testicle appeared on the plate. Honestly it like a small white meatball. Check out the pic for yourself.

The tongue does not look so appealing. I expected it to taste like calamari possibly? Chewy! However, to my surprise it was quite tender, mild with a slight acidic salty note from the pickling.

The sweet plumy rich sauce tied the dish together well.
Scary but I could see Duck Fries in a paper lined basket served with dipping sauce at the local pub! Bite size, fried, tender - "tastes like chicken."

Kudos to the chef for using the whole animal in new inventive ways.