Hack #1: Add An Egg

What’s easier than adding an egg? Maybe you’re sick of scrambled eggs or egg salad, but did you know that eggs are much more versatile than used in their classic preparations? The creaminess of eggs makes them an excellent choice for adding to roux, stir frys, bulletproof coffee, soups, or stews to thicken them. Plus, adding an egg or two gives you that extra boost of vitamins B12 and D without having any egg flavor imparted in your meal. Simply wisk the eggs into your dish, stirring heavily, to ensure they get fully incorporated.

Also, adding an egg to your fresh salad helps you to absorb the salad’s nutrients better! And… What burger wouldn’t benefits from a runny-yolked duck egg adorning the patty?

We love duck eggs, and you will too—especially when you try these new and fun ways to boost your daily vitamin and mineral intake!

Hack #2: Save the Fat

If you’re cooking up some delicious duck breast, duck legs, chicken thighs, or whole chicken, be sure to save the fat or drippings that comes off of your dish. This fat shines when used in cooking veggies for stirfry, in home fries, or in other savory dishes.

The amazing thing about duck and chicken fat is that you can reuse this fat repeatedly—something you can’t do with refined oils. The flavorful fat can be used to confit, fry, or for roasted veggies and all you have to do to save it is to strain it and keep it in the fridge. Animal fats are excellent because they’re not refined, they’re resistant to high heat, and they still retain their flavor and health qualities. So, when you buy a cut of our pasture-raised poultry, you know that you also gain a excellent serving of fat—great for adding flavor to any dish.

Hack #3: Replace Water With Broth

Broth adds loads of flavor to any dish, and imparts extra collagen, gelatin, and essential vitamins and minerals into your culinary experience. We use broth for nearly any dish that requires water—especially dishes where the liquid is saved and included in the final meal—like soup, stir fries, rice, or sauces and gravies. We don’t tend to use broth for dishes like beans or greens since this remaining liquid isn’t mean to be saved, but it can be done, of course.

Our favorite is making rice with a turmeric and garlic broth—the rice finishes with a light yellow color and a delicate turmeric bite that beats the hell out of a simple, boring rice!

What about you? What’s your favorite way to use broth in your everyday cooking?

Hack #4: Add Some Liver

Liver is a star, and it’s simply one of our favorites! It’s true that many folks dislike the flavor or texture of liver, but very few deny the nearly magical load of vitamins and minerals that liver contains. If you’re a person who wants what liver has to offer, without the earthy flavor, including liver often in your recipes—in small ways—helps your body just as much as eating one big meal of pan-fried livers!

A few livers can be added to your weekly tomato or pasta sauce, and then blended into smoothness. The flavor imparts a richness, but in small quantities, you can’t taste that it’s liver at all! This is also a great way to “convince” your kids to enjoy liver. Try this in a bolognese or ragu sauce or if you enjoy making your own meatballs, adding 10% liver makes your meatballs richer and more nutrient dense!

One of our regular customers also loves to add liver to her broth, and swears by the richness of flavor and the fact that she couldn’t stand eating liver before she started adding it to her weekly batch of broth. Now she’s enjoying just how easy it can be to include nutrient dense foods in your regular culinary routine—and so can you!

Hack #5: Save Your Bones & Veggie Tops

Let’s take a look at perhaps the easiest thing you can do to add more nutrients to your life! Not only is this tip easy, it’s also all about using items that you already have in the kitchen or food pieces that you may not have thought to reuse.

Making your own broth may seem daunting, but it’s really much more simple than you think! Some people ask us about our favorite recipes but it’s really up to you about which flavors you like the best. Really, any broth is good broth! The easiest thing you can do to make your own broth is to save any bones and cartilage from the birds or mammals you’ve cooked over the week. If you don’t cook meat at home very often, you can save any bones in a gallon Ziploc in your freezer and accrue them over the course of a month or two, making a batch of broth when you’ve filled up the bag.

You can also add loads more flavor by including the skins and tops of onions, the tops of veggies (like celery and carrots), and we’ve even included the tops of okra before—creating a broth that had a light okra flavor but none of the okra sliminess. As we said, it’s really up to you! Whatever floats your boat is the way to go with making broth. Just save what you already have and reuse it to pull out many of the extra vitamins and minerals that are locked inside!

Only 5 Weeks Till Thanksgiving:
Reserve Your Bird ASAP!

With only 5 weeks to go until the big family holiday arrives, now is the time to reserve your pasture-raised, heritage turkey. We still have hens and toms available but this time of year the birds go fast! You can reserve online via the link below or you can reserve in person at the Corner Farmers Market. Thanks for making us a part of your Thanksgiving celebration!