Just a few miles from the village center of Strafford, VT, Old City Farm is nestled in a little valley, beside a rushing brook. Fresh spring water trickles down the hill, surrounded by woods and wildlife. At the helm is Leelee, a 9th generation Vermonter, committed to raising animals in a holistic pasture-based system. Her lifetime of hobby farming and passions for nature and natural science converged in early 2019 to found this one-woman farm. The goals of Old City Farm are to maximize native biodiversity, protect natural resources -and to provide delicious edibles and eco-friendly products for discerning consumers.
Old City Farm raises Khaki Campbell ducks, which are on the Livestock Conservancy "watch" list, as there are fewer than 5,000 breeding birds of this variety in the United States (and less than 10,000 globally.) By purchasing their eggs, customers are creating demand that will help to protect this breed and their unique genetics from extinction. Khaki Campbell ducks are active, energetic and spry by nature -with a high natural drive to forage, making them a great fit for the pasture-based management at Old City Farm. Spring through Fall, the ducks are rotated on grassy pastures to hunt bugs, nibble grasses and wild plants to their heart's (and bellies') content. In the winter they enjoy the comfort of a secure shelter we refer to as "Duckingham Palace" with access to an outdoor exercise area (the "Courtyard"), where some of their feed is scattered to appease their desire to "hunt" for their food. The feed they are provided to supplement their forage is certified GMO free and milled right here in Vermont.
The eggs are collected by hand every morning, usually by Leelee, sometimes with the help of her young son, Finn. They move very slowly in their work so as not to cause any undue stress to the flock, nor to step on any eggs (which are not always deposited neatly into nests)! One basket holds around 70 eggs -they are heavy when full!
Back at the farmhouse, the eggs are carefully counted and sorted. They are not washed immediately- rather, they are washed, packaged and chilled just before the weekly delivery goes out, which preserves the natural protective coating (called "the bloom") until the last minute, helping to ensure the freshness of the eggs upon arrival.
Here are some storage and preparation tips from Leelee:
Duck eggs are best stored in the refrigerator and can be prepared and utilized any way that chicken eggs can. They are best used within 1 month of arriving at your home.
They are about the size of a jumbo chicken egg. You can substitute 1 duck egg for 1 chicken egg in recipes that call for only a couple; for recipes that require more eggs, the official ratio is 2 duck eggs substituted for every 3 chicken eggs.
General Cooking tip: Because duck eggs have lower water content than chicken eggs, as you get used to preparing them be mindful to avoid overcooking, which can produce a rubbery texture.
Where they really shine:
As an alternative for those with egg allergies. Always check with your doctor for guidance, but some people who are allergic to chicken eggs claim no adverse reaction to ducks';.
Great for Paleo diners, thanks to their large, fatty yolks and higher concentration of omega 3s (Duck eggs are also higher in protein, vitamins and minerals than chicken eggs)
Calling all gluten-free bakers! Celebrity chef Jamie Oliver recommends using duck eggs instead of chicken eggs to add more structure to gluten-free baked goods (thanks to the denser protein of their whites.)
Take advantage of their amazing yolks- think hollandaise sauce, custards, curds and ice cream.
Medium boiled yolks have been touted as an outstanding, nutrient dense early solid food for babies.
Do you love a deviled egg? Follow our recommendations for hard-boiling, then prepare the filling using your favorite recipe and get ready for the biggest, richest deviled eggs youve ever had.
Duck eggs make the most decadent eggnog -rich and creamy and fluffy... It's the stuff of dreams.
Sub in duck eggs to your favorite omelette or scramble recipe!
Serve them sunny side up on toast, topped with cracked pepper, sea salt and zesty microgreens, or poached with a drizzle of butter and sprinkle of marjoram.
Finally, their strong, bright shells and large size make them a great option for craft projects such as Easter eggs!
