Which egg would you rather have?

Which egg would you rather have?


arm Fresh Eggs are a great source of quality protein with a lower
price. The yolks of farm fresh eggs are a deep, rich orange.

Egg Nutrients
Eggs are all natural and packed with a number of nutrients.

One egg has lots of vitamins and minerals, high-quality protein and antioxidants, all for 70 calories. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. At less than 15 cents apiece, eggs are an affordable and delicious breakfast option.

The protein in eggs is the highest-quality protein found in any food. The high-quality protein in eggs provides the mental and physical energy families need for important days.

Eggs are featured in this week’s Meal Deal recipe for Kale Frittata

Eggs are available from:

Singing Frogs Farm
Hector’s Honey
Armstrong Valley Farm
McClelland’s Dairy
Pepper Ranch Poultry
Salmon Creek Ranch Duck Eggs


Michele Anna Jordan published a recipe that should be named Santa Rosa Farmers Market Roasted Duck.

Fresh cherries are at the market. Salmon Creek Ranch has the best duck. Jordan recommends a pinot noir wine with this dish. St. Rose Winery is at the market. You can find both fresh tarragon and dried tarragon at the market.

Roasted Duck with Cherries and Tarragon
Makes 4 servings
1 duck, about 4 pounds
—Kosher salt
—Black pepper in a mill
1/3 cup red wine
1/3 cup duck or chicken stock
2 small tarragon sprigs
¾ pound fresh cherries, pitted
2 tablespoons butter
1 teaspoon minced fresh tarragon
Preheat the oven to 400 degrees and set a heavy ridged pan in the oven.
Remove any fat in the cavity of the duck and reserve it for another use.
Use the tip of a sharp knife to pierce the skin of the duck all over the legs, thighs and breast.
Season the duck inside and out with salt and pepper.
Set the duck, breast side up, in the ridged pan and bake for 20 minutes. Open the oven and carefully turn the duck breast side down. Cook 20 minutes more.
Remove the pan from the oven and pour off as much fat as possible. Turn the duck breast side up and add the red wine, stock, tarragon and cherries to the pan.
Return to the oven and cook 20 minutes more.
Remove from the oven, cover the duck lightly with a sheet of aluminum foil and let rest 15 minutes.
To carve the duck, set it on a clean work surface and cut the the leg and thigh joints, reserving any juices that are released. Slice the breast. Arrange the duck on a platter.
Working quickly, set the pan over medium heat, add the butter and swirl until it is just melted. Remove from the heat, taste and correct for salt and pepper.
Remove and discard the tarragon sprigs, spoon the juices and cherries over the duck, sprinkle the minced tarragon on top and serve immediately.

Make it for Mom!


Cesar Millan, the dog whisperer is talking at Luther Burbank Center for the Arts on March 29th.  Ticket information here.  You’ve seen him on “Leno,” “Oprah,” and as the original host of National Geographic’s “Dog Whisperer” series… the world’s most renowned dog behavior specialist Cesar Millan shares his remarkable training techniques live on stage!

Everyone at the market loves dogs, they just are not allowed at the market except for service dogs.  But quite a few of our vendors have a great products for dogs.

Owen Family Farm has raw dog food.  MicheleAnna Jordan talks about why a raw food diet] is good for your pet and mentions Owen Family Farm.

The Garden Wild and Hilltop Honey both have something for your dirty dog.

Salmon Creek Ranch has doggy treats made from duck and from goat.

California Coops has the most beautiful doggy treat bags.    You might consider carrying your own treats.  They are handcrafted right here in Sonoma County.



Salmon Creek Ranch is at the market on 1st and 3rd and of course every Saturday.   Duck eggs are back!   Spring is when duck eggs are most available.

Other farmers and ranchers at the Wednesday market:

Hectors Honey
Min-Hee Hill Gardens
Armstrong Valley Farm
Bohemian Wellbeing Farm
Salmon Creek Ranch
Dreamcatcher Ranch
Full Circle Bakery
GaGa Café
The Garden Wild
Willow Designs
Comfort Zone
Green Grocer
Parsons Homegrown
Edgeworks Sharpening Services
Water Horse Ridge


Duck eggs differ from chicken eggs in a few ways. Duck eggs have a higher fat content and also contain more albumen (the protein in the white). This higher fat and more albumen give duck eggs more structure which creates greater loft when baking. For this reason many bakers choose to use duck eggs for their breads, etc.

You can get your hands on some fresh duck eggs st the Wednesday market.  Ducks generally only lay in the spring, so this is when you should look for them. There are some varieties that lay all year, though. Duck eggs make baked items so much fluffier than chicken eggs, you will be amazed. You substitute one duck egg per chicken egg in the recipe, even though the duck eggs are bigger.


Duck eggs work best in baked goods like cinnamon buns and cakes. Duck eggs make waffles really fluffy, too. A duck egg yolk has more fat than a chicken egg and it’s white has more protein. This means the white builds a loftier structure when whipped and the extra fat makes the baked good richer. Fluffier and richer? Um, yeah! This, my friend, is how old farm ladies win state fair baking competitions.

They also have a longer shelf life because their shells are so much thicker. They are also a good addition to gluten free baking—what your baked good loses in structure by omitting gluten can be partially gained back with the denser albumen (egg white protein).



Cooking with duck eggs from New Agarian

Cooking with duck eggs doesn’t call for a major revision in technique. But there are differences: the yolks of duck eggs have more fat and the whites more protein than those of chicken eggs, and you need to take these differences into account when cooking. Somewhat gentler cooking is the key.

Hard cooking or hard boiling

Hard-cooked duck eggs are just like hard-cooked chicken eggs, only a bit richer. Because of the extra protein in the white, it is especially important not to overcook them.

To hard-cook duck eggs, place them in a pot, cover them with cold water, and bring to a boil over high heat. As soon as the water boils, remove the pot from the heat and let stand 12 minutes for large eggs. (Medium eggs should sit a minute less, jumbos a minute more.) Drain the eggs and shake the pan vigorously to crack the shells; this lets them cool faster and prevents overcooking. Cover with cold water (I add a few ice cubes) and let cool. Once cool, you can peel them. If you don’t eat them immediately, store them in a bowl in the refrigerator, covered with water.

This method — which does not involve boiling the eggs at all, hence my borrowing Julia Child’s term “hard cooked” — gives tender whites, fully-cooked yolks with no greenish tinge, and no sulfury smell. Not to mention it is incredibly easy, so long as you don’t go off and forget them on the stove.

Incidentally, I had read that hard-cooked duck eggs have bluish whites and red yolks. Fascinating, I thought, and wondered if this was due to mineral content: more copper in the white, more iron in the yolk, perhaps? Then I hard-cooked a few, and the whites were white (whiter than chicken eggs, in fact) and the yolks were orange. Whoop-de-do. So much for my science experiment. But quite tasty.


You can fry duck eggs just like chicken eggs, provided they aren’t huge. Up to jumbo size (2.5 ounces) will fry just fine. I prefer mine fried in bacon fat, but butter is fine. No margarine, please: my girls worked too hard laying these eggs to louse them up with chemicals!

Very fresh eggs will “stand up” in the pan: both the white and yolk will stay more compact and spread less when cracked. This makes them thicker, so they’ll take longer to cook through; you may need slightly less heat than with less-fresh eggs. I find that eggs even a week old will spread more in the pan, so you’ll have to adjust your technique according to the age of the eggs.

Many people recommend steam-frying duck eggs, frying them briefly then adding a bit of water to the pan and covering it until they are cooked through. This will give more tender whites. The whites of duck eggs have more protein than those of chicken eggs, so fried they are not quite as tender; but I find the difference to be slight for reasonably sized eggs. For super-jumbo eggs, you may find steam-frying necessary, but frankly if you have to resort to steam-frying I think you should just make an omelet.


You can freely substitute duck eggs for chicken eggs in cakes, pies, cookies, custards, etc. They are excellent in everything we have baked with them, and we bake a lot.

Because the whites of duck eggs have more protein than those of chicken eggs, they will whip up higher when beaten and create more loft in cakes. This means lighter, higher cakes. But since the yolks are so rich, your cakes may also be richer with duck eggs. Most people who have baked with them prefer duck eggs for those reasons. Some pastry chefs argue against baking with duck eggs lest they unbalance finely calibrated recipes, but I have found few recipes to be as finely calibrated as their authors often believe. I would assume that in any given recipe you can substitute an equivalent weight of duck eggs, and if you don’t like the results, you can always make it with chicken eggs next time.

If your eggs vary in size, you’ll need to adjust your recipes accordingly. Recipes assume large eggs, and you can substitute a large duck egg (two ounces or so) for a large chicken egg. If you only need two or three eggs, just estimate: use one that’s a bit larger and one that’s a bit smaller.

For larger recipes, weigh the eggs after cracking. Here are the standard weights for large chicken eggs:

Weights for large chicken eggs

egg (with shell) 2 ounces (24 ounces per dozen)

egg (without shell) 1-3/4 ounces (21 ounces per dozen)

yolk 2/3 ounce (8 ounces per dozen)

white 1 ounce (13 ounces per dozen)

A few words on beating egg whites: it takes a bit more work to break the gel when beating whites of duck eggs. Once you get them frothy, however, they beat up fairly easily.





Got the mid-week- bored- blues?  the perfect-pick-me-up is the Wednesday morning market at Luther Burbank Center for the Arts.

Right now you could call it the  Bacon, Lettuce and Tomato sandwich market.    The long torturous wait for local tomatoes is over and now it is time for the BLT

Outdoor tomatoes grown in Sonoma County are here all varieties from early girls to heirloom.     Amazing bacon is available from Dream Catcher Ranch and The Windsor Green Grocer.   Full Circle Bakery has the perfect bread for your BLT – no matter what that choice is.    And while lettuce is often treated as just an accessory, we disagree and think it needs to be crisp and crunchy.  Find your perfect lettuce at Min-Hee Garden.  There are lots of varieties of lettuce in market now.

If you’d rather have someone else make your BLT – we nominate the Windsor Green Grocer.  We believe his BLT belongs in the Sandwich Hall of Fame.  And you can have it during BLT season at the Wednesday morning market.

If you are not a fan of bacon- skip the b and add any number of wonderful seasonal options – cucumbers, gypsy peppers, or try a slice of  perfectly ripe peach!

The Wednesday market has duck eggs, chicken eggs, coffee beans, coffee, coffee drinks, pastries, bread, jams, condiments, beef, duck, pork, bison, salmon, halibut, cod,mushrooms – varieties of fresh and died, honey, beeswax products,seasonal produce and fruit .   Wednesday only vendor Ridgeview Farm has the most beautiful seasonal bouquets and full bunches of zinnias.

There are also handcrafted soaps, unique jewelry and items crafted from old silverware, and beautiful hand-sewn napkins, shirts and more.


Current Wednesday Vendors


Run Around Brew

Edgeworks Knife Sharpening   every other week

Full Circle Bakery

Waterhorse Ridge Jams and More

Mi Fiesta   Tamales, enchiladas salsas etc

Vicki Kemp napkins, clothing crocheted sweaters

Willow Designs handcrafted jewelry, aprons, scarves

Gaga Café perfect cup of coffee and beans plus other drinks

Garden Wild handcrafted artisan soaps and crèmes

Carson’s Catch smoked salmon on Wed

Salmon Creek Ranch duck, duck eggs, beef

Redel flavored almonds   every other week

Dream Catcher Ranch   — pork, lamb, bison

Windsor Green Grocer   farm market breakfasts  THE BLT

Redwood Empire Farm  seasonal produce

Sebastopol Berry  berries and more berries

Beet Generation   seasonal produce

Hector’s Honey  honey, beeswax products and seasonal produce

DeSantis  fruit, nuts, dried herbs

Armstrong Valley seasonal produce

Bohemian Well Being fresh and dried mushrooms  The best selection in Sonoma Couunty

Ridgeview    Seasonal produce and flwoers

Min-hee Gardens   Seasonal produce, dried peppers, pepper plants, garden stakes

EGB Fruit   Seasonal fruit and nuts

Patch   Seasonal produce


Starting at 9:30 AM,  Sonoma County Council on Aging will distribute $20 coupon books to eligible low income seniors.   The coupons are good at many farmers markets through-out the county.

Wednesday is always senior buck day at the market.

Gaga Cafe is at the Wednesday market selling  coffee beans.  Ask Gary about the best way to make iced coffee.   And he is always happy to share the secret of his great tasting coffee.

Wednesday is a less hectic market and it’s an opportunity to talk to the farmers and ranchers about their products.   If being sure the meat and poultry you eat is meat and poultry not chock full of antibiotics , questionable fillers and  fed full  things you aren’t interested in consuming.  Learn from the ranchers about how they raise their animals.

Joselyn at Salmon Creek Ranch can give you the low-down on ducks.  Did you know ducks eggs are not like chicken eggs.   Salmon Creek also has beef and goat.   Chez Panisse buys from Salmon Creek.

The Dreamcatcher Ranch is another Wednesday regular; a small family farm raising both traditional and “heritage” livestock.    They  do not give their animals hormones or unnecessary medication.   Right now they are featuring lamb.  Ask about their CSA program  -it’s a good deal.

The Wednesday market is just as diverse as Saturday just a little easier to maneuver.