Check out the duck eggs!

Chicken eggs are pretty much the standard for the majority of us all around the world.  Duck eggs are a bit harder to buy because they do take a little more work to find for sale on a regular basis since ducks lay eggs seasonally.  Ducks have a laying season that can range from around 35-40 weeks per year, which contributes to duck eggs being considerably less popular and more expensive per dozen than their hen-made counterparts.  There are other benefits that make them worth considering.
  

As a general rule of thumb, duck eggs are almost twice as big as chicken eggs.  They have nutritional content that is proportionally greater as well.  Their yolks are also far bigger than chicken eggs, and they contain more albumen, or the gooey substance that produces egg whites.  The egg whites from ducks produce meringues with tremendous volume.  The additional albumen also helps to prevent damage to the yolks, which makes them less-likely to break when cracking or cooking the egg.

Due to the large size of the yolk, a couple of duck eggs provides us with
a good amount of omega-3 fatty acids, proteins and good cholesterol.  They also have a high fat content, which translates into more carbohydrates that can provide an energy boost.  These carbs are also the good kind that burn more slowly than sugar, starches or grains.

Best of all, duck eggs are a little bit richer and flavorful, with deep-colored yolks and more translucent whites. In terms of handling, storage and preparation, you can follow the same steps that you would with chicken eggs. 

People who have allergic reactions to chicken eggs can often eat duck eggs with no problem.  Although they may cost a bit more than "regular" eggs, you may find the price is well worth difference. Give duck eggs a try for yourself.

We hope everyone is enjoying their items from the February order cycle! We are excited to have new producers including Willow Creek Pastures, an operation out of Castle Rock that is run by two young men who raise lamb and pork, and collaborate with the Colorado Agricultural Leadership Foundation (CALF). CALF is a non profit organization that is dedicated to educating people about agriculture and local food systems. High Plains is proud to support small farms in Colorado and Kansas like Willow Creek, to provide our consumers with high quality, locally produced products. Here is a fantastic recipe featuring ground lamb and ground beef to make use of your recent order!

Moroccan spiced meatballs:

Ingredients

Dipping sauce

1 1/2 cups (14 oz.) low-fat Greek yogurt

Finely shredded zest of 1 lemon

1 tablespoon finely chopped fresh mint leaves

1 tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon finely grated or minced garlic

MEATBALLS

2 tablespoons finely grated or minced fresh ginger

1 tablespoon finely grated or minced garlic

1 tablespoon ras el hanout*

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 1/2 pounds ground lamb

1/2 pound ground beef chuck

1 tablespoon olive oil or canola oil

Mint sprigs

Preparation

1. Make sauce: In a small bowl, stir yogurt with lemon zest, mint, olive oil, salt, and garlic. Cover and chill until ready to serve.

2. Make meatballs: In a large bowl, combine ginger, garlic, ras el hanout, salt, and pepper. Add lamb and beef and gently mix just until seasonings are distributed.

3. In your palms, gently roll meat to form 1 1/2-in. balls; set on a rimmed baking pan.

4. Preheat oven to 200°, line another rimmed baking pan with paper towels, and put it and a heatproof serving bowl in the oven to keep warm. Heat a 12-in. frying pan over medium heat. Add oil and swirl to coat. Brown meatballs in 2 batches on all sides, turning as needed, 10 to 12 minutes for medium-rare. Transfer meatballs to the paper towel–lined pan.

5. Transfer meatballs to the warm serving bowl, garnish with mint sprigs, and serve with yogurt sauce.

Meet, Greet and Eat photos!

Myndi Pressley has done an amazing job of capturing the spirit of HPFC!

Please RSVP to:
Info@highplainsfood.org
https://www.facebook.com/High-Plains-Food-Co-op-134612536617378/

pick up site changes

Jo Hagney

· January 2 at 4:57pm

New Pick Up Sites and Changes!
In case you haven't noticed them, we have additional pick up sites available. Please read through the following to see if there may be a more convenient pick up site for you. We are striving to accommodate our member's needs, and we greatly appreciate your support of the co op!
Highlands location: This site has changed to be listed as Barnum/Highlands, address is 149 South Julian Street. Denver, CO 80219
...

Aurora: We are happy to provide a pick up site in Aurora again! Address is 16241 E. Alabama Dr. Aurora, CO 80017.
Loveland: Address is 5160 Brandywine Dr. Loveland, CO 80538
Additional Littleton/Highlands Ranch site: 8736 W. Ottawa Ave
Littleton, CO 80128
We hope these changes make shopping with the co op even more convenient! Don't forget when you refer a friend who joins the High Plains Food Coop family, you receive a $10 credit on your next order! Thank you again for your support!

Mark you calendar for January 28, 2017.  HPFC's annual Greet-Eat-Meet will be held that day!  Watch our Facebook page and your e-mail updates for more details.

Farm to Table dinner Coming This Summer

High Plains Food Coop will be hosting a farm to table dinner​​ later in the season in order to offer ​a more bountiful plate. Harvest time will be in full swing and there will be amazing choices from both gardens and pastures!
In the meantime​,​ be sure to attend our annual ​G​reet​-Eat​-Meet on Saturday afternoon January 28th​ at the Dahlia Campus for Wellness​. This year all of the business ​(voting, status updates, etc.) ​will be conducted online ​which will allow more time for our members to get acquainted with our farmers and sample their products at the ​g​athering. The order cycle will be open and memberships will be available so bring your friends and introduce them to healthy, delicious food.