By Ryan Hackman of Rose Acre Farms

Have you heard the recent news on eggs? Well, it is pretty eggciting! Recent updates from the American Heart Association no longer provide a specific recommendation on the number fo egg yolks a person can consume in a week! This only helps reinforce what egg lovers have known for years...eggs are one of nature's most nutritious choices for people of all ages. Rich in over 13 essential nutrients, such as selenium, vitamin B12, phosphorus, and riboflavin, it is no wonder eggs are making their way into more than just our Saturday morning omelet! 

Did you know that egg protein is the gold standard of proteins? That's right, one large egg contains six grams of proteins, making a dozen large eggs one of the best values for protein at current supermarket prices. Not only protein, but all eggs contain important amino acids and other valuable nutrients such a Lutein, which studies have shown may aid in the prevention of macular degeneration. But there's even more exciting news for the younger audience. For those who are expecting, Choline provided from eggs helps aid in fetal brain development, making, and because up to 97% of egg protein is in the form of readily available amino acids, it is the perfect choice for the active teenager or twenty something involved in sports or weight training to help build and maintain lean muscle mass. 

To learn more about what eggs have to offer and how other nutrition tips, visit www.enc-online.org

Wordless Wednesday: Hungry Yet?

Hungry yet?

Head on over to Two Maids a Milking to get this yummy recipe from Liz of the Real Farmwives of America and Friends'

Maple Leaf Farms Makes Dinner Easy with Fully Cooked Roast Half Duck

Guest Post By Maple Leaf Farms

Maple Leaf Farms is a third-generation family-owned and operated duck company in Indiana that has been in business since 1958. The company also operates its own feed mills to ensure the highest quality nutrition for its ducks.

The company sponsors culinary competitions and recipe contests with duck being the main ingredient. In January, Maple Leaf Farms partnered with food blogger Ott, A as the sponsor of the duck "Iron Chef Challenge," and even provided a chef to serve as the contest judge.

Maple Leaf Farms recently received some national attention when Indiana Governor Mitch Daniels made a friendly Final Four wager with Virginia Governor Bob McDonnell over the Butler/VCU game. If VCU wins, Daniels will present McDonnell with Maple Leaf Farms duck products, including some fully cooked Roast Half Duck, the company’s flagship product for more than 30 years.

Roast Half Duck is a very versatile product and can be used in everything from appetizers to soups to entrées. This recipe for Rotisserie Half Duck and Pasta is easy to make and is a great addition to any table.

Rotisserie Half Duck and Pasta

Serving Size: 6 Servings

Ingredients

Sauce:

3 Tablespoons Olive Oil

12 Ounces Portobello Mushrooms, sliced

1 Pound Artichoke Hearts, quartered

3 Tablespoons Chopped Garlic

1 1/2 Cup White Wine

3/4 Cup Balsamic Vinegar

1 Quart Duck Stock or Chicken Broth

2 Maple Leaf Farms Rotisserie Roast Half Ducks

1 1/2 Cup Chopped Plum Tomatoes

6 Tablespoons Chopped Sage

3 Ounces Unsalted Butter

Dash Salt and Pepper

Pasta:

3 Pounds Cooked Pappardelle

Garnish:

Chopped Sage

Sage Leaves

Lemon Curls

Directions

1. See package for preparing Maple Leaf Farms Rotisserie Half Duck. When cooled, remove meat from bones and shred. Set aside.

2. Saute mushrooms and artichoke hearts in oil until light brown. Add garlic; cook 1 minute. Add wine, reduce by one-half. Add vinegar and duck stock; reduce by one-half. Add duck meat, tomatoes and sage; heat through. Season with salt and pepper. Finish with butter by stirring in butter.

3. Toss pasta with sauce. Garnish with sage and lemon curls. Serve immediately.

NOTE: Maple Leaf Farms Roast Half Duck may be substituted for the Rotisserie Half Duck. 

Hot and Spicy Potato Soup

How about some Hot and Spicy Potato Soup to warm you up on this cold Spring day?

Ingredients

2 bacon slices

1 cup chopped carrots

1 cup chopped poblano chiles

1 cup chopped onion

2 tablespoons minced seeded jalapeno pepper

1/2 teaspoon cumin

3 minced garlic cloves

2 16-ounce cans fat free chicken broth

5 cups diced peeled baking potatoes

1/2 teaspoon salt

1/3 cup flour

2 1/2 cups skim milk

5 ounces Cabot 50% Light Jalapeno Cheddar cheese

2 ounces Cabot 50% Light Cheddar cheese

2/3 cup onion

Directions
Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.

Add carrots and next 5 ingredients to drippings. Sauté until golden brown. Stir in broth and add potato and salt. Bring to a boil. Cover, reduce heat and simmer 25 minutes or until potato is tender. Combine flour and milk in a small bowl stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add reduced fat and Jalapeno Cheddar cheese, stirring until melted.

Serve in bowls topped with green onions and crumbled bacon.

Recipe created by Cabot Creamery, Courtesy of http://www.nationaldairycouncil.org

Nutritional Facts
Calories: 171

Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 705 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 27 g

Psst... Don't forget to enter our $50 grocery gift card giveaway this week!

Celebrate National Nutrition Month with us!

By Liz Kelsay of The Indiana Soybean Alliance

As National Nutrition Month comes to an end what better way to celebrate than find a new recipe to make with or for your family. So, as you are planning your meals for this week or making you list for the grocery store be sure to check these out!

Ott, A. over at A Latte with Ott, A. just finished an Iron Chef Challenge using Indiana’s own Red Gold Tomatoes. Check out all the great recipes and a winner should be announced soon!

Leah over at Beyer Beware has “Hunk of Meat Monday’s” where you are sure to find a great recipe for the center of your table!

Gooseberry Patch had a “Recipe Round-Up” last week where over 130 recipes were shared. I would highly recommend the Peanut Butter Truffle Brownies, I made them over the weekend and they were great!

 Sarah from This Farm Family’s Life cooked up a Cheddar Potato Soup that looks awesome!

The Winners Drink Milk blog is celebrating National Nutrition Month by Eating Right with Color – Vegetable Frittata. 

To celebrate National Nutrition Month we are giving away another $50 gift card to your favorite grocery store! Just tell us what you would buy with the card if you won. You can tell us here, on Facebook and/or on twitter! Winner will be announced on Friday.

The Real Farmwives of America & Friends: The Cycle of Life

Today the ladies over at the Real Farmwives of America & Friends are talking about the Cycle of Life. 
Head on over to their Facebook page and get a glimpse at a range of different farms, the cycle of life on their farms and the ladies behind the scenes.

What is the one thing that is always in YOUR grocery cart?

As we conclude Ag Appreciation Month, we would like to thank all of our Indiana Farmers for keeping our grocery carts full...

...and our grills fully stocked this year!

As a way to say thanks to you for purchasing all our farmers have to offer, we are giving away another $50 grocery gift card to one lucky reader/facebook fan/twitter follower!

To enter, just comment here, post on our facebook fan page or tweet @familyoffarmers and let us know the one thing we would always find in your grocery cart.

Winner will be announced on Friday.