NOTE: AS OF FEBRUARY 2025 WE NO LONGER SELL EGGS

We raise laying hens TRULY free range. You will see our flock in our yard, pasture, the neighbors yards and in the woods. They eat mostly grasses, seeds, bugs and worms in the spring and summer then move more toward our own custom soy free feed as the seasons get colder.

In the winter they don’t go out of their 20 ft x 30 coop much. They have full spectrum LED lights and heated water to keep them producing. Ultra bright yellow to orange yolks in a white, brown, green or blue shell is expected. All shell colors have the same nutrition as it’s what’s inside that matters. Laying hens lay anywhere from 200 to 320 eggs per year. They don’t need a rooster to lay an egg, as some people assume.

Our eggs are not fertilized and and may have things you’re not used to in older eggs from the store: the “stringy” white thing is what keeps the yolk suspended perfectly in the egg shell. “Blood spots” are brown to red bits that are completely natural. White dots on the yolk are also natural. All of these things decrease and go away as the eggs age (as with grocery store eggs).

Did you know? Eggs come with a natural “bloom” coating that protects them from germs. In the US it is required to wash the egg and refrigerate it before selling. If unwashed then the egg can stay edible for up to 2 weeks+ on the counter top. In Europe it is actually ILLEGAL to wash eggs to be sold!  Once that bloom is removed then the egg is susceptible to infiltration of air and bacteria. All washed eggs need to be kept in refrigeration to prevent contamination due to the now porous shell.

A semi-accurate way to test a egg’s freshness (or spoilage) is to  fill a glass or measuring cup with warmish water. When you gently place the egg in it it will sit on its side if fresh. As air enters the shell from aging the bubble inside gets bigger. So an aged egg will tilt (still safe to eat) then stand up straight (it’s great to hard boil these ASAP) however,  when they float you need to toss them out (or dogs LOVE them). An older tilting or standing egg is great to hard boil because the air bubble in the shell expands as it heats. This is what makes the shell easy to peel off. 

Another thing (TMI?) – raw eggs CAN be tainted with bacteria if the shell of an unwashed touches the eggs – you must cook them thoroughly according to the FDA. Raw cookie dough can make you sick – but not only from an egg (though the egg is very unlikely to sicken you) – it’s due to the raw flour that harbors bacteria!

All of our vegetables are uncertified organically grown in the ground.  The soil is what gives vegetables flavor.  You can always tell a veggie is hydroponic or aquaponic by its perfect color and no light or dark spots. Have you noticed how vegetables have lost their flavor over the years?

We fertilize our soil naturally with our livestock and chicken manure compost. We try to control weeds with plastic sheeting and torching.

Our vegetable selections and quantity always vary year to year but we generally try to have fall pumpkins, garlic, beans, peas and peppers.