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Fresh Eggs

When was the last time you tasted a really fresh egg-one with a high yolk that was a deep, rich yellow and a white that stayed together in a plump circle instead of running all over the frying pan?  If your answer is “I guess I never have or I can’t remember,” it’s time to try these.  These eggs are special!

You may get an egg with 2 yolks.  The yolk may be a dark yellow and have a richer taste, the white may be thicker and the whole egg hold together more firmly than you’ve seen.  That’s because these chickens have had access to a more naturally nutritious diet than commercial hens, and the egg shows it.  
   
The heritage breeds (Moran, Welsomer, and Americauna)  have been selected for their hardiness, consistent egg production, and shell colors ranging from browns to pale greens and blues.
   
What’s missing from this picture?  Antibiotics or hormones, pesticides, unnecessary confinement, chlorinated water, multiple egg washings & re-dating are not part of producing these eggs.  You may find some dirt on a shell...just wash it before using.  Eggs are not pre-washed in order to preserve their freshness.  You may wash them before using.

Facts about One Large Egg

    • Perfectly packaged
    • 13 vitamins and minerals
    • 15% of the daily allowance of protein (= to 1 oz. of lean meat, fish, or poultry)

Did you Know?
    • “Hens housed in free-range conditions are able to consume large amounts of grass, clover, weeds & insects in addition to grain.  This diverse natural diet makes free-range eggs rich in nutrients, while hens confined in ‘cage or  floor operations’ produce substandard eggs” (Mother Earth News, Aug/Sept, 2005), www.MotherEarthNews.com/eggs
    • The egg's fine, porcelain-like shell holds one of nature’s most nutritious protein sources, containing varying amounts of 13 vitamins and minerals.  One large egg provides 15% of the U.S. Recommended Daily Allowance for protein and equals one ounce of lean meat, fish, or poultry (Rural Missouri, 1994, p. 17).
    • Hens fed flax seed produce eggs with substantially higher levels of the beneficial omega-3 fatty acids associated with decreased risk of cardiovascular disease and all-cause mortality (American Journal of Clinical Nutrition, 1995, 62:81-86).
    • Hens voluntarily feast on purslane, the richest known omega-3 source in the world of leafy greens. Just one yolk from a large egg produced by these hens contains roughly 300 milligrams of omega-3 fatty acids—the same amount contained in a standard fish oil capsule and 10 times more than what’s found in a typical U.S. supermarket egg.  Best of all, the eggs lack the fishy taste and smell of eggs from hens feeding on fish oil (Science News, 1989, Vol. 136, No. 22, p. 351).

Want to Know More? Learn:

  • More About the Farm
  • What's so special about our Specialty Greens, Heirloom Vegetables, Distinctive Fruit, and Pure Honey
  • Where to go for a wealth of Resources
  • How to Contact Us  

Thank you for your interest! Check back often to track our progress.


"Tell me of what plant birthday a man takes notice, and I shall tell you a good deal about his vocation, his hobbies, his hay fever, and the general level of his ecological education."
(A. Leopold, A Sand County Almanac, Prairie Birthday Essay, 1949)


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