Which came first -- the chicken or the egg?

May 1, 2019

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This is our farm update and it's all about chicken and eggs!

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Fresh chicken coming this Saturday and next week - May 4 (wholes) and May 11 (wholes & parts).  Place your order here. (Keep in mind that we can also cut the chickens using either the spatchcock method or in half, if a whole is too much for you. This is usually done by special request, so just drop me an email if you need one or the other -- I don't usually add these to inventory.)


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Ever spatchcocked a chicken?

By spatchcocking a chicken, it allows the whole chicken to lay flat, thereby reducing the roasting time. Nom Nom Paleo provides helpful photos and directions if you want to take this on yourself! Otherwise, ask us to do it via email. The link also offers a delicious-looking recipe! Photo credit: Nom Nom Paleo


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Need an idea for roasting a whole chicken?

This picture above was provided by John Mims at Cypress Point Creamery (our neighbors at the market). To hear John describe cooking a meal, might make you think he loves cooking more than he loves his cows! :) In this dish, he used lots of herbs, onions, garlic and rosemary in the cavity. Then, he slathered it with olive oil and added a little white wine to the pan. Cook to correct temperature (165 degrees) and taste!

John & Nancy, we'll be expecting our invite to dinner soon!


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What's a "Pullet" Egg?

It's what everyone's wondering and everyone's asking...a pullet egg is an egg from a young hen (that's less than one year old). As the hen gets older, her eggs get larger. Usually you won't find pullet eggs at the super market as they don't meet the commercial standards...which is one more reason to shop farmers' markets! Right now, we have plenty because we have a new flock that's about six months old. (Photo credit: Wade Edgemon)

Our eggs are "ungraded" according to commercial standards; however, we do price them according to size.

$3.00 Pullet
$5.50 Regular
$6.00 Jumbo

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Taste among the different sizes of free-range eggs are the same and the nutritional* value is as well.

Some of the reasons that pullet eggs might interest you: smaller portions (aka fun size), they have less white and more yolk, and they're the perfect size for pickling.

(*The nutritional value of eggs from free-range layers who have constant access to grass and sun have three to six times more Vitamin D than that of eggs raised conventionally.) (See Eatwild.com)

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Eggs, eggs, and more eggs!

Don't forget that we continue to offer a free dozen eggs with any meat purchase $30+.


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Ever wonder how old the eggs are? 

First, all eggs that WE sell are between 1 and 7 days old.  The eggs are collected by us daily and refrigerated. Any eggs that are not sold by market on Saturday are fed to our pigs, who happily gobble them up.

Grocery store/commercial eggs - **Important:  The following is information only.  No statements are being made about the quality or safety of eggs purchased commercially.**  For any eggs that you purchase from the grocery store, you can see the date that the egg made it into the package by looking at the print on the side.  Most commercial packagers use a three digit-Julian date system.  Using that corresponding date and subtracting the current date, you can determine the approximate age of the egg.  See sample photo.  I took this picture at a local grocery store on Wednesday, April 24 (114th day of the year).  The three-digit date code is 097 (i.e., the 97th day of the year = April 7).  Therefore, if you take the difference of the dates, the eggs are approximately 17 days.  I compared five different packages of eggs at the store and the average age of the carton was 24.4 days -- that's over three weeks.  Again, this is not to say those eggs are not safe to eat; but, as we all know, food has the most nutrients the more fresh it is!



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You have eggs in the fridge, but you're not quite sure how long they've been there?

You can always do the float test. Since egg shells are porous, the older they are, the more air gets into the egg and they begin to float. Gently drop the egg in a clear glass of water. If the egg touches the bottom and lays horizontally, the egg is fresh. As more air gets into the egg, it will float / stand vertically, and if the egg floats to the surface of the glass, the egg is considered stale.

**The less fresh your egg is, the more it will float.**

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How do you like your eggs boiled?

I found this really cool graphic showing approximately what the egg looks like after boiling for the noted amount of time. This graphic appears in the New York Times best selling book Salt, Fat, Acid, Heat by Samin Nosrat and is featured in the Netflix docu-series with the same title; illustrated by Wendy McNaughton.



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Now accepting credit card payments.

We began a soft trial period several weeks ago accepting credit cards for any purchases over $25. I am happy to share that we will continue accepting credit cards via the Square with a $25 minimum purchase. 

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Hope you're having a great week and see you Saturday!

Life's short. Eat well.
Kay


PS / We don't receive any compensation if you click on any links contained in this email. Including the links are strictly for ease of use for you and to provide proper credit to the authors!


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Get in your kitchens, buy unprocessed foods, turn off the TV, and prepare your own foods. This is liberating.
~Joel Salatin

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