Farm Fresh Eggs, or, What Eggs Should Look Like!

Sunny side up at the Milkweeds'

Hooeeeee! Lookeee here at these eggs!

Fresh from our friends at Sandhill Farm, the deep orange yolks practically stand up and shout "Good Morning!!!" We pick up two dozen each Tuesday when we have our weekly potluck dinner with Sandhill and Red Earth Farms. At $3 a dozen they're a bargain at twice the price.

Photo credit: ScrapPile on Flickr

Michael, who is the chicken man at Sandhill, is very dear about the whole thing. He explained that one can pretty much tell what the weather has been the previous week by the color of the yolks. If they're deep orange, then the chickens have been outside, pecking in the soil and eating all kinds of little bugs and worms. If the yolks are pale and pasty (as most grocery store eggs are) the birds have been inside, or at least while outside have not able to penetrate the snow or frozen ground, and have been eating mostly grain. Another interesting thing about farm eggs is that the shells are really HARD - one has to really whack 'em to crack 'em. And if you're craving hard-cooked eggs (ummmm, deviled eggs, or egg salad), try and find some that are at least two weeks out of the chicken. Fresh eggs, when hard cooked, are nearly impossible to peel - the white sticks determinedly to the shell.

Can't wait 'til we can have our own chickens - hopefully in 2010 - first, we have to finish the Milkweed Mercantile and get it open. We wouldn't want to count our chickens before they hatch or anything!