Critter FAQ
These are questions we've been asked, often multiple times. If you don't find what you're looking for here or elsewhere on the site, drop us a line.
General FAQ:
How do you decide what breeds to keep? Are any of them genetically modified commercial varieties?
Second question first: We accept no genetically engineered animals or breeds – all our animals got their genetics through natural selection. For instance, some are cross-bred, but between heritage breeds, such as a Dominique rooster got into the Rhode Island Red pen.
On our breeds, we have primarily heritage breeds and some animals that are crosses of heritage breeds (as in, their parents were heritage) not always intentionally! We have four basic considerations for which breeds we select, all of about equal importance. From time to time we acquire something that doesn’t meet one of these criteria, but most of our breeds meet all five. We select breeds that
Where does the 'Mulberry Creek' part of your name come from?
When we lived in Ohio, two farms ago, we had a small creek that was lined with mulberry trees. So we named the farm 'Mulberry Creek' after that. In Indiana, we didn't have a creek, but there were still mulberry trees on the farm. Here in Maine, we have neither mulberry trees or a creek, but it's still a part of our name here because it's been a part of our farm since the beginning.
Do you have a CSA?
We don't have a CSA here in Maine. We did in Ohio and tried to start one in Indiana, but the climate wasn't right for it. We may have a CSA again at some point, but at the moment, it's not in the planning.
Where is your meat processed?
Due to FDA regulations, we cannot sell meat we process ourselves (we aren't licensed and don't have the resources to become licensed).
While in Indiana, we used primarily Dewig Meats in Haubstadt, Indiana, because they were the only USDA inspected processors in our area. However, there was a closer state inspection facility that we would have some of our meats processed at. We are not allowed to sell any of that meat here in Maine though.
As of this writing, we have not yet connected with a butcher Maine although are looking around at possibilities.
Are your animals 100% grass-fed?
By and large, yes. The milking goats and cows get grain when they're milking to help support they're production and young goats get grain for about the first year. Other than that, they get hay or grass depending on the season and a minimal amount of grain to lure them places. (If you want a goat to be somewhere they don't want to be, all you have to do is grab some grain.) But the animals that we wind up processing are grass-fed and not grain finished.
General FAQ:
How do you decide what breeds to keep? Are any of them genetically modified commercial varieties?
Second question first: We accept no genetically engineered animals or breeds – all our animals got their genetics through natural selection. For instance, some are cross-bred, but between heritage breeds, such as a Dominique rooster got into the Rhode Island Red pen.
On our breeds, we have primarily heritage breeds and some animals that are crosses of heritage breeds (as in, their parents were heritage) not always intentionally! We have four basic considerations for which breeds we select, all of about equal importance. From time to time we acquire something that doesn’t meet one of these criteria, but most of our breeds meet all five. We select breeds that
- will do well in this climate,
- are contained in the Slow Food Ark of Taste,
- are on the American Livestock Breeds Conservation list as threatened or critically rare, occasionally on watch,
- are unique to North America,
- and, of course, we like!
Where does the 'Mulberry Creek' part of your name come from?
When we lived in Ohio, two farms ago, we had a small creek that was lined with mulberry trees. So we named the farm 'Mulberry Creek' after that. In Indiana, we didn't have a creek, but there were still mulberry trees on the farm. Here in Maine, we have neither mulberry trees or a creek, but it's still a part of our name here because it's been a part of our farm since the beginning.
Do you have a CSA?
We don't have a CSA here in Maine. We did in Ohio and tried to start one in Indiana, but the climate wasn't right for it. We may have a CSA again at some point, but at the moment, it's not in the planning.
Where is your meat processed?
Due to FDA regulations, we cannot sell meat we process ourselves (we aren't licensed and don't have the resources to become licensed).
While in Indiana, we used primarily Dewig Meats in Haubstadt, Indiana, because they were the only USDA inspected processors in our area. However, there was a closer state inspection facility that we would have some of our meats processed at. We are not allowed to sell any of that meat here in Maine though.
As of this writing, we have not yet connected with a butcher Maine although are looking around at possibilities.
Are your animals 100% grass-fed?
By and large, yes. The milking goats and cows get grain when they're milking to help support they're production and young goats get grain for about the first year. Other than that, they get hay or grass depending on the season and a minimal amount of grain to lure them places. (If you want a goat to be somewhere they don't want to be, all you have to do is grab some grain.) But the animals that we wind up processing are grass-fed and not grain finished.
FAQ by Critter
Cow
Do you have beef for sale?
Yes! You can purchase by the cut direct from the farm.
We may occasionally have whole, half, or quarter beef available.
Please contact us for availability and price.
What is the difference between beef from Maggie's Farm and the beef I buy in the store?
We've addressed this same question concerning our pork.
Likewise, I could put it this way ...
Google Grass-fed v. Grain-fed and you'll find dozens of websites with a variety of opinions, all of them backed up by scientific research. For the record, we are neither medical doctors nor are we licensed dietitians. We're just farmers who care about what we grow and what we eat.
The bottom line is this: cattle are ruminants. Ruminants ruminate - simply, they chew their cud. Ruminants were created to eat (surprise) grass! They were not created to subsist on grain.
Over the past several years, certain agribusinesses have mounted a very successful campaign to convince the consumer (that's us) that grain-fed is better. Better tasting (not necessarily) and better for your health (WAY not). But "we" fell for it! And now it's nearly impossible to find anything but grain-fed beef in the grocery store. Cattle that are fed grain as their primary diet must also be fed a variety of chemical based supplements in order to get the nutrition they need that is not supplied by the grain. These cattle also tend to receive a lot of antibiotics.
Add to that the more recent claim that beef is non-sustainable, that humans were created to be vegetarians, and all kinds of other malarkey. We ask, "where do you get your protein?" Probably some kind of bean - look into how they're produced and then we can talk about beef sustainability. Do those beans fertilize their pasture?
Granted, there are those who refrain from eating beef (or any red meat) for religious reasons or because they can't abide the idea that an animal has to die to feed them. That's fine and we respect that.
There are also those who claim that red meat is unhealthy. Again, we aren't dieticians. We do agree that in general our culture eats too much meat (although around our dinner table we disagree on how much is too much). But humans need protein to be healthy. The best source for protein is meat. It's just that simple. We believe that grass-fed beef is healthier (for both us and the cattle) and have the opinion that it's also tastier than grain-fed.
Since we first added this section to the website, commercial beef producers have discovered that they can sell their beef for more if they say it's been grass-fed. The truth is, almost all cattle are raised on some kind of range or pasture for most of their lives. However, commercial animals are pretty much unilaterally finished out on grain, which adds fat and size. If it doesn't say 100% Grass Fed, you can bet it was grain finished, which defeats all the goodness of grass-fed.
So don't go to the grocery store! Head on over to LocalHarvest or EatWild to find out where to purchase locally grown grass-fed meat, or just do an internet search. (By the way, you won't find us listed on EatWild simply because they charge more than we can pay for advertising right now.) Contact us to learn how to purchase Maggie's Farm 100% Grass-Fed Beef. Our price lists and order forms should be on the home page, our Front Porch.
See also our perspective on Price vs. Cost.
Yes! You can purchase by the cut direct from the farm.
We may occasionally have whole, half, or quarter beef available.
Please contact us for availability and price.
What is the difference between beef from Maggie's Farm and the beef I buy in the store?
We've addressed this same question concerning our pork.
Likewise, I could put it this way ...
Google Grass-fed v. Grain-fed and you'll find dozens of websites with a variety of opinions, all of them backed up by scientific research. For the record, we are neither medical doctors nor are we licensed dietitians. We're just farmers who care about what we grow and what we eat.
The bottom line is this: cattle are ruminants. Ruminants ruminate - simply, they chew their cud. Ruminants were created to eat (surprise) grass! They were not created to subsist on grain.
Over the past several years, certain agribusinesses have mounted a very successful campaign to convince the consumer (that's us) that grain-fed is better. Better tasting (not necessarily) and better for your health (WAY not). But "we" fell for it! And now it's nearly impossible to find anything but grain-fed beef in the grocery store. Cattle that are fed grain as their primary diet must also be fed a variety of chemical based supplements in order to get the nutrition they need that is not supplied by the grain. These cattle also tend to receive a lot of antibiotics.
Add to that the more recent claim that beef is non-sustainable, that humans were created to be vegetarians, and all kinds of other malarkey. We ask, "where do you get your protein?" Probably some kind of bean - look into how they're produced and then we can talk about beef sustainability. Do those beans fertilize their pasture?
Granted, there are those who refrain from eating beef (or any red meat) for religious reasons or because they can't abide the idea that an animal has to die to feed them. That's fine and we respect that.
There are also those who claim that red meat is unhealthy. Again, we aren't dieticians. We do agree that in general our culture eats too much meat (although around our dinner table we disagree on how much is too much). But humans need protein to be healthy. The best source for protein is meat. It's just that simple. We believe that grass-fed beef is healthier (for both us and the cattle) and have the opinion that it's also tastier than grain-fed.
Since we first added this section to the website, commercial beef producers have discovered that they can sell their beef for more if they say it's been grass-fed. The truth is, almost all cattle are raised on some kind of range or pasture for most of their lives. However, commercial animals are pretty much unilaterally finished out on grain, which adds fat and size. If it doesn't say 100% Grass Fed, you can bet it was grain finished, which defeats all the goodness of grass-fed.
So don't go to the grocery store! Head on over to LocalHarvest or EatWild to find out where to purchase locally grown grass-fed meat, or just do an internet search. (By the way, you won't find us listed on EatWild simply because they charge more than we can pay for advertising right now.) Contact us to learn how to purchase Maggie's Farm 100% Grass-Fed Beef. Our price lists and order forms should be on the home page, our Front Porch.
See also our perspective on Price vs. Cost.
Goat
Do you have goat meat or goats for sale?
Yes! You can purchase by the cut direct from the farm.
We may occasionally have whole goats available. If you're interested in whole goats, it's best to contact us in the spring so we can plan for that as the boys grow up. They're in limited supply and may not always grow as fast as we plan on, so please keep that in mind. Although, as our herd grows, the more wethers we have for meat will increase.
Do you add anything to your processed meats, such as MSG or HFCS?
With beef, pork, poultry, and dairy, this is certainly an issue and we address those issues on those pages. However, goats have not (yet) been commercialized to the extent other more popular animal products have. There are no CAFO goat farms that we're aware of.
That being said, no. We add nothing to our goat meat. It's just goat meat. In the future we may have certain types of sausage that will have seasonings and flavours in them, but it will all be as natural as possible without all the gunk you might find in the store.
Yes! You can purchase by the cut direct from the farm.
We may occasionally have whole goats available. If you're interested in whole goats, it's best to contact us in the spring so we can plan for that as the boys grow up. They're in limited supply and may not always grow as fast as we plan on, so please keep that in mind. Although, as our herd grows, the more wethers we have for meat will increase.
Do you add anything to your processed meats, such as MSG or HFCS?
With beef, pork, poultry, and dairy, this is certainly an issue and we address those issues on those pages. However, goats have not (yet) been commercialized to the extent other more popular animal products have. There are no CAFO goat farms that we're aware of.
That being said, no. We add nothing to our goat meat. It's just goat meat. In the future we may have certain types of sausage that will have seasonings and flavours in them, but it will all be as natural as possible without all the gunk you might find in the store.
Sheep
Pig
Do you add anything to your processed meats, such as MSG or HFCS?
Before answering that question, we'll let you know that when we had them, our hogs ate plants that grew in our pastures and woods supplemented with non-GMO corn that we grew ourselves as much as possible. (If we ran out of corn in the middle of winter because of a poor growing season, they still had to eat.)
We don't add unnecessary additives (like MSG) or fillers (like HFCS) to any of the meat we process ourselves because we don't want to eat that stuff, either. The down side is that we can't sell that meat. So the real answer to this question is that it depends on who processes it. We have little control over what seasonings, additives, fillers, etc a particular butcher uses, although some will order a particular seasoning mix for use on our hogs and in those instances we select MSG etc free mixes. Is that clear as mud? See below for more on this.
If this is a huge issue for you and you'd like to be in complete control of what goes into your body, please do an internet search (cure your own bacon/ham) and you should be able to find a plethora of instructions, at least one of which will suit your needs.
What's the difference between pork from Maggie's Farm and what I get from the store?
To begin with, we are neither medical doctors nor are we licensed dieticians. We're just farmers who care about what we grow and what we eat.
With that said, let me start by repeating that “the other white meat” isn’t supposed to be white. That’s a marketing ploy by Big Ag to convince the consumer to purchase the pork they’ve produced in CAFOs (above left) through breeding pigs toward less fat and more chops. (Right up there with too many eggs will make you sick, raw milk will probably kill you, if you don't switch to low-fat you'll die, and red meat will give you an awful disease. Hmph. More for us, is what we say.)
We, on the other hand, breed heritage hogs out in the woods and fields (above right), one breed of many that have maintained their historic characteristics. The fat is what produces both the flavor and the tenderness (like a well marbled steak), and most of the fat will actually cook out of the meat. Pork lard is also far superior to fake lard (AKA shortening) in both flavor and resulting product – you simply can’t beat a pie crust made with real lard over one made with shortening – as well as being far healthier, contrary to the stuff advertisers would like us to believe. Trust us, it’s well worth spending a little more to get pork from hogs that lived happy and healthy lives in an environment to which they are suited.
For more on this theme, please stop by here.
What breeds of hogs do you have?
We NO LONGER have American Mulefoot Hogs or, in fact, any at all. When we relocated in October 2019, our new farm did not have the infrastructure to support hogs so we had to make the tough decision to leave them behind. Read that story here.
When we eventually reintroduce swine to the farm, we may or may not stay with this breed. As much as we love them, there's a limited market for their meat simply because they're so lard heavy. Please visit our Pig Pen for more about these marvelous swine!
I want to start a Mulefoot herd. Can I get a breeding trio from you?
No.
There are very few Mulefoots out there (fewer than 1000 at last count) so it's very difficult to find a breeder with enough diversity to provide both halves of the breeding equation. In the past we have maintained multiple lines of Mulefoots for the purpose of selling breeding trios, however our own physical health combined with difficulty in working with the registry as well as ignorance among some purchasers and other breeders were all contributing factors that motivated us to concentrate on raising Mulefoots solely for meat.
As of October 2019 we no longer have any live hogs. We still have a limited amount of fantastic Mulefoot pork and will sell it until it is gone or past the recommended frozen storage length.
Before answering that question, we'll let you know that when we had them, our hogs ate plants that grew in our pastures and woods supplemented with non-GMO corn that we grew ourselves as much as possible. (If we ran out of corn in the middle of winter because of a poor growing season, they still had to eat.)
We don't add unnecessary additives (like MSG) or fillers (like HFCS) to any of the meat we process ourselves because we don't want to eat that stuff, either. The down side is that we can't sell that meat. So the real answer to this question is that it depends on who processes it. We have little control over what seasonings, additives, fillers, etc a particular butcher uses, although some will order a particular seasoning mix for use on our hogs and in those instances we select MSG etc free mixes. Is that clear as mud? See below for more on this.
If this is a huge issue for you and you'd like to be in complete control of what goes into your body, please do an internet search (cure your own bacon/ham) and you should be able to find a plethora of instructions, at least one of which will suit your needs.
What's the difference between pork from Maggie's Farm and what I get from the store?
To begin with, we are neither medical doctors nor are we licensed dieticians. We're just farmers who care about what we grow and what we eat.
With that said, let me start by repeating that “the other white meat” isn’t supposed to be white. That’s a marketing ploy by Big Ag to convince the consumer to purchase the pork they’ve produced in CAFOs (above left) through breeding pigs toward less fat and more chops. (Right up there with too many eggs will make you sick, raw milk will probably kill you, if you don't switch to low-fat you'll die, and red meat will give you an awful disease. Hmph. More for us, is what we say.)
We, on the other hand, breed heritage hogs out in the woods and fields (above right), one breed of many that have maintained their historic characteristics. The fat is what produces both the flavor and the tenderness (like a well marbled steak), and most of the fat will actually cook out of the meat. Pork lard is also far superior to fake lard (AKA shortening) in both flavor and resulting product – you simply can’t beat a pie crust made with real lard over one made with shortening – as well as being far healthier, contrary to the stuff advertisers would like us to believe. Trust us, it’s well worth spending a little more to get pork from hogs that lived happy and healthy lives in an environment to which they are suited.
For more on this theme, please stop by here.
What breeds of hogs do you have?
We NO LONGER have American Mulefoot Hogs or, in fact, any at all. When we relocated in October 2019, our new farm did not have the infrastructure to support hogs so we had to make the tough decision to leave them behind. Read that story here.
When we eventually reintroduce swine to the farm, we may or may not stay with this breed. As much as we love them, there's a limited market for their meat simply because they're so lard heavy. Please visit our Pig Pen for more about these marvelous swine!
I want to start a Mulefoot herd. Can I get a breeding trio from you?
No.
There are very few Mulefoots out there (fewer than 1000 at last count) so it's very difficult to find a breeder with enough diversity to provide both halves of the breeding equation. In the past we have maintained multiple lines of Mulefoots for the purpose of selling breeding trios, however our own physical health combined with difficulty in working with the registry as well as ignorance among some purchasers and other breeders were all contributing factors that motivated us to concentrate on raising Mulefoots solely for meat.
As of October 2019 we no longer have any live hogs. We still have a limited amount of fantastic Mulefoot pork and will sell it until it is gone or past the recommended frozen storage length.
Poultry
What breeds of poultry do you have?
Please visit the Maggie's Farm Poultry page
Are your poultry caged?
We rarely have any birds in isolated cages and never for more than a few days at most. We do lock them in the hen house for their own protection in winter months, for the protection of their range at other times, and when we’re collecting hatching eggs from specific breeds. Most of the year, though, they are free to roam wherever they will (and lay their eggs wherever they will, too!)
What do your poultry eat?
Most of the year, our poultry all have access to whatever they can find naturally: grasses, bugs, gravel, as well as ground feed, plus added soybean supplement if they need it, and oyster shell if shells are getting fragile. We prefer to grow our own grain for feed, but are not always able to do so. The exact content of their feed varies depending on what else is available to them and they get to choose what they think they need, as well as what we are able to produce on the farm. The more bugs and grass are available, the less frequently we need to fill their feeders.
If your poultry are free to roam and can eat yummy bugs and grass, why do you have to feed them?
In the winter, early spring, and late autumn, we have to feed them because there aren't enough insects and plants growing to feed them. The rest of the year, we have to feed the chickens if we want them to consistently produce eggs all season. Like other animals who produce for young (for instance milking animals), a hen needs protein (as an aside, grass-fed cattle, sheep, and goats eat legumes like alfalfa for protein). The most cost effective way to get protein to egg layers is through soybean meal. Some people prefer not to consume anything involving soybeans, primarily because it's extremely difficult and usually expensive to find non-GMO soybeans, but soy-free chicken feed is prohibitively expensive, which is why soy-free eggs are typically so much more expensive. We don't promise soy-free eggs, but our hens have free choice when it comes to their feed. They only eat it when they can't find enough out in the woods and fields. The amount of soy they consume is minimal.
For even more on this topic, and using chickens as an example, in the natural world a hen can subsist on bugs and grass and will lay one nest of eggs somewhere, hatch chicks, and spend the rest of the season caring for those chicks. In the winter, she would die if she didn't have a warm place to go and food to eat. All chickens are descended from native jungle fowl of Southeast Asia where there's plenty to eat all the time. Hence, feeding them!
Do you have any vegetarian chickens?
No. Chickens are omnivores. They eat bugs. Bugs are not plants. We don't believe there is any such thing as a vegetarian chicken. Chickens eat bugs. Bugs are not plants. Unless they are raised in a vacuum, there are bugs available. We do not believe there is any such thing as a vegetarian chicken. There are some poultry producers who provide vegetarian feed to their chickens, but, as we said, there are always bugs.
Honestly, we have to wonder what is the point of a vegetarian chicken? The meat is, well, meat. And an egg is not a plant.
How late can I order a turkey or goose for Thanksgiving or Christmas?
SINCE OUR RELOCATION IN OCTOBER 2018, WE DO NOT CURRENTLY HAVE TURKEYS OR WATERFOWL.
For when we eventually (hopefully) have them available again, and for general information, you can always try waiting until the last minute before you make your decision. However, keep in mind that it takes a good 6-8 months to grow a heritage turkey or goose to a decent size. We will grow a certain number of birds regardless, but we will also offer our poults and goslings for sale and we like turkey dinner, ourselves, from time to time. Your best bet is to order as early as you can to guarantee your bird. When you order early, you also will have the option of making payments along the way rather than having to pay the whole thing at pick-up. AGAIN WE DO NOT CURRENTLY HAVE ANY TURKEYS OR WATERFOWL (GEESE OR DUCKS).
Please visit the Maggie's Farm Poultry page
Are your poultry caged?
We rarely have any birds in isolated cages and never for more than a few days at most. We do lock them in the hen house for their own protection in winter months, for the protection of their range at other times, and when we’re collecting hatching eggs from specific breeds. Most of the year, though, they are free to roam wherever they will (and lay their eggs wherever they will, too!)
What do your poultry eat?
Most of the year, our poultry all have access to whatever they can find naturally: grasses, bugs, gravel, as well as ground feed, plus added soybean supplement if they need it, and oyster shell if shells are getting fragile. We prefer to grow our own grain for feed, but are not always able to do so. The exact content of their feed varies depending on what else is available to them and they get to choose what they think they need, as well as what we are able to produce on the farm. The more bugs and grass are available, the less frequently we need to fill their feeders.
If your poultry are free to roam and can eat yummy bugs and grass, why do you have to feed them?
In the winter, early spring, and late autumn, we have to feed them because there aren't enough insects and plants growing to feed them. The rest of the year, we have to feed the chickens if we want them to consistently produce eggs all season. Like other animals who produce for young (for instance milking animals), a hen needs protein (as an aside, grass-fed cattle, sheep, and goats eat legumes like alfalfa for protein). The most cost effective way to get protein to egg layers is through soybean meal. Some people prefer not to consume anything involving soybeans, primarily because it's extremely difficult and usually expensive to find non-GMO soybeans, but soy-free chicken feed is prohibitively expensive, which is why soy-free eggs are typically so much more expensive. We don't promise soy-free eggs, but our hens have free choice when it comes to their feed. They only eat it when they can't find enough out in the woods and fields. The amount of soy they consume is minimal.
For even more on this topic, and using chickens as an example, in the natural world a hen can subsist on bugs and grass and will lay one nest of eggs somewhere, hatch chicks, and spend the rest of the season caring for those chicks. In the winter, she would die if she didn't have a warm place to go and food to eat. All chickens are descended from native jungle fowl of Southeast Asia where there's plenty to eat all the time. Hence, feeding them!
Do you have any vegetarian chickens?
No. Chickens are omnivores. They eat bugs. Bugs are not plants. We don't believe there is any such thing as a vegetarian chicken. Chickens eat bugs. Bugs are not plants. Unless they are raised in a vacuum, there are bugs available. We do not believe there is any such thing as a vegetarian chicken. There are some poultry producers who provide vegetarian feed to their chickens, but, as we said, there are always bugs.
Honestly, we have to wonder what is the point of a vegetarian chicken? The meat is, well, meat. And an egg is not a plant.
How late can I order a turkey or goose for Thanksgiving or Christmas?
SINCE OUR RELOCATION IN OCTOBER 2018, WE DO NOT CURRENTLY HAVE TURKEYS OR WATERFOWL.
For when we eventually (hopefully) have them available again, and for general information, you can always try waiting until the last minute before you make your decision. However, keep in mind that it takes a good 6-8 months to grow a heritage turkey or goose to a decent size. We will grow a certain number of birds regardless, but we will also offer our poults and goslings for sale and we like turkey dinner, ourselves, from time to time. Your best bet is to order as early as you can to guarantee your bird. When you order early, you also will have the option of making payments along the way rather than having to pay the whole thing at pick-up. AGAIN WE DO NOT CURRENTLY HAVE ANY TURKEYS OR WATERFOWL (GEESE OR DUCKS).
Eggs
Are brown eggs better than white eggs?
Fundamentally, no. All other things being equal, an egg is an egg is an egg, white, brown, tan, blue, speckled, whatever. The color of the shell has no bearing whatever on the quality of the egg inside.
The reason brown eggs have been seen as healthier is that the commercial egg factories typically use breeds of chickens that crank out large eggs quickly - and White Leghorns happen to be the best at that. And White Leghorns lay white eggs (the name comes from the color of the bird, not the color of the egg. Brown Leghorns also lay white eggs.)
So brown eggs, which are usually smaller than White Leghorn eggs, are more of a specialty in the marketplace. Until recently when some large egg producers have started raising brown egg layers, like the hybrid Golden Comet, to crank out those "ultra-healthy" brown eggs everyone wants. In reality, they're usually raised exactly the same way as the White Leghorns so don't fool yourself.
Many breeds raised on small farms produce eggs of various shades of brown, as well as white and even shades of blue and green. The quality of the egg comes not from the color of the shell, but from the quality of life of the hen that laid it, what she was fed, and so forth. Small farmers typically allow their laying hens to forage in the grass, eating bugs (can you spell O-m-e-g-a-3?), and living a very healthy and wholesome lifestyle, producing very healthy and wholesome eggs. Hence, brown eggs came to be associated with health.
What about the yolk?
If you want the wholesomeness of "farm fresh brown eggs", go to a farm where the chickens run around outside in the sunshine.
Yes. The color of the yolk should be an indicator of egg goodness. The oranger the yolk, the better the egg. Normally.
I have to qualify this because ... sigh ... we hear that some CAFO egg farmers are feeding their chickens marigold flowers to make the yolks more orange.
Just thought we'd throw that one out there. Again, if you want good, fresh, healthy eggs, go to the farm.
How fresh is fresh?
Now there's a can of worms. See more at the bottom, but here are a few thoughts based on our personal practice and observation.
1. A hen lays an egg every 24-36 hours.
2. A hen sits on an egg for 21 days without it going bad. (Although I, personally, wouldn't want to eat an egg that a hen has sat on for 21 days, they are apparently a delicacy in some cultures. We will not sell them to you for the purpose of eating.)
2. People survived (thrived) for centuries eating eggs that came out of a bowl sitting on the kitchen counter or table. We eat eggs all the time that have never been refrigerated. The trick is to actually cook the eggs before you consume them.
3. If you cook the egg thoroughly you're not likely to get sick from it. (Egg related illness seems to come almost entirely from eating eggs that have not been cooked through or at all, including stuff that raw eggs are in, like cookie dough.) COOK YOUR EGGS THOROUGHLY!
4. Prior to cracking the egg open, stick it in a bowl of water. If it floats, don't eat it. If it's touching the bottom of the bowl it's perfectly safe. Standing on it's end means it's about perfect for hard boiling. After cracking the egg open, if it smells funky, don't eat it. (Whenever I'm not sure, I crack the egg in a separate bowl, not directly into whatever I'm making. To be honest, I always do that. Even with eggs I just pulled out from under a hen 5 minutes ago.)
TIPS:
Once eggs are refrigerated, they need to remain refrigerated. If you get your eggs chilled, whether they're from the grocery store, farmers market, or a farm, they need to go into the fridge.
Fresh eggs keep longer than hard boiled eggs, but hard boiling an egg will extend it's life. Another way to say this is that if you take two eggs that were laid today and hard boil one then stick them both in the fridge, the hard boiled one would go bad first. But if you wait a few weeks *then* hard boil one, it will last a bit longer than the non-boiled one.
Successful hard boiled eggs need to be at least a week old, preferably three or four weeks old. Very fresh eggs won't peel well, no matter what tricks you use. (By the way, the eggs you buy at most grocery stores are often a good week old by the time you take them home. That's being very polite.) The eggs you get from us are seldom as much as a week old. If you want older eggs, buy extras and stick them in the back of the fridge for a couple weeks.
For a fail-safe hard-boiled egg recipe, as well as other egg recipes, please visit our Egg Recipe Page.
Will I find a baby chick?
Yes, we have been asked this question, and more than once. The answer is: NO. If you have an interest in egg fertility, incubation process, and etc, please let us know. In the meantime, we'll let this single word suffice.
Are fertile eggs healthier than non-fertile eggs?
You'll find people on both sides of the fence on this one. Do we know? No. If they are, the difference is minimal or there would be more hoopla about it. If you really want fertile eggs, our hens are all exposed to at least one rooster but there's no way to know that they're 100% fertile until they start to develop in the incubator.
If you want guaranteed non-fertile eggs, buy the factory eggs at the grocery store. Those hens never see the light of day let alone a rooster.
Do you have eggs from vegetarian chickens?
No. Just, no. Chickens are not vegetarians. They are omnivores. A vegetarian chicken is an unhealthy and very unhappy chicken because it's living in a vacuum sealed environment. We've never met a chicken that didn't eat every bug that came within reach.
Sure, there are farms that label their chickens as "vegetarian fed", but no one can pretend that every chicken house is completely bug free, regardless of the claims made by that commercial producer. And let's not get started on rodents.
Here's a great blog post on the subject from Fresh Eggs Daily.
We have to wonder what the attraction is with vegetarian eggs ... eggs are an animal product, after all.
A final word on egg freshness
The USDA says one thing, the Egg Safety people say something else, and everyone is confused - when are eggs safe to eat and when aren't they? Here are a few links to assist you in making your own decision.
Everything the USDA has to say on the subject of eggs
The Egg Safety Center
How to Tell if an Egg is Bad
Fundamentally, no. All other things being equal, an egg is an egg is an egg, white, brown, tan, blue, speckled, whatever. The color of the shell has no bearing whatever on the quality of the egg inside.
The reason brown eggs have been seen as healthier is that the commercial egg factories typically use breeds of chickens that crank out large eggs quickly - and White Leghorns happen to be the best at that. And White Leghorns lay white eggs (the name comes from the color of the bird, not the color of the egg. Brown Leghorns also lay white eggs.)
So brown eggs, which are usually smaller than White Leghorn eggs, are more of a specialty in the marketplace. Until recently when some large egg producers have started raising brown egg layers, like the hybrid Golden Comet, to crank out those "ultra-healthy" brown eggs everyone wants. In reality, they're usually raised exactly the same way as the White Leghorns so don't fool yourself.
Many breeds raised on small farms produce eggs of various shades of brown, as well as white and even shades of blue and green. The quality of the egg comes not from the color of the shell, but from the quality of life of the hen that laid it, what she was fed, and so forth. Small farmers typically allow their laying hens to forage in the grass, eating bugs (can you spell O-m-e-g-a-3?), and living a very healthy and wholesome lifestyle, producing very healthy and wholesome eggs. Hence, brown eggs came to be associated with health.
What about the yolk?
If you want the wholesomeness of "farm fresh brown eggs", go to a farm where the chickens run around outside in the sunshine.
Yes. The color of the yolk should be an indicator of egg goodness. The oranger the yolk, the better the egg. Normally.
I have to qualify this because ... sigh ... we hear that some CAFO egg farmers are feeding their chickens marigold flowers to make the yolks more orange.
Just thought we'd throw that one out there. Again, if you want good, fresh, healthy eggs, go to the farm.
How fresh is fresh?
Now there's a can of worms. See more at the bottom, but here are a few thoughts based on our personal practice and observation.
1. A hen lays an egg every 24-36 hours.
2. A hen sits on an egg for 21 days without it going bad. (Although I, personally, wouldn't want to eat an egg that a hen has sat on for 21 days, they are apparently a delicacy in some cultures. We will not sell them to you for the purpose of eating.)
2. People survived (thrived) for centuries eating eggs that came out of a bowl sitting on the kitchen counter or table. We eat eggs all the time that have never been refrigerated. The trick is to actually cook the eggs before you consume them.
3. If you cook the egg thoroughly you're not likely to get sick from it. (Egg related illness seems to come almost entirely from eating eggs that have not been cooked through or at all, including stuff that raw eggs are in, like cookie dough.) COOK YOUR EGGS THOROUGHLY!
4. Prior to cracking the egg open, stick it in a bowl of water. If it floats, don't eat it. If it's touching the bottom of the bowl it's perfectly safe. Standing on it's end means it's about perfect for hard boiling. After cracking the egg open, if it smells funky, don't eat it. (Whenever I'm not sure, I crack the egg in a separate bowl, not directly into whatever I'm making. To be honest, I always do that. Even with eggs I just pulled out from under a hen 5 minutes ago.)
TIPS:
Once eggs are refrigerated, they need to remain refrigerated. If you get your eggs chilled, whether they're from the grocery store, farmers market, or a farm, they need to go into the fridge.
Fresh eggs keep longer than hard boiled eggs, but hard boiling an egg will extend it's life. Another way to say this is that if you take two eggs that were laid today and hard boil one then stick them both in the fridge, the hard boiled one would go bad first. But if you wait a few weeks *then* hard boil one, it will last a bit longer than the non-boiled one.
Successful hard boiled eggs need to be at least a week old, preferably three or four weeks old. Very fresh eggs won't peel well, no matter what tricks you use. (By the way, the eggs you buy at most grocery stores are often a good week old by the time you take them home. That's being very polite.) The eggs you get from us are seldom as much as a week old. If you want older eggs, buy extras and stick them in the back of the fridge for a couple weeks.
For a fail-safe hard-boiled egg recipe, as well as other egg recipes, please visit our Egg Recipe Page.
Will I find a baby chick?
Yes, we have been asked this question, and more than once. The answer is: NO. If you have an interest in egg fertility, incubation process, and etc, please let us know. In the meantime, we'll let this single word suffice.
Are fertile eggs healthier than non-fertile eggs?
You'll find people on both sides of the fence on this one. Do we know? No. If they are, the difference is minimal or there would be more hoopla about it. If you really want fertile eggs, our hens are all exposed to at least one rooster but there's no way to know that they're 100% fertile until they start to develop in the incubator.
If you want guaranteed non-fertile eggs, buy the factory eggs at the grocery store. Those hens never see the light of day let alone a rooster.
Do you have eggs from vegetarian chickens?
No. Just, no. Chickens are not vegetarians. They are omnivores. A vegetarian chicken is an unhealthy and very unhappy chicken because it's living in a vacuum sealed environment. We've never met a chicken that didn't eat every bug that came within reach.
Sure, there are farms that label their chickens as "vegetarian fed", but no one can pretend that every chicken house is completely bug free, regardless of the claims made by that commercial producer. And let's not get started on rodents.
Here's a great blog post on the subject from Fresh Eggs Daily.
We have to wonder what the attraction is with vegetarian eggs ... eggs are an animal product, after all.
A final word on egg freshness
The USDA says one thing, the Egg Safety people say something else, and everyone is confused - when are eggs safe to eat and when aren't they? Here are a few links to assist you in making your own decision.
Everything the USDA has to say on the subject of eggs
The Egg Safety Center
How to Tell if an Egg is Bad