Filed under: August 2014 | Tags: brown eggs, farm life, free range eggs, goodness, grass-fed, hens, pullets, wholesome food
Pullet Egg
August 27, 2014
This little egg is from one of our pullets. These little girls are just starting to lay. They take their job seriously. They give all they have and I am thankful. After all, who could ask for more than that?
The little ladies are getting used to their coop. They seem to be happy. Today we got ten eggs from ten hens. I ask you is that 100% or 1000% ? All I know is that it is a grand slam! A hen lays one egg a day when everything is perfect…. so, I’d say they like it here 😮
We have been almost six weeks without hens. This is one of the longest stretches in my life, for buying grocery store eggs. I hope it is a very long time before I have to do it again. In my opinion, there is nothing better than farm fresh, free-range eggs… and brown ones to boot!
Some will say that I am crazy, white or brown makes no difference. Perhaps they are correct, but for me, brown are best. The freshness is only a problem when you boil them. The shell sticks to the egg white, because a “gas layer” has not had time to form inside the shell. I’m okay with that… I’ll eat mine fresh , thank you very much.
Eggs bought in the local store, have been around awhile. Sure they are safe to eat, have a “sell by date” and are pretty good to most folks. I say however, if those same folks tried fresh eggs from happy, free range hens…they might want a change too.
If beer is best when “brewed from a mountain stream”, perhaps that is why eggs taste so good from hens who drink fresh water, eat grass and bugs along with choice grains, in a life free from stress. Agree or not its up to you, but I say , “That is “eggs actly” why they taste so good!
Filed under: March 2014 | Tags: making maple syrup, memories, visitors, wholesome food
A Yummy small sampling!
March 23, 2014
This is just a smaple of some of Ohio’s finest maple syrup. We bottle it in the sugarhouse on a canner just for that purpose. I like the containers that show off our great state. I am Ohio proud.
Last year, we sold over 100 gallons to a wholesaler in Vermont. My syrup crossed the border into that state and became “Vermont” maple syrup. It’s crazy how that works! The good thing is that some resturants who serve maple syrup, serve “Vermont”. I just tell myself that it is mine anyway 😮
We will boil this afternoon. Visitors are coming to see the operation and immerse themselves in a memory of mine. I am so very happy to share! The best thing is that my memory will become their’s… if that don’t make you Ohio Proud… what does?
RicelandMeadows 