Chefs and localvores have long been singing the praises of farm-fresh eggs and most can’t imagine having any other then free-range from the farm. Ask a chef and a localvore what makes them loyal to farm fresh eggs you’d probably get two different answers. Chefs tend to favor the texture, freshness and richness of golden hues. Where a localvore might initially focus more on how the eggs were raised. The chickens are outdoors in the pasture where they are free to roam at their leisure, get all the sunshine they want. As well as freely forage for there own food of grasses, worms and insects, all while enjoying the breezes of the season.
Most farmers that raise free-range chickens have movable pens or houses for their chickens. These “pastures” are moved from place to place giving the chickens fresh grazing areas on a regular basis. With this set up, the chickens will have some protection from predators. What about antibiotics and hormones you ask? Antibiotic-free means that the chickens were never fed antibiotics at anytime in their life. Chickens do not need antibiotics to grow and be healthy. Chickens raise their own resistance by being a their natural environment. Farmers focus on good husbandry (breeding and caring for farm animals ) practices such as sanitation. All chickens are hormone-free. Despite numerous marketing and labeling statements by many egg producers, hormones have not been used in the poultry industry for over 50 years. So whether you see a carton of eggs that have “hormone-free” on it or not be assured that the the eggs are hormone-free.
A question that is repeatedly asked by consumers is if there is a difference between white shelled and brown-shelled eggs. Hens with white feathers and ear lobes produce white-shelled eggs. Brown-shelled eggs come from chickens with red feathers and red ear lobes. Is there a taste difference? The answer lies in the mouth of the omelet eater.
Do you remember when the egg hype was all about cholesterol? Eggs have long been vilified by doctors and scientists for their high cholesterol content. Dietians telling us that the cholesterol in eggs was translating to artery-clogging cholesterol in the blood – and eggs were moved to the no-no list. New research informs us otherwise. In the 2007 October/November issue of Mother Earth News the article “Meet Real Free-Range Eggs” tells us just how nutritiously superior free-range eggs are. Despite it’s bad hype the egg truly reigns supreme, that is provided that it’s a free-range egg, the way nature intended.
There is no better time to start eating better and locally than now. Stop by the Community Winter Market this Saturday and pick up a dozen or more. We have different egg purveyors; Curds & Whey, Grandma’s and Hasslemann Farm, and they would love answer any questions you have. If you are still uncertain about flavor or quality the least you can do is try a six pack. Hasselman Farms will be offering farm-fresh eggs available in half dozen and dozen size cartons. Grandma’s Eggs also offers duck, goose, turkey and quail eggs when in season.
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