Farm Fresh Eggs

Beautiful multicolored farm fresh eggs

When we lived on Vashon Island, I neglected to take advantage of all the farm offerings. I had a full time job and a side gig, so I typically just felt too busy to veer off my typical path. All the while I was shopping at grocery stores, many of my neighbors were putting coolers at the end of their street with a sign that read "Eggs $4/dozen." The more I looked around the more farm offerings I found within a few streets of my own home. Flower farm stands and local chicken, even a full vegetable CSA offering. Now that we're living in rural Maine where it seems everyone is farming and operating on a much larger scale even if just for themselves, I want to shop with my neighbors more than ever.

Eggs over easy with a side salad

The most striking difference between grocery store eggs and those that come from a local hen is the color of the yolk. Typically farm eggs have a rich orange colored yolk and they are usually quite a bit bigger on average than those found at your local Piggly Wiggly (not sure if that's a real grocery store or something I saw on TV). And given that inflation is still pretty high, you’ll definitely pay less for farm eggs because farmers just want to feed people, they’re not expecting to get rich. 

Variations in size and color are a hallmark of farm eggs

I read somewhere that grocery store items can travel thousands of miles from where they were grown before finally ending up at your supermarket. That's part of the reason that local eggs can actually last twice or three times as long as grocery store versions. First, they get to you either the same day the hen laid them or shortly thereafter. Also, farm eggs are not washed or processed like those in the grocery stores, which might sound a little gross, but don't let it bother you. Just wash them when you want to use them, like you would with grocery store produce that may be sprayed with pesticides. The fact that they are not washed keeps them protected and they can last a few weeks at room temperature or six months in the refrigerator.

Simple eggs on toast is what's for lunch

I’m in the middle of planning this year’s vegetable garden and I'm hoping to maximize our harvest for a few reasons. First, I want to try to be more self reliant in general. We lived a very urban life for many years in Seattle, but things feel different now and I want to be more independent. Second, I want to taste the full flavor of home grown food, which everyone says is far superior to grocery store items. From the few tomatoes I grew last year, I've gotten a taste. Finally, I want to be able to share some of what I can grow and make and create with my neighbors as well. Abundance is good for community.