| T O P I C R E V I E W |
| RachelLeigh |
Posted - Sep 05 2007 : 11:44:03 AM
Hi ladies! I'm buying some farm fresh eggs from an employee tomorrow! I'm so excited! I'm sure this is no big deal to you because most of you are lucky enough to live in the country but for us city dwellers, home-grown, non-mass-produced-in-deplorable-condition eggs are a treat! She's selling them for $2/dozen. She is bringing me white, brown, blue, and green ones. Whooohoooo!!!! 
my blog: http://catholiccountrygirl.wordpress.com
my website: http://www.backwoodsjunction.com |
| 25 L A T E S T R E P L I E S (Newest First) |
| Alee |
Posted - Sep 13 2007 : 5:06:54 PM
Farm Fresh eggs are my favorites! They taste so much better!
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora!
http://home.test-afl.tulix.com/aleeandnora/ |
| Tinaleigh |
Posted - Sep 13 2007 : 11:46:35 AM
Wow, are you in for a treat!!!! The color alone is enough reason to buy fresh eggs.
I can't wait to get more chicken, we at one time had 60 plus hens, no not a chicken farm. The poultry farm that I ordered from sent me that many, instead of the 25 that I ordered. What could I do but raise them!!!! The neighbors loved all the free eggs! |
| Rivergirl_2007 |
Posted - Sep 12 2007 : 8:32:35 PM
I only have six chickens right now, so do not sell. Even when I had 41 hens, I gave the eggs to friends and family. I had no idea what to sell them for and usually got a free lunch in exchange for eggs. I plan to get more chicks from the hatchery next spring and will probably try to sell the extra eggs next year since I am now retired and do not get to town every day.
Regarding the venison. I was told to soak the meat in milk to remove the gamey taste. Has anyone tried that. We do not hunt and have to depend on the generousity of friends for what we get. We haven't had any given to us since I was told to soak it in milk. |
| levisgrammy |
Posted - Sep 12 2007 : 5:50:23 PM
Oh and thank you for the information on the venison. We always butcher our own. We don't leave it hanging long either as there are plenty of critters out here that would get to it first.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com |
| levisgrammy |
Posted - Sep 12 2007 : 5:48:57 PM
I usually use the older eggs for boiling as I have found they do peel easier and I like to use the older ones first anyway that way I am selling fresh eggs.
Once they are a week old they are no longer considered fresh.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com |
| grace gerber |
Posted - Sep 12 2007 : 2:44:08 PM
I did not know about the pin prick thing either! I too have had a ton of trouble trying to hard boil fresh eggs from my hens. I will try that one. THANKS
Grace Gerber
Larkspur Funny Farm and Fiber Art Studio
Where the spirits are high and the fiber is deep
http://www.larkspurfunnyfarm.etsy.com
http://larkspurfunnyfarm.blogspot.com
http://www.flickr.com/photos/larkspurfunnyfarm |
| Brew Crew |
Posted - Sep 12 2007 : 09:21:59 AM
I can never get my fresh eggs to peel. I usually keep a stock that are older for boiling. Haven't ever tried/ heard of poking a hole in them. Can't wait to give that a try! Thanks for the tip, Sherri!
"There is a Happy Dale far, far away. . ." -Arsenic and Old Lace |
| Hideaway Farmgirl |
Posted - Sep 12 2007 : 08:25:26 AM
Sherri,
Just poke the shell when the egg is still raw? How do you keep from stabbing your other hand?
Jo
"Wish I had time to work with herbs all day!" |
| mikesgirl |
Posted - Sep 12 2007 : 08:22:11 AM
I have never had any problem with peeling fresh eggs, but I put a little hole int he shell with a darning needle before I boil them.
Regarding venison, I was going to say exactly the same thing that Betty Jo did about the butchering. Hang time and temperature when it's hanging is also really crucial. If it's hot out when it's hanging, be sure and cut the hanging time.
In Montana, there are zillions of antelope where we have our cabin. We have never shot one, but all the neighbors tell us that the only time you want to shoot an antelope is in the spring because it makes all the difference in the world in the taste of the meat. Unfortunately, antelope season is not in the spring! But the piont is, they say the meat is delicious, and sweet in the spring, and very gamey in the fall. So there are a variety of factors that affect the flavor. But if you get it right, venison is absolutely delicious - very spendy at some uptown restaurants. |
| Hideaway Farmgirl |
Posted - Sep 12 2007 : 07:36:59 AM
ALERT: I am about to show my citified background but I know you farmgirls won't make fun of me when I ask this question about fresh eggs: (anyone out there laughing already???)
Anyway, I am the unofficial devilled egg maker for friends and family get-togethers. I've always been told that older eggs are better for boiling/peeling; and I usually try to keep an extra dozen storebought eggs in the fridge so I don't have to use fresh-bought eggs when I make up a batch. Since I have now learned that these eggs are already aged by the time they hit the store shelves, my "dumb" question is:
Is there a problem when hard-boiling fresh eggs, specifically in being able to get the peel to come off cleanly from the cooked egg? Is this perhaps truly an urban legend?
So, whenever you are done laughing at my eggs-pense and can compose yourself at your keyboard, let those comments fly! Thanks! I truly want to try making my specialty with fresh eggs!
Jo
"Wish I had time to work with herbs all day!" |
| paradiseplantation |
Posted - Sep 11 2007 : 08:36:58 AM
I've been selling mine for a dollar a dozen. Went I went up to $1.50, I lost all my customers. Had to go back to the original price. I was a city girl and wasn't real sure the first time I saw a farm fresh egg. Now, I can't do without them.
from the hearts of paradise... |
| bboopster |
Posted - Sep 10 2007 : 5:49:41 PM
The key to cooking venison is the way it is butchered. Don't let it hang to long the sooner the better to butcher it. It also makes a difference where the deer is from and what is in that area for it to eat. Corn feed much better then swap buck. You need to make sure that ALL fat, bones, bones dust and that slimy white silver lining is removed before cooking. You should be left with just meat nothing else. Wash it good before you package it. Takes a very long time to butcher but worth it. My X was the Great White hunter and for 15 years venison was the only red meat we would eat. I found it to be good in stew's chili, taco, anything with spices added. My cousin makes the tenderloin or rump roast in a slow cooker with gravy and lots of mushrooms and onions and cooks it all day until it falls apart. Also I found if I used it and cooked it like beef it worked much better. No need to cook it till it's well done unless you like well done beef. To this day my kids find beef to taste funny. But I have to be honest that I avoid it at all costs. Also wild turkey, goose, duck and other game birds and small animals. Must be that X thing. But I do like my veggies out of the garden. Hope this helps with the gamey taste
3 Blue Star Mother and Proud of it!
Pray for our troops to come home safe and soon.
Enjoying the road to the simple life :>) |
| kissmekate |
Posted - Sep 08 2007 : 10:19:04 PM
I was blissfully ignorant with respect to eggs and how chickens are treated, chicken feed etc.
Up until I read a book on Organic foods. (it posed why you should or shouldn't buy organically) It opened my eyes to why Free Range and Organic eggs are worth the extra money.
The SuperTarget I shop at has their own Archer Farms branded Organic Free Range eggs for $3.49 per dozen. Their shells are a lovely brown color, which made my son turn up his nose, until he fried a couple up and raved about them.
I will never buy the store brand/"regular" eggs again. Organic ones are wonderful-the taste, color etc. can't even be compared to their "regular" counterparts.
If I had a bigger place and more ambition, I'd have a few layers and a cow. My son seems to think we have a cow hooked up directly to the fridge. I swear he drinks a gallon (hormone free only!) per day.
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| levisgrammy |
Posted - Sep 08 2007 : 9:30:56 PM
Bison, oh I don't blame him. I have trouble eating the vension from when my husband goes hunting. Bleck! But knowing it is much leaner than beef I do eat it. Have to find something to get rid of the gamey taste though. Haven't figured it out yet and I've been cooking it for 10 years now.
I can't believe I have around 17 dozen eggs in my fridge. Hoping they don't go bad before I can use some of them. A woman did stop yesterday and got two dozen.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com |
| RachelLeigh |
Posted - Sep 08 2007 : 05:53:49 AM
Well, I brought my dozen farm fresh eggs home yesterday. I opened them up and showed my husband the brown, green, and blue eggs and he said, "Why did you buy dyed eggs?" I laughed so hard and had to explain to him that they were naturally produced that way! I'm using up all my store-bought eggs this weekend since they're much older so I can enjoy this dozen! I think my hubby MAY eat them. I'm not sure yet. He's already told me that he's not touching the Bison BBQ they serve at the festival we're going today. So citified and picky!!!
my blog: http://catholiccountrygirl.wordpress.com
my country folk art business website: http://www.backwoodsjunction.com |
| Annab |
Posted - Sep 08 2007 : 03:45:20 AM
The darker yolks are from the hens eating a varied and far more nutritious diet. Sometimes when I have to keep the chickens in to let small garden plants get established, I notice a shift in color.
Funny thing is, I can't eat eggs like in a quiche or breakfast style due to a severe allergy, but folks who buy and eat the eggs say they can tell a difference. |
| levisgrammy |
Posted - Sep 07 2007 : 3:15:55 PM
Ours are darker in the yolk than store bought too. I wonder why that is. At one of the farm markets, they are few and far between, (go figure this is supposed to be the garden state) they are getting 1.75 a dozen. Don't know how well they are selling.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com |
| Annab |
Posted - Sep 07 2007 : 09:02:24 AM
I too sell eggs and charge 2.00.
It's well w/ in reason when I;m bringing those eggs to the people, feeding said chickens, driving to get said chicked feed, and providing FRESH eggs that are less than 24 hours old.
Your run of the mill store bought eggs are 6 weeks old already!
I say 2.00 is a real deal.
If you free range your hens, look at the yolks and compare. Ours are dark orange , store eggs-even those fancy "organic" eggs in the
stores still have a paler color.
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| levisgrammy |
Posted - Sep 06 2007 : 4:22:37 PM
You should've seen the looks we got when we went from 1.25 to 1.50
In fact we lost a few customers. Couldn't be helped we have to pay for the cartons, though I do have a girlfriend that saves them for me.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
www.torismimi.blogspot.com |
| DaisyFarm |
Posted - Sep 06 2007 : 12:24:13 PM
"I just paid $3.19 a dozen at the grocery store for organic eggs.Maybe you should raise your prices and see what happens! City folk might think that inexpensive means inferior!"
Jo might have a very good point here.
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| Nancy Gartenman |
Posted - Sep 06 2007 : 10:56:14 AM
Denise,
To bad you don't live near me I would buy them for sure.
NANCY JO
www.Nancy-Jo.blogspot.com |
| Hideaway Farmgirl |
Posted - Sep 06 2007 : 10:33:49 AM
Gosh, Denise, I wonder how far away you are from Northern Virginia? Might be worth the trip in gasoline!
I just paid $3.19 a dozen at the grocery store for organic eggs.Maybe you should raise your prices and see what happens! City folk might think that inexpensive means inferior!
Jo
"Wish I had time to work with herbs all day!" |
| aimeeravae |
Posted - Sep 06 2007 : 10:08:23 AM
We get them by the flat from one of the huetterite colonies near here. I pay $1.75 for the flat. That's 2 1/2 dozen and they just went up from $1.25. I can also get cleaned chickens, some veges, assortment of baked goods and my thanksgiving turkey. I love the turkeys. If you tell them in advance what size you want they hand feed one up to that size. I have seen 30lbs. turkeys they have for people. They are huge! I stick with the 24lbs. I don't think the shelf in my oven would support one bigger.
Aimee
http://laplantewardklopf.blogspot.com/
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| mikesgirl |
Posted - Sep 06 2007 : 08:46:34 AM
Organic Omega-3 eggs in our area sell for about $3.50- $4.00 a dozen. |
| KYgurlsrbest |
Posted - Sep 06 2007 : 08:15:02 AM
The law associate in the office next to me brings me eggs from his brother's farm in Winchester, about every two weeks. They raise their hens organically, and the eggs are lovely shades of brown.
We usually pay around $2-$3 a dozen at the farmers market for our fresh eggs. They're usually just brown, though I did purchase some blue and green a few weeks back at a roadside stop.
**Denise,I think that people who are used to store bought things don't really understand the concept of fresh--and really, are somewhat afraid of fresh. Someone asked me once, if I'd ever found a "carcass of a dead baby chick" in my fresh eggs!
I can pickles, salsa, jams, etc...and when I give them to folks as gifts, they always ask me things like, "does this need to go into the fridge immediately?", or "do I eat these like regular pickles" The best description I can give to them is: do what you do with THIS jar of (pickles, salsa, jam) like you just picked it up from the grocery shelf!!
"She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian. |
