Frequently Asked Questions

Below are some of the questions we are asked at Farmers Markets:

What does “free range” mean?

Free range is a method of farming where animals can roam freely outdoors rather than being confined in an enclosure. We know that excellent living conditions make happy chickens and happy chickens make high quality eggs. Our chickens live in a large deep bedding pen with a nesting coop and a roosting coop. We then use moveable electric poultry netting to allow our chickens to free range in a different spot each week. While they are in their current spot of the pasture, the other sections are growing and recovering so that in the coming weeks they can be ready for the chickens to enjoy.   

Our deep bedding pen includes: a secure roosting area that the flock can be locked in at night, and a nesting area that is dark and not on the ground. The roosting area is locked up at night to prevent any nocturnal predators from damaging our flock.

We also use a movable fence. We use electric poultry netting and we move it to a different spot each week so that the flock has access to it during the day. We move the fence in a circular motion around the shelter so that they only get access to a small portion each week and it gives the other areas time to recover and grow. 

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Why do your eggs cost more than the grocery store?

As a family run farm, our eggs cost more because we are a small egg producer. We don’t have the buying power to purchase bulk feed at lower prices like large producers. It takes about .25lbs of feed to produce a single egg. Another factor is quality of life. We believe that it is important for our hens to live in healthy environment with plenty of space, sunshine, and fresh air. Our heritage hens take longer to raise to egg-production age, they require more feed, and also, our chickens produce fewer eggs per year compared to production layers, which are the hens that lay the eggs you see in the grocery store. We believe that our eggs are superior in quality, freshness, and flavor.

Are brown eggs healthier than white?

Egg shell color depends on the breed of the hen. Most high-production hens lay white-shelled eggs and are used by large egg producers because the hens grow to egg-production age more quickly, require less feed, and produce more eggs per year. The nutritional value of an egg comes from the hen’s diet, not the color of the eggshell. Our chickens’ diet is supplemented with food waste from local farmers and markets, also, they free-range and forage for bugs, and they scratch through composting deep bedding searching for insects and plant material. We believe that our chickens are healthier because they are less stressed than production hens, and they are never fed hormones, antibiotics, or medications. 

Power-Up Chicken and Kale Salad

Power Up Chicken-Kale Salad

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Ideal for meal prep, I usually make this salad on Sunday and eat it for lunch all week. It’s a great way to use up any leftover roast chicken. First, I make the dressing. Zest and squeeze two lemons (to make ½ cup of juice). Add zest, olive oil, agave, minced garlic, cayenne pepper, garlic salt, and pepper to lemon juice and whisk. Pour over chicken in a large bowl. While the chicken marinades in the dressing, pick over the kale, removing the large stems. Toss kale and chicken until thoroughly mixed with dressing. Add feta and avocado and mix again. Let rest in refrigerator 10 - 15 minutes, if serving today. For meal prep, divide among individual serving containers.

Ingredients

  • 1 - 2 cups cooked chicken, cut into bite-size pieces
  • 8 Cups chopped kale or 1 (10 ounce) bag chopped kale
  • ½ avocado, diced
  • ½ cup feta cheese crumbles
  • ½ cup diced red onion (optional)

Dressing

  • 2 lemons to make ½ cup of juice
  • 1 Tbsp lemon zest
  • 1 Tbsp agave syrup
  • ½ cup olive oil
  • 1 tsp minced garlic
  • ½ tsp garlic salt
  • ⅛ tsp ground cayenne pepper
  • ⅛ tsp black pepper

 

 

Easy Roasting

Don't know where to start with the whole chicken you just bought at the farmers market? This is where you start. Our family uses this recipe for most of our chickens because it is easy but makes a delicious chicken. 

Basic Roasting Instructions

  1. Defrost (2 days in fridge)
  2. Place on rack in roasting pan
  3. Apply dry brine (Kosher salt + herbs) inside and outside
  4. Let rest uncovered in fridge (8+ hours)
  5. Bake 425F 1 hour, 15 minutes, or until done (165F internal temp.)

If you want to learn more about cooking a whole chicken, we recommend that you check out these websites:

http://thepioneerwoman.com/cooking/roast-chicken/

https://cooking.nytimes.com/guides/11-how-to-roast-chicken

http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592