Posted 3/29/2017 10:01am by Kinley Coulter.
Ahhhh… April at last! Spring has sprung at Coulter Farms and our new laying hens are swinging into major egg production mode. The hens' innate drive to lay prolifically in the spring fits the start of our three spring farm markets very nicely. Most of our ‘laying ladies’ are brand new to egg laying and are probably grateful to have been designed to lay ‘miniature’ pullet eggs for the first month or so. Full size eggs coming from under-sized young poults can be an anatomical challenge, to say the least. These special spring ‘maiden eggs’ are highly sought after for their ‘egg-ceptional’ flavor. Many restaurants make a big deal of any menu items they can provide that are made with spring pullet eggs… try googling them. They cannot be bought at grocery stores because they don’t fit the ‘cookie cutter’ industrial egg industry model. We can only supply them in April… so enjoy the seasonality of small scale egg production… vive le difference!
We are selling 18 pullet eggs for the dozen price… while they last! Use three pullet eggs in place of two regular eggs, and expect an abundance of flavor :). Regular size dozens will be in very short supply for the next month.
Watch for the transition in our eggs’ yolk color as they move from spacious, but dormant, winter pastures onto lush, green spring grass… and then enjoy the next transition as their diet starts to include various crawling and flying bugs and worms in the warmer weather. My favorite eggs are July/August when the grasshoppers show up! Besides, there are few things more entertaining than watching a pasture full of hens frantically pursuing equally frantic grasshoppers… who needs television? Maybe we need a web-cam??? We start out with mostly fresh, new hens every spring. One advantage of this for the egg consumer is that a laying hen’s first egg is her most nutrient dense and highly mineralized of her life… as hens keep laying, from one year into the next they are producing so many high quality pastured eggs that their skin and feathers visibly begin to fade and become pale… the eggs’ yolks start to get pale and pathetic, too. Anyway, it’s just another cycle you can watch as you purchase real food from a real farm. We all know that strawberries in February are an aberration… now you know that eggs that are always the same are unnatural, as well.