Results for tag "pastured-eggs"

Chickens moved to pasture

Chickens with the portable pen on spring pasture

Chickens with a portable pen on spring pasture

With the arrival of Spring, we moved the chickens to the pasture in Salem. If you compare eggs from pasture raised chickens with other eggs you might buy in the store, you will notice that the yolks from the eggs of the pasture raised chickens are a darker yellow, almost orange and the whites can be firmer. This is from the bugs and greens they are eating on the pasture and from the fact that most of the time eggs from pasture raised chickens can be fresher than those bought in the store.  (Just a note, the eggs we sell are usually under a week old and never two weeks old.) There is a debate on whether pasture raised eggs taste better (maybe one of the best ‘experiments’ in this area was carried out by Food Lab—spoiler alert: in blind tests, they taste the same, but taste can be influenced by appearance, smell, and cognitive things like knowing where your eggs come from and how the chickens live).

The pasture continues to improve.  The areas where the chickens were last year came back nice and green from the fertilizer from both the chickens and the turkeys and the variety of plants on the pasture continues to increase, which is a good thing.  Interestingly, although it may just be circumstantial, as soon as the tailgate of the truck opened, most of the chickens jumped out and headed for their old house.  It was a fairly easy move, either we’re getting better at it or the chickens are getting used to it, or both.