The eggs have pale cinnamon-pink shells and canary-yellow yolks that stand up high.

We are still loving these eggs.

/envy

And I really need to remember to get some good eggs… it’s amazing to make a quick breakfast and then be reminded that eggs can actually have flavor.

Unfortunately, even the term “free range” is often something of a disingenuous conceit, at least as applied to birds raised for meat. Due to health concerns, most industrial scale free range chicken operations don’t allow the birds access to the outdoors until they’re five weeks old, and they’re typically slaughtered at seven or eight weeks, leaving them all of two or three weeks of free ranging. Thing is, when they do finally get access to the yard, they’re so used to being indoors that it doesn’t occur to most of them to even have a look at what’s out there.

Thankfully, we have nearly year-round access to local eggs such as those produced by the Zenger birds, as well as some meats (Carton pork and SuDan lamb come to mind). But it can take an inordinate amount of effort and expense to shop that way. Of course, that’s changing, if slowly, but you’ve got to hand it to big Ag for their ability to co-opt nearly anything that springs up as an alternative!

Thanks for the details Tommy- you’re right.

–McAuliflower