Culinary Herbs

The herbs and produce we grow at Shelly's Farm Fresh will be available at the farmers markets in May-June (depending on Mother Nature). Herbs and greens: Arugula, Basil (Cinnamon, Lemon, Sweet), Chives, Cilantro Del Fino, Dill, Epazote, Lemon Verbena, Mesclun Salad Mix, Mint, Oregano, Parsley, Rosemary, Sage, Sorrel, Spinach, Stevia, Summer Savory, Swiss Chard, Tarragon, Thyme (English and Le...

Pasture-Raised Eggs

At Shelly's Farm Fresh, we raise our hens on pasture where they can roam and scratch for bugs. We custom blend the grains they eat so there are no fillers, hormones or antibiotics in the feed. The hens produce a healthy egg. The rich flavor with a dark orange yolk is delivered within a day or two of being laid. The egg shells are the fun part. We get an assortment of brown and blue-green she...

Frequently Asked Questions

How long will eggs keep?

Eggs purchased from a refrigerated case can be refrigerated in their original carton for at least 4-5 weeks. Eggs deteriorate more in one day at room temperature than during one week in the refrigerator. Source: California Egg Commission. When you buy our eggs at farmers markets, CSA or Brentwood Fine Meats I am putting the dates: laid on: (ex. 4/10/2010), use by: (ex. 5/10/2010).


What is the difference between eggs from pasture raised hens and commercial eggs?

**Articles from Mother Earth News: www.motherearthnews.com/eggs.aspx

"Our testing has found that, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain: 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2 times more omega-3 fatty acids, 3 times more vitamin E, 7 times more beta carotene. Go to the site to see the whole article.

**Fun article about "grass-fed eggs"

www.motherearthnews.com/The-Happy_Homesteader/Introducing-The-Grass-Fed-Egg-Movement.aspx


How to hard boil and peel FRESH eggs.

Ever have trouble getting the shell to come off after hard-boiling?  Most eggs people get on the shelves in their local store are weeks old.  This is good for hard-boiling eggs, but I prefer my eggs as fresh as possible.  The reason older eggs are easier to hard-boil is because as the egg ages, it shrinks and gets pulled away from the shell leaving an air pocket.   So I started looking for different ways to hard-boil.

www.ehow.com/how_4514119_hard-boil-peel-fresh-egg.html

www.ehow.com/how_5189160_hard-boil-fresh-eggs.html

Anyone who has a consistent method for hard-boiling farm fresh eggs that peel easily send me the details and I will gladly make you the hard-boiled king or queen.


What is that white thing in the egg?

This is called chalazae.  Chalazae are stands of egg white that anchor the yolk in place in the center of the thick white.  They are neither imperfections nor beginning embryos.  The more prominent the chalazae, the FRESHER the egg.  Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard.