Eggs
Available now at the farm gate — $8/dozen / dozen
Free-range eggs from our small flock — fed kitchen scraps, garden trim, and a varied seasonal diet.
How we grow it
Our hens range freely across the garden — scratching the soil, picking at insects, and following us through the day. They eat what the season gives them: kitchen scraps, garden trim, fallen fruit, and the occasional surprise bug bonanza. We supplement with whole grains and a little oyster shell for strong shells.
You’ll notice the yolks shift colour through the year — deep orange in summer when greens are abundant, paler in winter when the diet is more grain-heavy. That’s not a defect, it’s the seasons showing up on your plate.
Eggs are gathered daily, never washed (the natural bloom keeps them fresh on the counter for weeks), and dated on the carton. Refrigerate if you prefer, or leave them out — both work.
Used in 2 recipes
- South Shore Growers Fresh Dill Dip
- South Shore Growers Summer Fresh Salad — 2, hard-boiled