Spring has long been associated with eggs for a good reason. The longer days and the greener grass mean that our flock is out enjoying the pasture in lockstep with our sheep, eating the bugs kicked up as the sheep graze the hillsides and coming home to lay their golden springtime eggs! Egg laying nearly halts in the deep of winter, when the daylight is short and temperatures are cold. The hens rest during the winter and when they start laying again in the spring, the eggs have large, deep golden/orange yolks, that stand in the bowl bright and proud. Spring makes us happy for many reasons. Least of which is the quality and deliciousness of springtime eggs. $5/dozen
Chef Jason, of Evins Mill, appreciates spring eggs, too! Check it out! He's showing everyone how to baste a Folsom Farms egg!


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