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Free Range Chickens!
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Farm Fresh Eggs
The best eggs you'll ever taste. Guaranteed! Laid fresh everyday.
Our Chickens are hardy, happy, well cared for free range chickens that produce the best eggs you'll ever taste: fertile eggs with unique brown shells that are harder, yolks that are deeper, richer yellow and firmer than what you're used to from supermarkets.
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Fresh Chickens, Ducks and Geese
Seasonally, we have available fresh farm-raised free range chickens, and ducks and geese for the holidays.
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*Our flock is resting for the winter, but will be back working in the spring, laying fresh eggs daily.
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My chicken flock is made up primarily of Rhode Island Red chickens, like this young cockerel visiting my geese flock.
A single combed, dual purpose medium heavy fowl, used more for egg production than meat production because of its dark colored pin feathers and its good rate of Standard Weights: Cock-8-1/2 pounds; hen-6-1/2 pounds; cockerel-7-1/2 pounds; pullet-5-1/2 pounds. Skin Color: Yellow. Egg Shell Color: Brown
Origin: Developed in the New England states of Massachusetts and Rhode Island, early flocks often had both single and rose combed individuals because of the influence of Malay blood. It was from the Malay that the Rhode Island Red got its deep color, strong constitution and relatively hard feathers.
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Characteristics: Rhode Island Reds are a good choice for the small flock owner. Relatively hardy, they are probably the best egg layers of the dual purpose breeds. Reds handle marginal diets and poor housing conditions better than other breeds and still continue to produce eggs. They are one of the breeds where exhibition qualities and production ability can be successfully combined in a single strain. Some "Red" males may be quite aggressive. They have rectangular, relatively long bodies, typically dark red in color, with black in the main tail and wing feathers. Most Reds show broodiness, but this characteristic has been partially eliminated in some of the best egg production strains.
Adapted from the Oklahoma State University "Breeds of Livestock" webpage. Additional references: Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison
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My chicken flock is made up primarily of Rhode Island Reds, but I will be slowly switching over to Barred Plymouth Rocks for their superior meat production, (one half of the famous Plymouth Rock crosses) and adding some of Dominiques.
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