Re: seasonal price of eggs

[Guest guest]

---Eating foods in season is pretty typical for farmers however we do

use freezers and pressure canners too. But this eliminates fresh

diets of course. Many consumers don't do this though. Seasonal sales

lower income in off season though so income will have to be greater

in season. I know it's not the non farmers' problem however I thot it

worth mentioning. Believe me I haven't figured how to quit my day

job yet!

I have been making a great eggnog with fresh eggs we've been

getting since around Dec. 23. I do like to make it with eggs

gathered in the last day or two or today's eggs.

Some egg producer prices eggs like I mentioned on a forum

recently and I wondered how it would be received by consumers.I

didn't think of it but it seemed like a good idea from the producers

standpoint. Thanks, Dennis

In , " Anton "

<bwp@u...> wrote:

>

> > ---Chris/: I may be getting in on the tail end of this but

what

> > do you intend to pay for seasonal production costs? For example

> fowl

> > lay few eggs under " natural " conditions during cold winter days.

> > Therefore there's probably 1/3 as many eggs or even 1/10 as many

> eggs

> > as in the summer months. How about buying eggs for $8/ dozen in

> the

> > winter and $8/3 per dozen in the summer? Dennis

> @@@@@@@@@@@@@@@@@

>

> My idea is to just stop eating eggs in the winter for the most

part,

> wait till they're back in season, and leave what the birds do lay

for

> the farmer's family and for other people, who should be charged

very

> high prices for them as Dennis suggests. This is my first winter

> eating seasonally and I still have some eggs I bought a few weeks

ago

> that were still prime quality, but I've essentially given them up

for

> the winter. Better this way then eating second-rate eggs and/or

> forcing the farmer to use second-rate feed. Maybe some logic in

> there about avoiding allergies from overexposure to individual

foods,

> a secondary affirmation for this approach. Getting plenty of

> nutrition from organ meats this winter.

>

> Also wanted to make a quick comment about how long eggs can sit

> around because someone asked about it. I stopped refridgerated my

> eggs a long time ago and I've had eggs sit at fairly warm room temp

> for over a month and then eaten the yolks raw like usual. They

> always seemed fine, but the yolk can lose its firmness. So I would

> say don't worry about the length of time at all.

>

> Mike

> SE Pennsylvania

[Guest guest]

>Also wanted to make a quick comment about how long eggs can sit

>around because someone asked about it. I stopped refridgerated my

>eggs a long time ago and I've had eggs sit at fairly warm room temp

>for over a month and then eaten the yolks raw like usual. They

>always seemed fine, but the yolk can lose its firmness. So I would

>say don't worry about the length of time at all.

>

>Mike

Eggs NEVER used to be refrigerated, though houses were

somewhat cooler than now perhaps. The way you could

tell if an egg was " old " (and still can) is to immerse it in

water ... if it floats, it is considered old. If one end rises,

it isn't very fresh (most commercial eggs float a little!).

As for winter eggs: I read about a farmer who puts

his hens in the greenhouse for the winter. They eat

what is left of the summer greenhouse plants, and nest

there, and eat whatever is in the soil. They probably get

some extra light too, I'd imagine. Anyway, he gets the

eggs in winter, then kicks them out in the summer and

grows plants in the clean, manured soil.

-- Heidi

[Guest guest]

We deliver eggs to our CSA members within a day or so of the laying.

All of my members say they can taste the freshness.

Of course, we have heirloom chickens that get plenty of exercise,

sunshine, grass and bugs, so I don't know if they really know what

they are tasting.

I agree, an egg can sit for a long time without getting rotten. But

when it goes - phew!!

-Allan

Fresh and Local CSA

Serving N. VA and WDC