Free Range Eggs

Ahhhhhhh, Eggs... One of God's greatest inventions!
Every morning that you sit down to a tasty breakfast, you can almost count on an egg being a part of that breakfast...somehow!
Maybe it's eggs with toast, French toast, an omelet or maybe just a part of it like pancakes, but you can bet it's there.
When Vick and I talked about starting a real working farm, we discussed many things which we could do to generate revenue to help pay for the feed...or at least generate enough to help offset the cost of it. Little did we realize that in less than a year, we would be gathering a good five dozen eggs in the dead of winter and approximately six dozen a day in the summer. We currently sell eggs here on the farm and to restaurants who offer everything natural on their menues when possible. We are cleared to sell in grocery stores anywhere in the area also, but with our regular customers and restaurants buying our eggs, it's extremely hard to supply enough for everywhere.
Usually we have brown eggs and the Ameraucana & Araucana eggs, which are green, blue red and olive in color. We do get some that look white, but they are really pale browns from the Rhode Island Reds...and all are extremely delicious.
As spring approaches, the guinea fowl should begin laying their eggs again, along with more of the chickens. We are now getting turkey eggs again, which stopped in the fall with the guinea fowl, when the days got shorter.
All our eggs are gathered three times daily and refrigerated immediately upon cleaning, candling, grading, sizing and packaging. Eggs sold on the farm are unclassified, which means randomly packaged without sizing. They are constantly subject to the strict quality standards of the USDA guidelines.