Chicken eggs available seasonally.
We currently offer farm-raised eggs for eating and hatching from our mixed flock of free-ranging chickens.
Our poultry is cooped at night for safety and let out in the morning to free-range our farm and pastures all day until dusk when they instinctively go back to the coop to roost for the night.
While they are free-ranging they are happily scratching for bugs and greens, dust-bathing in their favorite spots or resting in the shade of the many old orchard trees and hawthorn bushes.
We feed poultry food and scratch from a local Idaho mill.
Our goal is to raise and grow our food as naturally and humanely as possible. We use a natural, organic, chemical-free preventative routine to keep our animals healthy, happy and thriving! Natural non-distilled Apple Cider Vinegar has many health benefits to man and beast and we add it monthly to our poultry drinking water. We also use organic coconut oil sprays and feed the chickens grated raw coconut and coconut milk as part of our routine parasite prevention. We do not use hormones, subtherapeutic antibiotics or steroids.
We occasionally have hatching eggs, excess hens, roosters and farm-bred poultry available for sale.
Discounts available for 4-H kids.
Farm Fresh Eggs Information
Thanks to a 2007 study by Mother Earth News that took egg samples from 14 different flocks, we have some pretty good data to back up the claim that free range or pastured eggs are better for you. Here are some of the benefits:
Less Cholesterol: According to the study there was 1/3 less cholesterol in the free-range eggs. This is good news for an egg lover like me who also has a family history of high cholesterol.
Less Saturated Fat: Mother Earth News found 25% less saturated fat in the pastured chicken eggs. Saturated fat is a buzz word in the food world now, with reason, so anything with less is always a plus.
More Vitamin A and E: Vitamin A helps in all sorts of areas including vision, skin health, immune function, and so much more. There isn't as much information out there on Vitamin E, but I think we can assume it does have a purpose.
Extra Omega-3s: We are constantly learning more about the Omega-3s, but there has already been a lot of research pointing to benefits for people with heart concerns. Double the Omega-3s is a good thing!
Fresh Cow & Goat Milk
Our fresh milk is unpasteurized and un-skimmed - 100% goodness from the cow or goat!
We do not use hormones, subtherapeutic antibiotics or steroids.
Raw Milk Information
What is raw milk?
Raw milk is straight from the cow or goat and has not been pasteurized (heated) or homogenized (intensive blending).
What does pasteurization do?
Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer.
What does homogenization do?
Once the majority of butterfat (cream) is removed the homogenization process breaks down the remaining butterfat globules so they do not rise to the top.
What is butterfat?
Butterfat contains vitamins A and D needed for assimilation of calcium and protein in the water fraction of the milk. Without them protein and calcium are more difficult to utilize and possibly toxic. Butterfat is rich in short and medium chain fatty acids which protect against disease and stimulate the immune system. It contains glycospingolipids which prevent intestinal distress and conjugated linoleic acid which has strong anti-cancer properties.
What are the health benefits of raw milk?
Clean raw milk from pastured cows and goats is a completely balanced food.
How long will raw milk keep?
When kept at the optimal temperature of 36-38° F you can expect fresh raw milk to last from 7-10 days. Higher temperatures allow the normally occurring lactobacilli to get busy making lactic acid, which gives soured milk its characteristically tangy taste and reduces its shelf life. Bring a cooler bag and ice or gel packs with you when buying milk on hot summer days or if you have a long drive home - it'll stay fresher tasting longer.
(The composition of any type of milk can vary depending on the animal’s breed, diet, environment, and point in the lactation period)
Proteins: Goat milk and cow's milk are complete proteins, and they supply all the essential amino acids for humans. Raw milk has all 18 of the standard amino acids, which saves our bodies the work of having to convert any into usable form. About 80% of the proteins in milk are caseins (reasonably heat stable but easy to digest). The other 20% fall into the class of whey proteins. These are also easy to digest, but also very heat sensitive. The immunoglobulins are an extremely complex class of milk proteins also known as antibodies. These provide resistance to many viruses, bacteria and bacterial toxins and may also help reduce the severity of asthma symptoms. Research has shown a significant loss of these important disease fighters when milk is pasteurized.
Carbohydrates: Lactose is the primary carbohydrate in milk. It is made from one molecule each of the simple sugars glucose and galactose. People with lactose intolerance do not make the enzyme lactase and so cannot digest milk sugar. Raw milk has its lactose-digesting Lactobacilli bacteria intact. This may allow people who traditionally have avoided milk to drink raw milk.
Fats: About two thirds of the fat in milk is saturated. Saturated fats play a number of important roles in our bodies. They construct cell membranes and key hormones, they provide energy storage and padding for delicate organs, and they serve as a vehicle for important fat-soluble vitamins. Conjugated Linoleic Acid (CLA) is abundant in milk from pastured cows and goats. This is a heavily studied, polyunsaturated Omega-6 fatty acid that has promising health benefits. Some of CLA's many possible benefits are (1) it raises metabolic rates; (2) it helps remove abdominal fat; (3) it boosts muscle growth; (4) it reduces resistance to insulin; and (5) it strengthens the immune system and lowers food allergy reactions. Grass-fed raw milk has 3-5 times more CLAs than the milk from a feed-lot.
Vitamins: Whole raw milk has both water and fat soluble vitamins. No enriching is necessary. It's a complete food. Pasteurized milk must have the destroyed components added back in, especially the fat soluble vitamins A & D.
Minerals: Raw milk contains a broad selection of minerals ranging from calcium and phosphorus to trace elements. Calcium is abundant in raw milk. Its benefits include a reduction of some cancers, particularly colon; higher bone density in people of all ages; lower risk of osteoporosis in older adults; lowered risk of kidney stones; the formation of strong teeth; as well as a reduction of dental cavities. An interesting fact about minerals as nutrients is the special balance they require with other minerals to function properly. For example, calcium needs a proper ratio of phosphorus and magnesium to be properly utilized by our bodies. Raw milk is in perfect balance.
Enzymes: The 60 functional enzymes in raw milk have an amazing assortment of jobs to perform. Some of them are native to milk and some come from beneficial bacteria growing in raw milk. When we eat food that contains enzymes devoted to its own digestion, it's less work for our pancreas. Other enzymes, like catalase, lysozyme and lactoperoxidase help to protect milk from unwanted bacterial infection, making it safer for us to drink.
Cholesterol: Cow's milk typically contains about 14 to 17 mg cholesterol per 100 g milk, while goat's milk is more usually recorded at 11 to 25 mg per 100 gram of milk. Our bodies make most of the cholesterol we need. This amount fluctuates by what we get from our food. Cholesterol is a repair substance. It is a waxy plant steroid that our body uses as a form of water-proofing and as a building block for key hormones.
Beneficial Bacteria: Raw milk is a living food with amazing self-protective properties. As most food goes bad as it ages, raw milk gets better. From helpful bacterial fermentation, the digestibility of enzymes, vitamins, and minerals all increases.