About four families, depending on the year, provide eggs to Path Valley’s co-op, each family keeping anywhere from 50 to 400 chickens. The birds roam within a protected area, often on the side of a mountain (some even have access to a gentle, little creek). In the warmer months they forage and eat whatever they please, along with vegetable scraps, while during winter their diet is supplemented with feed. Eggs are seasonal, with the hens laying more when it’s warm and fewer when it’s cold.
Contents: 1 dozen pastured eggs
The eggs vary in size between large and extra-large. We embrace this variability as yet another marker of their non-industrialized provenance.
Farm: Path Valley Farms
Location: South Central Pennsylvania
Path Valley Farms is a cooperative in South Central Pennsylvania, made up of a core group of about 10 farmers, with several more growers/producers contributing eggs, vegetables, fruit, nuts, and more. The collective is owned by the growers and operates with the intention of keeping families working together. Their goal is to grow tasty food on healthy land that will be sustained through generations.
Nutritional info: Due to the hens’ varied diet and peaceful existence, pastured eggs tend to have more vitamin A, omega-3 fatty acids, and vitamin E compared to factory eggs.
Serving suggestions: Rice, Number 1 Sons Kimchi, and a fried or jammy is a go-to meal. Top it with leftover cooked vegetables and a dash of sambal or sprinkle of sesame seeds.
Note that boiled in their shells, fresh, pastured eggs are often difficult to peel, since they don’t have a large air sac in between the shell and membrane (this air sac grows as the egg ages). We’ve read that adding two teaspoons of baking soda to the boiling water helps with peeling, as does bringing your water to a boil and then gently lowering in the eggs with a slotted spoon.