A lovely little chicken pad courtesy of The City Chicken
If you type “farm fresh” into your Google search tab, chances are “eggs” will usually be a suggested completion of that sentence. I feel like I am in touch with most new things going on in the culinary world, but there is something reassuring about Google affirming that people outside our Jackson bubble are increasingly aware of the benefits of farm fresh poultry and eggs. Lets not kid anyone, we are not the next Portland, boosting dozens of chic urban chicken/egg producing options (check out The City Chicken if you are having trouble visualizing this) but the momentum is growing. We definitely have a budding food scene and consumer base that appreciates good, local food that is responsibly sourced, and it is pretty hard to get closer to home than your backyard. Dishing caught up with a few people bringing the freshest eggs and poultry into the valley and dove in to why it is so important to eat fresh.
Some chicks on the Purely By Chance Farm
What Came First: For the sake of the article, I am going to say the chicken came before the egg. There are few more educated people on the subject than Andy Hefron, owner of Purely by Chance Farms. They raise a wide range of produce but are best known for their poultry, harvesting a couple different types of chickens broken down into egg layers and meat birds. “A traditional factory farmed bird never sees the light of day… they really never get to be chickens,” says Hefron. In comparison, his chickens have a completely different life getting to graze on fresh grass every day. Where conventionally grown chickens are usually slaughtered every 45 days, his are on an 8.5 to 10 week cycle. “They really only have one bad day in their life.” I asked him what the biggest difference was between store bought and free range chickens, and he explained the ones raised outside the conventional big farming operations were much more balanced. I naively thought this meant flavor-wise but was informed that it actually meant that his chickens could stand up in comparison to the unhealthy birds from larger operations that can’t even walk. While his passion for clean food is what drives the farm, it wouldn’t be possible without the support from consumers “We couldn’t do what we are doing without the help of the local community.” You can find Purely By Chance chickens and eggs at the Jackson Hole Peoples Market and Farmer’s Market on the Town Square
Local Egg-onomics: Locally grown eggs have been a hot commodity as of late. They are starting to get bought up as quickly as the fresh berries at the farmers markets, putting them at the top of any local consumers shopping list. Anders Rae, owner of The Hole Egg, has been supplying Jackson with local eggs for years now and can be considered by some the resident expert on eggs in the valley. If you stop by the Saturday market and check out his selection, the first thing you will probably notice is the color. This changes with the different breeds of chickens which he has been experimenting with and perfecting for hardiness and flavor. He prefers a mix between the Ameraucana and Maran breed, creating an olive green color hue to his eggs. His birds are fed with a corn and soy-free feed and are free to roam the farm every day. “Its hard to know what you are getting without being able to meet the farmer and take his word for it,” explains Rae. His way of raising birds isn’t focused around the economics but rather on quality letting the chicken have more time to run around then keeping them cooped up forcing all their energy on laying. You can find Anders and The Whole Egg at the Saturday Farmer’s Market on the Town Square.
Conventional on your left farm fresh on your right
Eggs in the kitchen: Debbie and Dave Bass of Knit Together Farms raise chickens on their farm in Tetonia. While their eggs are amazing so are their baked goods, partially because of the flavor rich eggs they use. The difference is noticeable “Free range eggs have a much more orange yolk,” says Debbie Bass. They are also much more healthy for you, with less fat and more vitamins and minerals from their store bought counterparts. Another huge reason to get your breakfast or baking eggs at the farmers market is the freshness. “Our eggs are usually a day or two old where the ones at the store can be over 60 days.” If you are still on the fence about the taste difference, Bass gives a recipe for creamed eggs that if made side by side, the differenced are astounding. Serve over a biscuit or toast with you favorite egg accompaniments for an amazing breakfast. You can find Knit Together at The Jackson Hole People’s Market, Saturday Farmers Market, and Driggs Farmers market.
Knit Together's Creamed Eggs
Ingredients
- 8 eggs
- 4 cups milk
- 2 cups cheese (goat cheese or another soft cheese would be great)
- 1/2 cup butter
- 1/2 cup flour
- Salt and pepper to taste
Instructions
- Boil the eggs for 10 minutes, peel, chop and set aside.
- Grate the cheese (if hard) and set aside.
- Melt butter in saucepan over medium heat
- Add flour and let simmer for 2-3 minutes while stirring.
- Slowly add milk while stirring and bring to a soft boil.
- Turn down temp to low and add cheese and eggs.
- Add salt and pepper to taste and serve over biscuit or toast.
