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Three delicious ways to pickle eggs. Slightly Smoky Soy Sauce Eggs Makes: 6 eggs Time: About 8 hours Method: Pickling You know those savory, tender, hard-boiled eggs that bob in your bowl of ramen? These are those eggs of your dreams, but with a nice little added twist: a tinge of smokiness and astringency from […]Read more »
“Water glassing” preserves summer abundant eggs so you can enjoy them in the winter. Most domestic poultry naturally lay eggs most during the summertime, and stop or dramatically decrease laying in the colder, darker season of late fall and winter. In the current day, many farmers and commercial egg producers will provide hens with bright […]Read more »
Salt-cured egg yolks are the most delightful addition to any meal. Story and photos by Kelly Bohling. I hadn’t heard of salt-cured egg yolks until this past year, when I took a deep dive into cooking shows. Raising quail, I naturally found myself wondering if salt-cured quail egg yolks would be possible. I was then […]Read more »
Interested in free-ranging your chickens? Make smart choices and keep your birds safe with these tips from Jonathon Engels. Many chicken owners, especially of the backyard ilk, would prefer to have their birds live free and enjoy a life that few hens ever do. But in reality, that’s not the way it goes. Like chickens, […]Read more »
Yummy dessert recipes with wee quail eggs from Kelly Bohling. [All photos by author.] When I started raising quail, I quickly found myself inundated with eggs during the warm months. My fridge was filled with bowls overflowing with quail eggs, and I was quickly running out of variations to spin on omelets and quiches. I […]Read more »
Small flocks have always been at the forefront of grassroots local production. During the COVID-19 pandemic, small producers proved that they’re an important part of continuity and resilience. The coronavirus shelter-in-place exposed issues of how American food production works – or doesn’t. Local sources became more important for putting food on the table. Community-supported agriculture […]Read more »
Selling your farm fresh eggs? There’s no doubt that farm fresh eggs are different from traditional store-bought eggs! Here are some important differences that you will want to mention to customers when selling your farm fresh eggs. When the COVID-19 pandemic began effecting conventional sources of our food supply, many people began seeing empty grocery […]Read more »
Like most everyone else that has fresh eggs, I struggle with peeling after hard boiling them. I have tried all the traditional and unique approaches. Add baking soda to the water, or some say baking powder—boiling and ice bathing. How about a genuine egg cooker? Have one of those too, not impressed! I’ve attempted steaming […]Read more »
Summer was warm, the days were long, and you got used to having lots of eggs. Then your hens stopped laying. Michele Cook looks at the many different reasons your hens may (temporarily) have stopped laying eggs. Why have my chickens stopped laying eggs? Ugh! This is a common complaint from chicken keepers all over […]Read more »
Hardboiled eggs are a great way to use your farm fresh eggs. They taste great in egg salad, potato salad, a green salad, or even just plain! My husband’s favorite way to eat them is as a deviled egg and don’t tell him, but I will share my recipe at the end of this post. […]Read more »