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Chicken collecting is a hard habit to break. Especially when there are so many varieties to choose from. Often, people start the chicken venture with the idea that it would be great to have a couple of daily egg layers. Then they realize what a pleasure it is to own chickens and they get a […]Read more »
I have an abundance of eggs. A plethora. A….LOT! Stacks of cartons in the refrigerator; a full basket every day. It’s wonderful! I’ve used some of the eggs with our fresh asparagus to make frittata, I’ve baked and fixed breakfasts—I’ve even taken eggs to church on Sunday morning and handed them out. Today, I’m putting […]Read more »
by Jennifer Sartell We gather a lot of eggs around here. We have 42 hens, and on a good day, it’s not out of the question to collect 42 eggs, but for the most part, our daily average is around 26. This number changes depending on many factors, including the number of hens we have […]Read more »
by Jennifer Sartell Spring has sprung here at Iron Oak Farm and we are bursting at the seams with new life and exciting ventures. As a child I remember the cold months dragging on in a seemingly unending dreariness. I would yearn to plant something, play in the dirt and soak up the warmth of […]Read more »
by Taylor Miller Every week at Community Chickens, we get dozens of questions from people across the world, hoping to find someone who has shared a similar experience. We try to answer them all, and forward them on to experts where we can. But many of the questions are unique, and because of this, we […]Read more »
by Jennifer Sartell Asparagus is one of my favorite vegetables. It’s always exciting to see the tender purple shoots start to poke through the newly warmed spring soil. One of my favorite ways to cook is by using as many ingredients as I can, that we’ve raised ourselves. So this frittata is not only delicious, […]Read more »
by Rachel Hurd Anger Poor Mabel. Suddenly, our Red Star stopped laying for nearly 2 weeks. Since she started back up, ovulation has been a little out of the ordinary. The first egg was a (beloved) double yolker. The second egg was the monster pictured. It’s nearly 3 1/4 inches long, and 6 1/2 inches […]Read more »
by Jennifer Sartell One of the best ways I can think of to use up extra eggs is to make ice cream. And in honor of the ice cream sundae’s anniversary, here is a great way to celebrate, (but really when it comes to ice cream do we need an excuse?) The ice cream sundae […]Read more »