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A CSA workshare member shares her experience at the farm

The following was written by Suzanne Cheavens Wontrobski, one of our fabulous CSA workshare members this season.

 

“It’s alarming how charming it is to be a-farming; 
How calming and balming the effect of the air…” – “Now I’m A Farmer,” Pete Townshend, The Who

I’m hot, sweaty, and filthy and every muscle aches. My skin is brown and my hair is tucked away in a disheveled knot. The bandana around my head is sweat-soaked. There’s soil in my pockets and flecks of hay stuck to my neck. I pluck a chicken feather from my sleeve and stand straight to let a cooling breeze surround me. I can’t drink enough water. I am intensely happy. I am on the farm.

For a handful of hours every week, I work at Indian Ridge Farm and Bakery in Norwood. My husband and I are charter members of this thriving CSA. This is the first year I’ve traded my labor for the weekly boxes of amazing food we receive from late May through early October. As I write, I am a little more than midway through my obligation. Initially, I thought I would knock out my hours early in the season, but I can see now that I will likely be making the drive to Norwood for nearly the entire season. As hard as it is, I realize I don’t want it to end. It has become a part of me, as much as the farm’s tender lettuces, baby beets, sweet carrots and plump little chickens infuse my very cells.

Suzanne Cheavens busy planting seed in the garden

The work is often incredibly hard. The garden is large, but not large enough for seeding machines and bed shapers. We do everything by hand. I’ve become adept with pitchforks and rakes, toiling shoulder to shoulder with the farm’s apprentices and interns, Amy and Tanner. Many days, other work-trade CSA members join us in the garden. Under the broiling sun or in the close heat of the hoop houses, we wrestle with weeds, harvest crops, shape beds, lay irrigation line. We transplant young lettuces, basil, tomatoes, and cucumbers and weed some more. There is always weeding.

I am no stranger to hard work, especially of this nature. As a young girl growing up in rural Maryland, I traded work for board for my horse at a small farm just down the road. Mucking stalls, heaving hay and straw bales, helping in the kitchen garden, and caring for the horses defined my youth. Umpteen years later, I can still heft a bale, though this time, it’s sawdust for the turkey nursery Tony and I prepare in anticipation of a second batch of turkey chicks. Those chicks are now hardy enough to live outdoors and it won’t be long before they will be moved out to the pasture where they will feast on the abundant grasses and bugs. And grow.

Watching things grow never fails to amaze me. Whether it’s pea vines or potatoes, piglets or calendula sprouts, everything at Indian Ridge is bursting with life. One of the first things I did, way back in May, was drop tiny flower seeds in little pockets of rich soil in the starter flats. I labeled them with popsicle sticks and marveled how no two seeds were remotely alike. Some were miniscule, black flecks no larger then a poppy seed; others were as big as a fingernail clipping, whorled and spiny. Each will become a bright bloom that CSA members will cull from a garden row to take home and cherish.

It is no exaggeration to state that I learn something new every day. I soak up the information as if it is essential, because it is. When I am not working on the farm, I am working on a novel, one that takes place in a not-so-distant, dystopian future. My characters must learn to raise chickens and goats and grow their own food. They will starve if they do not succeed. It is no secret that I fear for today’s society. So few understand what it takes to grow a carrot from seed to plate, fewer still can wrap their minds around the lifespan of a goat or turkey. My mind absorbs every tidbit of information I derive from my hours on the farm. The knowledge goes into my book and into my own, little garden in Lawson Hill.

I consider myself incredibly fortunate to be able to lend a hand at Indian Ridge. It is righteous work. It is necessary work. It is life itself. When I get home from Norwood, I bang the soil from my shoes and toss my damp T-shirt in the hamper. My body, which has stiffened on the drive home, rejoices under the hot spray from the showerhead and dirty water wends down the drain. But I’m vibrating and deeply contented. I feel as if I have been in service to something larger than all of us. I’ve done my part to help feed people. A farm day is always a good day.

[Check out my blog at: scheavens.wordpress.com]

Lots going on!

A lot of excitement is building on the farm and there’s lots to share. It’s that time of year when the projects come fast and furious in a rush to getting the farm setup for the growing season. Of course, in the midst of special projects, on an almost daily basis we’re continuing to direct-seed in the garden and in flats, and we’ve even done some transplanting already!

Shall we talk about the weather? Not. Other than to say it’s snowing today, on this May 8. At 7000′ ASL. In the San Juan Mountains of Colorado. ‘Nuff said.

The past week saw us move our layer hens out to pasture. In all, the hens have been split into five different flocks, each housed in their own mobile chicken coop, or “chicken tractor.” (Why is it called a tractor? We don’t really know!) The tractors are mostly converted horse/stock trailers, each equipped with a roost, nesting boxes and a feeder and drinker. We park the trailer in one spot on pasture and then setup electric fencing around the trailer in what, over time, appears to be a wagon wheel pattern.  Once the grass within the area inside the electric fence is eaten down, we move the fence to a new spot, keeping the trailer parked in its existing location. This assures that the birds are always on fresh pasture, which for you, the consumer, assures that the eggs will be second to none in good health (in general, the deeper the coloring of the egg yolk the healthier the omega fatty acids and Vitamin D content of the egg). Store bought, industrial eggs are usually a pale yellow, while pastured eggs are a deep orange.

 

Room with a view. Layer hens enjoying their first morning in fresh pasture. The electric fence is attached to a “chicken tractor,” in this case a converted 4-horse trailer. The fence is then rotated around the trailer, always assuring fresh pasture for these layer hens, and, in turn, the best eggs available!

 

 

Baby goats, as we highlighted in the last post, aren’t the only young ‘uns on the farm. Every week we take in another batch of roaster chickens as day-old chicks (we don’t incubate them ourselves). They’re eventually put on pasture as well, in an intensive rotational grazing system and then processed right here at the farm. Already, three batches of roasters have made it out to pasture from their cozy brooder confines. We were also able to locate and bring to the farm two very cute piglets, each of them weighing about 20 pounds. These are York/Hampshire, which we brought home from Bayfield a couple days ago. Finding healthy piglets this season is a challenge. The Porcine Diarrhea Virus is sweeping the country and has affected pigs on Colorado’s Western Slope, as well (mainly in the Uncompahgre River Valley). PEDV has impacted an estimated 60 percent of the US breeding herd. Overall US pork production is anticipated to decline 6-7 percent in 2014, the most in more than 30 years (ACRES USA), surely driving the price of pork up for consumers. (Pork is available for sale through this website, under the “Farm” button. Go to the Meat Order Form. Supplies are very limited!)

The Berta Rotary Plow, which we’ve already raved about in a previous posting, was put to work again this week. This time, the new hoop house, which housed the layer hen flock this past winter, needed to be readied for planting after the exodus of the layer hens into their summer homes on pasture. The before and after pictures are stunning. Unfortunately, we didn’t take a photo of the 1000 sq ft hoop house with the 150 layer hens scattered about, but after mucking out their fertilizer (it’s too hot for the soil if left in there), the beds needed to be raised and reshaped. Berta Plow to the rescue!

The two beds on the right have already been run through by the Berta Plow, while the bed on the left awaits its turn, showing what the entire hoop house looked like post-layer hen exodus. When used in the proper application, it truly is an amazing implement to a walking tractor. A couple days after this image was taken, the three beds were planted with various early-season vegetables!

 

Also adding to the excitement on the farm this week was the introduction of two beehives, brought to the farm and managed by CSA member Laura Duncan.  Raising bees at Indian Ridge Farm is a new endeavor for us, and we’re excited! We’re raising them in both Langstroth and Top Bar Hives. As we’ve all read, bees are in danger throughout the world, victims to Colony Collapse, thought to be caused by all the pesticides, insecticides and fungicides in use by commercial ag producers. We’re doing our small part to change that, and also use the bees for pollination. Already, one looks at flowering “weeds” in a different light with the bees around. Right now the dandelions are in full bloom, and the White Top is closely following. The bees seek out whatever flowers are around for food. Some of our fruit trees are in full bloom, too. We had a bucolic moment earlier this week when standing amidst a glorious Crab Apple tree in full bloom, with a sweet scent in the air, and the buzzing of bees in the air. All was well in the world.

There’s so much to learn, and in the short week that the hives have been here, we’ve already experienced some awe. Granted, the weather has been challenging for the little flyers (strong winds and cold nights). But they seem to have settled well in their new setting. Well, sort of. Tony observed early Tuesday morning a low hanging branch in a Juniper tree close to the Langstroth hives and went out to investigate further. What he discovered was that the bees had swarmed! A swarm is actually an exciting, positive development. It’s how the bees expand their population. It’s the result of a healthy hive. It’s how they grow. As bee guardian Corwin Bell has written, “From an ecological standpoint, swarming is a natural process. It makes the bees healthy and happy, promotes genetic diversity, and encourages them to be productive. Suppressing a swarm discourages the population growth of the bees. It also forces a higher number of bees to live in the same space. Cramped hive conditions produces stress which lowers the immunity of that community of bees. And finally, suppressing a swarm prevents genetic advancement. We love the concept that swarming helps to re-establish bees in the wild, thus maintaining the genetic diversity of the bee species.”

Laura Duncan working the bee hives. That’s a Langstroth Hive in the back, with an open Top Bar Hive in the front.

A swarm! Lots of peaceful activity, the bees are gathered around their queen, searching for a new home. We all thought there was a certain sensual quality to this photo.

Tony and Laura placing the swarm in a Top Bar Hive.

 

And now, for some news updates from around the world of organics. The Environmental Working Group, one of our favorite pragmatic environmental groups, published their list of the “Dirty Dozen” fruits and vegetables that are the most sprayed upon with chemicals. Here is their list, in order of amount of chemical used: apples, strawberries, grapes, celery, peaches, spinach, sweet bell peppers, nectarines, cucumber, cherry tomatoes, potatoes and snap peas. Shop organically, join a CSA or shop at farmer’s markets. Of course, as small farmers we advocate the latter two!

The life of the farm returns

It really is like magic. After a long winter of dormancy, springtime unfolds its ritualistic return of life to our region.  The earth right now is burgeoning with life; it’s literally gurgling from the earth in small brooks and streams. It’s found in the smallest microbials in the soil to the largest of the winged eagles and vultures flying overhead. From the germinating seed to the already-long blade of grass. From the lilac bushes budding to the fruit trees already blossoming.  Of course, none of this was “dead” in the literal sense. Nothing necessarily “died” during the course of winter (though we did hear of some peach trees that succumbed to the week’s long unseasonable cold in December). It’s all now come alive.

In a discussion during a recent visit with Barclay’s parents — both retired farmers — we all commented on how powerful nature’s display is this time of year. That, over the years, life on a farm begins to overflow in the spring. Over the years, the soils become healthier, the waters more plentiful, the grasses greener, the wildlife more abundant. An organic farm provides a hospitable environment in all of these micro-ecosystems for creatures and plants of all sizes and shapes. It’s something we can feel. It’s something we can see. It’s something we can hear. It’s what scientists refer to as bio-diversity so inherent in organic farming.

Why? Simply it’s that we don’t use chemicals. Our neighbors don’t use chemicals. In fact, it appears that most of Wrights Mesa is void of harmful chemicals (they’re too expensive for most ranchers, who otherwise might be found spraying for noxious weeds and such). We’re not killing the very life that we’ve all grown dependent on.

We’ve seen seven goslings on the upper pond, with more surely to follow since there are numerous pairs of ducks and geese frolicking about. Dandelions are flowering here and there, some of the earliest blossoms to provide the wild bees their pollen as they awaken from their long winter’s nap. The meadowlark are beautifully singing in the large pasture, building their nests to hatch the next generations. A walk across the pasture not too long ago revealed eight bald eagles perched on a cottonwood, all overseen by a herd of about 60 elk. The hummingbirds are scouting for their early return to these parts, although we haven’t put out any feed for them yet, what with the incoming winter storm this weekend that may dump several inches of snow. The ditches are full of water from overflowing reservoirs, this before the “real” runoff begins. We’ve already seen insects flying in the air: beneficials or pests? We don’t know yet. But as long as the ecosystem is in balance, then all will be okay.

Of course, spring projects keep us very busy as we prepare the farm for the upcoming growing season. But we do try to stop and simply admire the wondrous nature of all that we’re surrounded by. It keeps us on a positive track. It truly is magical. Please come by for a visit. We’d love to see you out here and share. Thank you to all who have already made the trip to get their “hands in the soil.”

Proud mama Dahlia, with two of her three kids born just Friday morning.

 

 

Tinker acting as the “dual” following the birth of the three baby kid goats.

 

Barclay helping to harvest carrots that wintered-over. They’re as sweet as can be! That’s Mogli the cat, being playful as always.

 

Fred Voegel, a pisteur on exchange from Tignes, France, visited the farm for a night this week with his two lovely children.

 

Springtime in the Rockies!

It’s springtime here in the Rockies, and we all know what that means: abundant sunshine, sometimes strong winds, warm temperatures giving way to cold temperatures, glorious views of snow-capped mountains with green pastures, rain, and yes, snow! In other words, it’s that unpredictable time of year when a farmer must be prepared for all conditions in which to work to grow food.

 

A mid-April snowstorm puts the brakes on prepping outdoor beds for planting, but gives the mesa and the nearby mountains a good dousing of moisture, which will later be used for irrigation.

 

It’s also that time of year when we are forced to prioritize projects as we get the wheels turning for the upcoming season. We learned long ago that one can’t be fooled by a warm spell. Patience is a must. In other words, don’t plant cold-sensitive produce too soon, or you’ll live to regret it. The use of season extenders is how we can stretch what is a three-month frost-free season into a six-month growing season. We do this by, among other things, using hoop houses, planting lots of starters in the greenhouse that will eventually be transplanted and using row covers in the garden. A planting calendar with the exact dates on when to plant (with help from the Bio-dynamic calendar) also helps, with careful consideration to those plants that are cold tolerant. We have many tricks up our sleeves, gained from 12 years of commercial growing at 7000 feet in elevation!

Ultimately, the health of the garden comes down to the health of our soils. We’re strong believers in cover cropping as a means of producing “healthy soils.” Cover crops of cold-hardy winter rye and hairy vetch are planted in late summer and through the fall, and then tilled into the soil in the spring. Sometimes we’ll plant cover crops on fallowed beds in the middle of summer, with a warm-season buckwheat, which has a beautiful bee-loving and sweet-smelling blossom. The cover crops add nutrients back into the soil, compete effectively against weeds, help retain moisture and add organic matter to the soil.

A new implement this spring, the Berta Rotary Plow, has been invaluable to tilling in the winter cover crop and forming beds for spring planting. In the above picture, the plowed in beds are on the left, the bed being worked is on the right.

Beds that weren’t planted in a cover crop will see a thin coating of soil amendment produced as the end-product of our composting system.  A vegan may want to stop reading here. Why? Well, because the best soil amendment comes from the so-called “waste” provided by farm livestock — chickens, turkeys, horses, goats, pigs. In our case, that’s manures, yes, but also offal, blood and bone meal, and feathers from the poultry processing plant, which are all mixed together for two years with garden scraps and from the pastured poultry brooder’s wood shavings. We let all of this organic matter compost for at least two years before it becomes a suitable soil amendment. In our way of farming, livestock is an integral part of a holistic living and breathing farm organism.

So, what does all this have to do with prioritizing projects, which was the beginning of the thought process of this essay? This discussion is a long-winded way of saying that in the spring, we focus primarily on bed prep and getting as much seed into play as is humanly possible. That, in essence, becomes the top priority out of a long, almost daunting, list of projects. But it also takes water for seed to germinate and grow. So, part of the priority process is to reconstruct the farm’s water infrastructure, which was dismantled in the fall, before the long, cold winter months.

We also spent some time in the past few days burning ditch. That is, we burn the dead grasses in the ditches that restrict the even and smooth flow of water. An efficient delivery system of water is an absolute must in the drought-prone southwest. Every drop of water is sacred; every drop of water counts toward our success.

Our first apprentice arrived this week, Amy Sobel. Look for her profile soon (with a photo!). She’s awesome and an avid learner. Two more apprentices will arrive in May.

This past week, we had a mini “work day” with some of our CSA members. A good time was had by all. We spent a morning prepping beds, planting seed and cleaning up the garden.

So far, we’ve outdoors: peas, beets and carrots, to go with the garlic that was planted last fall. We’ve also seeded onions, lettuce, arugula, beet greens, bok choi, mustard greens, eggplant, peppers, tomatoes, leeks and scallions. Farmer Sajun Folsom, our only hired farm worker, is hard at work already, managing our pastured poultry flocks, three batches of which are now  in the brooder. Once they reach an age suitable to put up with the freaky mountain weather, these birds will be put out the pasture to feast on the grasses in the intensive rotational grazing pasture.

Our mama goat Dahlia is showing signs that she may kid any day now. She’s huge, barely trudging along in the pasture! We’re excited to be drinking raw goat milk again!

A neighbor showed up one morning, out of the blue, and offered to sell us his retired stock trailer, which we will convert into another chicken tractor to give our egg laying hens more space for their summer pasture rotations. We’ve ramped up our hen count this winter so that hopefully there won’t be an egg shortage this summer, when our delicious and nutritious pastured eggs are in such demand.

So, what does all this mean? It means that, if you’re still with us dear reader, you’re part of a revolution that goes well beyond the healthy food on your plate. It’s about an intimate connection to nature, it’s about the economy, it’s about agriculture, it’s about community, it’s about the efficient use of resources, it’s about bucking the power of the corporation and empowering yourself to be more free than you can ever imagine. It’s about restoring a healthy planet. It’s about your own good health. Thanks for being a part of the ride. After all, ultimately, you’re in control. Make sure you’ve prepped your own figurative beds, readying them to germinate the seeds that reside within all of us.

 

 

Signups now available for new CSA members!

Indian Ridge Farm & Bakery will be entering its 12th year of offering CSA shares this upcoming growing season. Our shares begin with nutritious and organic produce, and then you can add, as you wish, shares of pastured eggs, baked goods (organic bread and addictive granola), grass-fed chickens and turkeys. New this year will be the ability, in some capacity, to “customize” your box by asking for more (or less) of a particular vegetable. Our share prices are still the lowest in the region, and we intend to keep it that way. The 19-week season lasts from the week before Memorial Day Weekend to the first week in October.

To begin the easy signup process, check out the information sheet by clicking here. A link appears at the bottom of the information page that will complete your signup. While on the website, check out the newsletter section, which will give you a good idea of weekly happenings on the farm, including the contents of the CSA basket for that week. Lest we forget to mention, you will also receive a weekly recipe that includes items in your weekly box.

To get your appetite whetted, this was the contents of a CSA box from last August :

  • Beets
  • Romaine lettuce
  • Green and purple beans
  • Broccoli
  • Cauliflower
  • Zucchini
  • Cucumber
  • Carrots
  • Green peppers
  • Flowers
  • Basil
  • Tomatoes for tomato shares
  • Chicken for  poultry shares
  • Eggs for egg shares
  • Bread for bakery shares

We would love to add your household to the long list of satisfied CSA members. Enjoy FRESH, nutritious food, available from a LOCAL source and stay healthy while contributing to the local economy.

Thank you in advance for your support.

Update on 2014 summer CSA shares

Indian Ridge Farm & Bakery will be entering its 12th year of offering CSA shares this upcoming growing season. Our shares begin with nutritious and organic produce, and then you can add, as you wish, shares of pastured eggs, baked goods (organic bread and addictive granola), grass-fed chickens and turkeys. New this year will be the ability, in some capacity, to “customize” your box by asking for more (or less) of a particular vegetable. Our share prices are still the lowest in the region, and we intend to keep it that way. The 19-week season lasts from the week before Memorial Day Weekend to the first week in October. For more information on the CSA, check out last year’s information sheet by clicking here. While there, check out the newsletter section, which will give you a good idea of weekly happenings on the farm, including the contents of the CSA basket for that week. Lest we forget to mention, you will also receive a weekly recipe that includes items in your weekly box.

To get your appetite whetted, this was the contents of a CSA box from last August :

  • Beets
  • Romaine lettuce
  • Green and purple beans
  • Broccoli
  • Cauliflower
  • Zucchini
  • Cucumber
  • Carrots
  • Green peppers
  • Flowers
  • Basil
  • Tomatoes for tomato shares
  • Chicken for  poultry shares
  • Eggs for egg shares
  • Bread for bakery shares

Yummy!!!

 

We are working hard to finalize our CSA registration information so we may begin the process. Renewing members from last season’s CSA have first dibs on shares that are available. For those of you wanting to signup for our CSA for the first time, have no fear: rumors that we’re “sold-out” are simply not true. Every year we have extra shares available to new members.

So, stay tuned as we work out the details on the upcoming season’s CSA. Registrations will begin in February!

Winter Bakery CSA shares now available … starting 1/3/14

Indian Ridge Farm and Bakery still has space in our winter bread CSA. A share guarantees you a once a week delivery of fresh organic bread or granola all winter long! Local, organic, delicious. As little as $3.25 a week.

Read on for more details:

 What it is:

Indian Ridge Bakery will be offering a 3-month long CSA for our breads and granola. Sign up for a once a week delivery of your favorite baked goods. Our sourdoughs and artisan breads were a huge hit this summer at the Telluride Farmer’s Market and many of you have been asking how you can get them during the winter, so we’ve decided to offer them through a weekly delivery program. The Winter CSA will focus on those artisan breads but will also provide options for our classic loaf breads, baguettes, and granola.

How it works:

Sign up for any and all of the options you would like to receive every week this winter. Deliveries will be once a week to Telluride, on Friday from 3-4 at an “in town” location (TBD) or at the farm in Norwood on Friday afternoons from 1-2.

When:

The bakery CSA will run for 12 weeks, starting Friday, Jan. 3 through Friday, March 21.

Payment:

Cash, check or credit card to be paid, in full, on the first day of pick up.

What do I do if I’m going to be out of town?

Have a friend pick up your order and freeze it! All of these breads freeze beautifully. Or give it away to your favorite person!

 

Call 970-327-4762 and we’ll send you a signup form! (More details are provided below.)

 

You’ll be able to sign up for one or all of the following options. You may also sign up for more than just one of any single options. For example: if you’d like two baguettes per week, sign up for two baguette options!

* Artisan Bread: A rotating loaf of artisan bread. ($6ea)$72 season

Examples: sourdough rounds, walnut or olive and rosemary batards

* Baguettes: Classic French baguette. ($3.50ea) $42/season

* Classic Indian Ridge loaves: ($4.50 ea) $54/season

Sunflower Oat, Seeded Multi-grain or Honey Wheat berry (you decide)

* Granola: Bulk orders by the pound.

Honey Almond ($5.85/lb), Chia Cherry ($5.95/lb), Gluten Free ($6.85/lb).

Example: 3 lbs Honey almond, ($17.55/wk x12=$210.60)                                                                                              

 

Call 970-327-4762 to place your order!

Now accepting apprenticeship applications for 2014!

We are recharging our batteries and getting really psyched for the upcoming growing season!  Although several months away, a seeming eternity when looking out the window at a good ol’ Colorado blizzard, the planning for next year never ends.

To this end, we’re announcing that we are now formally accepting apprenticeship applications for the 2014 growing season. The six-month commitment begins in early-to-mid April and ends in early-to-mid October. Only serious applicants, those interested in learning lots about how to grow food and raise livestock, need apply.

We ask that you fill out the apprentice applications, found by clicking here. If you want to read more about the apprenticeship position and what it entails, please go to the link that can be found here.  We will be making our selection by March 1, 2014, if not before.

Experienced farmers such as ourselves have a lot to teach. We’re always excited to pass on our experiences to other aspiring farmers. In this increasingly corporate dominated society, the world needs all of us now more than ever.

We look forward to entertaining your application.

Fall CSA season almost over (sob) …

We’re down to our last week of the fall CSA distribution. It’s been nothing short of a great success! Thank you to all of the regional households who participated. And thanks to apprentice Stephanie Turco for stepping up to the plate by farming and managing the CSA shares. It feels great to provide regional residents with nutritious food from our farm right up until Thanksgiving! We’re also proud of the fact that, in spite of what is now the imminent arrival of winter and super cold temps, we were able to grow the food with season-extending tricks and passive solar energy. We did not expend a single penny on fossil fuels to grow this food into the fall season.

Here’s a photo of a very recent CSA veggie basket; it’s full of health and nutrition:

Yummy!!!

 

And, here’s an image comparing and contrasting store-bought organic, “free-range” eggs and eggs laid by hens on our farm. Keep in mind, the commercial egg industry has stolen the expressions “free-range” and “cage-free” turning these growing practices into an abomination, where layer hens are still indoors, simply needing access to the outdoors (usually onto a concrete pad) and not housed in cages. Oh, yes, but they are fed organic grains … but where’s the grass?

The egg on top is marketed in a carton labeled organic, “free-range” and non-medicated. It’s essentially from an industrial flock of layer hens, raised indoors in a factory setting. The three eggs surrounding this pale yolked egg comes from our grass-fed, pastured layer hens. Our birds are still digesting green grasses in our incredibly fertile two-acre intensive grazing pasture.