Farm Journal April 21, 2020

written by

Aila Holley

posted on

April 21, 2020

Farm Journal April 21, 2020. 

We have been having challenges with broken and dirty eggs. We know this is because the hens have been loitering in the nesting boxes after they lay. We had seen something a while back about curtaining the nesting boxes so it’s darker and the hens don’t want to hang out as long. Well yesterday I finally got around to putting some up and the difference today was amazing!! We had been losing 2-3dz eggs a day to breakage but today was only 5. Plus the eggs were so much cleaner. 

This was definitely worth doing and I wish we had gotten around to it sooner. Since it worked well in the hoophouse we are adding curtains to the nesting boxes in the pasture pens. The plan is the hens and first batch of meat birds will be moved out to pasture next week. We’re holding off a little bit as the weather next week looks less than Spring like.

FJ_042120_1.JPG
FJ_042120.JPG

Farm Journal

More from the blog

Food for Thought-Who processes your meat?

A few days ago, I received a thoughtful question from a customer. It’s one of those questions that sits at the heart of what we do—but isn’t talked about nearly enough. “What are the slaughter options for small farms in Colorado? And how humane are they?” If you eat meat, this is a question worth asking. Not to make anyone uncomfortable—but because understanding it connects us back to our food in a way our modern system often avoids. Let’s talk about the different paths meat takes from the farm to your kitchen. When it comes to meat processing, there are really two paths:

5 From the Farmers Kitchen-Brats & Sausages

I love to cook, but often need fast dinner solutions, no time more than the busy summer season. This is when we lean hard into the convenience and speed of brat-and-sausage meals. Here are 5 of our favorite ways to make the most of this fast, easy to cook and already seasoned meat