Not so long ago, most eggs came from small, local farms. Farmers used time-proven techniques to breed chickens whose traits were ideal for local climate and tastes. Many laid eggs with different colored shells, often with rich, distinctive flavors.
But when standardized agriculture came along, most of those breeds—and their unique characteristics—disappeared. Nowadays, nearly all American eggs come from just two breeds. Carol’s Free Range Heirloom eggs are a link to our richer past.
We raise our heirloom hens in small flocks, on small diversified farms in the Northeast. We’re committed to bringing back those beloved hens and the farming wisdom they represent. Like farmers before us, we’ve carefully selected two heirloom breeds that are ideal for our farm settings.
Our Free Range Heirloom Hens are also Certified Humane. They live in spacious, naturally-sunlit, airy, barns with room to do what comes naturally, like roost, scratch, and socialize. Their wholesome, nutritious feed features whole cereal grains, marigold and alfalfa grasses. And they have access to broad pastures every day except in inclement weather. We’d never give our hens hormones or antibiotics, or dream of putting them in a cage. So, of course, they give us exceptional eggs.
Heirloom Andean Blue Eggs
Our heirloom Andean Blue hens lay lovely eggs in pastel shades of slate blue. The prized breed is derived from the South American Araucana chicken, bred as far back as the 16th century by the Mapuche people of Patagonia. The hens’ fully-feathered faces help protect them against that region’s frigid winters, so they’re well suited for ours in New England!
Eye-catching inside and out, heirloom blue eggs have deep yellow yolks and very rich flavor.
Heirloom Chocolat Marans Eggs
So named because these gorgeous, chocolate-brown eggs are come from hens that were bred in the early 1900s in the village of Marans, on the marshy, mid-Atlantic coast of France. Bred for their ability to thrive in damp conditions, the birds are active and hardy, and love to move around!
Chefs prize these brown eggs for their deeply flavored yolks; even James Bond requested them for breakfast. We know you’ll love them too.