Organic milk. From a farm.

[xiphias]

So, Lis and I have decided to try to do menu planning and shopping ahead of time and that sort of thing.  And, as long as we were planning out shopping, we figured, why not go to one of the farms near where she works to pick up milk and eggs?  It's not that much more expensive than the stuff at the supermarket, and her work is close enough by to make it plausible, so why not?

 

I've not had any of the eggs yet, but the milk is downright addictive.

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Comments

[bluepapercup]

We are able to get local, pastured eggs (where they eat grass and bugs instead of grain) here, and OMG they're the best eggs I've ever had in my life.

[xiphias.livejournal.com]

I think the chickens get grain, because I saw the trough where you'd put grain in the enclosure. The enclosure that appeared to have quite a number of square feet per chicken, was entirely filled with grass, and through which the chickens appeared to be happily hunting grasshoppers.

So I THINK that this is a "grass and bugs IN ADDITION to grain" situation, rather than an INSTEAD OF.

I wish I could

[thnidu.livejournal.com]

We have local eggs here, but they're all brown. So? So they aren't candled, and are more likely to contain blood spots than white eggs are; I've found as many as five blood-spotted eggs in a single dozen.

And blood isn't kosher. Whenever I cook with eggs, I break them one by one into a small glass bowl and pick it up so I can examine the egg from all sides before adding it to the mixing bowl. If I see any blood -- down the drain. With boiled eggs, of course, there's no way to do this: if I found a blood spot in a boiled egg, I'd just throw the whole thing away.

I sometimes find a blood spot in the white eggs I buy at Trader Joe's, but they're very rare.

[xiphias.livejournal.com]

Yeah, that's a good point. These are farm-raised eggs, and I think that there are a couple roosters in with the hens, so I suspect blood spots are going to be common.

[goljerp]

I am not a Rabbi, nor do I eat local/brown eggs often, so please do not take this as a halachic ruling, but...

You know that there's a loophole with hard boiled eggs, right? If you boil 3 (or more) of them at a time, then they're all OK? (I don't recall the exact reasoning, but I think it's something like 'on average, the blood spot is less than 1/60th of the egg, so is nullified.) Of course, you're free to be more strict than that if you wish, but knowledge is useful. :-)

[xiphias.livejournal.com]

For what it's worth: the way I was raised, I was taught that, when you find a blood spot in an egg, if it's in the albumen and not attached to the yolk, you can just scoop out the blood spot and throw it away, and still use the egg.

[chanaleh.livejournal.com]

This is what I learned, as well.