Did you know that eggs have a season?
Chickens naturally begin to slow down egg production as the daylight diminishes to less than 14 hours per day. They go in to “rest and restore” mode for the fall and winter- just like we do!
Come spring, when the daylight returns, their feathers molt (aka shed) which triggers them to begin egg production once again.
But…. consumers keep demanding eggs all year long.
So chicken farmers expose the chickens to artificial light to force them to molt so they keep producing eggs. This is not only unnatural and exhausting for the hen, but also produces a less nutritious egg.
Spring is when the chickens naturally begin to lay again! So this is a great time to bring this nutrition packed gem back into your diet.
There are many inhumane practices on chickens like forced molting, overcrowding and beak cutting (so they don’t attack each other in such close quarters).
Yes, even your “cage free” and “free range” chickens are packed in tight. And even your “certified humane” chickens have had their beaks cut! 😢
We attached some visuals below to help you understand. But we won’t dwell on it… Just know it happens and that a well raised chicken is worth the extra money and support when it comes to eggs and the farmers who are doing it right.
The happier and healthier your chicken… the happier and healthier your egg!
Confused about which ones to buy? No worries, we have it all sorted out for you in Episode 18!
- Learn the 1 label you should look for when buying eggs.
- Why we should be eating the whole egg.
- Learn how eggs support us in spring.
- Get the whole truth about eggs and cholesterol.
Balance, heal, thrive,
Cara + Megan
If you find this episode helpful, please share with your friends.
👇Pictures speak louder than words👇
👈On the left: This is what conventional “Cage Free”looks like.
“Free Range”is similar with the addition of a small door & space where the chickens “may” go outside, but are not likely to when the food sources are inside.
👉On the Right: This is what “Pasture Raised”looks like.
A happier, healthier hen = a happier, healthier egg as nature intended!
Have questions after the episode?
Watch our LIVE Q&A Thursday below!
- 2 tbl olive oil
- 1 fennel bulb. chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 garlic cloves, peeled and minced
- 1 poblano or jalapeño pepper, minced
- 1 tbl chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 2 14-1/2 oz cans crushed fire roasted tomatoes
- 2 tbl tomato paste
- 2 cups arugula, chopped
- 6 eggs
- In a large oven safe skillet heat oil over medium high heat. Add fennel, celery, carrots and onion. Season with salt and pepper. Cook 5-7 minutes. Add garlic, jalepeno and arugula. Cook another 3-4 minutes. Add both cans tomatoes plus 1 can water and tomato paste.
- Lower the heat and let simmer for 20 minutes. Meanwhile heat oven to 350 and make quick pickle relish if desired.
- Once sauce is cooked, carefully crack in 1 egg at a time, spacing them around the pan. Transfer the pan to the oven and bake 20-25 minutes until eggs are set.
- Dish out sauce and 1-2 eggs per person in a bowl. Garnish with scallions, avocado, cilantro and quick pickle relish. Serve with warm corn tortillas.
If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.
Megan + Cara