Delivered to us in a cardboard box, almost two years ago:
These twenty four New Hampshire Reds have thrived on hand-feeding, fresh air, and a lot of doting by us and our children.
And today, the hens are fat and happy, and laying like there is no tomorrow.
And oh! the eggs. You have never seen plumper, yellower yolks. These eggs star in several dishes, like Collin's frisee salads with poached Red Hen egg, or his handmade spaetzel and egg dish (with peas, spring garlic, oyster mushrooms, scallion, lemon ricotta & chervil), or Amanda's crème brûlée.
Happy food from happy hens. Come in and see for yourself.