If you’ve ever cracked one of our eggs next to a store-bought one, you’ve seen it: a yolk so golden it almost looks orange, standing tall and proud. That color isn’t an accident. It’s what happens when hens and ducks live the way they’re meant to — out on pasture, in the sun, scratching and foraging across our land in Penrose.
What “pasture-raised” really means here
Pasture-raised isn’t a marketing word for us. Our flock of about 60 birds spends its days on open ground, eating grass, bugs, and seeds alongside their feed. That varied diet is exactly why the eggs taste richer and the yolks run deep gold.
Chicken and duck, in every dozen
Our dozens come as a fresh mix — brown chicken eggs and pale blue-green duck eggs. Duck eggs are a little larger and richer, prized by bakers. Chicken eggs are the everyday workhorse. Together they make a beautiful, useful carton.
How to get a dozen
Because we gather in batches, eggs come and go quickly. The best way to never miss them is to reserve when a batch is ready, then pick up at the farm in Penrose or meet us on a delivery run toward Denver.