Meadow Mist Eggs
Pullet Eggs* available for a limited time
*Pullet eggs are the first eggs laid by hens at about 18 weeks old. Call for price and availability
What Makes Our Eggs Different?
At Meadow Mist, our fresh eggs are one of our most popular offerings. But what makes them so much in demand?
First, our hens arrive as newly hatched chicks and are fed only organically grown, non-GMO feed from the first day. As they mature, they don’t spend their days confined to small cages, but live in a bright, roomy house with plenty of space to run, exercise, and interact with other birds. Second, their feed is supplemented daily by generous amounts of organically grown pea, wheat and sunflower sprouts, giving them a diet that includes live greens year round, even in the coldest, darkest winter months.
Truly Fresh Eggs
Our eggs are truly fresh, by the dozen, or through our egg CSA on a weekly basis. The result is big, beautiful eggs that people appreciate for their size, taste and quality. Give them a try and taste the difference.
How to Buy
Meadow Mist Eggs are available by the dozen
($10.00 for Large/$15.00 for Jumbo)
Or by joining our egg CSA
17 weeks Large Eggs for $170
(1 Dozen per Week)
Note: Due to varying feed costs, egg prices are subject to periodic change
If you would like to get regular information about CSA availability please join our mailing list.
Cool Egg Stuff
Impressive your friends and family with these elegant takes on a classic and popular appetizer
Welcome the warmer weather with this hearty cobb salad with green onion vinaigrette. It combines hard-cooked eggs with spring vegetables.
This fully adaptable recipe can be adjusted to meet your tastes. As the seasons change, use goat cheese instead of blue cheese. You can also use butter lettuce with the romaine or swap out the radishes for cherry tomatoes.
It’s the kind of meal you can enjoy any time of the year.
Serves: 2 to 4
1/4 cup extra virgin olive oil
1 green onion, roughly chopped
1 garlic clove, chopped
1 tablespoon white wine vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
4 cups chopped romaine lettuce
1 cup baby spinach
2 to 3 hard boiled eggs, quartered
5 radishes, sliced
3 strips cooked bacon, finely chopped
1/4 small red onion, thinly sliced
4 tablespoons crumbled blue cheese
Add all dressing ingredients to a single serve blender, and puree until the onion and garlic are very finely chopped and all ingredients are combined. Set aside.
Arrange the romaine in a serving bowl. Add the spinach in the center of the salad. Place the eggs in the center of the salad on top of the spinach.
Working in circular rows, layer the radishes, then the bacon, the red onion and finally the blue cheese. Combine the ingredients as you portion out servings.
Serve with the dressing on the side.