Nevadans?

[Holly31]

Reading back a few posts - I ask $3 for a dozen eggs. I sell large or extra large, and the USDA chap has been out to tell me they are Grade AA eggs. I am usually sold out or backordered. We eat all the smalls and mediums, weird shapes and ones with a peck in them or a crack.

Ka_Ben, how are those roos doing?

BTW, if you are in So Nev, I have capons plumping up just in time for Thanksgiving, and December holidays (there's so many). $1 per pound live weight.

 

[daegorn]

do you wash your eggs? I was told by the 4Hers not to because it pushes the bacteria into the egg. I understand this completely but how can you sell a dirty egg? I have told some of my customers to wash them right before use but I still have the deep desire to wash

 

[daegorn]

shanyalv I want updates on the eggs, I feel like s surrogate mom w/ the use of my bator. post pics

 

[HorseFeatherz NV]

I sell eggs for $2 (long standing customers) to $3 (new customers).


For myself, I do not wash or refridgerate eggs unless they are dirty (poopy) - I never sell an egg that has poo on it, even after wash, I use them for me.

For customers, I wash their eggs before pick-up. Wash the egg in water that is warmer than the egg, that way bacteria is not pulled thru the shell.

 

[Holly31]

horsefeatherz:
For customers, I wash their eggs before pick-up. Wash the egg in water that is warmer than the egg, that way bacteria is not pulled thru the shell

I do the same more or less. I bring all eggs in and refrigerate them asap. The next day I use tepid water and anti-bacterial soap and a scrub sponge - a natural fiber, not metal, and gently scrub off anything poopie. If it was a bad one, I then dip the egg into a solution of 30:1 water and bleach to sanitize and let the solution dry on it. Then it's back to the refrigerator.

I've never had a sick person or a complaint that someone got sick from our eggs, although I warn first timers that sometimes there are meat or blood spots, just pick it off or I will replace any eggs they think are icky, and no one has ever asked for any replacements. However, I have gotten much better at predicting the contents of the egg based on the quality of the shell. Thin shells we eat.

Don't ya just love this chicken thread?

 

[aubreynoramarie]

well now you guys are just getting ahead of me because i AM STILL WAITING FOR MY DARN EGGS. (saying this loud enough so the freeloaders outside can hear)

 

[NevadaRon]

Quote:

 

[SparksNV]

Good morning!

to our new folks!

Aubreynoramarie - I am right there with ya! My dh is threatening the gals with the stew pot if they don't start producing soon! jk, jk, jk!

Glad to hear Sunny is home and recuperating.

Genny - I bet you're happy that splint is off! It's amazing the colors bruises can take!

Has anyone bought a side of beef? If so, where did you buy it from? My neighbor and I may go in together to purchase one just not too sure where to get it. I saw the sign off of 395 in Washoe Valley/Pleasant Valley for Murray Farms. Has anyone bought from them?

 

[Jeeper1540]

Thanks for your responses BYCers! i like to see how eggs sell in different areas. as SAYM was saying, me and her sell eggs for $2. we tried $2.50 but people weren't too hot on the idea.

 

[Eglyntine]

Quote:
$2 for old customers, $2.50 for new, but I should charge $3 for no salmonella and not being month old eggs! ke_ben steps down off soapbox.

BTW, I have a cheater etouffee recipe that doesn't require you to make a roux (Sorry, but you still have to boil rice.) that is pretty good. You guys have got me hungry for cajun now and I haven't even gotten the chicken and dumplings recipe yet.

I am so sorry about being late on this one, every time I sit down to post this something comes up and I get side tracked. Anyway, here y'all go and I hope that you enjoy it.

Grandma's Chicken & Dumplings

Ingredients For soup:

1 whole Chicken, cut into 8 pieces or you can use chicken legs, thighs and breast parts
4 Celery stalks, sliced
1 large Onion, chopped
4 Carrots, sliced
1 tablespoon Minced Garlic
2 small cans Mushrooms
2 Bay leaves
6 to 8 cups Chicken Broth
1 teaspoon Thyme
1 teaspoon Rosemary
1 teaspoon Sage
1 teaspoon Granulated Onion
1 teaspoon Granulated Garlic
1 tablespoon Salt
1 teaspoon Cayenne Pepper
2 tablespoons butter

For Dumplings:

3 cups flour
1 teaspoon salt
3 whole eggs
1/2 cup chicken broth

Instructions:

Soup: (I usually do this in a crockpot but Grandma always did it in a big stew pot on the stove)

Sautee onions, celery, carrots, garlic and mushrooms in skillet with butter, 1/2 c. of the chicken broth and spices (only add a teaspoon of salt to this mix) until onions are clearish.

Place the chicken in the bottom of the crockpot and pour the sautéed veggies over the top.

Add remaining chicken broth over the top.

Set crockpot to cook for 4 hours.

Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.

Return the chicken meat to the pot.

When done, transfer to stock pot if it looks like it needs more liquid use milk instead of adding more broth until you get the right amount of liquid.

NOTE: The dumplings are going to suck up quite a bit of the liquid. Bring the soup to a boil before adding the dumplings.

Dumplings:

Measure flour in mixing bowl, stir in salt.

Make hole in the middle of the flour and pour in the eggs and broth.

Stir until mixed thoroughly.

Pour out on lightly floured surface.

Knead about 2 to 3 mins (Knead more for dryer dumplings, we like them dry in the middle and tender on the outside.).

Roll out dough like pie crust, as thin as possible. Cut the dough in strips usually about a half inch thick.

Drop the strips into boiling soup.

Cook until the dumplings rise to the top of the soup. Usually about 15 mins.

Again if the soup cooks down too much add additional milk to give it more liquid.

And that's all she wrote, literally. hehe