Thank you for reading our statement concerning COVID-19. Your health and safety is crucially important to our business. Please keep in mind that we are here to help in anyway possible. Thank you.
To our customers and Community,
We will continue to serve our customers while respecting the ever-changing recommendations from health authorities. We are confident we will be able to continue to provide the exceptional service you’ve come to expect. At this point we have no interruptions in our production or supply chain.
Please be assured that we are committed to keeping the supply chain open to everyone during these times of COVID-19. We have ample supply of vegetables and eggs that we will make available. At this time the Rochester Public Market will be our primary source of distribution. Farm pickup is an option by appointment only.
If the Rochester Market is forced to close then we will provide a new distribution system. Facebook and Instagram will be the best way to keep in touch. Updates will be made as changes come along.
Although we cannot predict the course of events or their impacts in the future, we are working to educate our employees and taking extra preventative measures. We are maintaining our production environments keeping them as clean and sanitary as possible and keeping close contact with all suppliers to be fully prepared to handle the potential consequences in both the short term and long term.
Rochester Public Market
Union Street, Rochester
Retail Stores with our eggs:
Flour City Bread
New City Cafe (Rochester)
Red Jacket Orchards (Geneva)
Monaco’s Coffee (Geneva)
If you would like to meet us on the farm for a pick up please use our website or social media to arrange a time that benefits us both. Thank you and stay healthy and safe.
There’s so many reasons to love cabbage. It goes great with just about everything and there’s a recipe for every season. With Saint Patrick’s Day coming up, there’s going to be cabbage everywhere. But what happens if you have some leftover that you didn’t cook with that corned beef?
Cabbage is a versatile cruciferous veggie with lots of crunch, but it can be cooked down and resemble the firm texture of a good lo mein noodle. In the new year there’s always a lot of dieting going on (keto especially!) and so many people are trying to stay away from unwanted carbs. This recipe is simple and works to get that lo mein feeling without all the carbs. This recipe is for about 4 people.
What You’ll Need:
1 Quarter head of a large cabbage – sliced into long strips (like a lo mein noodle!)
2 medium sized carrots – chopped
1 medium sized onion – sliced
1/2 cup of shelled, salted peanuts
1/4 cup of soy sauce
2 tablespoons sriracha (or more if you like it really spicy)
1 tablespoon sesame oil
What You’ll do:
Take all the stuff listed above and put it in a pan and turn on the heat. Stir often. You might need a little salt and pepper to taste, depending on how salty you like your food. But don’t start off with too much salt because after the water cooks out of the cabbage you’re left with that soy sauce that’s already pretty salty.
Just cook it down until it has the consistency of a lo mein dish. It’ll will get a nice color to it, kinda like lo mein, and the smell will be intoxicating.
We added some sliced chicken breast to ours and topped it with a little extra sriracha. But it could be a complete meal without it. It’s also delicious cold, right out of the fridge.
We have three almost identical houses that the laying hens live in and they have a few key features that make them unique.
First they need a place to lay their eggs everyday. We use community style nesting boxes that are about four feet wide and one foot deep. They have a slanted floor that rolls the eggs to the front of the box where we collect them. The really nice part about these boxes is that the eggs stay really clean and the chickens can’t get to them. Once in a while you can get a hen that likes to eat eggs and not only does that hurt your production numbers but it makes a big mess.
Another advantage of this style nesting box is that the eggs are easier to collect and much faster. The red flaps on the front give the hens a little privacy and that encourages them to lay in the boxes.
The house is also where the hens get all their food and water. The water will only freeze when the temperature falls in the low 20’s. All the chickens give off enough body heat that keeps it really cozy even in the dead of winter. The red waterers in a bell shape work off a low pressure system that keeps them full of fresh water all the time. Every morning the chickens get about six five gallon buckets full of fresh non-GMO feed. That works out to about a quarter pound of feed per bird per day. The goal is to give them enough so they don’t waste it and that the hens don’t get over weight. Also the feed formulation changes as the birds get older.
We work directly with a poultry nutritionist that comes up with the best formulation for their age and dietary needs.
Another key feature in the chicken house are the lights. Hens require sixteen hours of daylight every day to keep laying. In the summer that isn’t a problem. But come fall and winter when the daylight is shorter we have to supplement light on either side of the day. It doesn’t take much but just enough to keep them laying strong all year long.
The basic structure itself is a greenhouse frame that a Mennonite in Penn Yan built for us. It is covered with a single layer of white plastic to help keep it cooler in the summertime. Also in the summer we remove the metal skirts on the lower three feet of the house allowing air circulation on all four sides. It can get hot in the summer so we have added a large fan for cooling.
Lots of pasture is available year round.
We can rotate fencing around the house giving the chickens fresh grass and letting other sections rest and regrow. We have portable fencing that allows us to move them to new areas as needed.
This house has been empty since the end of November and while it was empty we made a few improvements. We installed a new water hydrant because the old one would no longer shut off. No fun having hard well water that wrecks all your plumbing! We rebuilt the door and added metal siding on it so hopefully it will last longer and looks nicer too!
Last, we made a huge door (5 foot by 10 foot) on the other end that serves a couple different purposes. First it will allow more air circulation in the summer and a nice shaded patio on the hot days. Second it will allow us to back the manure spreader inside so we don’t have to pitch the manure all the way across the house.
We are refilling this house next week with young hens to meet the early springtime demand of eggs. Once Easter hits and the weather gets nicer that demand just grows and grows.
I hope this was helpful and if anyone ever has a question don’t hesitate to ask.
If you has a CSA with us last year then welcome back! We missed you! We love CSA because it gives us a chance to see you every week and learn how you use our produce, poultry, and eggs and get some new recipes for ourselves!
If you are not familiar with CSA, there’s a rich history to it.
Believe us when we say that we always look forward to seeing each and every one of you on market days. We like to catch up, see what’s going on around town and get any other news and information from our friends. So we don’t want this to sound as if we don’t want to see you weekly! But did you know that our eggs are sold in three other spots?
It’s OK if you didn’t know, but we love that product can be available in a more retail setting. Not only to allow people access to locally raised and grown food, but also let some people know who aren’t fortunate enough to get to the market on a regular basis that we’re out here! We’re proud of what we raise and grow. We want as much of the Rochester area to eat local as they possibly can!
So where else can you find our eggs?
Leo’s Bakery and Deli
Leo’s web page says it all when you first visit “What’s the best thing about Leo’s? EVERYTHING!” and let us just say that we agree. An incredible bakery, a fantastic deli, and delicious food breakfast, lunch, and dinner. We love that such a great place has room for our eggs. If you have never been there we highly recommend that you check it out. Visit their website here.
Pittsford Farms Dairy and Bakery
A staple on the east side for years, the Pittsford Farms Dairy has been owned and operated by the Zornow/Corby Family since 1946. And the ice cream is simply amazing! All of the milk used comes from local farmers and the eggs are supplied by us! We’re so happy and proud to be a part of this awesome operation. Visit their website here.
Flour City Bread
Located at the Public Market, Flour City Bread is open more days than just when the market is open. They’re open Tuesday – Saturday and they carry our eggs for purchase too! Not only do they focus on local as well, they have the most outstanding breads in the business. Have you tried their croissant? It’s amazing. We love that they’re at the public market and it’s awesome that they’re open every day until 2. Stop in! Visit the website here.
We appreciate everyone’s business and all of our partners and are glad to be a part of the local Rochester food scene.