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On the Farm

Many of Casually Gourmet's recipes were developed right in our own farm kitchen. We don't grow enough anymore to be a primary ingredient supplier for our products, but we do establish the ingredient quality and freshness standards. Our family likes keeping this blog about Vermont farming, growing techniques, and rural living. These traditions are reflected in our food business.

December 19 2011, 0 CommentsWinter Layers

Molting and shorter day are the primary factors behind reduced winter egg production. Understanding a hen's natural cycles and seasonal changes helps build appreciation for the winter layers.

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December 11 2011, 1 CommentBrown Eggs Taste Better

I sell our fresh farm eggs at work. Some customers were suprised by the various shades of brown colored shells, and the rich orange yolks inside. Here's why farm fresh eggs look different and taste better.

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November 09 2011, 0 CommentsField Trip to the Farm

Kids from the local preschool come to our hobby farm each spring to visit the animals. We like to have bottle lambs for them to feed. There's nothing cuter than a little kid holding a lamb

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