What comes first, the chicken or the egg??

written by

Jared Frye

posted on

February 23, 2022

To continue our miniseries on chickens, we thought this week we would go back to the beginning and talk about the process of getting baby chicks and how we keep them until they integrate with the rest of our flock.

First I should start by saying, we don’t have a rooster. So our chickens don’t lay fertilized eggs, meaning we have to have an outside source if we want to grow the flock.

There are several ways of getting started in raising chickens, you can:

Purchase fertilized eggs and hatch them in an incubator
Buy day old chicks and raise them in a brooder
Purchase pullets (aka teenager chicken) which are fully feathered and ready to go outside

We choose to start with day old chicks. We do this for two main reasons.

We get to manage them from the start, and make sure they’re fed and treated the right way
They’re stinking adorable

So where do baby chicks come from?

Once again, there are multiple options here. If you’ve stopped by Tractor Supply in the spring, you’ve heard those baby chicks chirping in the store. Then there are local farms and larger hatcheries that will ship day old chicks around the county. We prefer to get our locally, but use hatcheries when our local farmers don’t have availability. We prefer these hatcheries to Tractor Supply because we like to work directly with the farm that hatches the egg. We have a relationship with them, and we know and trust their processes. Shipping chicks through the mail is something that sounds crazy, but is safe because of the biology of a baby chick.

Newly hatched chicks are able to go 72 hours without food or water. In nature, not all chicks hatch at the same time. The mother hen will sit until all her babies are hatched, before going to get them food/water. So these babies take a big gulp of albumin right as they are hatching from the egg to sustain them until momma can feed them. Hatcheries use this to their advantage. They only ship chicks on their hatch day. They have a very close relationship with USPS, and ship in special containers. USPS agrees to get those sweet babies where they’re going in 3 days or less. For us, we almost always receive them less than 24 hours after the hatchery drops them at the post office. So they’re home and setup in our warm brooder with food and water well before the 72 hour mark.

So what’s a brooder? The biggest objective with young chicks is keeping them warm. During their first week of life they need an environment that stays somewhere around 95 degrees Fahrenheit. The easiest way to do this is by creating a contained environment where you can control the temperature, which is commonly referred to as a brooder. They’ll stay here until they are fully feathered and can regulate their body temp enough to handle the outdoors. This amount of time will vary depending on the time of year and the weather pattern. We always err on the side of caution and keep the girls inside a little extra time.

Once they’re ready to go outside, they move to the “grow out pen.” They get their own coop and fenced area, so they can start to learn to forage, and have plenty of space to stretch their teenage legs. We set it this up right next to our adult flock. That way they can see each other but can’t directly interact. Chickens have a very distinct pecking order, and they can be pretty intense when newcomers arrive. So, we give them a couple weeks to get used to seeing each other in the yard.

Once we’re comfortable that they’re acclimated, it’s time to join forces. One funny thing about chickens is they have a very serious instinct to sleep after dusk. They go in their coop (or wherever they deem fit to sleep) at dusk, and they go into a light comatose state. We use this to our advantage, and always combine flocks at night. Because of this instinct, they will all just go to sleep in the “adult” coop. If all goes well, when they wake up, they act like the new chickens have been there all along!

Next week we’ll talk more about our adult chickens, where they live, what they eat, and what they do all day!

The Secret to Perfect Pork

How to Cook Pork Without Drying It Out (Simple, Foolproof Guide) If you’ve ever said, “I don’t cook pork because it always turns out dry…” You’re not alone. It’s probably the most common thing we hear. And the truth is—you’re not doing anything crazy wrong. You’ve just been taught the wrong way to cook pork. The Real Reason Pork Turns Out Dry For years, pork was cooked to very high internal temperatures. Why? Because older production systems carried a higher risk of foodborne illness, so the advice was simple: Cook it until it’s well done. The problem is—that advice stuck around long after the industry changed. And what it created was a generation of overcooked, dry, flavorless pork. The First Rule: Stop Overcooking It Here’s the key: 👉 Pork is perfectly safe at 145°F (with a short rest) That means: Slight blush of pink? Totally fine Juices still in the meat? That’s what you want When you cook pork to 160°F+ like many people still do, you’re squeezing all the moisture right out of it. Use a Meat Thermometer (Seriously) If there’s one tool that will instantly improve your cooking, it’s this. No guessing. No cutting into the meat. No “I think it’s done.” Cook to temperature, not time. Pork chops / loin: Pull at 140–145°F, rest to finish Tenderloin: Same range Ground pork: 160°F (this one’s different) This alone will fix most dry pork problems. Don’t Skip the Rest This is where a lot of people lose it at the finish line. When pork comes off the heat, the juices are still moving. If you cut into it right away, all that moisture runs out onto the plate. Let it rest: 5 minutes for chops 10–15 minutes for larger cuts That’s how you keep it juicy. Choose the Right Cooking Method Not all cuts should be cooked the same way. Quick Cook (Hot & Fast) Best for: Pork chops Tenderloin Method: High heat Short cook time Don’t overdo it Low & Slow Best for: Shoulder (Boston butt) Picnic roast Method: Low temperature Long cook time Breaks down connective tissue → tender, pull-apart meat Fat Is Your Friend One of the biggest mistakes people make is trimming too much fat or avoiding it altogether. That fat: Adds flavor Helps retain moisture Protects the meat during cooking Especially with pasture-raised pork, that fat is where a lot of the flavor lives. Simple Cooking Method That Works Every Time (Pork Chops) If you want a go-to method, here it is: Pat chops dry and season generously with salt and pepper Heat a cast iron skillet until hot Sear 2–3 minutes per side Add butter, garlic, and herbs Baste for another minute or two Pull at 140–145°F Rest 5 minutes That’s it. Juicy, flavorful pork—every time. One More Thing: Quality Matters If you’ve only ever had grocery store pork, you might already be at a disadvantage. Pasture-raised pork: Has better fat distribution Holds moisture better Has more flavor to begin with Which means when you cook it properly… it really shines. The Bottom Line Dry pork isn’t a pork problem. It’s a cooking problem—and an easy one to fix. Cook to the right temperature. Let it rest. Use the right method for the cut. Do that, and pork goes from “risky dinner choice” to something you actually look forward to cooking. Ready to Try It the Right Way? If it’s been a while since pork made it into your weekly rotation, now’s a good time to give it another shot. You might be surprised how good it actually is.

The Truth About Pork: Why Pasture-Raised Changes Everything

The Truth About Pork: Why Pasture-Raised Changes Everything If we’re being honest… pork doesn’t always get a fair shake. Beef and chicken tend to be the “safe bets.” They’ve built a reputation around strength, health, and clean eating. Meanwhile, pork often gets lumped in with overly processed products and questionable sourcing—and over time, that’s given it a reputation it doesn’t really deserve. Because the truth is, real pork—raised the right way—is one of the most nutrient-dense, flavorful, and versatile meats you can put on your table. The difference comes down to one thing: How it’s raised. Not All Pork Is Created Equal Most of the pork people are familiar with comes from confinement operations. Pigs raised indoors, on concrete, with limited movement and a uniform diet designed for efficiency—not nutrition. That system produces pork that’s: Lower in nutrient density Higher in omega-6 fats Lighter in color and milder in flavor And over time, that’s shaped how people think about pork. But that’s not how pork was meant to be raised. How We Raise Pork (And Why It Matters) On our farm, pigs live outside—on pasture and in woodlots—where they can do what pigs are meant to do. They root. They forage. They move. Their diet includes: Grasses and roots Acorns and natural forage Bugs and insects A balanced, non-GMO grain ration That lifestyle changes everything about the meat. Not just in how it tastes—but in how it nourishes your body. The Nutritional Difference Pasture-raised pork isn’t just different in philosophy—it’s different on a nutritional level. You’ll find: Higher omega-3 fatty acids (the same beneficial fats found in fish) More vitamin D from natural sunlight exposure A better omega-6 to omega-3 balance, supporting heart and brain health Higher levels of key nutrients like B vitamins, zinc, and selenium And when it comes to lean cuts like pork loin or tenderloin, you’re getting protein levels comparable to chicken—just with more flavor and satisfaction. Let’s Clear Up the “Pork Isn’t Healthy” Myth Pork didn’t earn its reputation overnight. It came from years of eating pork that was: Raised in confinement Fed a limited, grain-heavy diet Processed and preserved in ways that stripped away quality But when you step back and look at pork raised on pasture, it’s a completely different food. Clean protein. Balanced fats. Rich in nutrients your body actually needs. The problem was never pork. It was how pork was being raised. A Return to the Way It Used to Be Not that long ago, pork was a staple in nearly every household. Families relied on it for: Flavor Versatility Long-term nourishment Lard was a trusted cooking fat. Bones were used for broth. Nothing went to waste. That wasn’t a trend—it was common sense. And now, more people are starting to come back to that way of eating. Why Pork Deserves a Place on Your Table If you’re looking for a protein that works for everyday meals, pork is hard to beat. It’s: Versatile (chops, roasts, sausage, ground) Flavorful without needing much added Nutrient-dense and satisfying Often a more practical option for feeding a family A few simple ideas: Cast iron pork chops with butter and herbs Slow-cooked pulled pork Breakfast sausage made from real ingredients Cooking with lard instead of highly processed seed oils It’s the kind of food that fits real life. Taking It a Step Further: Nose-to-Tail Eating On our farm, we believe in using the whole animal. Not just because it’s efficient—but because it’s the right thing to do. That includes: Bones for broth Organs like liver and heart Fat rendered into lard These parts are some of the most nutrient-dense foods available: Liver – rich in vitamin A, B12, and iron Heart – contains CoQ10 for energy and heart health Bones & marrow – packed with collagen and minerals This is how people used to eat—not out of necessity alone, but because it made sense. The Bottom Line Pork shouldn’t be the “forgotten meat.” When raised the right way, it’s: Clean Nutritious Flavorful And deeply connected to the land it comes from Our pigs play a role in improving our soil, rotating through pasture, and helping us leave things better than we found them. And the result is pork you can feel good about feeding your family. Ready to Try It for Yourself? If it’s been a while since pork made it into your weekly rotation… this might be the time to bring it back. You might just find it earns a permanent place at your table.

Creamy Parmesan Italian Sausage Potato Soup

A cozy, one-pot comfort meal your whole family will love!