Hello Chefs
gleaming, buttery globes
that stand up in the pan, and you can roll around in your hands. they are intensely rich and happy - just like you'll feel when you eat them and serve them.
NOTE: THERE IS CURRENTLY A WAITING LIST FOR CHICKEN EGGS. PLEASE CONTACT PAGE USING THE FORM AT THE BOTTOM OF THIS PAGE IF YOU'D LIKE TO GET ON THE LIST, OR TO DISCUSS THE POSSIBILITY OF FLOCK GROWTH TO ACCOMMODATE YOUR NEEDS.
We love going out of our way to get chefs and boutique food shops the best and most unique ingredients. Drop Page a note if you'd like to try samples of what she has available, or to talk about whether she could produce something specific for you. The hens lay gorgeous, deep, buttery-yolked eggs all year. (Scroll down to see a gallery of them featured by chefs in a variety of ways.) Yes, they always come in a rainbow dozen as shown above. She also has rich duck eggs (so wonderful for pastry) and perfectly sized quail eggs (beautiful in coursed meals) available most of the year, as well as turkey eggs and nearly half-pound goose eggs in season (soooo worth the wait for spring).
The birds get to free range the acreage, and eat a varied diet including greens and bugs. They are given free access to organic, soy-free feed, made with exclusively North American grains, and fortified with Ireland-harvested kelp (which is rich in vitamins, minerals and amino acids), and flaxseed (which is not only good for the birds, but increases the omega-3 content of their eggs). Furthermore, Page sings to them at bedtime (horribly, but they still like it) as she does their nightly headcount, and they all purr happy chicken purrs in unison (no, really...it's pretty incredible).
The farm also produces a unique variety of fruits, vegetables and fungi, and a carefully curated selection of interesting microgreens and herbs. In addition, beginning in Fall 2018, Jersey cow milk, with its wonderfully high butterfat content and subtle flavors of the fresh pasture, is expected to be available.
Chef Sergio Nakayoshi, Mango Peruvian Cuisine
Arroz Chaufa. Pork Belly, Ginger, Plantain
Chef Adam Altnether, St. Louis Cardinals Team Chef
Shirred Eggs. Potato Chips, Nasturtium
Chef Frank McGinty, Kaldi's Coffee
Lamb Tartare. Sous Vide Quail Egg, Shoots & Flowers
Chef Frank McGinty, Kaldi's Coffee
Duck Egg Noodles. Just Shelled Peas & Spring Vegetables
i want to test these amazing ingredients in my kitchen
I f you'd like to talk with Page about collaboration or tasting delicious ingredients - leave her your info below, and she'll call and set up a time to bring you samples. If you're outside the St. Louis area, she'd still love to hear from you to discuss how you might be able to collaborate. (Page believes in slow food and seasonal eating, but also believes in sometimes going out of the way for very special ingredients or creative collaborations. She enjoys getting and sharing creative ideas with chefs, worldwide.)