Attention Chalfont, PA and Pennington, NJ customers: We will be changing our weekly delivery date from Thursday to Friday beginning in September 26th Please pay attention to your delivery dates when you place your orders. Save when you buy our Grass-Fed Beef! Check out our Ground Beef Bundles and Freezer Box!

Learn About the Two Types of Eggs We Sell!

written by

Anonymous

posted on

June 13, 2022

Buffalo Valley Pastures sells two types of eggs, duck and chicken eggs! 


Our chickens are free range, meaning they are kept outdoors in a mobile chicken coop and guarded from predators night and day by a watch dog. The chicken coup is moved frequently in order for chickens to have access to new areas of pasture where they can eat bugs and seeds. This ensure that they get plenty of sunlight, nutrition and exercise! They are also fed GMO-free and soy-free supplemental feed. The chickens themselves are never given antibiotics or hormones, ensuring that you are getting the healthiest eggs on the market!

               

We also offer duck eggs! Many people do not know much about duck eggs because they are hard to find.  Our ducks are free-range as well! They roam freely on pasture alongside other animals. Our ducks are also free from anti-biotics, soy and GMO feed.


What are the difference between duck and chicken eggs? Duck eggs are much larger than chicken eggs but can be used the same way as chicken eggs (cooking, baking etc.). Duck eggs are considered to be equivalent to one and a half chicken eggs, so recipes may need tweaking. They are richer in color, taste, texture and have a considerably larger yolk. Some people who are allergic to chicken eggs can have duck eggs. However, keep in mind that some people can be allergic to duck eggs. 

Another difference between chicken and duck eggs is that chicken eggs are acidic and duck eggs are alkaline. Duck eggs are a great benefit for people who need to maintain an alkaline diet. Duck eggs last longer than chicken eggs because they have a thicker shell and a stronger inner membrane. Duck eggs are also more nutritious.  They hold more antioxidants, more omega- 3 fatty acids and 50% more vitamin A than chicken eggs. Experience the difference and give them a try!

Do you ever wonder if you may have a rotten egg lurking around the corner? Do you ever find yourself making pancakes for hungry children and finding that one of your eggs is rotten, ruining your batter? Let’s face it, it has happened to us once in a while. Whether your eggs have been sitting on the store shelves or hiding on the farm for weeks or months, it’s always a possibility. Here is a handy trick so that you’ll never have to deal with rotten eggs again!

               

The ‘float test’ is an easy way to find a rotten egg. Place your eggs in a deep container, pot or even sink, any vessel will do! Then, gently fill your vessel with cold water covering the eggs. Look for eggs that are floating on the surface. These eggs are rotten, and you will want to throw them away or add them to the compost pile. Some eggs will stand up on end. Those eggs are on their way to rotting but can still be used for baking. Any eggs that stay on the bottom are in great shape!  What makes these eggs float? When decomposition of an egg occurs, it gives off gasses. The gasses form a bubble causing the egg to float. That’s what makes an older egg float!

              

 Give our free-range chicken and duck eggs a try today!

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A2 Cheese Dip: A Healthy Junk Food?

A2 Cheese Dip: A Healthy Junk Food?

I prefer eating real, nutrient dense food for the sake of my health.  Eating processed foods from stores and restaurants is really unappealing, but it took me a long time to get there because it can taste so good! I used to enjoy bar food such as hot wings, chicken tenders, onion rings, french fries, pizza and good old fashioned chips and dip. Once in a while I get a craving for these things! Thanks to Buffalo Valley’s food, I have been able to make real/ healthier versions of my favorite bar foods without the implications.  A few things I used to enjoy at a restaurant were soft pretzels and cheese dip, Mexican queso and corn chips and cheesy fries! The problem with a lot of store bought and restaurant cheese dips is that they use processed cheese or ingredients that only resemble cheese. There is likely to be oils that are dangerous to our health.  I didn’t even mention preservatives, flavorings, texturizers or colorings! Buffalo Valley offers Melting Cheese/ Homemade Velveeta as an answer to this problem! Our melting cheese includes skim milk of our A2/A2 grass-fed raw milk.  We don’t want anything to go to waste after making cream, so we found a way to make melting cheese with the bi product!  Melting cheese can be used to make mac and cheese or other casseroles that need a cheesy texture. Seasonings and other cheese will need to be added to achieve your desired flavor.  The melting cheese is like a blank canvas. All it is is skim milk, whole milk, light cream, butter, salt, soda, cultures and annatto for color!   I have come up with a White Queso Cheese Dip recipe that I often enjoy during taco night.   I use it for my corn chips and drizzle it on top of my tacos or nachos. The FDA, PDA and many other state government organizations do not approve of raw dairy for human consumption. White Queso Cheese Dip Ingredients 16 oz tub of Buffalo Valley Melting Cheese Sauce57 g Cheese cut up into small pieces for melting  (I prefer Colby or Cheddar) 2 Tbsp White Vinegar or Apple Cider Vinegar⅛ tsp Onion Powder ⅛ tsp Garlic Powder 5 dashes Hot Sauce 5 pinches Chipotle Powder Hot Pepper to taste Directions -On the stove, place a small saucepan over low to medium heat.  -Add the 16 oz tub of Melting Cheese to the pan. Stir the cheese and allow it to melt until the texture is smooth and uniform.  -Add the cubed or shredded cheese of your choice to the pan. Stir until melted.  Avoid simmering or bubbling.  If necessary remove the pan from the heat while stirring and adding the rest of the ingredients. -Add the rest of the ingredients to the pot and mix until thoroughly incorporated. -Return the pan back to the heat.  Stir constantly and allow it to simmer/ bubble for about 5 seconds.  This will help any of the powders that may have clumped together to break down. -Remove from heat, cool and enjoy! *Be sure to continuously stir to avoid cheesy build up on the bottom of the pot and to avoid burning.  *Your sauce may be runny, but it will thicken as it cools. Use your favorite corn chip, quinoa chip, cracker or bread to dip! Enjoy! Don’t be afraid to experiment with this cheese sauce!   You can easily invent your own! You can take this recipe in so many different directions by adding different kinds of cheese (bleu, swiss etc.)!   You can use turmeric to give it a yellow color.   You can also add herbs instead of chipotle to give it an Italian flavor.   You can put green onions, chili, tomatoes, corn and beans in it. What do you think? Feel free to share your ideas or recipes with us!

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  • 114 Pumping Station Road
    Quarryville PA 17566
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