Alderwood Farms eggs come from family-run farms across Southwestern Ontario, where most flocks are small backyard flocks of fewer than 500 birds. That close attention shows in the dark yellow yolks. The hens are free range with access to pasture and are raised without antibiotics. When the weather keeps them off the grass, they eat diets rich in hay and alfalfa.
Large brown eggs suit fall mornings: poach one over roasted squash and greens, bake a few into shakshuka, or whisk the rich yolks into custards and fresh pasta. Gather a dozen and graze on a soft-boiled egg with buttered toast.
