Helping HENs LLC is turning two this month! In March 2023 we registered our family backyard egg operation as an official business. This decision was in response to the increasing size of our flock, thanks to having a rooster fertilizing eggs and broody hens hatching more and more chicks. 

There was also growing demand for our Meadow View Farm fresh eggs as word spread to how yellow the yolks were and so much tastier than “those ho-hum store eggs,” as one person put it. Between school teachers and church members, we had plenty of customers queued up. At $5 a dozen we figured it was a fair price, competitive with store-bought eggs, that allowed people to access local, healthy foods at an affordable price.  

Last year we raised egg prices. A Christmas break project was calculating all our expenses: grain, cracked corn, oyster shells, shavings for the coop. Then we added up all the revenue from sales, and it was clear we were losing money. Food costs had gone up considerably that year and that was true also for the cost of grain to feed our chickens. After doing the math, we realized our break-even point was $7 per dozen. 

Still wanting to subsidize the cost of food for folks but also needing to show a good faith effort at operating a viable business, we raised rates. This wasn’t easy to do because we are more lovers of chickens and people than business and money. In our communication to existing customers, we included a disclaimer that we did not want this price hike to impact their access to our eggs and were happy to offer a sliding scale or barter. 

It turned out no one had a problem paying more; in fact, some started giving voluntarily even above our new rate in response. People appreciated knowing what went into getting high quality eggs from happy hens into their homes and wanted to support us as a local small business. Many of them had stopped by our homestead to pick up a delivery and had gotten to meet the flock. Customers have the opportunity to hand feed the chickens and experience the joy of connecting directly with their food source. This part is priceless.

Being in relationship with food, with what nourishes us – the people, animals and plants that provide sustenance for our bodies – creates an intangible that is impossible to monetize. I honestly don’t know what I’d answer if you asked me what the true value of a dozen of our eggs should be in the marketplace. 

Store prices for eggs are at a record high again, which makes our $7 now feel like a bargain. I feel for the very real economic impact of high grocery bills on households. I am also aware that food should be expensive. From experience I know there is no way eggs could/should be $2 a dozen. Someone is paying the cost, even if the consumer isn’t.

In what conditions do those hens live? In what conditions do those factory farmers work? Are they getting fair wages and benefits? What environmental costs are being passed along to future generations who will pay the price of our desire for cheap food right now?  I’m grateful for our little local egg operation that is helping to reveal what it means to be part of God’s economy, where love of neighbor is always part of the equation and eggs will be priceless no matter their cost. 

RECIPE

Spring Strata

I’m requesting this one-pan casserole dish packed with veggies and baked together with bread, eggs, milk and cheese, for both Easter and Mother’s Day this year!

Makes: 8 servings  

Ingredients

• 4-5 cups bread cubes, divided
• 1 pound asparagus (1 bunch), chopped to 1-inch pieces
• 2 tablespoons olive oil, divided
• 1 onion, diced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 6 eggs
• 1 cup milk 
• 1 cup shredded cheese (Swiss or cheddar)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Grease a 2½ quart casserole dish. Place about half of the bread cubes over the bottom of the dish.
2. Cook asparagus by boiling or steaming until just tender, about 2-3 minutes. Drain and set aside.
3. Heat oil in a large skillet. Sauté onions, peppers, and zucchini over medium-high heat for about 4 minutes or until tender.
4. Add garlic and cook for one more minute.
5. In a large bowl, whisk together eggs and milk. Stir in cheese, salt, and pepper.
6. Add into this egg mixture the remaining bread cubes and cooked vegetables. Stir until combined.
7. Pour this mixture evenly over top of the bread cubes in the dish.
8. Cover and refrigerate anywhere from 2 hours to overnight.
9. When ready to cook, preheat the oven to 325°F. Bake covered for 30 minutes. Uncover and cook for an additional 40 minutes. Remove from the oven and let cool for 5-10 minutes prior to serving.