Is that Chicken Thigh Worth $2.50?
Thursday, July 9th, 2009
These days, we’re constantly being admonished to eat better food. The environmentally conscious and the nutritionally aware communities are pushing their message like never before: our cheap, industrial food supply is probably not the best thing for us, dietary-wise. The problem is that most of us are used to our current supermarket prices, and small production organic or natural-method farms are justifiably charging a premium for their products.
Case in point – we love the folks at Springfield Farm. They’re a bio-conscious operation in northern Baltimore County that raises laying hens, roaster chickens, turkeys, hogs, and lambs on natural pasture. You can see their laying hens in the photo above. That little red building all the way in the background is the hen-house, and the food & water’s as far away from it as possible, so that the hens spend most of their time outside. They’re exercised, in the open air, and free to forage for bugs and tasty plants. They’ll strip most of the green vegetation off this section of pasture, and will be rotated onto pasture vacated by the sheep.
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