The Molt Has Begun

If you have noticed a dip in our egg availability it is due to the seasonal molting of the flock. Once a year chickens lose and regrow their feathers, a process that is takes a lot of energy and causes stress. Most chicken quit laying or lay next to no eggs for the entire 5-7 week process. But when the hens are done, they have a fresh crop of strong, new feathers to keep them warm through the winter.

 

 

 

 

 

 

Once the molt is finished, egg production will go up until the days are short and light is scarce. Then the chickens lay off again (no pun intended) until the days lengthen in March.

This is a normal chicken behavior, and one we roll with every late summer. We hope you can stand in solidarity with our hens in their molting time.

 

 

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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