The Journey of a Dozen Eggs at Home Winds Farm

Have you ever wondered what it takes to produce a dozen farm-fresh eggs at a small operation like Gill St. Bernard’s Home Winds Farm?

When you walk into the Home Winds Farmstand and see those beautifully packaged cartons of eggs stacked and ready for purchase, it might seem like they’ve magically made their way from the coop across the street. But the reality is far more fascinating—and labor-intensive.

The journey begins with daily egg collection. Once gathered from the chickens’ roosts, the eggs are prepped for cleaning. This starts with a soak in an enzyme-based egg cleaner, loosening any dirt or debris. Then, Farm Manager Ned Lincoln or another team member sanitizes the sink for the final cleaning stage.

Here’s where the hard work begins. Each egg undergoes a two-step cleaning process: first, an automated machine brushes off most of the dirt. Then, each egg is hand-scrubbed using a surprising tool—Mr. Clean Magic Eraser Sponges.

“Unwashed eggs have a natural coating called ‘the bloom’ that protects them from bacteria, meaning they don’t need refrigeration,” Lincoln explained. “Once they’re washed, we box them up and refrigerate them immediately. They can last up to two months this way.”

With 130 chickens laying, the team washes over 40 dozen eggs each week during the summer—that’s over 480 individual eggs by hand—though production slows during the winter. Eggs are the farm’s top seller, often flying off the shelves as quickly as they’re boxed.

But these aren’t just any eggs. Home Winds Farm’s free-range chickens lay a stunning variety of eggs, thanks to their diverse breeds.

“Different chicken breeds lay different colored eggs, just like people have varying eye or hair colors. It’s all in their genetics,” Lincoln shared.

At the farm stand, you’ll find traditional white eggs from Leghorn chickens and brown eggs, as well as blue, green, and even speckled eggs. Green eggs, for example, result from a cross between blue and brown egg-laying breeds.

Interestingly, the color of the eggs also impacts the rate at which they are laid. Leghorn chickens, known for their white eggs, lay at a faster rate than other breeds. This is why white eggs are more common and affordable in grocery stores. By contrast, green and blue eggs are produced at a slower rate, making them less available and often more expensive.

“We aim to mix a variety of egg types into each carton we sell,” Lincoln said. “In this way, we can provide an average cost to consumers for all the eggs produced, and they get to enjoy the wide variety found on the farm.”

Even with three chicken coops at full capacity, demand still exceeds supply. Looking ahead, the farm plans to expand to five coops, each housing a different breed. This will not only increase egg production but also provide students with hands-on opportunities to study hereditary genetics and observe the fascinating results firsthand.

So, the next time you pick up a carton of eggs from Home Winds Farm, remember: behind every dozen lies a careful process, a dedicated team, and a story worth savoring.