At Hidden Valley Free Range we operate a number of farming systems to help improve our soils for the benefit and future of our children. The integrated systems are called Holistic Management. As part of our farming system we utilise pastured free range chickens to add fertiliser to our soil and provide us with delicious pastured free range eggs.
2 of our ladies in their laying boxes
To ensure our eggs are the freshest and healthiest possible we house our chickens in caravans. These vans have been modified to incorporate mesh floors with perches and laying boxes. Our caravans are kept in an area surrounded by electric fence netting to keep away any unwanted visitors.
Whilst in the paddocks the caravans are moved every couple of days to ensure the chickens have fresh green grass to pick and to allow an even spread of manure. We have a maximum stocking rate of 500 chickens per hectare (10000 square metres). This allows our chickens to live a happy carefree life with minimal stress.
To make sure our eggs are collected and provided to you in the shortest time frame possible our young family is involved in the entire process from providing food and water through to collecting, processing and packing our pastured free range eggs.
One of our laying boxes after our chickens have visited. Eggs in their most natural state. The bed of rice hulls allows our hens to scratch and maintain their natural habits and instincts.
At Hidden Valley Free Range we want you to enjoy the healthiest, most nutritious eggs available. This is why we make available our delicious pastured free range eggs to you, our valued and cherished customers.
Shane’s eggs – Hidden Valley eggs in Wherrol Flat, Wingham
Shane and Brooke’s has 500 hens which are free to roam, and lay the most beautiful eggs. He has converted caravans into Chicken Pensions and moves them about the fields as needed. They go in at night and locked up safely. This does wonders for fertilising his soils. Chook poo is at a premium as most growers want to use it as it is the very best for fertilising.
Okay about his eggs. For starters, you will have some difficulty cracking them – some pretty strong shell!
Then, when you let the egg out, you will see a beautiful orange-yellow egg yolk. The eggwhite is thick, indicating it’s very fresh indeed.
Then, after cooking it – boil, poach, fry, scramble – you taste it and ahhh: you realise that’s how your backyard eggs should taste. Incredible.
Recipe Type: Egg
Author: Ronn from Ashfield
¼ to ½ pumpkin, cubed
2 cloves of garlic, peeled and whole
Salt & pepper
1 tsp ground cumin
1 tbs Fresh coriander, chopped or 1 tsp dried
English spinach, chop about 3 leaves OR 100gms baby spinach
Eggs are best mixed at room temp. Take the eggs out of the fridge and allow them to come to room temp before you use them.
Preheat oven 200C
Chop the pumpkin into dices, slicing off its skin.
On a lightly oiled baking dish place pumpkin and two cloves of garlic. Bake until soft 20-25 mins. The smaller your pumpkin cubes, the faster they cook.
In a mixing bowl break 4 eggs, whisk to mix and add 100ml of milk.
Season with salt and pepper.
Add ground cumin and coriander.
Lightly oil a medium sized baking dish.
Slide the pumpkin and peeled garlic cloves into the dish.
Wash and dry the English spinach OR 100g baby spinach and add this to the egg mix.
Turn oven down to 180C.
Add the egg mix and bake for 20 mins.
Check after 20 mins to see that the middle has set and the top is golden brown but not burnt. You can eat this dish hot for dinner and cold for lunch.