Below are the U-Pick orchards and farms for eggs that we know of in this area.
Not all areas of a state have eggs farms that are open to the public. If you know of any others, please tell us using the add a farm form!
Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!
PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.
Many PYO farms keep chickens and have farm-fresh eggs to sell. Certainly, these eggs are fresher and better in every way than those from a grocery store. Many of these farms sell the eggs year round, often via an honor box
To keep eggs safe, take eggs straight home and store them immediately in the refrigerator set at 35 to 40 F. Leave the eggs in their carton and place them in the back of the refrigerator, not in the door (which is the warmest part of the fridge).
Egg Storage Chart | ||
---|---|---|
Product | Refrigerator | Freezer |
Raw eggs in shell | 3 to 5 weeks | Do not freeze. |
Raw egg whites | 2 to 4 days | 12 months |
Raw egg yolks | 2 to 4 days | Yolks do not freeze well. |
Raw egg accidentally frozen in shell | Use immediately after thawing. | Keep frozen; then refrigerate to thaw. |
Hard-cooked eggs | 1 week | Do not freeze. |
Egg substitutes, liquid Unopened |
10 days | Do not freeze. |
Egg substitutes, liquid Opened |
3 days | Do not freeze. |
Egg substitutes, frozen Unopened |
After thawing, 7 days, or refer to "Use-By" date on carton. | 12 months |
Egg substitutes, frozen Opened |
After thawing, 3 days, or refer to "Use-By" date on carton. | Do not freeze. |
Casseroles made with eggs | 3 to 4 days | After baking, 2 to 3 months. |
Eggnog, commercial | 3 to 5 days | 6 months |
Eggnog, homemade | 2 to 4 days | Do not freeze. |
Pies, pumpkin or pecan | 3 to 4 days | After baking, 1 to 2 months. |
Pies, custard and chiffon | 3 to 4 days | Do not freeze. |
Quiche with any kind of filling | 3 to 4 days | After baking, 1 to 2 months. |
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Jars: 8oz canning jars for jams
Farm markets and roadside stands
Road trips and camping resources
Local Honey, apiaries, beekeepers
Consumer fraud and scams information
Home canning supplies at the best prices on the internet!
Maple Syrup Farms, sugarworks, maple syrup festivals
Environmental information and resources
Farms For Your Event for birthday parties, weddings, receptions, business meetings, retreats, etc.
Festivals - local fruit and vegetable festivals
Get the
most recent version of
the Ball Blue Book
With this Presto 23 quart pressure canner and pressure cooker, you can "can" everything, fruits, vegetables, jams, jellies, salsa, applesauce, pickles, even meats, soups, stews. Model 01781
You can make jams, jellies, can fruit, applesauce, salsa and pickles with water bath canners, like this Granite Ware 12-Piece Canner Kit, Jar Rack, Blancher, Colander and 5 piece Canning Tool Set