Quality Farm Fresh Eggs from Maple Meadow Farm in Vermont
Maple Meadow Farm was established in 1946 by George C. Devoid and provides brown and white shell eggs to wholesale accounts in Vermont and a few New York border towns. In addition, we have a small retail store at the farm selling eggs (including “Super Jumbos”) dairy products by Monument Farms a local dairy and our very own Maple Syrup. The farm is currently operated by George E. (founder George C.’s son) and Jackie Devoid along with daughter Jen and several loyal employees.
Our laying flock is made up of Rhode Island Red and White Leghorn hybrids. Our white hens lay the white eggs and the Reds lay the brown eggs. For many years we produced only brown eggs as Vermont was a “brown egg state”. With the advances in technology and the market place expanding, we began experiencing competition in our market from the Midwest. These farms produce only white eggs. In order to compete we added white hens to the mix.
We are often asked about the difference in brown & white eggs. Truly there is no difference, other than the shell. In general, brown eggs tend to have a slightly thicker shell. This is all subject to the hen’s age and how long they have been laying. As the hen ages, her eggs become larger and eventually the shells become a little bit thinner.
This usually leads to the next question: “Why are brown eggs more expensive than white eggs?” Brown hens are larger more robust hens. They eat a lot more grain and take up a lot more space. White hens are much smaller and eat a lot less than the brown hens. Therefore it costs more to actually produce a brown egg than it does a white egg.
History of Maple Meadow Farm
In 1946 George E.’s father George C. (We have lots of George’s, bear with me) bought the farmstead. At the time it consisted of a house, a small barn and a few acres of land. George C. was a school bus driver and married Lois, a local school teacher in 1947. To supplement their income they decided to raise a few hens. They started with 200 hens and delivered eggs, milk and Lois’s homemade cottage cheese around the Lake Dunmore area on a bicycle. Over the years they have tried all aspects of the poultry industry, broilers, breeders, hatching eggs and for several years catering large chicken BB-Q’s all over the state. Eventually the basic shell egg won out and that’s where the farm’s energy goes today.
Today, the hens have multiplied and the bicycle has been replaced by several trucks traveling to restaurants, schools, supermarkets, bakeries, distributors and small Mom & Pop stores from Bennington to Barre and Ticonderoga to Bethel. The neat, clean farm houses 65,000 laying hens and 20,000 pullets being grown for replacements. In 1954 a sugar orchard was purchased and Maple Syrup was added to the production schedule. Including the four family members (brother-in-law Jon has been with us for almost 40 years) working at the farm, we have a total of 11 employees. George C. is 84 years old this summer. He still does most of the errands and checks in daily making sure things are what they should be.
“From the beginning we have always made producing quality fresh shell eggs our priority and have hundreds of satisfied customers to show for it. We provide excellent product and delivery services to our many wholesale egg accounts, from Supermarkets to Mom & Pop grocery stores and from Fine Restaurants to College and School dining programs.”
-Jackie & George E. Devoid