Farm-A-Jarn

Farm-A-Jarn️ 13 hours ago

An egg is an egg? No. Not even close.Most eggs in this country come from hens in battery cages. Wire floor, barely room to turn around, eat, lay, repeat. They never see the sun. Never scratch the dirt. Never take a dust bath.Our hens go outside. Real sun, real dirt. They scratch, forage, dust bathe, nap in the shade. A small flock, not fifty thousand. No antibiotics. No synthetic hormones. Just hens being hens.And they eat far better. Kale, grass, herbs and veggies from the farm. Figs and papaya for dessert. This matters because an egg is built from what the hen eats. Yolk color comes from pigments in the feed, like the lutein in kale, which is also linked to eye health. Plenty of commercial feed has color added just to fake a nice orange yolk. Our color comes from the garden.And it shows in the egg.Hens that forage outdoors lay eggs with twice the vitamin E and two and a half times the omega-3 of caged hens. Hens in real sunlight make their own vitamin D and pass it into the yolk. Three to four times more than indoor hens.Even their genes behave differently. Caged hens in the tropics switch on more stress genes. Free-range chickens turn up immune genes and turn down disease pathways. Different life, different body, different egg.That's not marketing. That's biology.Now the catch. A "free-range" label on a supermarket carton means very little. In that same vitamin D study, free-range eggs bought from supermarkets had low vitamin D. The hen has to actually go outside. Ours do.This is more than nutrition. Every egg comes from an animal that lived some kind of life. Cheap eggs are cheap for a reason. We think an animal that feeds you every day deserves sun on her back and room to be a chicken. That's our deal with our hens. Don't take our word for it. Come see them.Yes, our eggs cost more. You're eating eggs for breakfast anyway. Might as well eat good eggs. 🥚Happy eggs. Message us to reserve.#EatGoodEggs #HappyEggs #FarmLife #huahinไข่ก็คือไข่ เหมือนๆกันหมด? คิดใหม่นะครับไข่ส่วนใหญ่ในประเทศนี้มาจากแม่ไก่ในกรงตับ พื้นลวด แทบไม่มีที่ให้หันตัว กิน ออกไข่ เครียด วนไปทั้งชีวิต ไม่เคยเห็นแดด ไม่เคยได้คุ้ยดิน ไม่เคยได้อาบฝุ่นไก่ของเราได้ออกไปข้างนอก แดดจริง ดินจริง คุ้ยดิน หากิน ตีปีก อาบฝุ่น งีบในร่มไม้ ฝูงเล็กๆ ไม่ใช่ห้าหมื่นตัว ไม่ใช้ยาปฏิชีวนะ ไม่ใช้สารเร่ง ให้ไก่ได้เป็นไก่แถมยังกินดีกว่ามาก ผักเคล หญ้า สมุนไพร ผักจากในฟาร์ม ของหวานคือมะเดื่อฝรั่งกับมะละกอ เรื่องนี้สำคัญ เพราะไข่สร้างมาจากสิ่งที่แม่ไก่กิน สีไข่แดงมาจากเม็ดสีในอาหาร เช่น ลูทีนในผักเคล ซึ่งเกี่ยวข้องกับสุขภาพดวงตาด้วย อาหารไก่สำเร็จรูปหลายเจ้าเติมสีลงไป แค่เพื่อให้ไข่แดงดูส้มสวย แต่สีไข่แดงของเรามาจากของจริงและผลลัพธ์อยู่ในไข่แม่ไก่ที่ได้ออกไปหากินข้างนอก ให้ไข่ที่มีวิตามินอีมากเป็นสองเท่า และโอเมก้า-3 มากเป็นสองเท่าครึ่ง เมื่อเทียบกับไก่กรง แม่ไก่ที่ได้โดนแดดจริงสร้างวิตามินดีเองแล้วส่งต่อเข้าไข่แดง มากกว่าไก่ที่อยู่แต่ในโรงเรือนสามถึงสี่เท่าแม้แต่ยีนก็ทำงานต่างกัน แม่ไก่กรงในเขตร้อนมียีนที่เกี่ยวกับความเครียดทำงานมากกว่า ส่วนไก่ปล่อยอิสระเพิ่มการทำงานของยีนภูมิคุ้มกัน และลดกลไกที่เกี่ยวกับโรค ใช้ชีวิตต่าง ร่างกายต่าง ไข่ก็ต่างนี่ไม่ใช่การตลาด นี่คือชีววิทยาอีกเรื่องหนึ่งที่สำคัญ คำว่า "ฟรีเรนจ์" บนแผงไข่ในซูเปอร์มาร์เก็ตแทบไม่ได้บอกอะไร ในงานวิจัยวิตามินดีชิ้นเดียวกันนั้น ไข่ฟรีเรนจ์ที่สุ่มซื้อจากซูเปอร์มาร์เก็ตมีวิตามินดีต่ำ แม่ไก่ต้องได้ออกไปข้างนอกจริงๆ ไก่ของเราออกจริงทุกวันเรื่องนี้มากกว่าโภชนาการ ไข่ทุกฟองมาจากสัตว์ที่มีชีวิต ไข่ราคาถูกไม่ได้ถูกเองลอยๆ เราเชื่อว่าสัตว์ที่ให้อาหารเราทุกวัน ควรได้ใช้ชีวิตดีๆ รับแสงแดด และมีที่ให้ไก่ได้เป็นไก่ นี่คือข้อตกลงระหว่างเรา ไม่ต้องเชื่อเรา มาดูเองให้เห็นกับตาไข่ของเราแพงกว่า แต่ยังไงคุณก็กินไข่เป็นมื้อเช้าอยู่แล้ว กินไข่ดีๆ ไปเลย 🥚ไข่ไก่อารมณ์ดีของจริง ทักแชตมาจองได้เลย#EatGoodEggs #กินไข่ดีๆ #ไข่ไก่อารมณ์ดี #หัวหินReferences:1. Vitamin E and omega-3: Karsten HD, Patterson PH, Stout R, Crews G (2010). Vitamins A, E and fatty acid composition of the eggs of caged hens and pastured hens. Renewable Agriculture and Food Systems 25(1): 45-54. doi.org/10.1017/S1742170509990214 2. Vitamin D: Kühn J et al. (2014). Free-range farming: a natural alternative to produce vitamin D-enriched eggs. Nutrition 30(4): 481-484. doi.org/10.1016/j.nut.2013.10.002 3. Stress genes: Herrera-Sánchez MP, Rodríguez-Hernández R, Rondón-Barragán IS (2024). Stress-related gene expression in liver tissues from laying hens housed in conventional cage and cage-free systems in the tropics. Veterinary Medicine International. doi.org/10.1155/2024/4107326 4. Immune genes: Xiang H et al. (2018). Transcriptome changes provide genetic insights into the effects of rearing systems on chicken welfare. Journal of Animal Science 96(11): 4552.

Farm-A-Jarn️ 1 day ago

Fresh eggs are available this week, send us message to reserve and pick up.

Farm-A-Jarn️ 1 day ago

Figs are expensive. We know. You know. Nobody's pretending otherwise.But if you're going to spend the money anyway, why spend it on mediocre figs?A lot of restaurants around here buy cheap. Figs picked green in Chiang Mai, or flown in from overseas. Picked early so they survive the trip. Problem is, figs don't ripen after harvest. Not like banana, not like mango. What you pick is what you get. So what lands on your plate is hard, pale and tastes like nothing. Cardboard figs. Dressed up with burrata and honey so you don't notice.Meanwhile we grow them right here in Cha-Am. Picked ripe. Not a day early. Soft, heavy, jammy, sweet all the way through. Full of flavors, aromas and nutrients.And not one variety, a dozen. Kuromitsu. LSU Gold. White Israel. Raspberry Latte. Desert King. Inca Gold. Each one tastes different and we can tell you exactly why. Five of our varieties were even part of a 2025 scientific study on fig morphology and genetics. That's how seriously we take figs.Fresher. Riper. More variety. Grown by people who actually know what they're doing. Better in every way, and we're not going to be modest about it.Chefs, stop buying cardboard. Hosting friends this weekend? Stop buying cardboard. Good figs exist and they're grown right here.Eat good figs. 🍐Message us to reserve.#EatGoodFigs #FarmLife #huahin

Farm-A-Jarn️ 3 days ago

Two basils. We grow both. We know them down to the enzyme.Some of you confuse the two. A few have told us we mixed them up. We don't.Part of the problem is the name. In Thailand, "sweet basil" usually means โหระพา. In Italy, it means Genovese. Same English words, different plant. So let's get educated.Look first. Thai basil: purple stems, purple flowers, smaller pointed leaves. Genovese: green stems, white flowers, big soft cupped leaves. Takes two seconds.Then smell. Rub a leaf. Licorice means Thai. Clove and flowers means Genovese. Here's why.Same species. Thai basil is Ocimum basilicum var. thyrsiflora. Genovese is plain Ocimum basilicum. What separates them is chemotype: which aroma molecules the leaf chooses to make.The numbers. A Thai study ran both oils through two-dimensional GC. Thai basil oil was 81.8% methyl chavicol (estragole). Sweet basil was mostly linalool (43.8%), eugenol (13.7%) and 1,8-cineole (10.2%) [1]. In plain words: licorice for Thai basil, and floral, clove and fresh for sweet basil. The real pesto basil, Genovese DOP from the Ligurian coast, is known for high linalool and eugenol with no estragole [2].Where it's made. Tiny glandular trichomes on the leaf surface produce and store these volatiles [3,4]. Brush the leaf, break the glands, that's the smell.How Thai basil gets its licorice. Phenylalanine goes down the phenylpropanoid pathway. An esterified alcohol is cleaved and reduced, using NAD(P)H, to make chavicol [5]. Then chavicol O-methyltransferase (CVOMT) moves a methyl group from SAM onto it, and chavicol becomes methyl chavicol [6].How Genovese gets its clove. Same pathway, next branch over. An enzyme in the glands uses coniferyl acetate and NADPH to make eugenol [7]. Its floral side is a different pathway entirely. Linalool is a terpene, made from geranyl diphosphate by (R)-linalool synthase [4].The trade-off. Comparing three cultivars, higher terpene totals went with lower phenylpropanoids and lower PAL activity, PAL being the enzyme at the top of the phenylpropanoid road [4]. A leaf tends to lean one way.The wild part. CVOMT1 and its sister enzyme EOMT1 are 90% identical. Change one amino acid in each and they swap substrate preference [6]. One residue. That's how close these plants are, and how far apart they taste.In the pan. Linalool and 1,8-cineole are the lightest, most volatile molecules in the mix. They leave first. Part of why Genovese fades in a curry and Thai basil holds.Bruising. Basil leaves carry phenolic acids like rosmarinic acid and chicoric acid [2,8]. Crush the cells and polyphenol oxidase turns them into o-quinones, which polymerize into brown pigment.Cold. Basil gets chilling injury below 12 °C, and the main symptom is blackened leaves. Sweet basil lasted about 12.5 days at 15 °C, but only 8.3, 3.2 and 1.6 days at 10, 5 and 0 °C [9,10]. Your fridge sits around 4 °C. Stems in water, out of the sun, use within a few days.Swap them? Thai basil pesto comes out licorice. Genovese in green curry fades. That's not a mix-up. That's chemistry.So no, we did not mix up your basil. Order Thai basil, you get Thai basil. Order Genovese, you get Genovese. Every time.And กะเพรา? Ocimum tenuiflorum. Different species, different chemistry. More on that later.Taste is subjective, and we understand that everyone has their own memories and preferences. We take pride in what we grow and have many happy customers who enjoy our produce. We are here to build a happy little community around good food, local produce, and mutual respect. We welcome honest feedback, but bullying and false accusations are not acceptable.🌿🧪🍝🍛 #FarmLife #ThaiBasil #GenoveseBasil #PlantScience #SoilToTable #huahinReferences [1] Pripdeevech P, Chumpolsri W, Suttiarporn P, Wongpornchai S. 2010. J Serb Chem Soc 75:1503–1513. doi:10.2298/JSC100203125P [2] Ciriello M et al. 2021. Foods 10:278. doi:10.3390/foods10020278 [3] Gang DR et al. 2001. Plant Physiol 125:539–555. doi:10.1104/pp.125.2.539 [4] Iijima Y et al. 2004. Plant Physiol 136:3724–3736. doi:10.1104/pp.104.051318 [5] Vassão DG et al. 2006. Org Biomol Chem 4:2733–2744 [6] Gang DR et al. 2002. Plant Cell 14:505–519. doi:10.1105/tpc.010327 [7] Koeduka T et al. 2006. PNAS 103:10128–10133. doi:10.1073/pnas.0603732103 [8] Lee J, Scagel CF. 2009. Food Chem 115:650–656 [9] Lange DD, Cameron AC. 1994. HortScience 29:102–103 [10] Brindisi LJ, Simon JE. 2023. Front Plant Sci 14:1237577. doi:10.3389/fpls.2023.1237577

Farm-A-Jarn️ 7 days ago

Ready to ship right now!Fresh figs - various varieties 🍐 Free-range eggs from happy hens 🍳 Taiwan guava mix (red, white) Holland papaya Mixed chili peppers 🌶️ Kale 🥬 Wild rocket/arugula Cucumber 🥒 Beetroot 🫜 Mint Celery Tarragon Hawaii lemon 🍋 Finger lime 🍋‍🟩 Stingless bee honey 🍯 Peanut butter fruit (not actual peanut) Tomato and other plants 🪴

Farm-A-Jarn️ 2 weeks ago

Moving our beloved little plant babies to the farm! Getting them ready to go into the ground before we leave for our holiday.Our plant sale is officially over. If you already reserved with us, your plants are set aside. Thank you to everyone who brought a little green home!And… something new is coming in December. We’re keeping it a secret for now, but stay tuned!Follow Farm-A-Jarn for updates. You won’t want to miss these new products.