An egg is one of the foods that is most different when it’s fresh and local. You can tell as soon as you crack one open: the yolks are bright orange, the whites fluffy and strong. A fresh local egg from happy hens isn’t just a vehicle for cheese and salt—it has a rich flavor all its own.

Feather Ridge Farm in Elizaville, NY is the source of that flavor for many New York City restaurants. The family farm, located two and a half hours north of the city, is just west of where New York, Massachusetts, and Connecticut meet. Feather Ridge raises their hens with no antibiotics, no hormones, no byproducts, and 100% vegetarian feed, which they mill themselves with whole grain ingredients. They serve several NYC area farmers markets (including Tribeca, Carroll Gardens, 79^th Street, and Park Slope) and have been a major egg supplier for the city’s local-focused restaurants, including Franny’s, Bark Hot Dogs, Seersucker, and Blueprint.

For a taste of Feather Ridge’s eggs, make your way to Goat Town in Alphabet City. Didn’t make a reservation for one of the booths made with subway tiles? Sidle up to the bar and order the Feather Ridge Farm Deviled Eggs from the Appetizers menu. Served three to a plate for $5, these deviled eggs are the perfect bar snack: salty, mustardy, and creamy, with a tiny radish wedge as a garnish. Even in the Ides of March, these eggs reminded me of summer picnics and made me wonder if one of those deviled egg serving platters might be a good investment.

It would not.

Instead, get your fill of deviled eggs from Feather Ridge Farm at Goat Town and wash them down with a pint of local beer, like the Captain Lawrence Liquid Gold. A toast to the farmers at Feather Ridge!