Well, it depends. What a farmer feeds impacts the color of the yolk tremendously and the quality of an egg. Perhaps he switched feeds?
Also, there are tricks to getting fresh hard boiled eggs easier to peel.
If Mr Farmer leaves his eggs at room temp (house temp because there may be no room for the eggs) for for a few days, it's the same as keeping eggs and extra two weeks in the fridge.
1 day room temp. Equals 1 week at roughly 40 degrees (fridge temp)
Many of us who raise our own chickens don't usually think anything of putting the egg basket on the counter and leaving an egg out for a day or two because we know it takes a mother hen 10 days to gather her clutch (lays one egg a day) and usually all 10 eggs hatch, thus the "oldest" egg is still good.)
What you can do is take a raw egg that you personally know is older (because you've kept it in the fridge for a few weeks) and take a raw egg you are being told is fresh. Crack them both onto a plate next to each other.
The "older" egg will have a flatter yolk, it will sit deeper into the clear and the clear part will spread faster.
The "fresh" egg's yolk will sit higher and seem to be above the clear and the clear part seem firmer and hold it's shape better.
Get down T eye level with the plate and you should easily see how the "fresh" egg is firmer and taller.
Lastly, a fresh raw egg still in the shell will sink in a glass of water. The older the egg (and larger the air pocket)the closer it will be to the top of the water level and a really old egg will float completely.
FTY, grocery store eggs are usually several weeks old before they even reach the store to be sold.