We began raising pastured poultry in 2007. We were delighted by the positive response. Other people wanted their chicken to actually taste like chicken as well!! We have experimented with several management styles when it comes to raising the birds and have come to the conclusion that they are the happiest and healthiest in an environment where they can most easily display their "chicken-ness".
How we raise them....
The first two weeks of life are spent in a brooder (baby chick nursery) that is warmed by a heat lamp. At two weeks old, after their feathers come in, we move the birds out to pasture. The chickens have constant access to fresh air and sunlight, eliminating the need for chemicals that are used on factory farms. Our chickens eat grass, bugs, locally grown grains and organic kelp. The shelters and fencing we provide for them protect them from predators, harsh wind, hard rain and the scorching sun. In the absence of these stresses the birds grow beautifully without the use of hormones. Our chickens live their entire lives healthy and happy.
|
 |
| Chickens on pasture- late fall |
|
|
| The day old chicks grow to an average dressed weight of 4-5 pounds. Each bird is processed humanely and in a way that ensures proper sanitation. Chickens are sold as whole birds with "innards" available upon request. Since grass is such a large part of their diet, we only raise the chickens when the grass is growing. Because of this fact, we offer fresh chicken from May-October and frozen chicken through the late fall and winter months. |
 |
| Delaware Roosters |
|
| We raise two kinds of chickens; heritage (generally Delawares and White Rocks) and Cornish X Rock. Many of our customers appreciate the more rich flavor of the heritage breeds, which produce smaller breasts and darker meat than the Cornish x Rock. Other customers love the plump white meat of the Cornish x Rock, which grow more quickly with a diet consisting of less grass and more grain than the heritage breeds. We have decided to raise both heritage breeds (most of which are listed on the conservation list of the American Livestock Breeds Conservancy) as well as the commercial breed, to meet the tastes of our various customers. The amount of time it takes to raise the heritage breeds as opposed to the commercial breed is reflected in the price. Keep in mind that all of the chickens, regardless of the breed, are raised on pasture, with access to the same forage and supplements. |
| We are very excited to be raising Bourbon Red turkeys this year. They have been given the status of "watch" by the American Livestock Breeds Conservancy. Bourbon Reds are a beautiful chocolate brown heritage breed turkey originating from Bourbon County, Kentucky. While they grow more slowly than the commercial breed- it is well worth the wait! The meat is very rich and flavorful. Unlike the commercial breed, heritage breeds receive 70% of their diet from forage, making for a more healthy bird both to raise and to eat. The day old poults (baby turkeys) arrive in early July, spending the next 20 weeks foraging on our lush pastures after a short stay in the brooder (poultry nursery). |
| We ordered a straight run from the hatchery which should hopefully give us an equal number of toms (dressed out at around 20 pounds) and hens (dressed out at around 12 pounds) so that we will have varying sizes of birds to meet the needs of different sized families. We will be processing the turkeys on the morning of November 21 (the day before Thanksgiving) with pick-up available between 1 p.m.-5 p.m. on that date. As with our chickens, we suggest bringing an ice filled cooler for safe transport when picking up your order. Remember, this is the only batch of turkeys we will raise this year so please order enough to satisfy your family for the year. |
| We will continue to have our pasture raised Icelandic lamb
available this season. The lambs are born on our farm in April and are
raised on milk from their mother and our lush green pastures without
the use of chemicals or grains. We plan to take the lambs to the butcher in late October when they reach 90-100 pounds live weight, producing 30-40 pounds of mild flavored meat. Check out the American Lamb Board Recipe Database for hundreds of possibilities!! |
|
| Lambs are sold by the whole or half. Buying a whole lamb is great for larger events while purchasing a half is a great way to give our lamb a try. If you wish to start with a smaller sampling of our lamb we suggest you split a half with a friend or family member. Remember, everything you know or have read about lamb meat from those modern, greasy meat breeds does not apply to our Icelandic lamb. It is wonderful! Because of the costs associated with lamb butchering we request that half of your order be paid prior to delivery to the butcher. |
| If you plan to purchase from us this coming season it is imperative the we know your needs to better serve you. Please fill out the 2007 Order Form and return it as soon as possible. Let us know if you have any questions or comments. We appreciate your desire to purchase healthy, local, grassfed, sustainable, humanely raised, chemical free food for your family and we want to thank you for the trust you have placed in us to provide this for you. |
NOTE: We have had a wonderful response to the products we produce and are sold out of lamb and turkey for the year. Chickens continue to be available at the Bloomington Market and Traders Point Market.
Please let us know that you would like to be added to our seasonal email newsletter
so you will know when we begin taking orders next year.
|
|
