We are currently sold out for the 2008 season, but are taking back up orders on a first come first served list. If put on the back up list, you only need pay $10 to hold your place; if no birds are available, your deposit will be returned. We will notify you the first week of November if you can anticipate recieving a bird for Thanksgiving. Only 2 back up spaces are left at this time.
In 2008 we will be featuring the Narragansett. The Narragansett gets to 14 - 23 lbs. We raise a limited amount of turkeys per year, so we recommend you order early, this year the turkeys are $100 + butchering fees. A $10 deposit will hold a bird for you. We will try to provide small (8 - 14 lbs.), medium (15-18 lbs.) and large (19+ lbs) birds, but since all of our birds are free ranging and foraging on pasture, we have very little control on how big they get. We will happily deliver the bird to the butcher of your choice, or butcher it on farm for a small fee (you may purchase a living bird as well).
What is a heritage turkey?
As written on The American Livestock Breeds Conservancy
“Heritage turkeys are defined by the historic, range-based production system in which they are raised. Turkeys must meet all of the following criteria to qualify as a Heritage turkey:
1. Naturally mating: the Heritage Turkey must be reproduced and genetically maintained through natural mating, with expected fertility rates of 70-80%. This means that turkeys marketed as “heritage” must be the result of naturally mating pairs of both grandparent and parent stock.
2. Long productive outdoor lifespan: the Heritage Turkey must have a long productive lifespan. Breeding hens are commonly productive for 5-7 years and breeding toms for 3-5 years. The Heritage Turkey must also have a genetic ability to withstand the environmental rigors of outdoor production systems.
3. Slow growth rate: the Heritage Turkey must have a slow to moderate rate of growth. Today’s heritage turkeys reach a marketable weight in about 28 weeks, giving the birds time to develop a strong skeletal system.”
• Organically grown heirloom vegetables.
• Free range heritage turkeys on pasture.
• Free range heritage chickens on pasture.
• Eggs from pasture raised chickens.
• Fly tying feathers.
• C.S.A.
• U-pick pumpkins.
• No synthetic herbicides, pesticides, or fertilizers.
• No growth hormones or cages.
Eat healthy, Eat local.
This farm keeps the Jewish sabbath
We will close Friday afternoons 2 hours before sunset and reopen Saturday evenings 1 hour after sunset. We will also be closed on all high holidays (we will post these as they arise). We will not conduct business during that time.
Toe da.
