FARM UPDATES
Good morning Root & Sky Farm readers! We are feeling great over here after a wonderful Thanksgiving, and getting a lot of work done around the farm before the seasonal cold settles in. Turkey processing was a lot of work, but we could not have asked for a more smooth experience from my wonderful customers--we are so grateful for you.
Some people like to hear about how it all works. If that's you, read on and let's talk turkey.
Day Old to 16 Weeks
August 4th we had 40 turkeys arrive as day old baby poults (chickens have chicks, turkeys have poults). In the wild, mother turkey hens regulate their poults' body temperature, but on the farm, we used heat lamps. These kept the babies near 95 degrees the first week, 90 degrees the second week, 85 the third. At around seven weeks, the turkeys were fully feathered and no longer needed supplemental heat. Then, they left the brooder nursery for the great outdoors!
By seven weeks they were getting strong, and growing fast. They'd been getting a high protein feed in the brooder (24% protein: the higher the protein, higher the expense), and we could now slowly lower the protein as they were now also getting grasshoppers, kale, grass, clover, and whatever else they could find in the pasture. We have them sleeping at night in a portable house and by day they are gallivanting around hrough a large net-fenced pasture. The electric netting keeps the ground predators away.
When the turkeys got to pasture, I was finally comfortable enough to start asking for deposits. Turkeys are quite frail at the beginning of their lives, but are often labeled as "bullet-proof" when they head outside.
We learned a lot with this first flock. The first and best lesson was that raising turkeys on the pasture is pure delight. They are very curious and greet people as soon as they are in sight. People say "Gobble gobble," but really, their vocalizations were widely varied--funny and interesting. It was a joy to raise them. We also learned that turkeys eat WAY more grass than chickens. We can plan to have THEM mow the pasture next year. It's hilarious to watch them start at the top the grass and peck it all the way down.
The Trip
At sixteen weeks (and fourteen weeks for the ten smaller birds) we loaded them on the trailer at dusk Nov 21st. This was a hilarious and tricky process: nothing like trying to enfold a full grown, nearly 40-pound Tom in a lifting hug to get it in the trailer! I took a two hour nap, and was on the road at 11:30 PM to make the four hour trip to Arthur, IL with my trailer of turkeys. I was about sixth in line when I arrived at 3 AM. After trying to sleep with no luck, 6 AM came and we started to move. I backed up the truck to the unloading area. I thanked the turkeys and said goodbye.
The processor team was swamped, it being Thanksgiving week. On my way out of the parking lot, I saw 20 more trucks behind us. They butchered 1,000 birds that day. I cleaned up myself and the trailer, grabbed a bite, and took a couple of phone calls from people wanting a last minute turkey. Did some emails and farm store shopping and then got the call from the processor that at 12:30 PM the birds would be ready! I was on the road at 1:30 PM with the birds chilled and ready for the drive back. Pulled into the driveway around 5:30 PM and brought all the birds to the tables for sorting by size.
Sorting, Selling, Sleeping
I had created a spreadsheet with everyone's info and requests. Tiffany, Beckett, and I unloaded the superchilled turkeys and did our best to match what size was requested while filling out the spreadsheet as we went. I had pre-written about thirty emails with instructions for pickup or delivery that just needed the weights and totals to be added. This sorting continued late into the evening. Delivery folks would be sent an ETA email, and pickup folks a reminder. Turkeys were in coolers in the screen room for pickup, and birds put in coolers in reverse order for the delivery the following day. The weather, just below freezing, was PERFECT for our purposes--though there were so many trips in and out of the house that we finally just turned off the heat.By the time we were finished, I was ready for bed. Nothing like pulling a 24 hour shift!
I woke the next day at 5 AM to get the "regular" chores done for the sheep, pigs, baby chicks and ducks, and cattle. Tiffany and I were out for delivery by 7 AM and back for pick up 3:30 PM. What a couple of days!
By the end of this, it was time for a little bit of rest. I had not been off the farm overnight for more than two years, so my son and I headed to the Buffalo, NY area (where I grew up) for Thanksgiving, while Tiffany and our daughter took care of the farm. They surprised me by doing some fall cleanup, too.
As we think over the first run-through with turkeys, we loved so much about the experience. Growing the turkeys went well--we only lost one turkey to a predator. Seeking out customer preferences and information early was DEFINITELY the right thing to do. We also learned a lot: Tom turkeys get BIG! Our own Thanksgiving turkey was TWENTY SEVEN POUNDS. He was magnificent. And DELICIOUS. But, that's a little more bird than most people need. Next year, we'll adjust time of growth and/or raise mostly hens to get closer to our customers' preferred weights.
Maybe the biggest thing we learned was that we can do this--I'd been hesitant with some potential customers--worrying they'd not get what they wanted, size-wise or worrying we'd lose too many turkeys. That meant that we didn't sell all our turkeys: we have seven left because I didn't sell to people that I worried might be discouraged by particular sizes, etc. Thanksgiving is a big deal, and we didn't want to ruin anyone's holidays.
Thanks again to everyone that did make this process as smooth as possible! If you might be interested in getting on next year's non-committal turkey information list, just let me know! Also, if you'd like to have a turkey for Christmas or to have a wonderful dinner at some other time, I do have some available for sale at $5 lb. We've enjoyed making turkey burgers (pulsed the cooked turkey in the food processor used plus an egg, onion, salt, pepper, garlic, spices), turkey a la king, BBQ sandwiches, turkey pesto pasta. It is always time for turkey!
Limited supply of duck! They are not huge (avg of 2.5 lbs), but the duck breast with potatoes cooking in the duck fat, and sausage stuffed delicata squash was a lovely dinner last night!
SALES INFO
I will be delivering Tuesday, December 21st. If you are interested in placing an order, please send an email with the items you'd like and I will send a quote total. I do have whole ducks for $8 lb...bacon is back!...I do have a few turkeys left that are on sale....I believe I have two whole leg of lamb (6 lb'ish) for Christmas left! Plenty of 3 lb legs left...I'm sorry, but we are out of duck eggs until spring and chicken eggs will also be on break this month. Those laying chickens are disappointing right now.
Beef/Pork Package $160 ($180 value)
Beef Arm Roast, (2) Stew Meat, (2) NY Strip Steak, (3) Ground Beef, 1" Pork Chops (2/pk), Pork Shoulder Roast, (2) Ground Pork, Brats (4/pk)
Grass-Fed Lamb (rotationally raised on pasture and the forest)
$12 lb Ground Lamb
$19 lb Lamb Chops (4/pk)
$14 lb Shoulder Roast
$15 lb Shoulder Steaks (2/pk) - 2 lbs)
$15 lb Leg Steaks (2/pk - 2 lbs)
$12 lb Leg of Lamb (3 lb half or 6 lb whole)
$18 lb Rack of Lamb
$9 lb Shanks
$14 Lamb Stew
$4 lb Lamb Bones
Pastured Duck
$8 lb Whole Duck (avg 2.5 lbs)
Pastured Chicken
$5.50 lb Whole Chicken (all LARGE - 6 lb avg)
$6 lb Whole Cut up Chicken
$5.50 lb Drumsticks (5 per pack)
$5 lb Wings (10 per pack)
$3 lb Necks
$4 lb Liver SALE $2.50 lb
100% Grass Fed Beef
price per lb
$9 Ground Beef
$10 Beef Patties (4/pk - 1 lb)
$22 Ribeye/NY Strip Steak (.6 lb)
$15 Bone-in Sirloin Steak (1.4 lb)
$17 Tri-Tip Steak
$20 Skirt Steak
$9 Chuck Roast
$9 Arm Roast
$10 Stew Meat / Beef Kabobs
$11 Rump Roast
$11 Sirloin Tip Roast
$12 Brisket
$10 Short Ribs
$7 Marrow Bones
$7 Soup Bones
$5 Pet Food
$6 Liver
$6 Heart
$3 Suet
$3.50 Dog Bones or Knuckle for Bone Broth
Pastured Thanksgiving Turkey - $5 lb SALE
Honey:
$30 - 3 lb jar
Forest Raised Pork
Heritage bred pigs raised in our forest and moved weekly in non-winter months. Also, given organic feed to supplement with acorns, walnuts, and greens.
(price per lb)
$13 Pork Chops (2/pk) - Bone- in 1" (1.4 lb)
$14 Pork Chops (2/pk) - Bone-in 1/2"
$15 Butterfly Pork Chops (2/pk)
$10 Fresh Brats, Italian Links, Polish Links - 4 pk
$8.50 Breakfast or Italian Bulk Sausage
$11 Breakfast Links
$8 Ground Pork
$8 Spare Ribs (2.75 lb)
$8 Shoulder Roast (3 lb or 5 lb)
$16 Regular Bacon
$16 Jowl Bacon (1.1 lb)
$3 Pork Neck Bones
Thank you everyone for reading and supporting the farm! Any questions, please don't hestiate to contact us!
