We added Poultry to the farm in 2009.  It has been a learning experience, but we have enjoyed farm-fresh eggs, fresh chicken, and wonderful turkey.  All of our poultry is started in the barn, under the heat lamps until they get all of their feathers.  Then, we move them into "chicken tractors" that allows them to be outside, in a protected environment, and to get all of the benefits of eating grass, bugs, and enjoying the wonderful sunshine. 

  Our turkeys are also started in the barn and then moved into the pasture.  This year, we will be raising heritage breed turkeys including Red Bourbon and Royal Palm.  We chose breeds that are being followed by the American Livestock Breeds Conservancy. Several breeds are considered threatened or endangered.  For more information about this wonderful organization, click here.

Raising Heritage Breeds is more costly and time consuming than raising White Breasted Toms. While supermarket turkeys grow to an average of 32 pounds over 18 weeks, Heritage birds take anywhere from 24-30 to reach their market weight. But those who have tasted Heritage Breeds say the cost-and the wait-are well worth it. Heritage breeds are hardy, self-relient birds. 

We will be offering fresh Turkeys to our customers in time for Thanksgiving this year.

We will be offering fresh chicken to our customers beginning in May and will run through-out the summer and fall. 

**All of our poultry is processed at a USDA facility

Red Bourbon Turkeys strutting their stuff