Jan 2011

Introduction

I wanted my first entry in the farm blog to be a welcome to all that come here to view our farm site, both the horses and the chickens, and to encourage anyone with questions not to hesitate to contact us.

Currently we have quite a bit of chicken meat products in stock...both whole and half roasters as well as wings, breast fillets, tenders, split breasts, leg quarters and the stock/stew parts like backs, breast bones and necks. We also sell some meat as dog food. We have organ meat in the form of liver and hearts also. I can honestly tell you that the chicken is delicious and the best chicken I've ever eaten. These are the Label Rouge chickens of France that we put up in November and December.

We are currently selling by the pound and all meat is frozen and vacuum bagged/sealed. I am considering going to a shopping cart system on the site which would have to be at a fixed rate price per item based on average weight...some would be a little bit heavier and some lighter...and it would be much easier as folks could pay with pay pal and I could automate inventory somewhat and not require as much work in picking inventory and calculating exact price by weight. As we grow, we'll address these sorts of issues and I welcome suggestions and feedback from everyone.
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Our hens are laying very well right now. We have several dozen eggs for sale a week. The eggs, even in the depth of winter are tasty with dark yolks. Our girls are out foraging from dawn till dusk and that ability to free range and supplement their diets helps bring a delicious taste to our eggs even in the coldest time of winter. I wanted to share this picture of the hens out trying to forage right after the Christmas blizzard. I dug them a circular path in the snow and the literally spent a large part of the day walking around it. Most chickens do well in cold weather and they are quite happy in their feather/down coats.
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We have a batch of broilers growing now that will be of processing age in 5 to 6 weeks. They recently moved out onto the pasture and into one of our mobile coops for day ranging inside electrified poultry fence. It was comical to see them running around and checking out the outdoors for the first time. Unfortunately with the cold snowy winter we've had, I've not been able to get them out as early as I would have liked. These broilers came from S & G Poultry and are from American strains and are bred specifically to be strong foraging moderate growth broilers. The reddish ones are called Red Rangers and the white/black ones are Red Ranger/Delaware crosses. We are eager to compare them to the Freedom Ranger strain.

I will mention this now and probably post a reminder in a another entry shortly, but we are planning to raise a batch of heritage turkeys. If you want to order one, please contact me as soon as possible. I will ask for a small deposit of $10 up front to reserve the turkey which will come off the final price. That will help us offset the cost of the poults which is about $9 a bird. The breed we are most interested in now is called Bourbon Reds. They are on the American Livestock Breed Conservancy's Watch list. Bourbon Red Turkey

I'd like to extend an open invitation to everyone to drop by and visit us. We have an open farm policy and are more than happy to show folks around. Just contact us ahead to make sure someone will be here to meet you.
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I'll leave you with a beautiful sunset picture I took right after the blizzard in December. Enjoy!



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