Bronze Breasted Turkeys
Turkeys were processed this morning. They have led a great life over the past 4 months, grazing clover, scratching for grubs, and being moved every day. They are a fair size, the specifics of which we will know more about when we pick them up on Monday. We are aiming for 16 - 20 lbs./bird, but know a number will be larger. Any bird over 25 lbs we are having cut in half. We also will have a number of whole breasts, which is a small carcass without legs and thighs. Place orders for Thanksgiving here. These turkeys will be frozen, and delivered in October and November to Madtree and Montgomery.
We have our last formal farm tour a week from Saturday, on October 8. There is no charge for it, but please apprise us if you would like to come so we can plan food. Timing is from 11 - 3. We will see the remnant sheep flock and the few remaining beeves, tour through wetlands, see the facilities for raising chickens, eggs, and hogs. And if time permits we will step into the kitchen, where goddesses create nectar.
This is a farm in transition, which is an exciting place to be. We have a promising vision for the future and a strong legacy from the past. We will share both with you. Your support of us over the years makes this farm yours as well as ours. Come and see how it is evolving.
We have decided to keep our commercial kitchen going, despite winding down the raising of animals by our hands. We can source grassfed meats from other farms and keep the prepared foods rolling out of our kitchen. Both Stephani and Bob are willing and interested in doing this. So, you will still have a source for prepared foods! We are all so relieved. It feels a lot better than bringing the whole show to a close. It is harder to find alternate sources of prepared foods than raw cuts.
Since the house in which the kitchen is placed is now empty, we may even try to upgrade our license to sell wholesale. Upgrading primarily includes providing an office and bathroom for the inspector. Those could be in the empty upstairs of the house. We are feeling some new life on this front.
In the meantime, we still have beef, lamb, and pork for you, so keep the orders coming. We will continue to deliver to Madtree every other week until inventory runs out, which will probably be in the spring. In the end, we will have some good referrals for you. Between the referrals and and our continuing kitchen, you should be well taken care of into the future.
On the left side of this Ironweed is a bumblebee and on the right, in the shadow, a swallowtail butterfly. Our wetlands are evolving in density and complexity and it is exciting to witness. We are also collecting seeds for dispersal by hand in January. Seeds for buttonbush are on the left and for hibiscus on the right.
It is with humility I sent the last newsletter asking for help to support Peruvian women in the Amazon. Many have been wonderfully responsive, which is so gratifying. If you have not yet responded, but are inclined to do so, two paths enable you to act. One is to make an online donation through Force of Nature to Conservation International. The other is send a check made out to Conservation International to me at: 610 Frost Rd., Hillsboro, Ohio 45133. I will then forward the check and others to C.I. If you have been wanting to act but have not, this is the reminder to do so. We are grateful for your courage and faith in stepping forth in this manner.
The blue flower is bottled gentian and the white, swamp lousewort. These are both hydric loving species typical of healthy wetlands.
Below is a picture of our yearly lobster-fest. Being land-lubbers, this is a rare treat, which we enjoyed thoroughly.
May a bronze broad breasted turkeys bless you table at Thanksgiving and may bottled gentians and swamp lousewart inspire your spirit every day that they bloom.