Archive for November, 2009|Monthly archive page

“Is that snow?” Vermont got snow Friday. We were there.

In General Farm News, Heritage Turkeys, Pigs on November 29, 2009 at 7:37 pm

Black Friday evening, after my husband had worked a long day in retail (which began at 5 a.m.) we hooked up the trailer to the Dodge truck, and headed North to Stockbridge, Vermont.  It was time to pick up our new heritage breed pigs, named Olive, Ruby and Big Red.  Olive and Ruby are both sows, and each had one litter unassisted. Ruby is preganant again, and is due at the very beginning of February. Big Red is the father.  They will move into the pasture to the East of  the house, and we will move the lambs to another location.  By keeping the new pigs closer by, we can keep a better eye on them. 

So, Friday night, we took the Dodge Ram 150 (the truck that we have had so many troubles with through the summer) and drove.  Myles was exhausted, and it was my job to keep him awake, since I am still not able to drive a standard clutch.  After we found the place with the pasture of pigs, and got them loaded up (which was far to easy) we drove back to the intersection of route 107 and 12, and stopped at our favorite diner, the Creek House diner.  It was about 7 p.m., and we were cold, tired and hungry.

At the Creek House, we have had some of the greatest breakfasts, and burgers anywhere.  Friday’s offerings were no disappointment: I had a BBQ burger.  It was wonderful.  Previously, I have had the Creek House Burger and Black and Blue Burger — all three are great — and feature ground beef from The Royal Butcher in Randolph.

After eating, we got back on the road and I asked if that was still rain pelting the windshield, or was that snow?  well, I asked him at the wrong time — just as we were headed down an eight percent grade mountain with warning signs.  That was just my luck Friday, let me tell you.  It has taken literally days to recover from selling turkeys on Tuesday and Wednesday.  We delivered or had picked up, almost 60 birds in 48 hours.  It was sheer craziness.

The pigs are beautiful, and the trip, apart from being about three hours long on the way back, was uneventful.  Aparently we have replaced nearly everything that was wrong with that truck.  Or at least that is what t feels like.

Soon, I will be posting pics of the new pig additions to our farm.  They are highly visable from the road, if you want to see them yourself.

We are roasting up two more turkeys today: one simply with salt, butter and pepper on the skin, and the other with sea salt, freshly ground pepper and butter on the skin, and Macintosh apples from Apex Orchards in Shelburne (just a mile and a half away)  and a tablespoon of minced garic in the cavity.

Turkey sandwiches for lunch today were delicious and doctored up: mayo on toasted wheat bread, shredded turkey, a tiny bit of stuffing, a healthy serving of  (dry) taco seasoning (mainly a cayenne and garlic affair), crispy bacon and cranberry sauce.  There was a lovely sweet balance of cranberry to counteract with the bite of the taco seasoning. I loved it (it was my idea, so yes, I did love it) and our 17 month old loved it as well.

Happy Thanksgiving

In General Farm News, Heritage Turkeys on November 25, 2009 at 7:25 pm

Thank yous and copious amounts of gratitude go out to our 2009 customers, an elite group of New Englanders who will enjoy their turkeys tomorrow.  I have heard from one customer today that she has her bird in the oven already.

I also have to share with you that I have heard from another customer who shared her cooking experience with our heritage birds on her company’s website: http://farmaid.blogspot.com/2009/11/staff-recipes-roasted-heritage-breed.html  Yes, it is THAT FarmAid.  Great photos, too.  Personally, I can’t wait until I can dig in tomorrow.

I have a couple more turkeys to distribute to local folks, and then we are done until next year with turkey.  Not the raising and caring, but the distribution and eating part.  We still have about 25 birds in our flock who will naturally begin to lay eggs in the next few weeks (they, unlike chickens, lay very seasonally) and we will collect the eggs each day, and deposit them into our cabinet incubator, and hatch out baby turkeys (“poults”) about thirty days later.  We will continuously hatch turkeys now through spring, most likely. 

So, I must deliver a turkey and then rest.  While I drive I reflect on the lovely people that I have met through farming, and small improvements that we could make in the way that we do everyday chores on the farm.  On my return trip from Waltham today, I could not get over how grateful we are that there are turkey customers who appreciate the birds that we raise.  To them, we say “thank you.”

Happy Thanksgiving.