****

It’s time again to talk turkeys. This year we tried something new. We decided to raise all out Turkey’s from eggs, rather than ordering them as poults (poult = baby turkey). This is something we have wanted to do for a while and finally tried it for the first time this year. Because it is our first we have a more limited number of turkeys available than we have had in other years. Now that we have the hang of it, you can expect a bumper crop of turkeys for next year.

We have been raising Bourbon Reds and Narragansett turkeys this summer, both heritage breeds know for their rich flavor. Thanksgiving seems like the perfect holiday to celebrate around an ethically-raised, delicious meal with the family. Reserve your turkey online today. See below. You can also pay by check. Just stop by our farm store or farmers market stand.

Here’s a quick breakdown of the two birds:

- Bourbon Reds The Bourbon Red turkey, also known as the Bourbon Butternut or Kentucky Red, was named for Bourbon County, Kentucky, in the Bluegrass Region, where it originated. This variety was developed from the Buff, an historic variety of turkey known in the Mid-Atlantic States. It resulted from stocks taken to Kentucky and selected for improved meat production and a darker red color. The American Poultry Association recognized the Bourbon Red variety in 1909, and it was ambitiously promoted. The Bourbon Red’s supporters emphasized its production-oriented conformation, including a heavy breast and richly flavored meat. As time went on, however, it declined in popularity compared with the broad breasted varieties that are more common today.  Due to renewed interest in flavorful heritage breed, this breed is seeing a comeback on small local farms across America. Compared to a conventional turkey, the meat will be darker and flavorful, and the birds cook very quickly. They will have different proportions than conventional birds, with much less breast meat.

- Narragansett turkeys- The Narragansett was the foundation of the turkey industry in New England. Named for Narragansett Bay in Rhode Island where the variety was developed, it descends from a cross between native Eastern Wild turkeys and the domestic turkeys brought to America by English and European colonists beginning in the 1600’s. Due to renewed interest in flavorful heritage breed, this breed is seeing a comeback on small local farms across America. Compared to a conventional turkey, the meat will be darker and flavorful, and the birds cook very quickly. They will have different proportions than conventional birds, with much less breast meat. We are thrilled to be carrying on the tradition of this heritage breed.

All of our turkeys are raised on pasture, enjoying the grasses, bugs, the landscaping around Eliza’s house…

Let us know what size you’d like and we will do our best to match you up with the perfect bird at the perfect size.

Prices:

8-10lb birds are $60-$75 ($7.50/lb)
10 -12lbs birds are $75- $90 ($7.50/lb)
12+ = $90+ ($7.50/lb)

Reserve Your Turkey Online

P.S. No Paypal account required. Just look for the “Pay with a debit or credit card” link on the Paypal checkout page.”

What size do you need?

8-10lbs $30 Deposit. Min $30 due at pickup $30.00 10-12lbs $30 Deposit. Min $45 due at pickup $30.00 12+lbs $30 Deposit. Min $60 due at pickup $30.00

Bird Pickup

Sat Nov 19th Carrboro Farmers Market Sat Nov 19th Cane Creek Farm Store Sat Nov 19th Greensboro Curb Market Tue Nov 22nd Carrboro Farmers Market Wed Nov 23rd Cane Creek Farm Store

You can also pay by check. Just stop by our farm store or farmers market stand.

Bon Appetit Magazine has referred to the Triangle region as the foodiest small town in America. That distinction is due in large part to the area’s farmers, many of whom are committed to raising the freshest, healthiest, and most sustainable food possible. In this story David Huppert travels to Alamance County to learn how one farm aligns it’s customers demands with its respect for nature.”