Thanks to everyone who purchased a Thanksgiving turkey from us this year. Next step is to get the big tom turkeys processed for sausage and pepperoni. Wishing everyone a great Thanksgiving!!
We find the pigs are too hard on the ground for pasture, so we bring the pasture to them . . .
About 100 lbs of turkey meat yielded about 80lbs of pepperoniRead More
Boning out turkeys today . . . Did one yesterday. Dressed weight was 41 lbs, yielded about 26 lbs of solid meat for turkey sausage and pepperoni. If all goes well, should end up with about 220 lbs or so of meat by the end of the year for sausage and pepperoni!!
Carl BuchholzRead More
Looks like we are up to about 44 for our first hatch. More in the incubator. We've been working on breeding heritage birds for meat characteristics for the past few years. Will have to see how these turn out.
First time with a greenhouse . .. Here's what we are planning for the garden/sale this year:
black beauty zucchini
Bennings Green tint
Superpik (small yellow straight)
gold rush (small yellow straight)
mulato (ancho when dried)
beaver dam, hungarian
ascent, mini thai
kale tuscan palm
supersweet (order 2M)
pineapple ground cherry
giant - dills atlantic giant
Not sure how this slipped, but wanted to post this link for a while . . . Silverton's own Melissa Wagoner wrote a great article on the farm last Thanksgiving. Please check it out at http://ourtownlive.com/ourtown/?p=5348
As one chef termed them, "the Rolls Royce of chickens for eating." We are proud to have secured a small breeding flock of these from Shepherds Lane near Lebanon, OR. Check out Shepherds Lane (great people) at www.shepherdslane.com for top notch sheep genetics and fiber sales. They have beautiful pelts and fiber for spinning.
It's been a busy and tumultous year . . . Loss of my job at Intel, slowing down on the pork production (ramping back up, but on a pre order basis) and keeping a few small batches of cornish cross chickens going. On the bright side, plenty of wood put away for the winter, a part time job with a local butcher/sausage maker and about 40 gallons of wine put away.
Just started the site last night . .. give us a chance to update it!!!!!!!!!
Please be patient while we get up and running on our new site! Let us know what you think.