Category Archives: turkeys

5/12/04 Vol. 1 #9

For weeks now I have been telling myself that if we can just get to next week things will slow down a little, hmmm how many weeks have gone by now?  The problem with May is that we are keeping all the balls in the air at once.  We are still planting a lot of stuff, keeping it cultivated, trellised and watered and then the volume of harvesting really kicks in with wholesale deliveries and big markets.  You throw in something extra like building a turkey brooder or a new market and it just tips the cart over.  Soon the planting will slow down and some of the cultivating and we can get into a steady rhythm of harvesting and markets.

Good progress last week even in the unusual warmth.  We put in Betsy’s main planting of Lisianthus, very important for market in July as well as the first big group of Celosias.  The new Southern Village market started smoothly and looked good, we know it may take some time to get rolling but the customers seemed to be pleased to have a market out there.

We tied up and “suckered” (pruned off the lower shoots) the tomatoes under the “Big Tops”, they really look great and are growing before your eyes!  I can just taste the tomatoes now!  Peppers start going in today and should be finished up by tomorrow at noon, phew!

Of course the big event was the arrival of the turkeys last Thursday morning!  As hard as it is believe they come to us in the mail.  They hatch them in Texas, put them into a box and send them to us Priority Mail, two days later the Post Office calls.  Betsy ran up to the Post Office in Graham, after they called early, while I went out and began cutting 28 cases of lettuce.  By 9:00 we had dipped each one of their beaks in the waterer and then set them into the feed trays and they were off running around in the newly furnished Poultry Villa.  They are just little fuzz balls when they arrive but grow really fast.  Their wing feathers are really developing now and the first signs of tail feathers showed yesterday.

Picture of the Week
A Blue Slate on the left and a Bourbon Red on the right.

6/9/04 Vol. 1 #13

This is definitely the change of seasons going on.  Mow down the larkspur and other flowers, take down the pea trellises, turn under the last of the lettuce;  plant more sunflowers, the last tomatoes and seed the winter squash.  Winter squash?  That definitely is a sign of different things to come.  Just as we will be treated by the first tomatoes and melons my schedule tells me it’s time to seed the Brussels Sprouts for Thanksgiving!  Sometimes I am struck by how far in advance our schedule is determined.  Things like when to seed and plant have been decided last year, by early December at the latest.  Every fall we sit down with our notes and the seed catalogues and plan the entire coming year.  Fortunately we can now do it on computer spread sheets which makes it easier to make changes.  This year there are over 300 lines/entries that correspond to different varieties and planting dates.  I always say that any plan is better than no plan especially, when in the heat of the fray, all I have to do is look at the list and say “Oh yeah, it’s time to seed Brussels Sprouts”.  I then scratch my head in disbelief but know that this decision was made in calmer times with great deliberation, so off we go.  Other decisions like where to plant those B. Sprouts may have been made years in advance by our crop rotation scheme, we now have an eight year rotation where the same crop will not be in the same piece of ground for eight whole years.  Sometimes it is comforting to just follow the known path than to try and design a new trail!

The turkeys graduate today.  They are now five weeks old, fully feathered and big enough to move out to the fields permanently.  We have been letting them out daily and getting them acquainted with their new mother ship (a portable shelter for their nighttime rest) and the moveable electric fencing that will keep them in and the four legged predators out.  First stop on the Tour de Peregrine will be in some of Betsy’s shrubs that she cuts for flowering branches (like the Pussy Willows), this gives them a little more cover from hawks etc. while they are still on the small side.  Then every few weeks we will move them to “greener pastures” until they have made the entire loop around the farm.

Picture of the Week
Fabulous Annabelle Hydrangeas and the new turkey stomping grounds.

6/30/04 Vol. 1 #16

Rain, rain, rain.  We’ve had 3.5 inches in the last two weeks and it would be alright with us if they turn the tap off for a bit.  Hallelujah for  the “Big Tops”, the tomatoes still look great as well as Betsy’s lisianthus and the staff can still work even if it rains (of course if they are like us they are looking for a day off).  The fairly continuous rain at market on Saturday once again made us think about how great our customers are, coming out and supporting us and the other vendors at market even in the rain.  It also makes us think about how basing our business around outdoor Farmers’ Markets is at the whim of the weather and other factors beyond our control.  We consciously have moved more of our business towards the markets over the past few years for several reasons, first we just love to be at market, to see everyone and hear what you all think about the products that we sell.  Second it fits with our scale of production, when we were more in wholesale we had to keep growing more to meet their needs, it was never enough.  Third it is better income than wholesale because we can sell for closer to a retail price.  On the other hand the market life can be relentless with no way to overcome days with bad weather or other problems, we can’t just take the stuff home and bring it back next week, that’s why they are called perishables.  I explain to the staff and others, including family members, that 75 percent of our business is done at the Farmers’ Markets and so Saturday, in particular, is not to be trifled with.  No weddings, no family reunions, no extracurricular activities on Friday or Saturday morning during market season.  We have about 100 hours a year to make our living, we don’t mess around with that.  So when the forecast is for rain it makes us pause, then we are always pleasantly surprised when the customers come out.  Thank you again.

Despite the rains we have a fairly busy week going on.  Several groups touring the farm including the graduate students in floriculture from NC State and the student interns from the Center For Environmental Farming Systems in Goldsboro.  We host them every summer during their intensive week on Soils.  They come to see how we manage our soils sustainably and to see how a small farm can be profitable.  These groups always ask good questions that make us think about why we do things the way we do, I think that its always good to look in the mirror from time to time.

The next 40 turkeys arrive this week as well.  We get them in two batches because the Heritage birds take at least 26 weeks to get to size but the Broad Breasted birds grow so fast that they only need about 18 weeks to get huge.  We are hoping that we won’t have any 30 pounders like last year by getting this group later.  The Heritage birds are getting big and have moved to their next location, maybe a picture next week.

Tonight (Wednesday) is Panzanella’s Local Food dinner with part of the proceeds going to support the Carolina Farm Stewardship Association.  Look for our tomatoes on the menu and the flowers that Betsy donated to spruce up the festivities.  Go and eat great food made from local products and support our local sustainable farming non-profit!

Picture of the Week
Despite the rains look at how beautiful the Lisianthus and Celosias look!

7/7/04 Vol. 1 #17

Whew!  The heat’s on now, it’s usually either feast or famine, we could live in a climate like California where the weather is constant and predictable but where would the challenge be?  I am sometimes surprised by the folks who comment to me about how we seem to have one problem after another or as my sister described the newsletter “the first part is about how hard they work and the second is about the market”.  The newsletter is a stream of consciousness (or unconscious as I do it way too early in the morning) about our life here on the farm.  Our intent is for you to get a snapshot of how a small farm works and why we choose to do this as a living.  With less than one percent of the population being farmers these days it makes it harder for those of you who are not on the land to get a feel for what it takes to produce crops week in and week out.  We don’t want you to think that what we do is all work and no joy, there is nothing else we would rather do for a living (besides the fact that we are unemployable in the outside world at this point!).  In fact there are many times when we look at each other as it simultaneously occurs to us that this is what we actually do for a living!

It is different for farmers because we live where we work and our work is part of everything we see and do.  We could be cabinet makers and have a shop at home but at night you would close the doors and go to the house.  We can’t close the doors because our shop is all around us.  The challenge is what makes it interesting for us, my obsession is in managing the whole system in an elegant way so that, with the least effort possible, we mimic the ecosystem around us, as much as we can, while producing great stuff.  Betsy’s is in the beauty of the plants themselves, she is a plant junky, she wants to see how they grow and what they will produce.  Our real goal is the highest quality of life possible.  Sure at this time of year the work is brutally constant but there are still many rewards like the sunrise this morning, or the sight of the turkeys jogging over to see us or the fun we have with the people who work for us.  Six months off isn’t too bad either!

The second batch of turkeys is looking good and growing fast, and the “big boys” are now nine weeks old.  We did find one this week that had hurt its leg somehow and is in the “hospital ward” eating all of the melon and cull peaches it wants, this is our version of “peel me a grape”.  We may put him back in with the rest today.  The summer cover crops went in this week as well.  When the spring crops come out we follow them with summer soil improving crops like soybeans and millet.  Just like the winter “green manure” crops that we grow we prefer to grow our organic matter and fertilizer in place than spend all of that time and energy hauling it in.  We are planting the last flowers for this year and actually seeding, in the greenhouse, flowers for next spring!

Picture of the Week
The turkeys grazing in Betsy’s recreational gardens

7/21/04 Vol. 1 #19

Pretty quiet out here on the farm this week, even with the slight break in the really hot weather we have been just chugging along with the usual chores.  The mid summer meeting season seems to have arrived and so we have been trying to attend some that we think might be good for us to participate in.  Most of the farmer meetings are in the winter when we all have lots of time to think about new ideas but it is all on paper or in slides.  There is a period during the growing season when short events happen, usually afternoon or evening, that allow us to actually see things growing, in person!

This week we attended a seed saving workshop.  With over 200 varieties of crops that we grow, it is just not possible to think about saving our own seed.  To do a good job of saving seed one really needs good isolation from other like plants so that you can be assured of no cross pollination, that would be really hard for us to achieve.  We have been interested in this for several years now, particularly in the heirloom tomatoes.  From time to time we have ordered tomato seed and when they began to produce it was clear that it was not what we had ordered, imagine how excited I might get if the Cherokee Purples turned out to be something else!  So we are looking at beginning to make selections for fruit quality and plant strength in some of these heirloom tomatoes so that we can have some more control over one of our most important crops.  In the back of my head I also have an interest in trying to develop our own Poblano pepper that would produce consistently under our conditions here in North Carolina.  We have trialed at least a dozen Poblano varieties and have found only one that does reasonably well and are afraid that we may not be able to get that one for too much longer.  The seed business these days has been in great flux as it becomes more and more consolidated.  We have lost several varieties over the past few years as the new companies decide to discontinue varieties for one reason or another (the main reason being dollar$).  I’m not sure it’s not just the heat that makes my head swim with such ideas!

The Broadbrested turkeys, known here on the farm as the “little guys”, are three weeks old now and will graduate to going outside from the Poultry Villa during the day to get them used to eating grass and sunshine and their new mother ship.  After two weeks of day time privileges they get to go out to the fields for good.  First along side, but separated by a fence, the “big boys” and finally total integration.

Picture of the Week
The Broadbreasted White Turkeys thinking about making a run for the outdoors!

8/23/04 Vol. 1 #23

Sort of a normal week for us, just what we needed to recover from vacation!  We are beginning the process of putting the farm to bed for the winter that goes on from now until November (I know it is still August but the job has to be started at some point).  The first major act is pulling out the first planting of tomatoes and preparing that ground for a winter cover crop.  Slowly we will be taking out the summer crops and seeding them down until the whole place is a carpet of brilliant green cover crops.  Leeks for Thanksgiving went in the ground along with kale and more radishes.

Speaking of Thanksgiving it is Turkey ordering/reservation time.  As I have told folks all season we like to wait until the birds get old enough so that we have a good idea of how many we will actually have in November before we start putting names on paper.  Even then things can happen and we can lose birds like we did last year, with four weeks to go, when something got in and killed three birds.  There are some changes from last year that you should be aware of.  We had a meeting with our processor last week and due to their higher production numbers we are going to have to have our turkeys processed two weeks before Thanksgiving.  This means we will have to freeze the birds to hold them until you pick them up on Tuesday November 23rd. There is just no way we can hold them safely as fresh/unfrozen birds that long.  We understand if you want a fresh bird and decide to buy one elsewhere.  We can tell you that the frozen turkey that we have been eating all year has been fabulous without any loss of quality.  It may also be more convenient for some who need to travel with their bird such as one person who plans to take one to France!

The second change this year is in the price per pound of the Heritage turkeys.  After crunching the numbers from last years birds we realized that due to the longer growing time, higher initial bird cost and the lower average weights that we needed to raise the price to $4.00 per pound.  The Broadbreasted Whites will continue to be $2.50 per pound.  That still means that a turkey will cost between $30 and $60 depending on the size.  The Heritage birds will run from 7-15 lbs. averaging 10 lbs. and the Broadbreasted birds will run from 15-25 lbs. with an average of about 20 lbs.

This is how to reserve your Thanksgiving bird.  We take reservations on a first-come-first-serve basis, those who had a turkey last year will have the first choice.  We are announcing this first to those of you receiving the newsletter and then we will put a sign up at market in a few weeks if by chance there are any birds left.

Picture of the Week

Our niece and nephew with a Blue Slate

9/1/04 Vol. 1 #24

Yahoo! we finally made it to September!  I thought August would never end, now we just have to get past this damned hurricane season!  I comment often on how, in the 23 years that we have been farming, we have seen every extreme weather record broken- the coldest ever, the hottest ever, the deepest snow, etc.  I have not researched the records but I don’t remember ever having four of the first seven storms come across North Carolina and now Frances will probably impact us in one way or another, it has to be some kind of record.  The 3.2 inches of rain we got from Gaston has things pretty well soaked.  We went down to harvest winter squash yesterday and just about got the tractor stuck in the field and what was left of the tomatoes is pretty ugly now.

We want to thank everyone who came out to (or tried to, as it was sold out) the Slow Food Dinner at Pop’s restaurant last Wednesday to raise money to help cover our part of our airfare to Italy in October.  It was good food even if it was louder than a rock concert in that room!  I have had several people ask how they can make direct donations and it can be done to the local Slow Food chapter.   Betsy and I are a little taken aback by this fund raising stuff, maybe farmer pride, as we are just so used to making our own way.  Thank you all again.

The turkeys have been totally integrated this week, moved to yet another field and now allowed to roam together.  Everyone is getting along fine and the heritage birds don’t seem to notice the new white intruders sidling up next to them on the roosts at night.  The reservation forms and deposits are beginning to come in and about a third have been reserved already.  Those of you who had birds last year I do need to have your information (that is if you want a turkey this year) so that I don’t screw up and not hold the right size turkey for you (my memory is not what it used to be).  I do have a record of what kind and size you had last year if that helps you any.  I also realized that those of you who have never had a locally produced pastured turkey might want a little more info on how they compare to each other to help in making the decision on which bird is the one for you.  Last years experience taught us that all of them were excellent and far superior tasting to any other turkey we had ever eaten.  That being said there are three major differences between the heritage birds and the whites.  First is size, the heritage turkeys will not be any larger than about 15 pounds and the whites will not be any smaller than 15 pounds.  Second, the heritage birds have a higher ratio of dark meat to white meat for those of you dark meat lovers, this is not to say there is not a lot of white meat just not the huge breasts of the whites.  Third, the meat is firmer and more full flavored on both types that what you may have had in the past, with the heritage birds having the chewier (not tough) dark meat and more flavor overall.  I hope this helps, in addition here is a link to three New York Times articles about the heritage birds with the third one a taste comparison of eight birds. http://www.slowfoodusa.org/nytarticle.html

Picture of the Week

Even on a drab day the celosia are incredibly vivid.

9/8/04 Vol. 1 #25

Let’s see how does that go?  Forty days and forty nights…?  Another 3.2 inches of rain in the last couple of days making it hard to get anything done.  I was on the tractor on Monday beginning to get soil prepared for winter cover crops and was chased off by the rain, now it will be another week before it is dry enough.  The gravel that was on the driveways is well on its way down to Jordan Lake, we have at least a half a mile of roads on the farm that will take a few days to pull them back up the hill, some of them look like the Grand Canyon!  It is times like these that we look brilliant for deciding to stop selling the end of September, these are precisely the kind of conditions that make it really hard to produce consistently good fall crops.  Heavy rains that make it hard to get crops started followed by huge disease, weed and insect pressure.  I take my hat off to those at the market who continue on in the fall!  I hope that you all will continue to support them at market knowing they are waging a considerable battle to bring that produce to market.

We did manage to get the winter squash out of the field, washed and in storage, look for them this week.  Not a great yield this year, got them in a little late and then too much powdery mildew disease.  The last of the tomatoes came down this week as well, now the turkeys will move into that field and finish the clean up.  Mowing, mowing, mowing trying to keep up with the grass and taking down the remnants of the summers crops so we can someday get them turned under.

News on the turkey front.  After talking to a large pastured turkey producer in California it looks as if we can keep the turkeys unfrozen/fresh for Thanksgiving.  This whole situation is very frustrating in that you can not get a straight answer from either the NC Department of Agriculture or the USDA as to how long you can keep a turkey at what temperature.  There simply are no official written guidelines or regulations, amazing.  Fortunately we have connections that put us in contact with this producer who also is a processor and knows exactly how to do it properly.  Nothing like hands on experience to clear up a problem!  The last hurdle is to check with our refrigeration guy to make sure that our walk in coolers can be operated at the temperature that we need to keep the birds at.  I will let you know next week if we will have the birds fresh and not frozen.  For those of you who want a frozen bird we can still make that happen too.  About half the birds are reserved now, I will make sure that I bring reservation forms to market for folks to fill out there if they would prefer.

Picture of the Week
The sleepy creek just below our house (which is 100 feet to the left)

11/20/04 Vol. 1 #29

Busy, busy, busy!  Both here at the farm and on the road.  Betsy was gone for a week to Florida for the Association of Specialty Cut Flower Growers convention.  She always comes back with a million new ideas and I have to try and sort through them with her.  She was also awarded the Distinguished Service Award, even though she tried not to accept it, no one has worked harder for the Association.  The last week and half has been a blur.  The turkeys went in for processing which is both a lot of work and somber at the same time.  It all went fairly smoothly and they are now in our walk-in cooler awaiting Tuesday’s market. Betsy had to turn around and drive up to Virginia to pick up 12,000 tulip bulbs that she jointly ordered with some fellow growers.  These are now planted in crates so that we can force them early for next spring, look for them in March!

The two of us passed each other as I drove up to Asheville for the Carolina Farm Stewardship Assoc. conference where I presented in three different workshops.  At the banquet the Carrboro Farmers’ Market was awarded the Sustainable Business/Entity Award for the work its done and the leadership the market has given both to local farmers and to other markets across the state.  It is markets like Carrboro and customers like you that give hope to small farmers and the ideas of viable local food systems.  Monday I jumped on a plane to Alabama to give two workshops.  One for the Alabama Sustainable Ag. Network and the other to a group from Auburn Univ. who are setting up an organic research station.  I was really glad to get home after giving five talks in five days!  I’d say the meeting season has started hard and fast.

The end of this week has been back to farm work.  The cold snap last week finally killed the foliage on the tuberoses and the dahlias so that we could dig them for the winter.  We have to dig these tubers because they cannot take the cold temperatures we experience over the winter, then we will replant them next spring.  They have been kind of in the way of getting the rest of the fields put to bed for the winter.  Now that they are out the last of the soil preparation is done and the cover crops are sown!  Yesterday we planted the first 4000 Dutch Iris and the backs of our legs are telling us about it!

Picture of the Month
Look close and see the Brussels Sprouts (left of center) and the Celery on the right

5/5/05 Vol. 2 #9

A day late with the newsletter for good reason.  The heritage turkeys came yesterday morning and we were scrambling around getting the brooder house (a.k.a. Poultry Villa) ready for them.  Every year it is something new with this turkey thing.  This year there are problems between the US Postal Service and certain airlines, who carry the mail, about shipping live birds.  So we were not sure that we were going to be able to get these turkey poults from Texas until they confirmed that they had actually made it on to the plane.  That was Tuesday afternoon and we originally thought we had until Thursday to get ready!  So we scampered around until dark on Tuesday getting the brooder all cleaned out and disinfected and going to town to get feed and  bedding.  Yesterday morning I was putting the finishing touches on the Poultry Villa as Betsy drove up to the Post Office after they called at 7:00 to let us know that the the little cheeping box had arrived.  So here we go again!  70 two day old balls of fluff zipping around.  So far they are all singing and dancing amongst the feeders and waterers.  We plan on getting another 35 Broad Breasted Bronzes from a local source in about 6 weeks to round out the flock.

Cinco de Mayo today and to celebrate we got all of the hot peppers in the ground the last couple of days, now we have to get all of the sweet bells planted if it will ever warm up!  It is now official, this cool spring season is the worst we have had in over ten years.  So cool that even the cool season crops are holding back including the flowers!  For the first time ever we will not have the overflowing flower display at market for the Mothers Day crowds.  It is also holding us back a little on getting the rest of these peppers in the ground as we plant the sweet bells, no-till, into a cover crop that we kill by rolling it down.  The problem is the cover crop won’t kill/die if it is not blooming and because of the cool weather it too is delayed.  Additionally if we plant the sweet bells into the colder-than-usual soil under that cover crop they will just sulk.  We plant the hots into black landscape fabric, just as we do with the early tomatoes, so that the soil is warmer but the sweet peppers don’t need as much heat , usually.  So we are going to wait a week to see if warmer temperatures will finally settle in.  How am I going to bring out the pepper roaster on schedule if peppers are delayed?

The cool weather has some good points.  Because there is not a lot for the staff to harvest yet we are getting really caught up on all the other jobs around the place.  Everything is weeded (well almost) , irrigated and trellised.  We may have to break out the paint brushes and put a coat on the packing shed or something!  The Rhubarb plants finally came this week and we planted them quickly.  This is the third time we have tried Rhubarb so if it doesn’t work this time then destiny is not on our side.  I think we finally have learned from our mistakes and have it in the right spot.   Next year we will see if we were right.  The video crew from NC State came out on Tuesday to shoot for a piece on the farm for the on-line Agroecology course.  If it is available for the public to view I will give you the link when it happens.

Picture of the Week
Bourbon Reds, Blue Slates and one of the black sheep Slates drinking and reading the N&O