I'll be watching the mail carefully, as we've got some exciting packages scheduled to arrive this week!
If all goes according to plan, I'll have my new vinegar bottles and herb jars delivered tomorrow. I've got a new batch of Blueberry-Basil Vinegar to package, but I've been waiting on our new containers. I think these salad dressing-style bottles will be easier to use than small canning jars. I'm also very excited to finally package some of the champagne vinegar. The mother of vinegar has been working for the past few months, and it's finally ready! I'm excited to try it in some of my favorite recipes. If you've enjoyed any of our flavored vinegars before (we also sell Dried Herb and Mulled Blackberry) be sure to look for them in the new containers as well. Once the herb garden gets going, I hope to have some new varieties this year too!
The oregano is growing rapidly, thanks to the warm temperatures and the gentle rain we got this weekend, and I'll be putting some in the dehydrator this week. I'm hoping to expand our line of dried herbs from the organic coriander and dried basil we offered last year, and oregano seems like a great place to start.
I'm really excited about Friday though, because that's when our turkey poults will be arriving! Dan and I have talked for the past year or two about getting a starter flock of heirloom turkeys. While we have raised the regular broad-breasted white before, and will have some again this year, they are a completely artificial breed. To satisfy the American taste for white meat, the breasts on these birds grow so large, they cannot even mate naturally. All eggs are fertilized via artificial insemination. While I like to think I know my birds quite well, that's more up close and personal than I'm willing to get with a turkey! Happily, there are a variety of heirloom breeds of turkeys. While not as fast growing or large breasted, they have the ability to breed naturally, they have the "motherly instinct" to sit on a nest until the eggs hatch, do well in free range & pasture based systems like ours, and are an intelligent, beautiful bird. The hardest part was deciding which breed to raise. I quickly decided on the Bourbon Red. A native of the Kentucky area, this breed is a beautiful reddish brown with edges of white on its wings and tail. Dan, however knew from the beginning that he wanted the Royal Palm, which has a stunning black and white pattern. What to do? Since we just couldn't agree, we decided to order some of both. Our broiler chicks are now three weeks old and have gone to an outdoor pen, so the indoor one will be cleaned and ready for our little turkeys when we get the phone call form the post office telling us to come pick them up!