Rainbow Ranch Farms

  (Pinon Hills, California)
Organic, free-range, pastured, grass-fed/finished, heritage-breeds,
[ Member listing ]

**Heirloom Turkey Shipping & Pick-Up**

    


Shipping Turkeys on Monday, Nov. 19th.

 **Early Birds, have already been shipped!** 

 

If you do not get a tracking# by 3:00 P.M. on Monday, call me immediately 1-760-868-6206.

 

Track your turkey, I can not stress this enough. Follow your turkey, via your tracking number (UPS Quantum View), and if you need to contact UPS, call them toll-free 1-800-pick-ups.

 

Paypal Invoices will be generated by Sunday, Nov. 18th. Please check your paypal account for incoming invoices.

 

Pick up at the farm, today, Nov. 16th, Saturday, Nov. 17th, and Sunday, Nov. 18th.

                                         

 

Thank you for your turkey orders, farm membership, and participation.

Thank you, Christian, at Sugar House Farm, for creating, and developing a beautiful poster for Rainbow Ranch Farms.

 

Happy Thanksgiving


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Heritage Turkey: Pick Up, Shipping & Harvest Your Own

Turkey shipping today, check your email 4 tracking #, if you do not get a tracking # by 3:00pm, call me immediately 1-760-868-6206.

Butcher Your Own, Tue Nov. 22nd -10am. It will be very cold, it may even be raining, please dress warm.

Pick-up your thanksgiving turkey today 10am-2pm.

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3,248.94lbs of Heritage, Range Turkey Processed

Between Nov. 5th and Nov. 19th 2011, 3,248.94lbs of heritage turkey processed by Rainbow Ranch Farms, farm members, volunteers, participants and happy helpers.  Processing will continue through Wednesday Nov. 23rd.

Grown on Rainbow Ranch Farms, by Rainbow Ranch Farms caretakers, volunteers, participants and farm members.

Rainbow Ranch Farms Terroir, heritage turkeys are started and finished with a grass based protocol. Bugs, worms, maggots and various native insects are a part of a turkeys natural diet.

Rainbow Ranch Farms sold out of Terroir, heritage, range turkeys 13 months in advance, for 2011 Thanksgiving.  We are now accepting subscriptions for 2012 thanksgiving turkeys!

2012 Breeds, we grow heritage, rare and/or endangered breeds.

White Holland

White Midget

Rio Grande Wild

Royal Palm

Bourbon Red

Narragansett

Chocolate

Spanish Black

®?????’s Turkeys™
Terroir Desert Gold Turkey Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

Terroir Desert Platinum Turkey Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

Rainbow Ranch Farms Terroir turkeys are free range, grass fed, pastured (during season), and grown WITHOUT ANY corn, soy, wheat, no barley, no G.M.O's and Gluten-Free! Fed a custom feed blend made up of Certified Organic ingredients.

Rainbow Ranch Farms Terroir turkeys are NOT vegetarians. They fly, lay eggs, range freely, and mate naturally.

ABOUT FEEDING TURKEYS UNHEALTHY FAD-FOODS!

We never use any posssible toxic (fad, popular, fly by night, alternative faux ingredients) substances, organic or NOT! such as flaxseed...People get caught up in fads and in what's popular without knowing the dietary needs of livestock and ultimately, health problems will surface. 

Just because a flax seed has a high protein, does not necssarily make it a healthy choice to feed to poultry.

1. Does Cyanide cook out of the turkey meat??

2. Is flax seed sustainable??

3. Should flax seed be used as an alternative to soy protein??

4. Has America run out of protein options, that some farmers are replacing one possible poison for an even worse poison??

In addition, turkeys, chickens and game birds DO NOT like flax seed, it is not palatable to them. They must be food deprived to eat it and forced. it is inhumane.

Flax Seeds Side Effects:

Flax Seed Warnings:

Flax Seeds Toxic To Poultry by U.C.Davis

Here at Rainbow Ranch Farms, our mission has always been to stick as close to nature as desertly possible. It is best for the livestock and us.

Know Your Farmer, Know Your Food, Know Your Farm and support small family farms.

Rainbow Ranch Farms, "Doing It Nature's Way!"

All products are organic by local, national and international Standards and are grown, produced, raised and/or processed by Rainbow Ranch Farms. Upon request, some meat is processed under U.S.D.A. inspection, including but not limited to Kosher or Halal.

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Turkey Pick-Up/Shipping

Turkey pick up on Sunday, Nov. 20th & Tuesday, Nov. 22nd. Turkeys will be shipped-out Monday Nov. 21st and expected to arrive on or before Wednesday Nov. 23rd.

Butchering your own? Be here early (9-10am)on Tuesday, Nov. 22nd. Bring a cooler w/Ice. Call 1-760-868-6206

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Thanks L.A. Times and L&G Meats 4 Shout-Out!

Rainbow Ranch Farms, heritage, range, pastured turkeys are sold-out 1-2 years in advance. For your turkey orders, please contact Lindy & Grundy Meats in Los Angeles, CA. 1-323-951-0804 sooner than later! 

                         Photo courtesy of L.A. Times: Caitlin Keller Mon Oct 17 2011 8:00 AM

To learn more about Lindy & Grundy Pastured, local meats..

Rainbow Ranch Farms offers consultations:

Start a farm. Become sustainable. Live off the land. Develop a C.S.A. Start a local CO-OP. Growing heritage breeds. Growing heirloom foods.Growing sustainable meat on a grass based feeding protocol. Organic meats. Getting away from industrialized breeds. Getting away from commercial livestock feeds etc..

To schedule a consultation: 1-760-868-6206

Local Farms Catching On:

We are proud to learn that local farms are learning from/and following our protocol to offer fresh thanksgiving turkeys, instead of deep frozen, old-stock and stored turkeys this year.

Local farms have actually began to grow their own industrialized turkeys (it's a start) instead of buying them from commercial slaughter houses or third parties, to offer to their members a farm raised bird.

What is a C.S.A.?

A Community Supported Agricultural Program

**A true C.S.A. only offers what they grow and harvest. A reliable C.S.A. does not offer any foods grown and/or harvested by 2nd, third or 4th parties. These 3rd party+ transactions may deteriorate the safety of the food product and quality, it can become contaminated and is unreliable and un-traceable. This is no different than going to your local market to purchase foods from the (unknown) produce or meat dept. **

What is a CO-OP?

A Food Cooperative/Buying Club

**A CO-OP is a wholesale buying club, that buys in bulk, as a group to save money. Some co-op's specialize in local, organic, raw and/or all natural fresh produce, meats etc..: For a reliable and honest, *TRUE* Organic CO-OP contact Bountiful Harvest CO-OP in Apple Valley, CA.  An organic co-op will purchase certified organic U.S.D.A. and C.D.F.A. inspected and safe products from various reliable sources, direct from the farmers and/or artisans in bulk at wholesale prices.

To find a C.S.A. - CO-OP - Farm or local grocer near you, please search Local Harvest Listings.

SUPPORT HERITAGE AND HEIRLOOM FOODS

By next year we hope to see local farms growing heritage turkeys, on range, with pasture and access to grasses, herbs, bugs, grubs, fresh air, sunshine and native vegetation with plenty of room to fly, mate, roost and live as nature intended..instead of using industrialized Giant Whites and Broad Breasted Bronze, grown on commercial (corn, soy, wheat)gamebird and/or lay mashes.

An industrialized turkey grows to market weight in 12-16 weeks, from hatch date, especially when fed a turkey S.A.D. of corn, soy, wheat etc. These birds can also be pre-disposed to health issues, leg and organ problems requiring medicated feeds and medicines

An old fashioned, wild and/or heritage turkey takes 7-9 months to reach market weight, depending on breed and environment. heritage breeds are healthy and grow very well on range, pasture and without genetic defects. they thrive without any corn, soy, wheat, barley, flax, grains and/or G.M.O's.

FLAX SEED and OIL: Flax seed has become very popular, what many do not know is that flax seed is mostly a laxative and weight loss aid (especially in birds). Birds do not derive "Omega 3" from consuming flax seed, like you may think. BIRDS DO NOT have stomachs.

Studies show that flax seeds contain cadmium and cyanide and may increase the risk of prostate cancer. So just because Flax is high in protein, does not mean it is good to feed to animals without doing a little research. That being said, many foods contain trace elements of carcinogens, but we should not starve to death! Flax seeds also contain a few good qualities. CONFUSED?

These are just a few of the reasons why preganant women are advised by medical doctors, nutritionists and dieticians, NOT to consume Flax seeds, when pregnant or breast feeding.

REF:Ames, B. N., Profet, M. and Gold, L. S. (1990) Dietary Pesticides (99.99% All Natural). Proc. Natl. Acad. Sci. USA 87, 7777-7781
Ames, B. N. (1990) Natural Carcinogens: They're Found in Many Foods. In: Health & Environment Digest, B. Murdock, ed., pp. 4
http://www.atsdr.cdc.gov/tfacts5.html#bookmark10
European Journal of Clinical Nutrition (2002) 56, 157-165. DOI: 10.1038/sj/ejcn/1601298
http://www.mayoclinic.com/health/flaxseed/NS_patient-flaxseed/DSECTION=safety

A fresh, range-heritage turkey is unbeatable in flavor, nutrition and texture.

Support Heritage Breeds

Buy Local

Know Your farmer

Know Your Food

Buy sustainable and be part of the solution!!

 

 

 

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Thanksgiving Turkeys Deadline: Oct. 31st

Turkeys must be subscibed to before the end of October. FFL members already have turkeys reserved. Members visit www.rainbowranchfarms.com

 

Non-members, look for us on www.localharvest.org

1-760-868-6206

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Broad Breasted White Turkeys Are Not A Qualified Breed

Turkey breed facts: Broad breasted white

INSERT FROM RAINBOW RANCH FARMS:  Check to see if your thanksgiving turkey, meets your standards, sometimes, not all turkeys qualify as a turkey breed. Try to educate your farmer, encourage your local farmer to try real turkey breeds, instead of comercial strains of turkey, grown on commercial feed, requiring medications, just to stay alive.

Photo is from www.biologybiozine.com

Turkey breed facts: Broad breasted white

From Our Freinds at www.Heliuim.com 

A wonderful and informative article by JUDY EVANS

The Broad-breasted White turkey is a commercial strain of turkey and does not qualify as a ‘breed’. Although the American Poultry Association only recognises eight breeds, other countries recognise other breeds as well and there are many more variants and/or strains in America. The broad-breasted white turkey has been bred to put on more meat in a shorter time and at a lower cost.

The predecessors of the turkey go back 50 or 60 million years. Slightly nearer to present day, between 200BC and 700AD turkeys were domesticated in Mexico, probably by the Aztecs. The Spanish conquistadors shipped turkeys back to Spain in the early 1500s and from there the turkey has spread through Europe.

The early American colonists brought domesticated turkeys to America with them. Some of these bred with wild turkeys and the hybrids had more vigour and were better fleshed.

Turkeys (and chickens) belong to the order Galliformes. Like many of the species in this order the hen is smaller and usually less resplendent than the cock (normally called a tom or stag). The tom has a conical, fleshy appendage that hangs from the beak, called a snood.  This becomes elongated and distended when the tom is aroused and will contract at other times. The tom also has a wattle or skin flap down the neck and below this is the caruncle which are small, wart-like structures. The wattle and caruncle change from pale blue and cream to bright red during courtship. On the chest is a ‘beard’ which consists of coarse, usually dark, vestigial hair. There may be two or three beards and occasionally hens will also develop a beard.

Depending on the breed and management conditions, hens average around 3.6 kg to7.2 kg and take 4 months to fully mature. Toms are fully mature at around 19 weeks and weigh from 7.2 to 10.8 kg. They may even get to around 18 kg if given time to fully develop. The wingspan can measure 1.5 to 1.8 metres.

Hens have a six month laying cycle and produce perhaps 45 to 60 live chicks in that time. Incubation takes 28 days. Mortality of baby chicks is high and in general, turkeys are harder to raise than chickens.

These birds have been produced for a specific purpose – that of producing a large, well-fleshed carcase. The broad-breasted white turkey came about through crossing the White Holland with the Broad Breasted Bronze. It is especially popular because white birds have lighter coloured quills and pin feathers and there are very few, if any,

dark spots on the dressed carcase.

For every benefit there is usually a balancing deficit and in the case of the broad-breasted white turkey, the toms have so much meat on their breasts and such short, widely spaced legs that they are normally unable to mate naturally which means artificial insemination is required. Breast meat comprises 70% of the carcase value, 73% of the carcase yield and has only 1% fat. The fast growth and heavy weight at a young age can cause leg problems in the birds.

The broad-breasted white turkey has been developed specifically to grow faster than pure varieties and to have an excellent conversion rate of food to flesh. During the development of this type, the focus was on choosing those individuals with meatier thighs and breasts.  With a well-balanced ration and under good management the broad-breasted white turkey may reach 6 kg by 10 weeks of age. The ratio of feed consumed to body weight gained (called the feed conversion ratio) is around 2:1.

 Unfortunately, although the most numerous turkey around, the broad-breasted white turkey cannot breed, cannot fly and cannot survive with human assistance. There is, therefore, a great need for enthusiasts to continue to produce the so-called ‘heritage’ breeds.

Sources:
http://www.poultryhub.org/inde x.php/Turkey
http://www.burkesbackyard.com. au/2003/archives/2003/roadtest s/birds/turkey_roadtest
http://www.feathersite.com/Pou ltry/Turkeys/BRKTurkey.html

227699_m Learn more about this author, Judy Evans.

 
 
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