(Snohomish, Washington)
Best turkey and lamb around!

Recipe for Spatchcocking

Spatchcocking is my FAVORITE way to cook whole chickens, but this year I’m going to spatchcock our Thanksgiving turkey. It cuts the cook time in half and the bird is incredibly juicy!

Here is a recipe that details how it is done. The only thing I would change on this is the seasoning.  I love lots of garlic powder on the bird, it really makes the skin delicious! 


Spatchcock turkey garnished with grapes and fresh herbs.


SOLD OUT of turkeys for 2020

We had a last-minute run on turkeys this year, and are now all sold out.

But we DO still have available both plump frying chickens at $6/pound, and stewing chickens for $10/each (they make WONDERFUL soup!).  We will also have frozen Ayam Cemanis for $20/each, if you want to try all-black meat.

Please give us a call if you are interested: 360-862-8903 landline.  Have a wonderful holiday season!


2020 TURKEYS!!!

We are gearing up for the 2020 season of Turkeys!  We have two breeds this year: the heritage breed of Royal Palms, thanks to our breeder boy Jacob and his girls.  We are also offering larger turkeys in the shape of broad-breasted Bronzes. The price per pound will remain the same as last year.

We have also booked two dates from a new local butcher -- the Monday and Tuesday just before Thanksgiving. All prepped and oven-ready, to be picked up those two evenings.  Can't get fresher than that!

Secure your turkey now, by sending a deposit through Paypal to ctalltree@yahoo.com.  Let me know if you have a preference to breed or size range.  I'll stay in touch with you as we get closer to the date to set up a pick-up time for  you.

Thanks, as always, for being such nice neighbors and enjoying our well-raised healthy food!

Posted by Talltree @ 03:21 PM PDT



Our big boy Jacob, the Royal Palm heritage turkey, and his three girls produced fertile eggs like mad this spring. Our incubator was keep running full time, and produced some really nice poults to raise for this year.

Then, we had two setbacks. The first was the loss of our butcher at Crooked Shed Farms. She had decided that King County was too expensive for her to operate, and so she sold the meat processing equipment and is in the process of moving to eastern Washington!!! My top slot in turkey processing was gone, with no other options to get your turkeys done this year. I didn't find this out until we already had dozens and dozens of young turkeys running around the farm.

The second setback was that my back surgery didn't happen last winter as planned, and was scheduled for August. There was no way that I could be recovered soon enough to process all of those turkeys myself.  So I made the hard decision, and decided to let another farm finish raising, processing, and selling my turkeys for me this year.

 So I am referring you on. I hope to see you all back next year, as by then I'll be all healed up and the new processor will be up and running again -- we'll be better than ever!

In the meanwhile, give Christeena Marzolf a call to order your turkeys this year:
Her phone is 503-453-2575, and her email is FallingRiverMeats@gmail.com.

See you all next year! 


Gratitude to All Our Customers!

I just want to give a big shout out to all our wonderful customers -- you are a delight to work with, and I just know that you'll love our wonderful turkeys.

And, a big shout out to those who helped us this season: Dayville Farm and Feed for their supplies, Snohomish Co-Op that supplied us as well, Christeena and Emily Marzolf of Falling River Meats and Morgan Brewer of Snoqualmie Valley Farmer's Co-op for co-sharing our turkeys with us, and especially Laile Fletcher of Crooked Shed Farm for their wonderful job butchering and packaging our birds for us.  All of them are committed to providing good healthy food by using wholesome farming practices.

Now on to the learning experiences of this year:

-- We did a great job raising the little turkey poults this year, with the exception of a brooder light going out... we lost 25 birds that night when they piled up under the other light.  It was extremely saddening, and we will be setting up more brooder space and more lighting so it never happens again.

-- We will be setting up more cross-fencing next year, so that there will be smaller pastures but we can move them from place to place easier.  This will be less strenuous on the pasture, and also allow us to separate out birds that are combative towards the others.  We don't debeak our birds, and so sometimes they get testy with each other. We will then have two or three smaller areas going at once, next year.  We work hard to keep our birds happy!

-- Ordering for me was difficult this year. With a $75 deposit to hold a bird, I had to pay back cash for the smaller birds. We'll probably still have a deposit next year, but a smaller one.  We are also going to set up a web page for ordering birds, and automate the whole thing to make it easier for both you and us.  It'll be easier, too, for us to remind you when to come pick up your birds!

-- We have better communication now with our butcher, and have already reserved the four days before Thanksgiving next year for her to do our birds. She is looking into getting a bigger feather-plucker for turkeys... and even if she doesn't by then, we'll rent one so that all the birds will look perfect for you. She had to skin some this year to get them done for us, but I will see that we have a better solution next year.

-- This year people took several days to get their birds -- next year, we will provide two days only for people to pick them up. We will also be setting up a nice walk-in cooler, so that all the turkeys can remain frost-free.  We want to provide a good product, and keep our customers happy!

-- We had a lot of requests for farm-fresh eggs while people were here, and we ran out. Next year, we'll have plenty for you to pick up along with your turkey.

So glad that so many of you were able to meet Jacob, our breeder Royal Palm tom and his three girls! If you have photos, please email them on... we'd love to see them!  We'll be in touch with you all... feel free to stop by any time next summer and see the birds as they are growing. Our farm is a little bit of paradise...

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Most of our birds have been picked up, but we have several more that are still looking for people that want a great holiday!  Here is a list of the sizes, in pounds, of we have left. All at only $6/pound. Give us a call and let us know if you are interested in one of these oven-ready birds. Phone: 360-862-8903.

Available Turkeys

 * The larger turkeys would not fit in the processor's feather-plucker machine, so they were skinned instead of plucked. She did a grand job, and these are gorgeous birds! I'm going to cook one myself, by putting some olive oil on top and rubbing in some garlic and spices... finishing by a little apple juice in the pan and a tent of foil over the bird for the first couple hours to really encourage the juices to do their job.

Image result for skinned turkey

Then again, there's always BACON-WRAPPED turkey...

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2018 Farm Fresh Pasture-Raised Turkeys early registration

The reservations for 2018 TALLTREE FAMILY Farm turkeys is now open!

  When you reserve your turkey, let me know these things:

1) Approx. weight of oven-ready meat you are looking for.

2) What variety you prefer.

3) What date you want to pick the meat up at our farm.

4) Then either send a $75 check, cash, or paypal (under "friends and family" or else you will incur an additional charge) reservation fee to ctalltree@yahoo.com. Be sure and include your name, phone number, email, and the information on the three items above.  I'll send you a confirmation!

5) Pick up of the oven-ready turkeys will be at our farm, at 17530 Simon Rd, Snohomish, WA 98290. They will be freshly done and packaged that day! 


Female Bourbon Reds = 8-10# finished
Male Bourbon Reds = 10-14# finished
Female Bronzes = 14-16# finished
Male Bronzes = 16-24# finished
Female BB Whites =15-20# finished
Male BB Whites = 24-33# finished

(the week before Thanksgiving):

November 13, 14, 15, 16, 17 







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