06 Jan Thu 2011
2011 Poultry Additions
At Walnut Hill Farm we have decided to add duck, geese and turkey to our product line for the 2011 Farmer’s Market season.This decision is made in part to expand the use of the existing poultry processor, and secondly there have been many requests for free range heritage turkeys.
The turkeys we plan to raise are known as Bourbon Reds, to see a picture of this turkey, or to discover more about this turkey, visit www.albc-usa.org/cpl/bourbon.html.While the decision has been made to raise the turkeys we are attempting to gauge interest.
Much like the chickens we raise, the turkeys will be raised on pasture, in a free range environment.We have specifically chosen the Bourbon red, hoping to carry over a limited number of breeders for 2012.This is being done for several reasons.First we currently have a large variety of heritage livestock at Walnut Hill Farm.Secondly the modern commercial turkey can no longer naturally mate and reproduce.The modern turkey has to be artificially inseminated to produce the next generation, this is not sustainable.The Bourbon Red is not a modern commercial turkey; it is a heritage turkey which by definition means the turkeys mate naturally.
Christmas goose anyone?We have had geese on the farm in the past, but then they were yard ornaments.Over time foxes eliminated the geese.What I do remember is that Sir Squawk-a-lot was the longest survivor.I’m not sure but I believe these geese were brown Chinese.For our purposes this time we will be raising more of a meat type goose.The geese that we anticipate raising are Toulouse, this is a goose of French origin, the ganders (males) average about 20-25 pounds while the female (goose) averages 13-18 pounds.The Toulouse is on the ALBC watch list.
With the geese there will only be one batched raised, I plan to start these the first week of May so that they will be ready for Christmas.
The duck that we anticipate raising are the White Pekin duck.This is a duck that when mature will average about 10 pounds.We hope to raise three batches of these birds and have they available at three different times during the market season.
The turkeys will only be available fresh the week before Thanksgiving.It is anticipated that these turkeys will be priced at $4.50 per pound, but pricing is subject to change.At this time we are attempting to gauge interest in turkeys and not reserve turkeys.The turkeys will be started the first week of May.
Hopefully everyone will enjoy these additions; please let us know what you think.