Wrapping up This Year and Starting Next Season
Thursday, I got out to the herbs beds to cut the remaining rosemary and gather as much basil as I can. I want to make some pesto for daughter Lizzie as we are going to visit her next weekend for Parent's Weekend at college and I knew we were expecting frost. The frost came Thursday night and all the basil is officially done! I put paper recycled cones over some of the rosemary and will try again this year to keep some in the house.
The next task is getting the greenhouse up! It involves some carpentry and at least two people to do some of the tasks. This week should be a good week to get a lot of it done: cool weather, no rain. Then, I need to get the garlic in before the ground freezes.
Jessica, Brad, and I are meeting November 1st to look at the calendar and discuss how we will organize next year based on what we did this year. I have been corresponding with the Hochstetlers and will likely go meet with them after talking with Brad and Jess.
Finally, a big congratulations to Jessica and Brad!! They are getting married on November 6th and Honeymooning by going to a Grateful Dead Concert. Best wishes to you both!
Talking Turkey
This year, Grassy Hill Farm is raising Broad Breasted White turkeys. They are the most common commercial strain of turkey and represent about 99.99% of the turkeys sold in supermarkets. Breeders, distributers and supermarkets have made the Broad Breasted White turkeys the dominant bird. They were chosen for high breast meat production in a shorter period time over other breeds. This makes sense for a food system focussed on feeding lots of people at the lowest cost.
In 2010, we are offering the common white turkey. Grassy Hill Farm is raising them on feed that they grow themselves without chemical pesticides or fertilizers and without antibiotics. They are free range so they can eat bugs and grass as well as the feed provided to them.
We value other elements of raising poultry such as genetic and ecological diversity, great flavor, and slow food at a reasonable cost. Some believe that Heritage Breeds offer richer flavor and greater texture. According to Local Harvest: "Raising Heritage Breeds is more costly and time consuming than raising White Breasted Toms. While supermarket turkeys grow to an average of 32 pounds over 18 weeks, Heritage birds take anywhere from 24-30 weeks to reach their market weight. But those who have tasted Heritage Breeds say the cost-and the wait-are well worth it."
We would like to explore further to see if we agree. In 2011, we will offer a Heritage Breed Turkey for Thanksgiving. It will likely cost more than the approximately $2 per pound that we are offering this year. Once we decide which bird to offer, we will run the numbers on that breed to determine cost and then decide on a share price.
Tell me what you think by sending an email: kate@greatrivercsa.org. Take a look at our new poll (January 31st, 2011 is the last day to vote) and vote on the breed you would like to see!
