As spring quickly approaches, it's time to begin planning for the growing season. We're excited about the new products we will have available this year: pastured poultry (eggs, broilers, and turkeys), grass-fed young goats (cabrito), and fresh produce in season.
Our laying hens are allowed to free-range the pasture in spring, summer, and fall. The large volume of grass and insects they eat greatly increase the omega-3 content of their eggs. They produce large, brown eggs with bright orange yolks that are superior in taste to supermarket eggs.
The broilers are confined to a mobile pasture pen for safety, but it is moved every day to a fresh location. Since their diet is composed of up to 30% grass, these chickens have very lean, flavorful meat. They will be available in mid-June and throughout the summer.
The turkeys are raised the same way as the broilers, but since they are able to fill even more of their diet with grass and insects, the taste improvement over supermarket turkeys is pronounced. They will be available in limited quantities fresh for Thanksgiving.
Cabrito is the Spanish word for young goat. Goats have very lean meat that is mildly flavored when they are young, similar to lamb. A typical way to cook it is to grill a hindquarter over wood coals for several hours, turning every 20 minutes, and then wrap it in foil and cook in a 250° oven for an additional two or three hours. At this point the meat will be tender enough to fall off the bones, and it can be shredded with a fork. We will have a limited number of kid goats for sale this year as cabrito.
Beginning in May, we will have produce available. All of our produce is grown without pesticides or non-organic fertilizers. Call or stop by to find out what we have available at any given time.
At the back of this newsletter (here) there is an interest form that lists everything we plan to produce this year. Please mark anything that you are interested in and return the form to us so that we can contact you with more information. The form is just to help us gauge interest; you won't be making any commitment to buy at this time.The newsletter also contains an article by Jo Robinson, titled "You Are What Your Animals Eat." This article may be read online at www.eatwild.com .