In the past, we have relied exclusively on cornish rock crosses.  These are almost the exact same animal most commercial producers use.  Although this is contrary to our strong feelings about heritage breeding, they do provide a uniform product with an excellent feed to growth ratio.  They grow quickly with a very large breast and quite a bit of white meat.  These little critters could grow ready for market in 6 to 8 weeks, we don't allow them to grow that quickly - our conscience just won't let us do that (Never mind all of the leg problems that ensue).  Besides, the slower they grow, the more flavor they will have. 

We still carry a few Cornish Rock Crosses, but we are moving the majority of our production over to a new variety of broiler - the Freedom Ranger.  These guys are imported from Canada and have the same genetics as the animals used in France's Label Rouge program.  They will take nearly 3 months to get to market size.  Though not a heritage breed, they are closely related to the heritage breeds and more importantly, we are taking one very large step away from the factory farms.  Please take a moment to visit thier website at www.freedomrangers.net.

This year, we will also offer a heritage breed variety of broiler chicken:  the Plymouth Barred Rock.  It has taken us a long time to source quality breeding stock that will provide us with birds that exhibit the genotype and phenotype that our ancestors worked so hard to perfect.  We are excited to add this offering to our product line up. 

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OUR TURKEYS

Did you know that commercial strains of turkeys are unable to reproduce without artificial insemination?  Sure, they may be big breasted, uniform in size,grow quickly, and have excellent feed conversion - but as far as we are concerned, they are almost unnatural.  Not just any turkey can be considered a heritage breed.  After our first year of heritage breed turkey production, we have decided to focus our flock on three variaties:  the Wishard Bronze, Bourbon Reds, and the Narragansett.  In addition, we still have our pet Slate Gray Tom "Fluffy".

Slate Gray

Our first experience with the Slate Gray variety was with a classroom project.  Mrs. Jeffrey's first grade class at Ledyard Center School.  We were allowed to come into the classroom and hatch turkeys.  We weren't very successful as we had some trouble with the incubator but did end up hatching three of twelve chicks.  The favorite of these three ended up being Fluffy - a slate gray.  Fluffy has proven to be even tempered and beautiful.  She's even made trips back to several classrooms at Thanksgiving time as part of an educational program!  Slate Grays tend to be a bit on the smaller size and slow to mature but their temperament makes them a well-liked addition to the farm.  In addition to being wonderful animals, they are also listed as critical by the American Livestock Breed Conservancy.  What does this mean?  It means there are fewer than 500 breeding birds in the United States, with five or fewer primary breeding flocks (50 birds or more), and globally endangered.

Bourbon Red

Bourbon Reds are one of the most popular breeds used in pastured poultry endeavours such as our own.  Fortunately, the Bourbon Red is in much better condition then the Slate Gray.  It is on the Watch List, meaning there are fewer than 5,000 breeding birds in the United States, with ten or fewer primary breeding flocks, and globally endangered. 

Naragansett (this content blatently plagerized from the American Livestock Breeds Conservancy - http://albc-usa.org/cpl/narragansett.html)

The Narragansett turkey is named for Narragansett Bay in Rhode Island, where the variety was developed. It descends from a cross between native Eastern Wild turkeys and the domestic turkeys (probably Norfolk Blacks) brought to America by English and European colonists beginning in the 1600’s. Improved and standardized for production qualities, the Narragansett became the foundation of the turkey industry in New England. Though it was valued across the country, it was especially important in Rhode Island and Connecticut. The American Poultry Association recognized the Narragansett in 1874.

According to an 1872 account, it was not uncommon to find flocks of one to two hundred birds, the product of a breeder flock of a dozen hens. Little supplemental feed was given to the turkeys; instead they ranged for grasshoppers, crickets, and other insects. Farmers raising the turkeys were aware of the benefits of genetic selection and raised young toms that weighed between 22-28 pounds and hens that were 12-16 pounds.

While the Narragansett was never as popular as the Bronze variety, it was widely known in the Midwest and mid Atlantic States as well as in New England. Interest in the Narragansett began to decline in the early 1900s as popularity of the Standard Bronze grew. The Narragansett was not used for commercial production for decades until the early 21st century, when renewed interest in the biological fitness, survivability, and superior flavor captured consumer interest and created a growing market niche.

The Narragansett color pattern contains black, gray, tan, and white. Its pattern is similar to that of the Bronze, with steel gray or dull black replacing the coppery bronze. White wing bars are the result of a genetic mutation which removes the bronze coloration and is not known outside the United States. The Narragansett’s beak is horn colored, its head is red to bluish white and its beard is black. The shanks and feet are salmon colored. The standard weight for young hens is 14 pounds and toms is 23 pounds. Since, however, the Narragansett has not been selected for production attributes, including weight gain, for years, many birds may be smaller than the standard. Careful selection for good health, ability to mate naturally, and production attributes will return this variety to its former stature.

Narragansett turkeys have traditionally been known for their calm disposition, good maternal abilities, early maturation, egg production, and excellent meat quality. As recently as 50 years ago, they were well regarded for production qualities. This historic variety, unique to North America, merits evaluation for production in sustainable agriculture systems. The Narragansett turkey makes a useful and beautiful addition to the family farm.

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TAMWORTH PIGS

Our pigs have provided us with hours of entertainment.  Their natural curiosity and intelligence is a delight to observe.  They are wonderful little creatures and serve many purposes beyond the dinner table or barbeque pit.  Last year, the pigs helped us cultivate (and fertilize) two new gardens.  

The specific origins of the Tamworth are somewhat sketchy, but without a doubt, they are a product of the British Isles.  There are some who believed they originated in Ireland and were brought over to Tamworth England (in Staffordshire) where they were bred quite extensively.  Though best known as a "Bacon Hog", the Tamworth is an excellent source of lean pork. 

You can find a great summary of the Tamworth pig on the following website:  http://www.ansi.okstate.edu/breeds/swine/tamworth/

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OUR RABBITS

We have just started our fledgling rabbitry.  We have chosen to raise Giant Chinchillas - currently listed on the ALBC "watch" list.  They are beautiful and have quiet, gentle temperaments.  Though we do breed our rabbits for the dinner table, any one of these rabbits would make the perfect pet.

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OUR SHEEP 

We are pleased to have three ewes on the farm, two of which are beautiful scottish black face sheep.  We will have grass-fed lamb ready for that special meal in Fall 2008.