From Farm to Fork....

This year we decided to raise meat birds for customers and have them processed at a USDA butcher. We chose Poulet Rouge, naked neck chickens, which we got from a local hatchery, Foxhollow Poultry Farm. We raised the chicks in an old stock tank and when they were big enough they moved to a fenced pasture. 

This breed isn't pretty, kind of looks like a  dino/turkey cross. The processor called them Turckens.  Speaking of which, he said that these birds, unlike most heritage chickens he's processed, appeared to be firm and tender. He said it might actually be a good alternative to a cornish cross. Oh yeah. 

So basically, Chad wrangled up the chickens the night before and loaded them into our livestock trailer. The he got up at dawn, did chores and drove 3.5 hours to the Nebraska border with the chickens. Whoo! In a truck with a not working very well AC. The problematic AC is why we didn't go with him on a family adventure. 

So then he called and said everything was late and he would be an hour late to the drop. Some customers didn't  provide phone numbers and all I know them from is FACEBOOK! Ack! So I loaded up the kiddo and drove an hour and a half to the drop to meet people, take their addresses and promise home delivery. THEN Chad was held up even more by the storms and a massive traffic accident on I-80! Good thing I left when I did because I was 10 minutes late to the drop. 

We split the deliveries and I took central metro and Norwalk while he took Altoona. We sold out the day before just by posting on FaceBook.  When we got home we right away put one in the oven to roast. At 9pm we all sat down to dinner. Oh my was it amazing. Totally worth it. 

The whole experience really drives home to us why we have personal relationships with our customers. Why we meet them face to face and they can ask questions and we can answer them, share tips, and talk about our farm.

Talking about our farm reminds us of how good we really have it. Thank you all!