If you’re looking to have a delicious Thanksgiving turkey on your table in a couple of months, you need to plan on reserving your bird from our farm today! We have limited quantities and rarely have any left for purchase after our pre-orders are taken care of for all of our customers. You can also plan in advance and get two turkeys now, one for Thanksgiving and one for Christmas!

If you’d like to have one of these sitting our your table this holiday season, you’ve got to take action now and reserve your order. It’s easy and simple and can be done right online!

You don’t just have to take our word for it, here are some comments from previous customers:

Here are some other turkey topics that may get your mouth watering!

• Thanksgiving Turkey Brine Recipe
• Sun King Turkey Brine Recipe
• Our Tasty Turkey Contest Winning Recipe from Sue Mogel
• We’re Talking Turkey

The event will feature a discussion on a proposed Indiana constitutional amendment that would give special protection to industrial-scale livestock farming operations, at the expense of other business activities which benefit from a cleaner environment – including sustainable or organic farms, as well as hunting, fishing, and tourism-related businesses.

Saturday, November 16th, 9:00 AM
Indiana University Purdue University at Indianapolis – Campus Center, 450
Register: www.hecweb.org/annualforum

The keynote speaker will be John Tuma. As a Republican state senator in Minnesota, John was a dedicated champion for positive environmental and sustainable agriculture legislation. Today he represents Conserving Minnesota, and continues to be a passionate advocate for the rights of both small farmers and communities seeking to control their own destiny.

We recently added a listing for our farm on the Fresh Nation website. Just wondering if you’ve heard of it and maybe already using it. What do you think?

If you’re already a user at Fresh Nation – Buy Local. Eat Fresh, then be sure and add us as a “Favorite” as well. Also, we’d love to hear what you think about the site and how you think we might be able to use it more and be helpful for you and others.

Cooking grass-fed beef is a little different, but in a good way. Since it is much leaner than grain fed beef, you’ll find that your cooking times don’t take as long nor do they require as high of a temperature. A great way to add to your success is to let the steaks thaw completely, and then just before grilling allow them to come up to room temperature on the counter. Then, grill them at roughly 350 degrees for no more than 4-5 minutes per side maximum. You will find that an overcooked grass-fed steak is not as enjoyable and we suggest cooking only to about medium rare on the grill. Then, let your steaks rest for at least 5 minutes prior to serving and enjoy!

Did You Know?

Grass-fed meats improve and balance fat levels. Eating moderate amounts of grass-fed meat for only 4 weeks will give you healthier levels of essential fats, according to a 2011 study in the British Journal of Nutrition.

The British research showed that healthy volunteers who ate grass-fed meat increased their blood levels of omega-3 fatty acids and decreased their level of pro-inflammatory omega-6 fatty acids. These changes are linked with a lower risk of a host of disorders, including cancer, cardiovascular disease, depression, and inflammatory disease.

Interestingly, volunteers who consumed conventional, grain-fed meat ended up with lower levels of omega-3s and higher levels of omega-6s than they had at the beginning of the study, suggesting that eating conventional meat had been detrimental to their health.

Source: British Journal of Nutrition (2011) Red meat from animals offered a grass diet increases plasma and platelet N-3 PUFA in healthy consumers. Volume 105, pages 80-89.

If you didn’t get one of our turkeys this season then you’re not going to get to enjoy the flavor and benefits that were mentioned in a recent NUVO article that featured Darby and his pastured raised poultry.

“The taste and quality are absolutely amazing,” says Darby Simpson of Simpson Family Farm in Martinsville. Because the animals live and eat in natural conditions and eat grasses as well as grains, which are often organically grown or custom blended by the farmer, their meat has more flavor. And because the animals actually get to move around and use their muscles, the meat is tender but firm. Simpson says that the turkey, of all animals, demonstrates the starkest difference between “an industrially-raised animal and a pastured local animal.”

Be sure and put a reminder on your calendar to catch us next year when we start taking pre-orders again.

If you did grab one of our turkeys this season, we’d love to know what you thought. Come back and leave us a comment and share on our Facebook Page.

And, remember we’ve got more of where that came from! Check-out our other locally raised, authentic meats:

• Pastured Poultry
• Pastured Pork
• Pastured Beef