Thanksgiving in April?
No, it’s not Thanksgiving, but our baby heritage red bourbon turkey chicks have arrived!
They hatched last week. They have settled in and are getting comfortable here at the farm. Our TLC begins now to assure the best tasting turkey for Thanksgiving. Unlike the traditional white turkeys that arrive in late June and early July, the red bourbons come earlier in the year.
They require the additional time to mature, thereby requiring more upkeep and expense to bring to maturity. These little 3 once chicks, will be between 10 and 20 pounds in November. They are in a warm barn right now, but they will soon go outside in the clean fresh air for they rest of the year. Keep an eye out for more pictures of these interesting Heritage Red Bourbon Turkey chicks as they grow throughout the year.
Right now at the farm, we have an opening for a driver to make deliveries through New Jersey. We are looking to fill a part-time or full time position.
Please give, owner George Rude a call at 908-359-5375, if you are interested.
Use a coarse Microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette.
Avec, Big Star, Blackbird and The Publican, Chicago
Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
Charlie Trotter’s, Chicago
If you’re cooking for someone important — whether it’s your boss or a date — never try a new recipe and a new ingredient at the same time.
Red Rooster, New York City
Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
Iron Chef America
After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
Adour, New York City
After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
Niche and Taste, St. Louis
Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor.
Diners, Drive-ins and Dives
The Bourbon Red is a breed of domestic turkey named for its unique reddish plumage and for Bourbon County, Kentucky. The standard indicates mature Bourbon Red toms weigh 33 pounds (15 kilos), and mature hens weigh 18 pounds (8.2 kilos). The standard indicates the bourbon red should weigh 23 pounds for toms and 14 pounds for hens at maturity (butcher, 28 weeks). These standard weights were published at a time when the Bourbon Red was at its prime. Though there are efforts to restore the bourbon red to its prime, today these weights are not realized by many breeders and growers.
Stuffed Peppers with Turkey and Vegetables
Courtesy of www.allrecipes.com
We’re all trying to be a little more health conscious these days so we thought this recipe would help you in this endeavor. Substituting ground turkey for ground red meat is one way to achieve a healthier diet. Try this scrumptious recipe and you will realize more and more how great it is to use ground turkey in many of your meat recipes.