Keeping Your Favorites in Stock: A Farm Update

written by

posted on

May 7, 2024

Have you noticed some of your favorite poultry items are temporarily out of stock, like boneless skinless chicken breasts, whole chickens, and ground chicken? Here's why: In Southwest Michigan, we raise our chickens on pasture from April through October, aligning with our region's climate. When we run out in the winter that means we must wait until the warmer months to replenish our freezers. But don't worry, boneless skinless breasts and ground chicken will be back in stock by the end of May!

Expanding Our Flock

This winter, we focused on creating a plan to expand our poultry flock to ensure a consistent supply of your favorite poultry items year-round. We're making careful investments in our farm's infrastructure, including upgrades to the chicken brooder, and mobile hoop houses for the pastures. Check out the building process in our latest farm video!

Tackling Challenges Head-On

Previously, our chickens roamed our pastures under mobile shades, providing shelter from the elements, but lacked protection from predators like hawks and eagles. We also fed the chickens daily by the bucket-full, making for long hot days of chicken chores. With the mobile hoop houses, we're addressing these challenges while expanding our flock size responsibly. The feed and waterers are automated, giving us more time to devote to moving the birds daily through the pasture, building the soil's health along the way.

Our Ongoing Commitment

Our responsibility as your farmer is not taken lightly. We will continue to improve your food supply while we work together, with the land and animals.

Our online store's inventory is kept up-to-date for your convenience. Take a look to see what's available now!

When Life Gives You Turkey...

We are picking up our latest creation from the farm’s bounty today. Real nourishing bone broth made from our pastured turkeys. This broth is made by simmering turkey backs and turkey feet with a medley of local vegetables. We are left with turkey backs after breaking down the whole carcass into pieces like wings, legs, breasts, and thighs. Our farm relies on utilizing the whole animal in order to maintain sustainability. Turkey backs and feet are generally used to create healthy bone broths, or can also be used to fuel a raw dogfood diet. The strong hands that crafted this broth are from our friends and long-time wholesale partners at Sauce and Bread Kitchen. Why bone broth? Not all broth is created the same, and it starts with what goes into the pot. When you simmer bones slowly over time, especially joints, feet, and connective tissue, you begin to draw out the deeper nutrients that aren’t found in a quick stock. Collagen, gelatin, minerals; the kind of nourishment that comes from using the whole animal, the way it was traditionally done. You’ll notice the difference right away. A true bone broth has body to it. When chilled, it gels. That’s a sign of the natural collagen that supports joints, skin, and overall recovery, especially this time of year as we come out of winter. But just as important as how it’s made is where it comes from. Our turkeys are raised outdoors, on pasture, moving, foraging, living the way they’re meant to. That life translates into stronger bones, healthier fat composition, and ultimately a broth that carries more depth; both in flavor and in nourishment. Compare that to most grocery store broths, where the source is often unknown, the cooking process is shortened, and the final product is diluted to hit a price point. It serves a purpose, but it’s not the same. This is slower. More intentional. Made from animals you know, raised on a farm you trust. Something you can sip on its own, or use as a base to bring real flavor and nourishment into your meals.

Keeping Your Favorites in Stock: A Farm Update

More from the blog

What kids learn without being told...

When Life Gives You Turkey...

When Spring Hits Hard On The Farm🌱

Jake's Country Meats