Written By Ingimundur on February 2, 2014
Spring Lake Farm specializes in 100% grass-fed beef, lamb and pastured pork. We offer pasture-raised meats free of antibiotics and artificial hormones. Our lamb and beef are raised and finished exclusively on grasses from our farm.Read More »
Turkey is a regal American bird that has a fascinating history. Like cows, turkeys are well-suited to the American environment. They are tough, intelligent and scrappy, which are all traits that serve farm animals well […]Read More »
Today ducklings and chicks arrived, and tomorrow baby turkeys will be arriving!Read More »
Delivery is most cost effective if we can organize a large group of orders together and we love working with buying groups. For example, Meatshare has been fabulous to us. We also take personal orders […]Read More »
I read somewhere that the Aztecs used duck fat as their primary cooking fat; they didn’t have olives or cow’s creamRead More »
Haying is central to Spring Lake Farm’s operation. In fact, we are experts at it.Read More »
Roasted Sirloin Tip Roast With Garlic and Thyme
An adventurous spirit is possibly the best ingredient when learning toRead More »
Interested in Placing an Order?
See our Product List and then fill out a order form noting which items you would like
Obviously this is a mayor victory for us local meat producers and you the consumer. Now we just have to hope this sticks, that they are not able to repeal this as they intend to do.
One would think American meat producers in general would welcome this. The reason many of them don’t, raises questions why.
My take, these national organizations are not the meat producers of America but big business trying to protect their own interests, to be able to move meat from one corner of the world to the other with out you knowing. Would you eat pork coming from China? So lets stick together to protect this label. Talk about it, write and let as many you can, know what you think.I will write Gillibrand and Schumer today.
Say something in your own words, why you as a consumer like this label. You can also talk about what we are doing here if you want to we are trying to save upstate New York, gets somewhat lonesome doing it all by one self.
From now on I am going to try to keep up a newsletter. Write about what’s is happening on the farm and other things. First, stole this picture of the blog http://www.icelandicroots.com/married-to-an-icelander-icelander-by-marriage-2/
Hope I am forgiven, me an Icelander too. For those who walk around with the feeling, something is rotten in the States of America might be put straight by learning about the state of affairs in Denmark, Scandinavia may not be the Utopia some of you dream about. http://www.theguardian.com/world/2014/jan/27/scandinavian-miracle-brutal-truth-denmark-norway-sweden
Here on the farm it is cold, cold, cold. It always amazes me how the animals adjust, some better than others and I try to breed for the climate here at 2000 feet in central New York. The climate here in the States, from the border of Mexico to Canada, is many temperate zones and some of these animals not from this area. Over the years I think I have been able to select for a type of cattle that does well here, work in progress of course, anticipate, seeing results by my 120th birthday. Same with the pigs, they are outside all winter. I let them have round bales of hay to make nests in. They pile up at night to keep warm and slowly eat their own house. But if I am careful to put more hay out, they never get to finish it. The story should have been, that the wolf not only blew over their house, but that the little three pigs ate it too.
More later. If you like this about a Newsletter, let me know. This website about selling our products, not me, don’t want to get in the way
Turkey is a regal American bird that has a fascinating history. Like cows, turkeys are well-suited to the American environment. They are tough, intelligent and scrappy, which are all traits that serve farm animals well in our fertile but rugged land. The old fashioned way of raising turkeys in many ways works best, but you need a large area, or as my Irish husband says, a “home place” surrounded by fields. If it all works out well, they forage all day eating grass, wild flowers and bugs from the fields and meadows, and come home at night to roost in their coop. The coop need not be mobile, as turkeys can fly, run, and jump fences. The secret is to get them to come back.
Many of the old timers in our area remember their mothers and grandmothers raising turkeys in this manner. They are almost wild and it does require a keen eye to make sure they haven’t ventured too far. Because they feast on grass and bugs all day they will be the best tasting turkey you have ever eaten: juicy and herbaceous, with a firm flesh truly bursting with flavor. You will fall in love with turkey all over again.
These turkeys had a good life, and you can taste it.
The turkeys we are offering this year were bred and hatched on our farm. My father set up an old incubator that he built years before, and put the eggs from the turkeys who were laying in early spring into it. With turkey chicks costing almost 10 dollars apiece it was a worthwhile experiment. To our delight almost all hatched!
Our turkeys aren’t pure bred, but a mix of heritage breeds: white midgets, Narragansett, Beltville, Standard bronze and red bourbon. My father thinks one of our toms (male for turkey) was most successful,so most are a mix of the Amagansett turkey. If we wanted to keep them pure we could sequester them in pairs, but the health and vigor of these turkey mutts created the BEST tasting turkey. Diet, after all, has such a big impact on flavor.
My sister gave me a first edition Joy of Cooking a while back, first published in the 1930s. It even has recipes for squirrel! Their roast turkey recipe intrigued me but it required a roaster with a lid. I omitted that part and added lard, herbs and spices, put it into a hot oven, then a lower oven heat worked wonders on the turkey.
Roasted Spring Lake Turkey