Answers to your most Frequently Asked Questions

Will we carry more mushroom or wild product ie Fiddleheads?
Sorry, but no.  The vendor who carried them at CRO went our of business, I purchased the rest of his stock for your pleasure.

Turkeys cost is $4.25/lb available for:

Those CSA members who have pre-ordered and contacted me this week GEH CSA $1000 food credit special

WE HAVE:

  • 13     21 – 24 lbs
  • 10      32 – 35 lbs
  • 7        36 – 39 lbs
  • 4         40+ lbs

Remember, a turkey at 15 lbs is finished growing and has 10 lbs of bones (see our turkey soup packs). The larger the turkey the nicer and moister the meat!

Check with us how to cook it though as even our largest at 52.4 lbs took only 6 hours to cook.

Potatoes and starch

All conventional veg are bred for travelling cheaply and storage on grocery store shelves, thus have thick skins and firm textures ie kale that doesn’t wilt.
WE DO NOT produce these new conventional varieties and prefer ones that were still bred for color, flavor, texture and nutrient density.

All GEH veg and potatoes have less starch than newer varieties.
How much, I am not sure tests have been done as its old vs new.

Cooking a Turkey Bombe

Simply drop frozen bombe in boiling water, in BPA free sous vide bag, for 1.5 hours. Rest for 30 minutes, slice and enjoy.

You will have to experiment with cooking times if you choose to thaw them first as we have never remembered to take them out to do so.

Ground & Sausages

No matter what the bird our recipe is the same: 80% breast, 20% leg meat

Is there a taste difference between the small and large game hen?

I am not sure it is a taste difference but more a texture difference as there is more meat on larger birds. You will taste a more full bodies flavor with our breed, some say they are a bit sweeter.

What are the genetics of your Ducks and Geese?

Ducks and Geese are French genetics, they don’t come from France.

The genetics do and are hatched for us in California from a hatchery that specializes in different and non conventional.

Bone Broth, what is the ratio of bones used?
25 % collagen rich – feet and wings are easiest as they break down in 18 -24 hours whereas hooves and knuckles take about 72 hours.
75 % other bones, and yes you can mix and match.

Note, marrow bones are not a collagen source and are included in the ‘other’ bones.

RULE OF THUMB:
2 neck packs to 1 wing pack and 1 feet pack

OR

1 carcass pack to 1 wing pack and 1 feet pack

Which spices do we use?
Sea salt is our only salt

Malabar black pepper from Spain our only pepper

Garlic powder & Sweet Paprika are from Hungary

Only the best!

When do we expect more:

Duck parts and giblets, when we process again. In process of renovating 2nd farm barn but it is slow going with Andreas not able to do so.

Geese and goose products, in late fall when we process

Guinea and guinea products, in late fall when we process.

Cornish Game Hens and products, once our stock decreases we will order birds in. All depends on sales.

Turkey and turkey products, November. We process only whole birds for Thanksgiving and grow the others to large sizes to help defer the costs of processing to keep prices low.

*** NOTE: Geese, guineas & turkeys take 6 + months to grow and are seasonal only. The only way to do our genetics and free range is to respect nature, these birds lay eggs only in the spring.
*** NOTE: Turkeys and cornish game jens are under QUOTA law. A producer must stay under quota amounts, 300 per land title of turkeys, 2000 per land title of chickens no matter the breed, and 300 per land title of laying chickens a reason we don’t do heritage birds – too few eggs to bother. IF a producer goes over QUOTA the must pay for the ‘right’ and agree to the ‘terms’. Ie breed, feed, growing conditions.

The 2nd farm has doubled our ability to produce.

***NOTE: there are NO certified organic hatcheries anywhere, QUOTA holders produce QUOTA breeds. Once birds are on the farm they eat organic feed.

Our problem is not then with the feed but the genetics, which is why we do what we do.

Next vegetables to come:

Late May early June:

  • Radishes
  • All kinds of greens, over 30 kinds most for our Mixed Heritage Greens.
  • If there are extra after our ‘signature product’ is complete, we will offer them separately.


Mid – late July

  • Beets
  • Carrots
  • Parsnips
  • *All are weather dependent

 

  • Lots of surprises planned for the fall….

I sure hope that has answered your questions. GEH staff has been busily compiling a list. If you have more, remember others do as well.

Please either email me or ask our staff and I will address them as they are received.

By the questions it is clear that you are DONE with WINTER and ready for spring and the excitement of more to come…

Remember though, on the farm it is SPRING PLANTING and FALL HARVEST.

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