Heritage Turkeys: What's the Difference?

Heritage Turkeys: What's the Difference Between These Birds and the
Broad Breasted Whites?
Please be aware that we are not raising heritage or broad breasted white turkeys in 2012. From 2004 through 2011 at Emma's Family Farm we raised heritage or rare
breed turkeys. Every year, at Thanksgiving time, we're asked about
the differences between these birds and the broad breasted white
turkeys that we also raise. Hundreds of articles have been written
about this subject; some of them are excellent but some make claims
that aren't really credible. I'll start by saying that your
experience may vary from ours; everybody's taste buds and cooking
methods create variables.
Our broad breasted and heritage turkeys are raised here without
antibiotics feeding on quality grain and pasture. All of our meats are
premium quality, state inspected and raised with care.
We guarantee you a better price than any mail order service. If you
would like to see heritage turkeys, call and ask about a visit.
The first difference noticeable is the shape of the bird. Heritage
turkeys have longer legs so they are taller; their breastbones are
also longer so their body shape is more like a wild turkey that many
of us here in Maine have seen. The ratio of dark meat to white meat is
more equal than it is in the broad breasted whites.
If you would like to see video that shows the heritage body in detail,
Frank Reese, a long time breeder and raiser in the midwest has created
one. It is 8 minutes and 35 seconds long and eventually promotes a
specific "brand" of turkey available around Kansas. It includes
history, and much more information from a true expert:
http://www.youtube.com/watch?v=lm559s-3Uj4
Of course, cooking the bird can be different and will vary according
to your taste and pleasure. Many people have created specific recipes
for cooking the heritage turkey, we often tell folks to think about
cooking these birds at a lower temperature; this does not necessarily
extend the cooking time as pastured birds, especially heritage
turkeys, cook more quickly. Most recipes encourage the use of a meat
thermometer, we do too. Overcooking any turkey will cause a dry, less
tasty meal.
If you search on the internet you can find many recipes, even the New
York Times has gotten in on the act. Here's a link to one from Local
Harvest, a farm listing service and information clearinghouse for farm
raised products:
http://www.localharvest.org/features/heritage-turkey-recipes.jsp
Texture and Taste: Oh yes, very different! The taste is more intense
and if you like turkey you will really enjoy the flavor. All of the
good qualities of turkey taste are more pronounced and, since these
birds are raised on pasture, the sunshine, grasses and other forage
plus high quality grain we feed allow for no off or bland tasting
birds. Our birds are usually eaten very soon after slaughter and have
not been frozen. If they do get frozen, they should be held at a
constant temperature, preferrably about 10 below zero Fahrenheit to
preserve the flavor and texture.
The texture is hard to describe; it is certainly different from the
broad breasted turkey because these heritage birds have excercised in
different ways; they can fly, they often run, and this builds muscle
which is what meat really is. They are also more mature at slaughter
time which creates more taste and a more compact texture for the meat
and finally, the meat is less "soft" but not tough. Industrialization
has created quick growing birds by breeding and the broad breasted
bird is a product of industrialization. Heritage birds grow more
slowly; their bone structure and internal organs are well developed
before their meat really begins to add weight. And, though that fact
doesn't describe texture, it is actually a big factor in the texture
differences; the turkey's healthy conditioning makes a high quality,
compact meat.
"Well," you say, "that wasn't much of a description," and I'll tell
you that although we've eaten heritage birds for at least nine years,
we still haven't been able to explain the differences well. I can also
tell you that many people, after trying a heritage turkey, tell us
they don't want anything else for their special meals.
Here are a few more resources for you to view:
At Local Harvest, where we list our products (search for Emmas Family
Farm) an article with links to cooking information and a recipe:
http://www.localharvest.org/features/heritage-turkeys.jsp
At the Sustainable Table website:
http://www.sustainabletable.org/features/articles/thanksgiving/
This well written article from "FriendsEat.com" has much information
but makes a claim that heritage birds are "safer" to eat. That claim
isn't necessarily true, its the grower and processor that insure your
safety.
http://blog.friendseat.com/where-to-buy-heritage-turkey-for-thanksgiving
"Don't Get Duped on Heritage Turkey" food News Media
http://www.chow.com/food-news/66738/dont-get-duped-on-heritage-turkey/

posting from Emma's Family Farm,
Windsor Maine;
Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads

Maine turkeys: Heritage and Broad Breasted Whites

Reading this in Maine and want a turkey?
emmas.family.farm@hotmail.com
or call 207-445-2141

November 1 and the countdown to Thanksgiving begins. We have raised
heritage and broad breasted white turkeys for sale commercially since
2004. Each year we gather ourselves to deal with each facet of
completing the "turkey process" and the stresses that go with each
segment of completion.
1. Prices will have been determined all ready and the factors of
pricing include many variables. The least controllable variables are
potential wildlife damage, weather events and diseases. As November
arrives we worry about each one and do everything we can to prevent
damage and mortality; these are issues that determine what our season
looks like in the profit or loss column.
2. Our personal health and physical fitness are important factors as
well. Various fall maladies are always around now and we must take
care to keep ourselves healthy so that our flocks can be well
maintained, watched, picked up at the appropriate time, loaded and
processed, and finally, distributed to our customers. Poor health of
any farm member makes more work for the others.
3. Processing on Time. It is a certainty that our customers want their
turkeys on a specific date, usually Thanksgiving. If there is some
hitch in the system and things don't get done on time, we stand a
chance of not having turkeys ready.
4. The customers want their needs met. Although we work to get our
customers to order early (as mentioned here previously) there is
always a crush of calls and e-mails, needing the "perfect" turkey for
Thanksgiving. It seems hard to make potential customers understand
that there are only so many turkeys available, that others have
ordered earlier and planned ahead, and that we can't manufacture a
turkey to their exact required weight.
In years past, we have worked to smooth out the wrinkles in our
operation so that things can go more smoothly but the stresses still
remain, the factors listed above will always make this a stressful
month for us as long as we raise turkeys. Some time between the
Wednesday night before Thanksgiving and dinner on Thursday, we must
unwind enough so we can enjoy our own Thanksgiving dinner --- yes, of
course we eat turkey!
Each year, we look forward to Thanksgiving day with the hope that we
can give thanks for making it through another turkey season and
knowing that our customers have enjoyed a premium quality bird for
their dinner. Later, as we evaluate profit and loss, measure effects
of the stress and think about what we enjoy as farmers, we plan for
the year to come and decide whether there are more turkeys in our
future. Our decision is often based on what happens during November,
the month when Thanksgiving occurs

posting from Emma's Family Farm,
Windsor Maine;
Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads

Applying for Mainecare: Workers and Evasive Potential Customers

Steve Hoad
The recent video brought forward by the Maine Heritage Policy Center tells an interesting tale; not the tale, however, that MHPC has tried to tell. It certainly appears, in the professionally edited 2+minute version, that the MaineCare worker (Diane) tells the potential customer to ignore his undocumented income. Watching the long 47+ minute version of the video something quite different is portrayed.
Videos here for viewing
Short much publicized: http://www.youtube.com/watch?v=cVxgLLWvKl0

Long and rather tedious: http://www.youtube.com/watch?v=r19zhpUc5v4


In that long video, we see a worker offering information about MaineCare eligibility, offering information about Cobra to extend his soon to expire insurance, and giving details about the Dirigo insurance offered in Maine. We should expect this from our safety net programs in Maine, workers who are familiar enough with alternatives so that potential MaineCare customers realize there are options if they are ineligible for MaineCare.

When potential customers go to a MaineCare office they may be under significant stress; many do not want to ask for a “handout” and many are uncomfortable about releasing personal financial details of their private lives. When customers are evasive or unclear about issues, it is the worker’s job to be nonconfrontational and help them understand what information must be disclosed and how it is used. Both workers maintained an upbeat attitude throughout a long, tedious, repetitive and evasive interview and were never confrontational about the customer’s evasive responses. Throughout, each worker continued to show the respect which we would each want if we needed to ask for the assistance of a government program.

When the customer asked for a paper application, the worker complied and asked for intervention of a more senior worker to help answer the customer’s questions. That senior worker’s intervention helped answer some of the questions about income and expenses that the customer was asking and even explained, in a nonconfrontational way, that the evasive and unclear answers that the customer was providing made it hard to give clear answers to the questions being asked.

The customer, however, continued to be evasive and even indicated that he would have his name taken off of an account that had significant monies in it. He had access to the account to pay his expenses. The senior worker explained that a letter would be necessary to explain his use of this money and a phone number should also be provided by the holders of the account so DHHS could contact them.

Throughout the 47 minutes of this video we see workers, our Maine state employees, acting professionally and giving as much information as possible to a customer who was being, as we now know, purposefully evasive. This attempt to entrap our employees was a failure; they neither violated the customer’s rights nor declared him qualified or ineligivle for MaineCare. This customer wasted a significant amount of state workers’ time to try to prove that people are fraudulently receiving MaineCare or that worker errors are creating fraud. Neither case was proven. These facts can only be known by watching the long video.

Is it Certainly a Choice?

June 28, 20011
Is it Certainly a Choice?

To be in a place that is quiet;
Enough so the days can get lonely,
Without really being too lonely
Under no circumstances would the noise of cities be tolerable
for any length of time:
It is a choice.

Doing without the constant need that society has
To spend
To spend
To shop and spend.

Outside of that choice
A small frame of reference must be maintained,
There are things that we need in today's modern world.
If nobody else had them, or even the majority was without
it would not be important;
Transportation, modern communication, and some knowledge of what the rest of the world is up to
Have been forced upon this rural life.

The pull of the quiet, mostly undisturbed life
By the forces outside
Can be strong --- depressing and exhilarating
At times realizing that one cannot afford the "needs" butSometimes experiencing the immersion in the shopper's culture of sales and special treatment

Is it really a choice?
Or is it an evasion
To avoid the noise and drama
In trade for quiet and some chance of solitude

Because, if real choice were to be offered
Wouldn't that small frame of reference
abandon society's forcing and contain possibilities of choice?

A Strategy that Grows; PreBuying Your Food from a Farmer

In times like these, it always makes some sense to review our investments, even the most simple ones.

Farmers, in particular, understand the recession in terms that many other businesses don't, we very rarely have bankers eager to lend us money; "Farming
is a risky business."

So, we have to rely on our own capital, grit, determination, credit cards, whatever it takes to get us through --- or the government.

CSA's are a way we can become an investment vehicle for our friends, neighbors and customers. Not only is there usually some return on the share purchase,
but there's all the quality of life returns --- open land, rural character, the ability to watch life grow and the friendly atmosphere of a farm or farmers
market.

Sunday, Feb. 27 is the "CSA (Community Supported Agriculture) Fair" time, but for many farmers there's a larger window: you can look at the MOFGA directory or look on LocalHarvest.org and
find CSA shares available in Maine. Even if you don't have time to visit the CSA Fair, you can call or Email and get a share that will be a good investment
in Our Maine Food System.

Here's wishing all of us Farmers good luck in our quests for CSA Subscribers. And thanks to all of you who do subscribe; You are more reliable and require
less paperwork than the Government or the banks.

Emma's Family Farm is offering CSA shares at 5 CSA Fairs this year:
Portland, Rockland, Hallowell, Waterville and Auburn. If you miss these fairs and wish to buy a share of eggs and meats from our farm, we'd be glad to talk
to you about it.

Its a simple process whereby you pay us up front for future products you order from the Farm. You gain 5% or 8% on your share, depending upon the level
you purchase. That's certainly better than any of today's savings account.

We gain the use of your money to acquire, feed and care for our animals and we also gain the ability to meet market demand by understanding what you want
and need in advance.

If you'd like to subscribe, share prices are
$125 yielding $131.25
or
$297 yielding $320.75.

We hope you will join us for 2011.

Want to see the farm? Visit us in person by calling in advance or
view pictures at
http://www.facebook.com/emmasfamilyfarm

Thanks for being a farmer's friend by reading and sharing this post.

posting from Emma's Family Farm,
Windsor Maine;
Steve Rose and Helen Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads

Egg Information + Recipes + News from the Farm

Hello:
Its our Mid-Month newsletter with information about Our Farm, news
and information you can use and this time, recipes using fresh, free
range eggs from Emma's Family Farm.
We'll be in Portland at 28 Monument Square this Friday, Feb. 18 from
about 11 AM until 4 PM; we are at the Monument Square location, in
front of the Public Market House the first and third Friday of each
month. Also, as usual, We'll be at Rockport Marketplace each Saturday
from 9 until noon. You can pre-order items to be delivered on these
market days, just give us a call in advance.
Late in February we'll begin offering Community Supported Share
accounts. We'll be at CSA "Fairs" in Auburn, Hallowell, Rockland and
Portland. More information will be forthcoming.
It is important to note to You that we are out of roasting and frying
chickens. We originally thought our supply would last through March
but happy customers made sales rise so pastured chickens, from Emma's,
are gone until late May. We do have, however, some heritage chickens
that are great for soups, stews or very slow roasting. Ask for them
and we can explain more. They are more mature with full flavor and
make beautiful stock and a superior stew.
We're beginning to prepare, in earnest, for spring. We've visited one
of our favorite farmers and picked out calves to pasture here for high
quality beef in the Fall. We also checked on the availability of some
midsummer beef 'cause we know people want it.
We've ordered some pullets, (day old hens) to renew our egg laying
flock, and the seed catalogs are being perused with specific items all
ready on the lists.
Early in February we're sure all the neighbors heard "Tractor!!! Yippi!"
And because words just don't do it justice here's some visuals on this
28 horse machine that's older than Rose by a couple of years. It runs
good, has safety rollover protection and should do a fine job for us.
:)
http://fb.me/PxX24Mda
Some news about products and pricing:
We're just not sure what our meat prices will look like through the
spring, summer and beyond. The numbers of beef cattle are much smaller
nationally and in Maine, we've all ready seen a price increase in
calves. Even though ours eat only grass, fuel prices will effect hay
costs as well. Grain prices are very erratic and have been gyrating
and rising; the ethanol producers are using some 26% of the corn
available in the USA. This article tells of what may be to come:
"Strong demand for corn pushes up food prices
U.S. supplies are at their lowest level in 15 years, and the ethanol
industry's corn orders are Rising"
http://www.pressherald.com/business/strong-demand-for-corn-pushes-up-food-prices_2011-02-10.html#
Right Now, Our hens are really laying lots of eggs. The lengtheoning
days and some warmer weather have them happy and doing their best. To
make the most of it, here is some information, and some recipes for
you to use and enjoy.
"Study Shows Eggs Lower in Cholesterol, Higher in Vitamin D
According to new nutrition data from the United States Department of
Agriculture's Agricultural Research Service (USDA-ARS), eggs are lower
in cholesterol than previously thought, says an American Egg Board
press release. The USDA-ARS recently reviewed the nutrient composition
of standard large eggs, and results show the average amount of
cholesterol in one large egg is 185 mg, 14 percent lower than
previously recorded. The analysis also revealed that large eggs now
contain 41 IU of vitamin D, an increase of 64 percent. Some
researchers believe the natural decrease in the cholesterol level of
eggs could be related to the improvements farmers have made to the
hens' feed. Nutrition researchers at Iowa State University are
compiling a report to outline potential reasons for the natural
decrease in cholesterol in eggs."
http://www.prnewswire.com/news-releases/eggs-are-now-naturally-lower-in-cholesterol-115547959.html
And so, having said that, here's a recipe for a Classic Cheese Soufflé
by Ellen Kanner
Courtesy of Culinate
"The idea of making a soufflé often strikes panic in kitchenphobes,
but it's little more than scrambled eggs, and as a party piece, it
rules. With just a few staple ingredients, you feed four and make
magic, too. And once you have the technique down, you can add all
kinds of extras, like chopped vegetables, nuts, and herbs."
http://www.culinate.com/recipes/collections/Contributors/ellen_kanner/you_can_do_it_cheese_souffle
Of course, we're recommending fresh free range eggs from Emma's Family Farm.
Francis Lam continues his "chicken" series in Salon;
"What do "cage free," "fertile," and other egg labels mean?"
http://salon.com/a/szSUfAA
And one last recipe using fine free range eggs:
ULTRA-FLEXIBLE HAM AND VEGGIE QUICHE
Serves 6.
Adapted from a recipe By ALICIA ROSS with BEVERLY MILLS, United
Features Syndicate Contact Beverly Mills and Alicia Ross via their
Desperation Dinners website at www.kitchenscoop.com
• 1 refrigerated pie crust (half of a 14.1-oz. pkg.) or 8-inch frozen
deep-dish pie crust
• 1/2 c. sliced green onions or finely chopped white, yellow or red onions
• 1/2 c. vegetable of choice, such as shredded carrots or thinly
sliced asparagus, baby green beans or shredded zucchini
• 1/2 c. chopped baked ham, ham steak or almost any fully cooked meat
• 1/2 c. (2 oz.) shredded sharp Cheddar cheese, or provolone or Monterey Jack
• 6 eggs
• 2/3 c. half-and-half (or 1/3 c. milk and 1/3 c. cream)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
Directions
Preheat the oven to 350 degrees.
Prepare the crust, if necessary, according to package directions.
Layer the onions, carrots (or other vegetable), meat and cheese in
crust.
In a medium bowl, combine the eggs, half-and-half, salt and pepper.
Whisk until frothy. Pour the mixture over the veggies and ham.
Bake, uncovered, until the top is set and light golden brown, about 50
minutes. Remove from the oven and cool 10 minutes, then slice and
serve.
Hope you've enjoyed our letter this time, featuring egg information
and recipes.
Remember that we'll be in Portland this Friday from about 11 AM until
4, Rockport every Saturday from 9 till noon, and in Rockland,
Hallowell and Portland on February 27 from 1 until close of the CSA
Fair. More details forthcoming.
Thanks for reading and thanks especially for your loyalty to Our Farm.

posting from Emma's Family Farm,
Windsor Maine;
Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads

TweetUp and Eat Up

TweetUp and Eat Up!
Rockport Marketplace: Saturday February 12!
We're planning to have fun!
Three farmers in the store, a chocolatier and the makers of fine
cheeses are planning a Mid-Winter morning's party. Won't you come?
Folks who don't use Twitter won't know that a TweetUp is when Twitter
users gather their followers at a certain place and point in time to
meet, greet and Tweet (send messages on Twitter).
Folks who don't eat? Are there really any of those. We think not, so
everybody is welcome to join us.
Of course, we want you all to know that there is a farmer's market
every Saturday morning at the Rockport Marketplace on Route 1 in
Rockport. So we are having this "Taste of the Market" so you can meet
all of us, try some of our products, and have fun learning what there
is to purchase.
Here's a partial list of the treats to sample:
Cathe from State of Maine Cheese will have coffee, samples of various
cheeses, and soufflé made with farm fresh eggs and sausage.
Lynn of The Chocolate Moose will have Italian truffles for you to taste.
Rose, Steve and Helen of Emma's Family Farm will have samples of sweet
sausage and create omelettes, right on the spot, with our farm fresh
free range eggs.
Mike from Green Hollow Orchard will have some pie for you to try.
Carol from Dilly Dally Farm will have breads, devilled eggs and other goodies.
You can graze any or all of these fine samples, talk with everybody
and have fun while shopping for fine Maine products at the Rockport
Marketplace's Saturday morning Farmers Market. Hope to see you.
More information about Saturday's vendors on the web:
State Of Maine Cheese: http://www.cheese-me.com/
Emma's Family Farm: http://www.localharvest.org/emmas-family-farm-M19443
The Chocolate Moose: http://www.thechocolatemoose.org/index.html
Dilly Dally Farm: http://www.localharvest.org/dilly-dally-organic-farm-M3931
Green Hollow Orchard:
http://belgradelakesfarmersmarket.org/member_pages/GreenHollow.html

--
posting from Emma's Family Farm,
Windsor Maine;
Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads

Midcoast Fun: Tweetup, free food and meeting market vendors!

If you read this blog and/or use Twitter, here's a MidCoast Maine tweetup that should be fun!
Come and meet @thehoads and others while we all enjoy Great Maine Food!
Rockport: Taste of The Market!
Saturday, February 12 from 9 AM until noon
You are invited to come and sample the products of farmers market
vendors and State of Maine Cheese at the Rockport Marketplace, Rt 1,
Rockport Maine.
State of Maine Cheese handcrafts award winning cheeses from Maine milk
right on the premises of the Rockport Marketplace. Every Saturday,
Cathe invites farmers to market their products right at the store. To
celebrate Valentine's Day and make winter fun, this market tasting on
the 12th will give you the chance to taste some of the fine products
available and purchase something special, if you like, for Valentine's
Day and winter meals.
Participating vendors include:
Emma's Family Farm, Windsor with pasture raised pork, chicken, and
beef plus eggs and garlic;
The Chocolate Moose, Rockport with chocolate creations and gifts;
Dilly Dally Farm, Plymouth with greens, winter vegetables, poultry,
eggs and more;
Green Hollow Orchard, Whitefield with pies, apples and cider;
State of Maine Cheese, Rockport with cheddar cheese hearts wrapped in
bright red wax, cheeses, gift baskets and hundreds of Maine products
availabel.
Come and enjoy samples of eggs, sausage, cheeses and chocolates, meet
some farmers, shop for Maine products and find out what Maine people
make and grow that taste great!
For further information you can call State of Maine Cheese at (207) 236-8895
Or Emma's Family Farm at (207) 445-2141.
Or, of course, just tweet a message to @thehoads organizing for a
friendly Saturday Morning.
Any late breaking news, weather cancellations, etc will be found at
http://twitter.com/TheHoads

posting from Emma's Family Farm,
Windsor Maine;
Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads

Emma's Family Farm late January News

Hi!
It seems as though We're always a bit later than we wish to be getting
this material to you. Why? Well, We think We're busy...

Busy doing What? This week, we've been trying to get ideas and
materials together for Our 2011 CSA program. Community Supported
Agriculture shares help farmers financially; You pay up front for
products You want and need so when our bills come due we can actually
pay them. We'll have more information available in our next Email
letter and we hope you'll share it with friends and family.

Its important to note here that our supply of chickens is rapidly
coming to an end. If You want pasture raised chickens, be warned: at
this writing we have less than 30 frying and roasting chickens, and
just a few heritage stewing, roasting or soup birds. When they are
gone, we will have no chicken available until May.

We recently processed a pig with a very large loin and this means that
you can order some especially large pork chops. These would be great
for stuffing or just about anything, their large size makes a
beautiful presentation on the serving platter.

Our bulk sweet sausage is ready for your spaghetti sauce or even for a
luncheon omelette or sandwich. It is packed in 1 pound packages and
we've found it to be a great addition to sauces and also soup.

We will be in Portland this Friday, Jan 28 and in Rockport on Saturday the 29.
For our Portland friends, we will be shifting our appearances to the
first and third Fridays of the months to come. We'll still be at 28
Monument Square at the usual times. We're at the Rockport Marketplace
each Saturday morning and we're excited about a special tasting event
happening there on Saturday February 12. Details will come in our next
Entry but save Saturday morning February 12 for special treats at the
Rockport Marketplace.

Here are a few interesting items available on the web. We hope You'll
enjoy items We'll select as the months go by. If you have something to
share, forward it along to us.

Francis Lam is writing a series in Salon about chicken that might
interest You and other folks.
This series will, apparently, run all of 2011 so keep your eye out.
When you use the links below, expect a video advertisement to come up
first , there's a button to close and go directly to the article if
you wish.
There is good information, bad information and interesting
philosophizing here but the best advice we can think of is to Know
Your Farmer. Remember, we encourage visitors; a call first will insure
that we'll be ready for you; we hope you'll accept our invitation to
visit Emma's Family Farm any time you're in the area or even wanting
to take a little Sunday drive.

•       A vow for 2011: No cheap chicken
It's not really about price, it's about valuing what we eat. Will you join me?
http://m1e.net/c?126268522-vxwozIYPfl/bs%406128828-siUHCf5hF2O76

What do "free-range," "natural," "organic," and other labels really
mean for chicken? http://m1e.net/c?126268522-rNQvBoVCoMZqw%406128829-pZh1JkRFqenbU


Stir Fry is a quick and easy meal. Ingredients can be substituted or
you can make up your own creations, easily! Here's a video from the
New York times using egg noodles and boneless chicken thighs; of
course we're recommending our stir fry or kabob pork, or perhaps, you
could cut up some top round beef steak. We have both items currently
available for sale but the stir fry pork is in very limited supply.

Once again, like so many videos and articles professionally produced
for the web, expect an ad to load first but once the ad finishes the
video begins automatically. We hope this helps you envision a tasty
stir fry meal.
How to Stir-Fry Noodles
http://m1e.net/c?126268522-TbpSS1VDhQ15Q%406128830-HVN5JlAGtsRXU

To order anything so we'll be ready for you at our markets, you can
call us, or Email us. An early order insures that the product you want
will be reserved specially for you.

Market hours on Fridays in Portland are from 11 until 4,
 In Rockport Saturdays from 9 until noon.

If you would forward this blog link to a friend and encourage them to subscribe We'd apreciate it. Thanks once again for reviewing our Email and supporting Our Farm. If
you have comments or questions please just comment below or give
us a call.

--
We welcome new mailing list subscribers and all of Your comments. You'll find a "subscribe" link below, and comments can be made here on the blog.

Rose, Steve and Helen Hoad
Emma's Family Farm
135 Windsor Neck Road
Windsor, Maine  04363
(207) 445-2141
  ***
To subscribe:
http://www.mailermailer.com/x?oid=1025201z

January: Emma's Family Farm News and Notes

Hi,
 Now that 2011 has settled in, we've got a bit of news to
share plus we're letting you know where we'll be marketing this month.

News Item 1: We have a very excited Rose here at the Farm. Earlier
this week, we closed a deal on a used tractor. We'll have it here
before February ends assuming all is well and that will make a number
of jobs easier as well as giving us opportunities to accomplish things
that only equipment can do in a timely manner. Bet it won't be long
before Rose posts a picture of that tractor on FaceBook!

News Item 2. As we plan for the coming year's activities here, we are
very unsure about chicken processing options. It is our goal to build
some sort of processing plant and we would prefer to build one that
many farmers could use. How we'll find monies continues to be the
question and we now believe we're going to have to take some interim
step for at least this coming year. We really want to raise poultry so
a processing option is a must; it seems likely that the processor
we've been a cooperating member of will not be operating in the same
fashion in 2011.

News Item 3. Last Saturday, we began to market our products at State
of Maine Cheese aka Rockport Marketplace. We're there from 9 until
noon each Saturday so if you're in the area we hope you'll stop by.
Cathe always has great Maine products in the store and she opens up
space for a few vendors each Saturday so we're bringing our products
and having fun too. Other vendors have fruit, pies and greens at the
Rockport Marketplace, inside, right on Route 1. For an idea of what's
available in the store you can see
http://www.cheese-me.com/rockportmarketplace.html

We will be at the Public Market House tomorrow, Jan. 14 and Friday Jan. 28 from
approximately 11 AM to 4 PM. Approximately is a good word because we
never quite know if we'll find traffic problems along the way.

 Barrels in Waterville continues to carry some of our products, Good
Tern and Sweets and Meats in Rockland carry our chickens; you can ask
for them if you don't see them. We've also recently had chickens
delivered to Misty Meadow Farm Store in Grand Isle so people in that
part of The County are tasting chicken goodness from our Farm.

Most times, if you'd like to purchase directly from the Farm, someone
is here to serve you but this is a reminder to call first. We're
currently selling pork: roasts, chops, sausage, stir fry or kabob,
country style and spare ribs.
We also can sell you a half or whole pig, custom cut as you prefer.

Beef is grass fed angus: we have various steaks and hamburger.

Chickens are whole birds ranging from just under 3 pounds to just over
5 pounds. Be forewarned though, our inventory of chickens is
diminishing and when they're gone it probably won't be until late May
that we can have more.

The hens are always laying fresh eggs and we have some Russian red
garlic as well.

Thanks for reading, hope your 2011 has started off reasonably well and
we hope to see you soon.


 

Emma's Family Farm Update Dec. 30, 2010

Hello from Our snowy Farm in Windsor:
Snow and wind earlier this week left us under a rather drifty blanket;
some drifts were as tall as Rose by Tuesday morning. As You can
imagine, digging out while also tending the animals was quite a chore
but we're plowed out and ready for action! We welcome visitors to the
Farm in any season and, if you come now, bring your sleds or even
snowshoes and skis!
Our last visit to Portland for 2010 will happen New Year's Eve. We'll
be out front at The Public Market House, 28 Monument Square from
approximately 11 AM until 4 PM. Throughout December, Portland sales
have been growing for us so we're planning our 2011 schedule. In 2011
we'll begin on January 14; we hope to be there 2 weeks each month
while our inventory of products lasts. Currently we're bringing
chickens, beef and pork products + fresh eggs and garlic. We hope
you'll stop by tomorrow, if only to say "Happy New Year!"
We're seeking other marketing outlets for 2011 because You have asked
us to and We must continue to grow to make ourselves sustainable. The
balance between actual work on the Farm and marketing keeps us busy.
Your product preferences help steer our Farm toward "the Prosperous
Zone."
Its time to say "Happy New Year, 2011" and realize that another year
has slipped by. We hope your year was fruitful and that you ate fine
food throughout 2010. Although things don't ever seem to go quite as
planned, we're feeling happy for all that went well and trying to
untangle any messes we've made as we progress toward the New Year.
Messes? Oh yes, we've had a few, some of our own making and others not
within our control. Mother Nature offers us challenges that we must
work with and sometimes we win --- Other times? We make the best of
it!
Venting is one of our (bad or good) habits here on the Farm. Its usual
method is yelling in frustration; very few neighbors to hear and it
doesn't hurt anything unless somebody's ears are too close. Well this
time, we're frustrated about a problem that many farmers have tackled.
It seems to happen more now that many farmers, like us, are direct
marketing and wholesaling. We wrote a blog entry and circulatd it a
bit for comments from farmers, retailers and consumers. We have
received many responses both on and off the blog. We did not write it
as a plea for help, but as a vent and a "heads up". Maybe you'd like
to view it at:
http://emmasfamilyfarm.posterous.com/supporting-a-pig-commitment
What do You eat on New Year's Day? Here's something we read yesterday
about pork traditions around the world on January 1.
"Chickens move backwards as they scratch the ground to get their food.
Cows stand still. But pigs move forward as they root around to get a
meal. So the legend goes that if you eat pork on New Year's Day,
you'll move forward in the New Year.
Worldwide, the pig is a symbol of progress. The ancient Celtics
considered pork to be the food of the Gods. Swedes, Austrians,
Germans, Spaniards, and Hungarians start their new year off with pork.
In the United States, the Pennsylvania Dutch have been serving pork on
the first day of the new year for centuries. In the hope of
prosperity, some Americans combine vegetables with pork, like
sauerkraut or collard greens, because those veggies can be green and
leafy, like money. New Englanders team pork with sauerkraut to
guarantee luck and prosperity. In some southern states, cooks will
pair pork and collard greens on the first day of a new year for good
luck. They'll also serve up black eyed peas with their ham. The black
eyed pea is considered another New Years staple, because the legume is
shaped like a coin and eating them means you may be in for some
money." This piece, part of a press release from Animal Welfare
Approved caught our fancy because it contains some information about
worldwide traditions and beliefs. And, naturally, we'd love it if you
ate some of Our pastured pork on New Year's Day, or any time, for that
matter. Animal Welfare Approved is a certifying organization for
family farms raising meats, eggs and dairy. They, in our opinion, have
the most valid certification system in the country for humane
standards. We hope to have the time to fill out an app, get an audit,
and certify our Farm with Animal Welfare Approved in 2011.
We use many outlets that are available for communication because
different colleagues, friends and customers use their favorite tools
to communicate with us. Each one is effective, or amusing, in its own
special way and each one offers another outlet for discussion. We hope
you'll join us if you use or explore any of these sites on the Web:
General Farm Listing at Local Harvest updated as needed:
http://tinyurl.com/emmas-localharvest
Day to Day Farm updates and random musings and links on Twitter:
http://www.twitter.com/thehoads
Many Farm pictures, comments and responses on Facebook:
http://www.facebook.com/?ref=home#!/pages/Windsor-ME/Emmas-Family-Farm/118705158157752
And our Farm blog; , We'll let you know that these Emails You receive
are also posted there, along with occasional random musings and Farm
news:
http://emmasfamilyfarm.posterous.com/
Hoping you'll forward this to a friend in Maine and
Wishing You all the best in 2011!
Helen, Steve and Rose Hoad
Emma's Family Farm
135 Windsor Neck Road
Windsor, Maine 04363
207.445.2141

Supporting a Pig Commitment

Supporting a Pig Commitment
A Real Live Business Lesson

We find ourselves in a real bind right now with no relief in sight.
This particular entry is being written as a warning or maybe as a
venting!

We currently have 12 pigs on our pastures; their size and weights are
just right for slaughter and processing but our customers have
withdrawn.

If there is ever a time to think about a commitment, it is when you
ask a farmer to raise an animal for you...

In October of 2009 we were asked to raise 6 pigs for a retail outfit
here in Maine. We talked with them about their needs; they had used
our farm as a supplier and were happy with the pork; details were
worked out and we committed to delivering pigs throughout the fall and
winter of 2010/2011. In November, we were contacted by a restaurant
group who also wanted pasture raised pork. We offered references and
met with chefs personally, and they committed to purchasing pigs in
early 2011.

Acquiring piglets in 2010 proved to be difficult but not impossible. A
fall slaughter and processing plan for October and again in January of
2011 had been scheduled when the original commitments were made in
2009; because of date scarcity it is necessary to plan well in advance
for this work. We acquired quality piglets in May and again in July in
order to meet the size and weight requirements specified by our
customers and began the raising.

In August, we received our first hint of trouble – the retailer did
not have our pigs listed on their "purchasing" calendar. We asked, and
were told that things could probably be "juggled" to work out. Then,
in September, we realized they were not going to buy the October lot
--- Oh, what to do!! We called our restaurant group customer to see if
they might be able to use an early pig and had to leave a message
asking for a call back. We never got a call even though we
persistently left messages.

Meanwhile, the pigs were, and are still, being fed and cared for every
day. Apparently both customers have abandoned us. There have been no
reasons, excuses or apologies offered, they just don't want the pigs.

Commiting to raise an animal makes a few things necessary on the part
of a farmer. The farmer must have the ability to care for the animals
propperly including appropriate knowledge, space and feed and the
farmer must have the ability to acquire the piglets and maintain them
appropriately throughout the raising.

Those who want to buy the pigs have a piece in the commitment process,
too but it seems a bit simpler --- they must be able to keep their
word and buy the pigs or, at least, communicate to the farmer that
there is some problem.

We don't understand what went wrong, our end of the bargain is here,
on our pasture. Pigs from the fall harvest have been the high quality
that was expected and we expect nothing different for the January
pigs. The only thing missing is the good word of the retailer and
restaurant group. They have left us, holding pigs that we must now
take care of appropriately.

We have thousands of dollars invested in these pigs and many hours of
care. Does this mean we sell at a loss? Does this mean we don't
believe what folks tell us any more? Does this leave us feeling that
human nature is harder to deal with than Mother Nature? We don't know;
we only know we have 12 pigs on the pasture with two commitments
apparently withdrawn. And, these pigs need food and care every day.
Its a sad statement and we guess we're to blame for being trusting and
gullible. It is, in fact, a real live business lesson; we have the
pigs to prove it.

posting from Emma's Family Farm,
Windsor Maine;
Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads

Just Before Christmas

As I write this, its snowing! December 23, 2010 and we're wondering if the snow will stay until Christmas?
Its certainly been a strange autumn and very early winter. This particular storm is lying off the coast and has produced weather for three full days now including wind, snow, rain and now snow again. Temperatures have been between 18 and 37 here and they say we'll continue to have weather from the storm until Thursday afternoon.
But anyway ...

Hi and Merry Christmas from Us All! You are really apreciated here and, we want to thank you for comments and responses to our Farm's growing methods and products. And to those who have forwarded information about Us? Special thanks. We just took our angus rib roast out of the freezer to prepare for Christmas dinner. On Christmas Eve, the treat of tradition around here is Helen's turkey pie. We'll eat well during the holidays and hope you do too! Watch those portions though :) Just a word this week about roasts. Angus cattle have only one big rib roast so there's none of that available but: a few comments lately have mentioned the smell of something roasting in the house, and how the homey and mouth watering smells of a roast fill a winter afternoon with anticipation of a great meal. We have pork, beef and chickens to roast and many are sized for smaller families of 3 or 4. Of course, chops, steaks and hamburger is still available too! While we've been in Monument Square, some folks have ordered things in advance. That way, they get what they want before someone else buys it. We pack it specially and hold it aside. Would you or a friend like to buy pork for your freezer? We will be processing pigs on January 3. They will be available as whole or half animals, cut to your specific instructions. Cutting, vacuum packaging, freezing and smoking are included for $3.10 per pound. Each animal carries a processing fee of $40, so half would be $20. You can call or stop by 28 Monument Square on Friday to discuss, and if you have a friend who may want to purchase, let them know too. This is the same quality pork, raised on pasture that we have available in cuts at our Farm and Stand. Angus beef, pork, chickens, eggs and garlic will be in Monument Square Friday, Christmas Eve. We'll be there, with our stand and Santa hats from 11 to 4; right in front of the Public Market House, 28 Monument Square. If you'd like to order now call 207-445-2141. Of course, someone will usually be at the Farm, but leave a message if noone answers, we may be outside. We'll wrap up the year in Monument Square too, and hopefully, we'll have a newsletter for you by then. In January, we'll take at least the first week off, we're working on our application for a grant to go toward a poultry processing operation for us, and for other farmers in our area. Its a mission we believe in and so we pursue it with vigor. Thanks for all of your support of our Farm and family. Rose, Steve and Helen Emma's Family Farm 135 Windsor Neck Road Windsor, Maine 04363 207.445.2141 Emmas.family.farm@hotmail.com Search for Emma's Family Farm on Facebook and Find us on Twitter at http://www.twitter/thehoads

Emma's Food Holiday Offer valid thru Dec. 31, 2010

Hello:
 There's a real food Holiday offer below: hope you'll see us in
 Portland or at the Farm and enjoy some pastured meats!
 
Each remaining Friday of 2010, including Christmas and New Year's Eve,
 we'll be outside of the Public Market House at 28 Monument Square
 from 11:00 AM until 4 PM. We will have grassfed beef, pastured pork
 and pastured chickens for sale. And, of course, our eggs and some
 wonderful red garlic!
 
Here's our Holiday offer: (only available in Maine) 
We're offering 10 percent off our meat prices for packages of $50 or
 more. you can build a package for a gift or for yourself. Our meats
 are high quality with the mark of Maine state inspection and will make
 perfectly pleasurable meals for You or anyone who would apreciate a
 good food gift. For a gift, we offer a certificate so the receiving
 party can choose their preferences of meats. For You? Tell us what you
 like from our selection. Packages begin at $50.
 
You can call the Farm and order, or see us in Portland before the
 Year's End! We're hoping the Portland appearances in 2010 will become
 regular occurrences in 2011, too!
 
Thanks for your support: it is so wonderful to read how many people
 enjoy our products.
 
Please Encourage a friend to join our list; your word of mouth can
 help us and help your friends find real Maine food.
 
We will have a recipe corner coming up in January and would love
 submissions. Anyone who'd like to share a recipe can write to
 emmas.family.farm@hotmail.com and maybe, we'll have a contest
 too!Comments are always welcome too!
 

 Hope your holidays stay enjoyable, calm and collected.
 Rose, Steve and Helen Hoad
 Emma's Family Farm
 135 Windsor Neck Road
 Windsor Maine 04363
 (207) 445-2141
See what we're doing on the Farm at
http://twitter.com/TheHoads

An Early December Update from Emma's Family Farm

 Hello to All:
This is a message sent to our Email list here at Emma's Family Farm. If you'd like to join the list, use the link at the bottom of this post.
 
 We wanted to make you aware of a few things and also, of utmost
 importance, thank you all for being our customers and interested in
 our products. In many ways, this year has been a bit trying but we
 seem to be muscling through and finding our way with as much grace as
 possible.
 So, thank you all for your assistance.

 And, if you haven't been our customer before? Hope to meet you soon.

 We are visiting Portland on Fridays in December. We will be at 28
 Monument Square in front of The Public Market House. Times should be
 generally between 11 AM and 4 PM; please pardon any confusion and we
 hope you'll stop by. We will have whole chickens, pork chops, roasts
 and kabob or stir fry, and beef steaks and hamburger. We raise all of
 our meats on pasture without hormones. The cattle are grass fed, the
 chickens and pigs get grain.
 We will also have fresh free range eggs, while they last.

 We have all of these items available at the Farm, as well. If you'd
 like to purchase at the Farm, just give a call and make sure someone
 will be here.

 We sell our products to other retailers too! You can find some of them at
 Barrels Community Market in downtown Waterville
 Sweets and Meats in Rockland
 Farmers Fare in Rockport
 The Good Tern Co-Op in Rockland.
 Ask for products from Emma's Family Farm!

 In early January, we will be taking pigs to the processor. You can
 order a half or whole animal for your freezer, custom cut just the way
 you like it. Like your chops THICK? Want a BIG roast? Custom cutting
 allows you to get exactly what You like. To order a half or whole
 animal, give us a call or drop us an Email and ask for details.

 At present, here on the Farm, we're working hard to make a grant
 application ready for submission. We have dreams and goals, and our
 biggest one, at present, is to build a USDA poultry slaughter and
 processing facility. We worked on the project last year, investing a
 significant amount of time and Farm monies, so we will continue during
 this winter and spring. Our plans include a facility that will process
 poultry for us as well as for other farms here in the area. If you
 just happen to know someone who would be interested in investing in
 local farm and food infrastructure, please send them our way and we
 can provide details. Its a big project that is outside of the scope of
 our Farm finances so we're working for grants, loans, and investors.

 And, our final paragraph? Hoping your holiday times are working out
 well and there isn't too much stress. Eat well (but not too much)
 breathe deeply, and remember that stressed spelled backwards is
 desserts!

 Thanks for reading our Email, forward it to a friend if you like, and
 we hope to see you, and your friends, in Portland or at the Farm in
 Windsor.

 Rose, Steve and Helen Hoad
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To subscribe to our list:
 http://www.mailermailer.com/x?oid=1025201z
 
Our address:
 Emma's Family Farm | 135 Windsor Neck Road | Windsor, Maine 04363
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The Last Sunday in October 2010

 

October 23, 2010

 

It looks like a showery but fairly warm week:

Leading to the last Sunday in October; this year? Halloween!

Historically, Halloween night can be a blustery cold time and it was one reason the U.S. Congress extended daylight savings time into November. Around here we consider that silly 'cause there's only 24 hours in any day no matter what..

 

Mixed visions for me of that strange Americanified day, Halloween,  include collecting money for UNICEF ([the] United Nations Childrens Emergency Fund). There's always some emergency for children, worldwide – even today when hundreds of thousands of children are tramping America's streets and roads searching for candy! That's Halloween too, with a costume and imagination. No way that buying of a store costume is as much fun as making one out of stuff around the house. One year? Helen and I dressed the dog, usual stupid human trick. Other years we helped our children build a costume, make up their faces and have a good, clean time. But ...

 

I also remember Halloween being the aftermath of "mischief night" (in Detroit they call it "devil's night" because people did really nasty things like burning buildings). I never did anything that horrible, just a few windows soaped here and there and the occasional smashed pumpkin; Halloween was the day when I found out how angry, upset, or chuckling my mischief night victim was. "Nasty boys!" (tee hee hee)

 

Today, looking forward to the last Sunday of 2010, October 31, Halloween, I'm thinking we won't have many trick or treaters and hopefully no mischiefy pranks to worry about. The only trick or treaters here come in cars, but mostly everybody now goes to relative's houses or in to town where the real candy bonanza is found in a cluster.

 

I do think my grandchildren will dress up, have fun, maybe party with their little friends and enjoy themselves. It should be an interesting day to see what the local Baptist Church puts on their sign, when Sunday meets Halloween, some Baptists get a bit preachy. You see, they don't approve of the day's festivities surrounding ghouls, goblins, ghosts and such for their religion seems to believe in – Well, I'm getting off the track here.

 

The reason for this reflection, a week early, actually does have something to do with the Farm and our products. The animals don't know its Halloween and they don't dress up but they do love their feedings every day. The price of grain is rising fast right now. We hope, as Halloween comes and goes, that this year's pumpkin crop was good enough that there will be fields to glean. Our turkeys and our pigs love pumpkins. In fact, over the years, we have fed hundreds of pounds of pumpkins and squash to our animals with beneficial effect. They like it, it keeps our feed costs down, and we think it gives our meat another quality to add to its flavor.

 

So here's to a good leftover pumpkin and squash crop, here's to weather good enough to glean some from the fields of willing farmers, and here's to a Happy day on Halloween!

 

Whether you're trick or treating, partying, or going to church! Even the last Sunday in October is a good day to enjoy Your freedoms. You can, if you like, enjoy a ride in Maine's countryside, stop by the Farm and collect for UNICEF, trick or treat, just to say hi, see the animals or buy some meats. Be careful though, there are still pranksters out and about so on the last Saturday in October, as it gets dark, be on your guard. Watch your bars of soap around children, hide your pumpkins! That way, nobody will worry about what somebody thought of a prank and nobody will have pranks to clean up  during the last Sunday in October.

 

posting from Emma's Family Farm,
 Windsor Maine;
 Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads
 

Forming an Email List and Our Fall Farm Prices

Hi From Emma's Family Farm:
We'd like to start an "official" mailing list, one that is set up to easily send messages to all of our customers with information they want to see. Mailings would include newsletters, availabilities (much like what is below), occasional specials, and possibly recipes. We would not expect mailings to be heavy, maybe once a month or less.
Would you be interested in being on such a list?
If so, please send us an Email at 

emmas.family.farm@hotmail.com with the subject line "Email List". Yhaphappeningou would then receive a message that would "opt" you in to the list with your confirmation acknowledgement when you reply to the list host.
 
You would be able to unsubscribe at any time.
 
Thank you.
 
And now ...
-----

 

Fall 2010

Meats Available at

Emma's Family Farm

 

          Chicken, Beef, Pork and Turkey

    

     Chickens!

Currently there is a wide range of pastured chicken available, all priced at

$2.65 per pound.

 

There are a few Rhode Island cockerels available ranging from 3.5 to 5.5 pounds. These birds raised until 5 to 6 months, have the maturity to insure great flavor and wonderful soup stock.

 

Of course, we also have a broad range of frying and roasting chickens available; from 3 to 6.5 pounds. Their flavor is so much different from barn raised birds, we receive feedback from store owners and individuals marvelling at the "real" taste of our chicken.

 

 

     Beef

You can still purchase half of a Jersey cross steer,

$3.29 per pound plus Processing costs: $25.00 per half animal

Raised on quality, high protein grasses here at the Farm. Totally grass fed, this meat will be tender and have the flavor that only grass and sunlight can provide. Cut, wrapped in vacuum packages and frozen, this beef will be a tasty addition to your meals; it will remain high quality until you eat it.

  (Note: There is only one half available for sale.)

 

We also have some angus beef, steaks and hamburger,  available by the package and priced according to the cut.

 

 

     Pork

Pasture raised pigs are available in half or whole, custom cut, wrapped, smoked to your specifications. Like the beef, this meat is delivered frozen. Pork products will be available for delivery in early November and MidJanuary.

$3.10 per pound plus processing costs: $ 40.00 per whole animal $20.00 per half animal

Pigs at our Farm have plenty of pasture so they develop naturally on the local and high quality grain mix we feed them. They supplement their diet with grass, soil, fruits and roots that they find and do a beautiful job keeping their quarters neat and clean. The idea that pigs are dirty comes from somewhere else; usually the only reason we know the pigs are around is the sound of their excited squealing at feeding time and their happy grunts as they forage and nap.

As you order, discuss your cutting and smoking preferences with us, there is a natural smoke option available for your bacon and hams.

We are asking for a $50 deposit on your pork order.

 

 

     Turkeys

Currently we have heritage turkeys available.

$4.25 per pound

Some shortages of turkeys will be experienced by customers as they shop this Fall. One large provider of pastured birds has raised fewer turkeys. In past years, we have sold every bird we've raised (excepting the ones we eat) so we're encouraging you to order early. Turkeys will be available the week of Thanksgiving. As we aproach that day, your preferred size should be reserved with a deposit of $10.

 

Raising Methods

We raise all of our animals in the most natural way possible. No hormones are given, all animals use our pastures in a rotational grazing fashion, and low stress is accomplished with careful management and individual care. Each of our animals is here for multiple purposes and we respect them all, even through their slaughter and processing into quality meats. We only medicate when absolutely necessary for animal health, and when meats are processed there is no medication residue. Our husbandry practices and careful monitoring create optimum health and growth conditions and our processing methods ensure quality products ready for stocking your freezer or creating a fine meal. If you have questions about what we do, just ask! We're always willing to share information and visits to the Farm are welcomed.

 

     Ordering

You are able to order by telephone, by Email, by US mail or in person. Payment can be made in cash or by check. We are unable to accept credit cards or SNAP.

Wholesale prices are available on some items for stores and restaurants. We are licensed by the State of Maine for wholesale and retail sales.

 

Thank you so much for reviewing this information. Contact us any time to ask questions or order.

Emma's Family Farm

  135 Windsor Neck Road

  Windsor, Maine  04363

    (207) 445-2141

      Emmas.family.farm@hotmail.com

                                                            Rose, Steve and Helen

                                                            Emma's Family Farm

 

Open Farm Day at Emma's Family Farm; July 25 2010

(press and public release)

For Immediate Release:

Windsor Maine:

We'll be open and ready for Visitors on Open Farm Day July 25 from 9 AM to 4PM.

Our family Farm welcomes very young children, families and elders. . We offer age appropriate information for everyone and visits with our animals.
Handouts will be available; coloring pages, recipes, information on food quality, safety and storage.

 

We raise our animals on pasture here on this 70 acre farm located in Windsor Maine. We will gladly answer any questions about our practices.

Attendees will see heritage turkeys of various breeds; Pekin, Muscovy, and Khaki Campbell ducks; Emden and Toulouse geese; Americana and Rhode Island Red laying hens; two varieties of meat chickens and chicks; pigs, and some beef steers; and our guardian donkey Ozzie. Here's an opportunity to see where they live, what they eat and how we help them grow on our pastures.

We'll Offer Tastings of egg dishes and pastured poultry.

We'll have beef, chicken, free range duck and chicken eggs, garlic and other produce items available for Purchase and an opportunity to order chicken, pork, and beef for the freezer.  
This is also a chance to order a Thanksgiving turkey early enough to be sure to get the size that's best for the holiday dinner.

Hours: 9 AM to 4 PM
Location: 135 Windsor Neck Road

Windsor, Maine  04363

Phone: 207-445-2141

Email: emmas.family.farm@hotmail.com

To get to Emma's Family Farm you can use this Googlemaps link

http://bit.ly/dCglh9

Or go to Husseys General Store corner of Rt32 and 105 in Windsor. Watch for signs leading to the Farm on the Windsor Neck Road & parking at our Farm.

Here is our
Web presence:
General Farm Listing:
http://tinyurl.com/emmas-localharvest
Day to Day goings on with other info on Twitter: http://www.twitter.com/thehoads
Many pictures and a chance to "like" on Facebook: http://www.facebook.com/?ref=home#!/pages/Windsor-ME/Emmas-Family-Farm/118705158157752

 

For more information contact Steve or Rose Hoad

207-445-2141

 

 

---

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Come join me at Open Farm Day at Emma's Family Farm on NEFOOD!

NEFOOD! Steve Hoad Steve Hoad has invited you to the event 'Open Farm Day at Emma's Family Farm' on NEFOOD!!   I know some might not be able to attend but just wanted to let you know what's happening. We're currently busy getting ready: if you surprise us and show up we'll love it! Steve, Helen and Rose Hoad Time: July 25, 2010 from 9am to 4pm Location: Maine 04363 Organized By: Rose, Helen and Steve Hoad Event Description: Event: Emma's Family Farm Open for Visitors July 25 Visitors gladly welcomed on Open Farm Day July 25 from 9 AM to 4PM. Our farm welcomes very young children, families and elders. . We offer age appropriate information. Handouts will be available; recipes, food quality, safety and storage We will gladly answering questions about our practices. We will show turkeys, Ducks and ducklings, geese, Laying hens, chicks, meat chickens pigs, and cattle, where they live, what they eat and how we help them grow on our pastures. We'll Offer Tastings of egg dishes and pastured poultry. We'll have beef, chicken, free range duck and chicken eggs, garlic and other produce items available for You to Purchase. Hours: 9A to 4P Go to Husseys General Store corner of Rt32 and 105 in Windsor. Watch for signs leading to the Farm on the Windsor Neck Road & parking at our Farm. Here is our Web presence: General Farm Listing: http://tinyurl.com/emmas-localharvest Day to Day goings on with other info on Twitter: http://www.twitter.com/thehoads Many pictures and a chance to "like" on Facebook: http://www.facebook.com/?ref=home#!/pages/Windsor-ME/Emmas-Family-Farm/118705158157752 See more details and RSVP on NEFOOD!: http://www.nefood.org/events/event/show?id=2044592%3AEvent%3A19821&xgi=1S3ZRyVIAsLmt0&xg_source=msg_invite_event About NEFOOD! The Northeast Food and Farm Network (NEFOOD) is a project of the Northeast Sustainable Agriculture Working Group (NESAWG). 897 members 559 photos 291 Events 112 blog posts   To control which emails you receive on NEFOOD!, click here

A Question for The Religious Among Us

There is a question here, directed to:

 

The Religious Among Us

 

This post isn't discussing the usual groups thought of as religions, not Catholics or Mormons or anything like that. Maybe, instead of religious, the word fanatic should have been used, but it doesn't quite fit so we're sticking with religious…

 

In order to keep up with various farming practices I often read about things that are happening in other areas of the country. We raise a lot of meat here on the Farm: chicken, turkey, pork, beef, and more; consequently I read a significant number of articles about meat, meat processing, marketing, and the raising and slaughtering of various animals. Lots of different practices exist in America and around the world when it comes to these subjects and there are lots of interesting bits of information being gathered by researchers. Of course, there are lots of differing opinions about meat, too; "I love it," "Never eat it," "We eat too much of it," "I couldn't live without it," and so many variables of whatever strikes somebody's fancy to advertise as their idea and idealogy.

 

Lately, many news organizations have added comment sections to their news stories. These, too can be informative, especially when discussing some new or emerging practice that persons have familiarity with, sometimes moreso than the writer of the original article. Comments though, sometimes turn into diatribes.

 

This was the case with a recent article I read about an alternative form of processing plant for meat, the mobile processing unit. In fact, this article was discussing fairly new developments in the processing business, developments that will hopefully help small farmers; of course, I was interested.

 

Reading the comments gave me some insight into what was happening in Vermont; that was good. I checked back on the article's comment section to find if there were more insights. Nope, nothing like that! The vegans had taken over, with long arduous comments about how meat wasn't ----- (whatever vegans think).

 

Others asked why, why do you post the same things over and over again, spoiling the conversation. The vegans responded in a way that I expected, they were trying to convert all to the vegan lifestyle. This, to me, is fanaticism.

 

So why the word religious in the title? First, be forewarned that the following paragraphs contain profanity. But also, be aware of their message, it expresses tolerance, forgiveness, and understanding; all the things a good religion professes. A self declared vegan joined the comment stream asking why information continued to be repeated, and, in fact, voicing the opinion that an article about meat processing wasn't really a place for vegan proselytizing. After reading excuses posted by two other vegans, this vegan wrote:

 

"Many aggressive vegetarians beg the question by assuming their case is self-evident. The projection of a range of human emotions onto non-human animals isn't universal across, or often within, cultures. Non-human animals themselves don't extend such a courtesy to other species -- aside from the occasional news story about a German Shepherd adopting a duck or something. Most are neurologically incapable of empathizing with their prey the way we do with them. Do they feel pain? Yes. We may care or we may not about that. But, rest assured, they don't care when it happens to their food.

Our abstraction of animal minds into something relatable is novel in the animal kingdom. This is conjecture, but I don't even think it's something every human is naturally prone to do. And either through heredity or upbringing, one will solidify their position on this; making alternative views seem nonsensical.

(a) Of course animals feel pain. Of course they're part of a continuum of animal life. Of course it's immoral to kill them. Of course vegetables don't feel pain. Of course molars prove we're meant to be vegetarians. Of course factory farming is despicable and bad for the environment. The answer is obvious.

(b) Of course man has been hunting since he could sharpen a stick. Of course animals aren't humans. Of course they eat each other. Factory farming is a despicable practice, but doesn't reflect intrinsically on the diet. Of course my family's been thriving on meat for generations. Of course the smell of bacon is one of my fondest childhood memories. The answer is obvious.

Seriously, vegans. It's you guys starting shit. Maybe out in the world people say, "Whaaaatttt?" when you tell them you don't eat meat. But nobody is inviting you to dinner and bugging you about it on the internets. You're just putting meat eaters on the defensive about something they probably wouldn't otherwise give a shit about.

Just make your case without being a moralizing, sanctimonious dick about it, don't be pissed if a rapid conversion doesn't take place, and move. the fuck. on."

 

Do people ever say things like that in real religions?

 

posting from Emma's Family Farm,
 Windsor Maine;
 Steve Hoad
See what we're doing on the Farm at
http://twitter.com/TheHoads
 

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