We rotate our hens to a new section of pasture every 3 to 4 days. This allows a huge variety in diet and better pasture consumption (75% pasture/25%feed) because of flock mobbing. This method regenerates our pasture, building soil fertility and grass variety each successive pass. We use heritage laying breeds such as Rhode Island Red, Black Australorp and Barred Rocks
We are taking deposits for 2015 for our
Thanksgiving Heritage Turkeys for this year. We are growing Narragansett and Bourbon Red Turkeys. They are $7.50 per pound. Weights will vary and we can not guarantee a weight for your bird. A $30 dollar deposit is required. We sell out quick so reserve early.
We rotate our Non-GMO fed turkeys to a new section of pasture every 3 to 4 days. This allows a huge variety in diet and better pasture consumption (75% pasture/25%feed) because of flock mobbing. This method regenerates our pasture, building soil fertility and grass variety each successive pass.
Pastured Chicken and Duck
Our plump, juicy, mouth watering , slow growth chicken is served in many fine restaurants in Athens and Atlanta.
We raise the freedom ranger chicken. Developed in France to thrive on pasture, it has superior foraging ability enabling it to get 30% to 40% of its diet from pasture. Our chicken is also slow growing unlike the Cornish Cross. Our birds take 9 to 10 weeks to reach 3 to 4lbs. The Cornish takes 6 to 7 weeks to do the same. Our slow growth chicken is more flavorful because of the more complex amino acid profile that age provides and it ability to aggressively forage. More nutritious,too. If you are looking for poultry humanely raised and superior flavor, our chicken is the only one you need on the table.
We move our meat birds to a new section of pasture every 24 hours when the pasture is optimal. During times of drought we move our birds 2 to 3 times per day. If flooding occurs we pile hay in the bottom of the shelter to give the birds a platform to keep them high and dry but they still have access to pasture if they so choose. Pastured poultry is seasonal so we raised them on pasture from mind March to the end of November.
Our heritage pigs are raised on pasture and in hardwood forests on our farm.We rotate our piggies to a new section of pasture or hardwood area every week healing the land and making it more productive each year.