“Baptism by fire” was how our mentor described our plan to start the farm with Thanksgiving turkeys.
Compared to other types of poultry, Thanksgiving turkeys require a big upfront investment because they take so long to grow out to full size. And they’re certainly the most fragile, too.
Greg always says they look like they’re actively trying to die out there, especially during the first few weeks of life, which means a greater risk of loss on our end.
The challenges of processing full-grown Thanksgiving turkeys are not to be overlooked either. It takes a lot of helpers – we’ve learned that a team of 10 for the day shift and another 5 for the evening shift is ideal.
After so many years of farming in the Hudson Valley, our mentor Rich Bulson knew what he was talking about. The combination of factors was not in our favor, especially since we were brand new to Rochester at the time and didn’t know anyone!
Before we had time to think too hard about it, though, we had a flock of Thanksgiving turkeys under our care, borrowed land to raise them on, and a plan to give this farming thing a go.
I still don’t really understand how 125 families found us that first year and decided we were the farmers for them. But so many of you did!
Likewise, we somehow managed to avoid most of the dreaded pitfalls Rich warned us about, and along the way, Stonecrop Farm was born.
The promise we made to you all those years ago is still true today: we raise our animals with care and compassion. And we work hard to bring you the highest quality, certified organic, pastured raised meat on the planet.
Your Farmers,
Jenney & Greg
PS – Will you join us at the Farm Store this week and stock up for the fall? We have FRESH organic pork just back from the butcher and have a little of everything in stock!! Order ahead HERE.
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