The farm is home to an expanding herd of 23 breeding cows. The breeds we have chosen are Belted Galloways, and American British White Parks. Both breeds are well suited for our grass based system, harsh winters and hot summers. It is our goal to have a closed herd–meaning no animals are brought in from other farms–and hope our 23 cows will provide us with 23 healthy calves.
Cattle take on average 20-30 months to reach market weight on a grass-based system so at any time we will have between 40 and 60 cows and calves on the farm.
All our cows are completely grass fed- grazing on our lush pastures all summer and fall and eating hay harvested from our fields and other nearby fields all winter and spring.
The farm currently has two pigs, a boar and a sow of the Large Black breed.
The farm is home to a flock of 60 breeding ewes and 2 rams. Our flock is comprised of Cotswold, Katahdin, Dorper and a lone island Cheviot.
Cotswold sheep are known for their hardiness. They have dense coats of long, coarse, curly wool and can easily withstand cold, wind, and rain. For those whose memories extend back to pre-polar-fleece days, wool was the fabric that kept you warm when it was wet. Cotswolds can forage for themselves and have a strong mothering instinct, ensuring a high survival rate for their lambs. Our sheep are bred once a year in September/October and lamb about 5 months later.
Our lamb is 100% grass-fed. Each year we have between 50 and 100 lambs ready for market in the fall.
2014 was our last year producing chickens for meat. We produced Kosher King meat chickens, a slow growing, foraging, active bird that grows just a tad slower and has a slightly different taste. Don’t let the name fool you, these birds have not been blessed by a Rabbi. They are sometimes referred to as barred silver meat birds to ease confusion.
Chickens were processed here at the farm, by us, in our state inspected processing facility.
The farm raises around 50 turkeys each year for the Thanksgiving holiday. We currently raise only heritage breeds such as Naragansett, Black Spanish, Bourbon Red, Blue Slate, Royal Palm, and White Holland. What we raise depends on what is available from the hatchery. 2015’s breeds are Black Spanish, Royal Palm, and Blue Slate. Heritage turkeys are great foragers and are extremely simple to raise. Chicks arrive in March and will be between 10 and 20 pounds by late October.
They are raised in moveable electric fencing (which often does not even need to be turned on) and rotated through our pastures after the cows, goats and sheep. With just a large roof as shelter the turkeys thrive in our sometimes harsh climate.
In order our for a turkeys to be considered “heritage” three criteria must be met:
- They must be able to reproduce naturally.
- They must be able to forage for their own food.
- They grow at a slower rate than commercially raised birds, taking about 28 weeks to come to maturity. We also find them to be very intelligent when it comes to sheltering themselves from inclement weather and predators.
All turkeys are processed here at the farm, by us in our state inspected facility. Turkeys are sold fresh the week of Thanksgiving. Giblets are also available.
You can order one of these delicious birds by emailing LBrown@thetrustees.org or calling (508)627-7007. Please specify preferred weight when ordering (under 10 lbs, 10-15 lbs., 15-20 lbs.). We will do our best to get as close to your desired weight as possible. A deposit of $50 per turkey is required upon sign-up.
We like to keep it exciting and currently house roughly 300 hens of different breeds including Barred Rocks, Rhode Island Reds, Black Australorps, Araucana, Leghorns, and Buff Orpingtons. All are great layers providing us with delicious eggs throughout the year.