FOWL, RABBITS AND LAMB

Our pasture raised fowl get sunshine and exercise while eating insects, plants, the grain we feed them and all the apples they want. These birds are NOT fed any medicated feed, antibiotics or growth hormones. We have raised fowl most years since 1993 (that astonished seasoned experts by the quality and vigor of our birds). Fowl should be available at the end of the months of August and October.

CHICKEN: Our objective is to raise 8 week old chickens to weigh 2 kg (4- 4.5 lbs.). At which time they will be prepared for you to pick up. Word of mouth (or is it taste of mouth) is spreading the merits of our chicken, fast.

TURKEY: Our turkey most years were terrific! We rediscovered an old secret to hardy, healthy turkey; gravel of mixed rock type. All our birds eat so much of it as grit, to help their gizzards grind their food and thus get abundant minerals, that our gravel driveway is now a grassy driveway. No joke. Ground up mixed rock is the essence of healthy soil, plants, animals and people. We are totally convinced. A 4- 6 kg (9- 13 lbs.) turkey is the expected weight.

DUCK: If you've never tried duck give it a try. At 2 kg (4-4.5 lbs.) they make a nice supper at home that is more of a treat than going out. The meat is dark and juicy with its own distinctive flavour.

GOOSE: Geese area real 2 legged lawn mowers. One of their favorite plants is dandelion. When eating `salad` greens all summer geese develop a dark meat that needs to be correctly prepared. Their meat is lean but they have a layer of fat under the skin which makes them self- basting, when the skin is pricked all over before roasting. Try one for a holiday meal or when entertaining. They are ready at 4 kg (9 lbs.).

GUINEA FOWL: Guineas are my favorite. They are the sweetest tasting fowl I've tried and at 800 grams, 1 bird is just right for 4. When raised outdoors they develop dark meat and dark skin so prized by gourmets. France with its gastronomes know great tasting food, that is why they raise 60 million guinea fowl a year! By comparison, in Quebec only 28,000 per year were raised at last count. If you're the least bit adventurous with food you will enjoy it and look forward to your next meal of guinea fowl.

PHEASANT: Historically, a meal for kings. We had one prepared by an apprentice chef friend in a nice sauce with wild rice and fresh lightly steamed vegetables, wwooww. They were our toughest bird to raise. At any opportunity they would escape. We learned a lot and expect to be able to supply all the pheasant ordered.

QUAIL: Compared to pheasant quail were easy to raise and reach maturity so fast, just 6 weeks. Count on 1 bird per person per meal since quail are small birds, around 200 grams.

RABBIT: A meal of rabbit always makes a nice change from the usual diet. We expect to have a good supply this year since they breed like...

LAMB: An increasing popular meat. When raised on grass, lamb have the highest omega-3 content of the usual meats. Lamb is sold as a half or whole lamb (20-60 lbs, 9-27kg,) cut up according to your preference.