Archive for the ‘Virginia Farm’ Category

Thanksgiving Turkey 2012: Where To Get Your Local Gobbler

October 27th, 2012 • No Comments

Heritage Turkeys are Gobble, Gobble Good!

So you wanna buy a local Turkey for your Thanksgiving – maybe you want a Heritage Turkey too? Below is a Listing of various Heritage and Natural Turkey Sites and places to purchase them in the DC, VA, and MD Area. TasteDC obtained this information primarily from 2 articles: Foodshed Turkey Guide 2012 and the  Washington Post: Where to Buy Fresh Local Turkeys in the Washington Area. I tried to add more information where possible including direct contact with the producers. An important Note: You MUST pre-order a few weeks in advance for most of these retailers and there are VERY limited allocations of certain breeds of birds – remember, they have to plan many months in advance – a Heritage Bird is a living animal that has to be fed for many months before it can be harvested and put on your table!

Foodshed Turkey Guide 2012

Roast a local turkey this year and your farmer will gives thanks for YOU.

Happy, healthy locally raised turkeys make better Thanksgiving entrees than those weird, bloated, and watery orbs with pop-up buttons in them. Plus, real turkeys are better for the environment and the local economy. Here is an evolving list of fresh turkey sources in the region; we’re constantly adding new ones as purveyors and farms contact us, so check back!


Belle Meade Farm
353 F.T. Valley Road
Sperryville, VA 22740
[email protected]
Best way to order: e-mail. Turkeys often sell out! Order early!
Payment : cash or check

Avery’s Branch Farms
16923 Genito Rd.
Amelia, VA 23002
[email protected]
Best way to order: online reservation
Payment: Cash or checks are preferred.

Ayrshire Farm
Home Farm Store
1 East Washington Street
(Route 50)
Middleburg, VA 20117
540-592-7018 x1006
Best way to order: online or by phone

From Washington Post Article: AYRSHIRE FARM/HOME FARM STORE
1 E. Washington St., Middleburg, 540-687-8882.
What’s for sale: USDA-certified-organic, humane-certified heritage breeds. Brined, oven-ready.
Price per bird: $95, 8-9 pounds; $125, 10-12 pounds; $195, 17-20 pounds; $225, 20-22 pounds. Turkey breasts $130, 7-8 pounds; $145, 9-10 pounds.
Ordering: By phone, online at store.ayrshirefarm.com or by e-mail to [email protected]; order by Nov. 16. (After Nov. 16, any remaining birds will be available on a first-come basis; call first.)
Pickup: fresh, Nov. 21-22, 11 a.m.-5 p.m.; frozen, 7 days a week anytime with 72 hours notice.
Delivery: Overnight shipping via FedEx available through Nov. 14 for certain sizes only.
Contact: Customer service (540-687-8882).

Border Springs Farms
PO Box 58
Patrick Springs, VA 24133
[email protected]

Briars Farmstead
2535 Pyletown Road
Boyce, VA 22620
[email protected]
Best way to order: by phone or by downloading order form from website and mailing it in.
Payment: check, cash or credit card

Charis Eco-Farm
3081 Shutterlee Mill Road
Staunton, Virginia 24401
540 886-8486
[email protected]
Best way to order: phone or e-mail
Payment: cash or check

Crowfoot Farm
Amissville, VA
[email protected]

Day Spring Farm
21388 Steptoe Hill Rd.
Middleburg, Va 20117
540-687-6036 or 540-454-3145 mobile

Fields of Athenry Farm, Purcellville, Va.
$40 deposit required
[email protected]

Haskins Family Farm
370 Buffalo Marsh Road
Middletown, VA 22645
(540) 869-3795
[email protected]

Jesse Straight’s Pastured Poultry
5703 Wilshire Drive
Warrenton, VA 20187
Best way to order: By phone

Maple Avenue Market
128 Maple Ave. E
Vienna, VA 22180
$50 deposit required
Best way to order: email [email protected]
Payment: check, cash or credit card

Open Book Farm
10430 Rum Springs Rd
Myersville, MD 21773
[email protected]

Sunny Knoll EcoFarm
38907 Fry Farm Rd
Lovettsville VA 20180
[email protected]

Best way to order: email
Payment: Cash or check

Tuckahoe Lamb & Cattle Company
989 Cartersville Road
Cartersville, VA 23027
[email protected]
(804) 506-4015

The Whole Ox
540-660-5535 (cell)

Letter Directly From Whole Ox Butcher Shop in the Plains:

There are four options available for turkeys, all of which are free range & humanely raised without the use of antibiotics or hormones.

The first option is natural white Turkeys from Ashley Farms located near the border of Virginia & North Carolina. They are $4 per pound & come in three different size ranges: 10-14, 16-20, & 20-24. Ashley Farms is one of the highest quality poultry producers in the country.

We have two local options as well. The first is Whiffletree Farm who provide us with our chickens. Their turkeys are white hybrids and range in size between 12 & 26 pounds at a cost of $6 per pound.

We will have very few “British Bronze” turkeys from Ault’s Family Farm near Farmville at $8 per pound. These were voted best turkey in Britain for the last 8 years and will range in size between 12 & 20 pounds.

Lastly, Heritage Black Turkeys are $8 per pound and are a very old breed, probably the first to be developed from Native American stocks. Some of the first turkeys taken to Europe in the 1500’s were Black Turkeys where they became very popular, particularly in Spain. It is a naturally mating, slow growing breed particularly suited for the outdoors and produces a very flavorful and tender meat. These are raised on a small family farm in North Carolina and range in size between 12 & 18 pounds.

We will do our very best to accommodate the size range you are looking for.

We’d like to hear from you by the 7th of November and we will be sure to have a few extra birds on hand. Let us know as soon as you can so we can be sure to accommodate you. All other pre-orders are welcome.

We will need a credit card to reserve your bird and you can call us at 540-724-1650 to place your order or email the birdman at [email protected]

Pickup of turkeys will be either Tuesday the 20th or Wednesday the 21st.

From Washington Post Article:

Where to buy fresh local turkeys in the Washington area



2535 Pyletown Rd., Boyce, 540-837-2554.
What’s for sale: Pasture-raised Broad-Breasted Whites, 10-16 pounds.
Price per pound: $5.50; $40 deposit required.
Ordering: By phone, e-mail to [email protected] or via the form at www.briarsfarmstead.com.
Pickup: Nov. 20 and 21, 9 a.m.-5 p.m, at the farm.
Contact: Matt or Ruth Szechenyi.

19955 Airmont Road, Round Hill, 202-253-3737
What’s for sale: Broad-Breasted Bronzes, 16-18 pounds.
Price per bird: $140 and up; $50 deposit required.
Ordering: By e-mail to [email protected]
Pickup: Nov. 18 and Nov. 19 in Georgetown or on the farm.
Contact: Georgia Basser.

23718 New Mountain Rd., Aldie, 202-253-3737
What’s for sale: Pasture-raised Broad-Breasted Bronzes and Whites, 16-18 pounds.
Price per pound: $8.
Ordering:  By e-mail to [email protected] or online at www.fairoaksfarmva.com.
Pickup: Nov. 18 and Nov. 19 in Georgetown or on the farm.
Contact: Georgia Basser.

370 Buffalo Marsh Rd., Middletown, 540-664-2441.
What’s for sale: Pasture-raised Broad-Breasted Whites, 13-18 pounds.
Price per pound: $6.50 if picked up in Leesburg, the Palisades or Crystal City; $6 if picked up at the farm; $25 deposit required.
Ordering: At farmers markets in Crystal City, Leesburg or the Palisades; by phone; or by e-mail to [email protected]
Pickup: Nov. 17 in Leesburg, 9 a.m.-noon; Nov. 18 at the Palisades farmers market, 9 a.m.-1 p.m.; Nov. 19 at the farm, 3-6 p.m.; Nov. 20 at the Crystal City farmers market, 3-7 p.m.
Contact: Robert Haskins.

Ecofriendly Foods
3397 Stony Fork Rd., Moneta, 540-297-9582.
What’s for sale: Pasture-raised Old Country Broad-Breasted Bronzes, 18-25 pounds; heritage breeds, 10-16 pounds.
Price per pound: $6, Broad-Breasted; $8, heritage; $40 deposit required.
Ordering: At farmers markets at Arlington Courthouse and Dupont Circle.
Pickup: Nov. 17 at Arlington Courthouse, Nov. 18 at Dupont Circle.
Contact: Bev Eggleston.


Where to buy fresh local turkeys in the Washington area

By , Published: October 23

Looking to add a little more local flair to your Thanksgiving spread? Consider placing an order for a local bird from one of the farms listed here. There are more producers this year, with plenty of breed and size options to suit almost any table. Several farms sell half-birds or breasts if you need something smaller. Don’t wait, though; supplies are limited, and small birds tend to go fast. For details about the farmers markets where you’ll be able to place your orders and meet the producers, check out our interactive map at wapo.st/markets2012.


Jefferson, 301-639-9711.
What’s for sale: Broad-Breasted Whites, 15-40 pounds, and heritage Red Bourbons, 15-30 pounds.
Price per pound: $3.50 for Broad-Breasted Whites, $5 for Red Bourbons.
Ordering: By e-mail to [email protected] or at the Everedy Square and Shab Row, Urbana Library, White Oak (FDA) and H Street farmers markets.
Pickup: Several Maryland locations.
Contact: Kip Kelley.

14930 Bollinger Rd., Rocky Ridge, 301-447-6148.
What’s for sale: Broad-Breasted Whites, 12-20 pounds.
Price per pound: $5.
Ordering: By e-mail to [email protected]
Pickup: At the farm or at the Georgetown (Rose Park), NoMa, Eastern Market (Tuesday), Mount Pleasant and Riverdale Park farmers markets; additional delivery to District and Maryland locations may be available.
Contact: Julie Bolton.

11788 Route 216, Fulton, 301-725-2074
What’s for sale: Free-range Broad-Breasted Whites, 10-40 pounds.
Price per pound: $2.25 for hens, $2.10 for toms.
Ordering: By phone or online; order by Nov. 18.
Pickup: At the farm through Nov. 21.
Contact: Iager family.
Also available at: MOM’s Organic Market locations in Alexandria, Bowie, Herndon, Merrifield, Rockville, College Park, Frederick, Jessup, Timonium and Waldorf (price TBD; order by Nov. 17 and pickup Nov. 19-21); www.momsorganicmarket.com); David’s Natural Market locations in Columbia, Forest Hill and Gambrills ($2.49 per pound, $5 deposit required; order by Nov. 18;www.davidsnaturalmarket.com); Whole Foods Market locations in Maryland (pre-orders through Nov. 18, or available in store beginning Nov. 15), as long as supply lasts, $2.49 per pound ($2.99 per pound for brined); www.wholefoodsmarket.com).

8565 Horseshoe Lane, Potomac, 301-983-2167; 2733 Buckeystown Pike, Adamstown, 301-874-4854.
What’s for sale: organic pastured Broad-Breasted Whites, 15-27 pounds; organic pastured heritage Red Bourbons, 10-24 pounds.
Price per pound: $4.59 for the Broad-Breasted Whites with a $25 deposit required; $9.99 for the heritage Red Bourbons with a $50 deposit required.
Ordering: Request an order form by e-mail to [email protected] or phone, 301-983-2167.
Pickup: Nov. 20-21 at both locations.
Contact: Nick Maravell.

16701 Yeoho Rd., Sparks (Baltimore County), 410-472-0738.
What’s for sale: Pasture-raised Broad-Breasted Whites, 14-25 pounds; Broad-Breasted Whites all natural, 14-25 pounds; heritage Narragansett, 6-10 pounds.
Price per pound: $4.50, pasture-raised; $3.50, all natural; $8, heritage Narragansett.
Ordering: Online; order by Nov. 11.
Pickup: Nov. 17 and 18 at the farm.

3201 Sams Creek Rd., New Windsor.
What’s for sale: Pasture-raised Standard Whites, 12-22 pounds; half-birds also available.
Price per pound: $3.79.
Ordering: By e-mail to [email protected] or at the Mount Pleasant, Bloomingdale or 14th & U farmers markets.
Pickup: Nov. 17 at 14th & U and Mount Pleasant; Nov. 18 at Bloomingdale.


What’s for sale: pasture-raised Red Bourbons, 11-22 pounds.
Price per pound: $4.50.
Ordering: Contact Friends & Farms at 240-842-9121 or [email protected]
Pickup: Nov. 20 and Nov. 21 in Columbia and Nov. 21 in Timonium.

964 Price Rd, Honey Grove, 717-734-1072.
What’s for sale: Broad-Breasted Whites, 14-20 pounds.
Price per pound: $4; $20 deposit required.
Ordering: By e-mail to [email protected] or at the Crystal City and White House FreshFarm markets (the White House market closes for the season Oct. 25).
Pickup: Nov. 20 at Crystal City market.
Contact: Kinley Coulter.

Biglerville, 717-677-9311.
What’s for sale: Free-range, antibiotic-free, all-natural white hybrid turkeys, 12-18 pounds, or whole bone-in breasts, 7-10 pounds; half-birds and parts available.
Price per pound:$3.95 for whole birds; $4.50 for the breasts
Ordering: By phone, by e-mail to [email protected] or at the Columbia Heights Community Marketplace and Farmers Market at Maryland; order by Nov. 10.
Pickup: Nov. 14 at the Farmers Market at Maryland and Nov. 17 at Columbia Heights.

Waynesboro, 717-765-0150.
What’s for sale: Organic, pasture-raised, Broad-Breasted Whites, 10-12 pounds and 12-14 pounds. Available brined for an additional $5.
Price per pound: $5.50.
Ordering: Contact A.M. Wine Shoppe at 202-506-2248 or [email protected] by Nov. 16.
Pickup: Nov. 20 and Nov. 21 at A.M. Wine Shoppe, 2122 18th St. NW.
Contact: Meredith Donin, general manager, A.M. Wine Shoppe.

357 Newburg Road, Newburg, 717-423-5365.
What’s for sale: Heritage Narragansett, 6-14 pounds.
Price per pound: $6.
Ordering: By e-mail to [email protected] or at the 14th & U farmers market.
Pickup: Nov. 10 and Nov. 17 at the 14th & U market.
Contact: Daniel Shirk.

1865 York Rd., Dover, 410-336-9735.
What’s for sale: Pasture-raised heritage Midget Whites and Holland Whites, 14-21 pounds.
Price per pound: $5; $40 deposit required.
Ordering: By phone, by e-mail to [email protected] or by sending a deposit.
Pickup: Nov. 18 in Towson.
Contact: Dru Peters.

201 Cold Storage Rd., Newport, 717-497-3496.
What’s for sale: Pasture-raised, organically fed Broad-Breasted Whites, 10-28 pounds.
Price per pound: $4.95; $25 deposit required.
Ordering: online and at Silver Spring, Bloomingdale and Takoma Park farmers markets.
Pickup: Nov. 17 at the Silver Spring farmers market, 9 a.m.-1 p.m.; Nov. 18 at the Bloomingdale and Takoma Park farmers markets, 10 a.m.-2 p.m.; Nov. 17 at the farm, 1-5 p.m.
Contact: Brooks Miller.
© The Washington Post Company

Kosher Turkey Adventure

November 18th, 2008 • No Comments
Gobble - Oye!

Gobble - Oye!

Kosher Turkey Adventure
The life of a wine and food professional is often filled with unique experiences, and a recent article in the Georgetown Current lead me to a fascinating day on a small Maryland farm learning about turkeys, kosher turkeys that is !  The article was about Devora Kimelman-Block who began KOL (Kosher Organic-Raised Local – www.kolfoods.com) in order to satisfy the Jewish communities need for humanely raised meats – also known as « eco-kosher » – in the Metro Washington, D.C. area.  My interest was a bit different – I am just extremely curious about the kosher process of slaughtering (or if you prefer – harvesting) animals and the reasons these methods came to be.  In other words, I had to answer one question for myself – is Kosher slaughter in fact more humane for the animal ?  I had to go to find out !

I had only been to one slaughter before at Fauquier’s Finest in Bealeton, Virginia and I witnessed four cows/cattle and two lambs being « processed » over about a four hour period.  Although at first I was a bit queasy, the emphasis was that this was in fact a humane abbatoir and that the big slaughterhouses where most of our beef comes from is more like an industrial machine.  I was awed by the way the workers treated the animals tenderly before the final moment and how surprisingly much animals jerk and move even as much as 30 minutes after they are dead.  I’ve seen the PETA videos, but now I’m convinced that they’re totally misleading – an animal can seem to be alive a good time after it’s heart has completely stopped and consciousness is vanquished, too many Americans are brought up on TV where one gunshot completely stops all movement in a victim – this is simply not true.

OK, back to the Kosher experience.  We visited a small farm in Rocky Ridge, Maryland called Groff’s Content (www.groffscontentfarm.com) where Julie Bolton, the owner of the farm, Devora and a Rabbi who was to perform as the freelance shochet who applies all the Kosher rules of humane slaughter as well as carrying a really sharp knife that looks like a straight edged razor !  Our job for this day was to assist in getting the birds ready for their Thanksgiving ultimate destination – as the turkey on most likely a Jewish family’s table. 

I had a million questions for the Rabbi and was especially happy when the school boys from a local Yeshiva decided they had had enough after about 15 minutes of plucking feathers.  My first interest was to watch and understand the process where the Rabbi slits the turkeys throat – would I pass out, would I get squeamish, turn pale and pass out, or would it be like the animals I saw at Fauquier’s Finest where I felt they were treated well and this is simply what it takes to get delicious meat ?  I stood very close to the Rabbi and watched as the turkey farmer held the bird upside down by it’s feet, gingerly put its head through a hole in the chicken wires near the rabbi and the rabbi very efficiently sliced the throat at just the right position and moment.  Done..eerily, I felt fine, actually quite peaceful.  I asked questions to the rabbi about the meaning of Kosher slaughter and he explained to me many details – for example, if the throat is slit and something like a blade of grass is found in the throat, that bird can not be considered Kosher – the grass may have slowed down the process of death, and that is considered un-Kosher – wow !  The artery to the bird’s brain as well as the food and airpipe of the bird must be slit in one motion, or – you guessed it – it wouldn’t be Kosher.  Did the bird seem to be in pain ?  Absolutely not, or as the Rabbi said, once the artery is cut, the bird’s brain is not capable of feeling pain, there simply is no way for it to get a message.  Does the bird move after the cut ?  Yes, in fact, it jerks quite a bit even while the blood is draining out, in fact it shakes for a few minutes. 

Our job at this point was pretty simple, but very time consuming – and of course, many people who had RSVP’ed to help didn’t show, there were basically 6 of us doing most of the plucking and cleaning of the animals – we didn’t get to disembowel, this was done by Julie who swore that she couldn’t help grabbing the heart of the bird first, I guess that’s the most difficult part of the bird to pull out first ?  It was a pretty cold day and the barn we were in had no heat, so we were lucky and amazed at how warm the birds remained – in fact, it was very pleasant to pull the feathers off because it kept us warm.  We had to pluck manually because Kosher chickens must be dry-plucked and most plucking machines use water.  Chop off the feet, cut off the head, a few nips and tucks and some detail time on the little feathers and our job was complete – except it took about 6 hours to process all of these birds and my hands began to cramp ! 

After a long day of mostly plucking feathers, Devora had 28 turkeys that were almost all Kosher – a few didn’t pass the Rabbi’s strict rules including the before mentioned grass stuck in the throat, and one bird simply was internally sick, so that was a no-Kosher-go.  A few more interesting Kosher facts – all the birds had to be salted and no blood is allowed to remain in the animals – in fact, the heart of the animal can’t be eaten by Jews who stay Kosher because it still has blood in it – except the Yemenite Jews have a method to remove this blood.  There was one strange exception – you can eat the flesh of the birds even if they are never salted if you eat them within three days of slaughter but they must be broiled or cooked over an open fire.  A bit of a disappointment because I had considered smoking my turkey over low heat, but that wouldn’t be Kosher – geez, I was really caught up in all the rules ! 

My final conclusion – is Kosher more humane ?  Unfortunately, I have never seen a non-kosher slaughter of a turkey, so it’s impossible for me to say, but after talking intimately about turkeys with the Rabbi for many hours, I began to feel an awesome respect for Orthodox Jews and their customs – OK, I don’t intend to change my ways – I’m a pork and lobster eating Jew – but I now understand why even non-Jews often prefer Kosher products to non-Kosher – our People have thousands of years of time practicing very strict rituals.  The only negative of the experience was to realize that the average turkey weighed only a little more than 10 pounds once cleaned and at almost $8 a pound, ultimately I was paying closer to $14-$16 a pound for the actual meat.. having said that, I’m truly looking forward to eating my Kosher turkey and I feel the day plucking and talking with the Rabbi was a sacrifice of time well worth it.

Charlie « I Drink On the Job » Adler