Dried Beans

Many of the pole beans we grow can be eaten as a dried bean. This means that you don’t harvest the bean when it is young and green. You let it grow full size.

As the beans mature, the seeds inside the pod get much larger. The pod drys out in the wind and sun, leaving the bean’s seeds as the part of the plant that is eaten.

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Fresh Turkey for Thanksgiving

Benjamin Franklin, commenting to his daughter about the bird shown on the Great Seal of the US, stated the following:

“I am on this account not displeased that the Figure is not known as a Bald Eagle, but looks more like a Turkey. For the Truth the Turkey is in Comparison a much more respectable Bird, and withal a true original Native of America… He is besides, though a little vain & silly, a Bird of Courage, and would not hesitate to attack a Grenadier of the British Guards who should presume to invade his Farm Yard with a red Coat on.”
Source: Smithsonian Mag via the Franklin Institute

Yes, it is true that turkeys are a bit vain and silly. But I’m not sure about that courageous part.

The turkeys we raised this year are heritage-crosses, meaning that two heritage breeds were crossed. Like all of our animals,  the turkeys have been raised outdoors in fresh air and sunshine, regularly moved to fresh grass, and provided with non-GMO grain.

We will have six turkeys available Monday or Tuesday, November 20 or 21 (the week of Thanksgiving),  and they will be sold fresh (not frozen). We are guessing that they will be between 10 and 20 lbs and cost between $70 and $100 each.

Cooking helps with recipe links follow.

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After-Thanksgiving Turkey Soup

After-Thanksgiving Turkey Soup

This is a soup that my children request year round. 
Course: Soup
Servings: 5 quarts


1 leftover turkey carcass (from a 12- to 14-pound turkey, or whatever size you have)

    Vegetables - Use mixture of vegetables, perhaps the ones below, to equal about 4 cups

      3 medium onions, chopped

        2 large carrots, diced

          2 celery ribs, diced

            1 cup butter or oil or fat

              1 cup all-purpose flour

                2 cups half-and-half cream or milk or cream

                  1 cup uncooked long grain rice

                    2 teaspoons salt, opt.

                      3/4 teaspoon pepper, opt.


                        • Place turkey carcass, including bones, meat, and skin, in a soup kettle or Dutch oven or 8 qt. stockpot and cover with water. Bring to a boil. Reduce heat; cover and simmer for at least 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
                        • In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter, oil, or fat until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
                        • Add cream, rice, salt, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Stir about every 5-8 minutes as it has a tendency to stick to the bottom of the pan. If it gets too thick, add more broth, water or milk.
                        • Any remaining broth can be frozen for use another day.


                        16 servings (~4-5 quarts)

                        Original recipe