Thanksgiving

BRIEF INTERLUDE OF GRATITUDE

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Moon Dancers, snow and the wonder of having animals

A moment of appreciation

We’re on the cusp of a big holiday which celebrates abundance. Harvest is over, and with this blizzard, it really really is. We loaded our turkeys up last night for today’s big life change… butchering for Thanksgiving. Yes, we raise animals for meat and that is part of it.

I wanted to take this moment to breathe thankfulness to all of the Good Life Farm animals- those who only stay a season and feed us at the end of it AND those who live here year in and year out. On our farm we emphasize a regenerative system that combines pasture with the care of trees. It is a cycle of fertility, pest control and joyful expression of each creature’s animal-ness. We seek biologically appropriate designs and integrated systems for maximum health throughout the lives of those in our care.

And today is a change for some, and next week many families will share this gratitude with us. Thank you to our perennial animal family (Leo, Polly, geese, Goose, Reepicheep, Wally, Suss, Ria…) and to those who stayed this summer and fall- the turk mclurks.

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Thanksgiving is Nigh!

A Guide To Stocking Up and Getting Down...

Come to our Thanksgiving Market on Monday, Nov 23rd in our Tasting Room!

Prepping the bird...

Good Life turkey birds had a great year!  We ended up needing to process the last batch early, so all our birds are frozen this year.  Please let us know if this changes your order!

To help make this all easy as... pie... Early Morning's Tracy McEvilly and Chef Emma Frisch teamed up on receiving, thawing, rubbing, brining and generally prepping for the big day.  See their Guide to your Good Life turkey, below.

Click here for RECIPES!  Apples, ginger, cider, turkeys, oh yes!