We’re Thankful for You

It’s been a busy week here at the homestead! We’re getting ready to deliver our Bourbon Red turkeys for Thanksgiving and we couldn’t be happier. This year‘s batch of turkeys are looking big and scrumptious, and we’re really excited to share them with you.

Every year, the weeks leading up to Thanksgiving are filled with the ultimate excitement…  It’s finally the right time to harvest our flock of ~80 turkeys and to see how they’ve grown and developed over the better part of a year. It’s also time for us to say goodbye to these regal and comical birds, but in doing so celebrate their lives and the loved ones we call family. We feel extremely lucky to be a part of many of your Thanksgivings—through the birds that we raise, who are served on your tables: turkeys, ducks and chickens.
Need Some Turkey Help? Click Here For Our Turkey Cooking Tips to Save Thanksgiving!

Round Out Your Feast With a Red Ranger
Don’t forget that this holiday we have large, holiday roasting chickens. These Red Rangers were raised on pasture as are all of our animals, but for a longer period of time. This longer growing time yeilds a larger, meatier bird with full flavor, more like a small turkey. As with a fine wine or cheese, developing flavor takes time. We give our birds all the time they need to grow to larger sizes, accrue micronutrients from their pastured life, and bring that rich and full flavor to your table this Thanksgiving.

Our Last Market Week Till December 7

Tomorrow is not only the last day you’ll see us before Thanksgiving, it’s also your last chance to stock up on your usual fare until December 7th. We’ll be at the Corner Farmers Market tomorrow but we’ll be taking a market break on November 30th to spend time with family. Since we’ll be skipping a week, be sure to come by and grab extra eggs for baking, chicken bones for broth, or whatever else you’ll need to get you through 2 weeks of meals!

What’s On Our Plate?

This year, as always, we’re filling up our plates with our very own poultry. We’ll be roasting a heritage turkey, parted up a bit so that we have more room in the oven for other birds. This maple syrup glazed turkey recipe is the one we used last year, and we’ll likely use it again. We’ll also be confiting duck legs and serving corned duck breast, chicken pot pie, and a sage-and-garlic venison roast.

Side by Side!

You didn’t think we’d only be eating meat, did you? 😉 We’ll also be serving green beans and greens (vegetables grown by Emma’s father), mofongo stuffing and arroz con gandules (both cooked in the Puerto Rican tradition and in Jason’s mother’s family), liver pâté and duck egg custard from our birds, and many other veggies. Let’s hope we have enough! 😆

Elevate Your Baking This Holiday Season! 
We can’t say what magic is upon us that makes our laying flock continue to lay like crazy, but we’ll take it! Usually around this time, the ducks start to slow down in their egg production. This year, we’ve been lucky that they’re continuing to lay as much as they did this summer. This means only good things for you! It’s not looking like there’s going to be a shortage of eggs for the next few weeks—which means that now is a fantastic time for you to grab extra eggs for your Thanksgiving and Christmas baking. Duck eggs make every baked good more rich, creamy, and delicious, so why not grab an extra dozen tomorrow to get you through the holiday ahead? See you then!
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KW Homestead
1839 Dillard Road
Madison, NC 27025

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KW Homestead · 1839 Dillard Road · Madison, NC 27025 · USA

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