The folks at Franny's Farm are excited for
the holiday season and thankful for the friendship, muscle,
advice, labor, laughter & support contributed by many friends in the community throughout the past year. They
raised heritage turkeys this year with organic, non-gmo feed on pasture.
Although most of the turkeys have been pre-sold, they may have a few left at $6.99 per lb. They will weigh in between 10-19 pounds
and will be available for pick up on November 24th from 2:00-6:00 at
Franny's Farm. There will be complimentary chilli and beer for anyone that
wants to drop by. And they'll have a few extra goodies to sell in the farm
store to help with holiday meals.
A few important notes:
1. If you pre-orderd a
turkey and are unable to pick up on Sunday, November 24 between 2-6,
please email or call to reschedule pick-up/delivery.
2. If you would like to
participate in the turkey processing, please register for the class before Nov. 22nd (details
below). When you register
online through the link, enter the name of the class & date on the
general app form.
Learn to
Process Turkeys on Saturday November 23!
Western Piedmont Community College's Sustainable Agriculture Program is offering an On-Farm Turkey Processing workshop on Saturday November 23 from 9:00-4:00 pm. Students will learn the skill of humanely processing heritage breed turkeys. Your instructors for the course taught the poultry processing workshop at the Organic Grower's School in Spring 2013.
Using leading edge small-scale processing equipment, you will learn how to slaughter, scald, pluck and eviscerate turkeys. Also, you will learn which parts of the birds are edible and marketable and how to harvest and package the neck, liver, heart, gizzard and feet. They are inspected by the NCDA and will discuss sanitation and illustrate safe, sanitary on-farm processing, packaging and storage procedures for poultry. They are animal welfare certified through the Sustainable Poultry Network and practice procedures that minimize stress and discomfort for the birds.
On-farm poultry processing is legal in North Carolina and the products can be sold to grocery stores and restaurants or at farmer's markets. You can legally process up to 1,000 or 20,000 birds for sale per year depending on your operation. Come learn how to better feed your family with home-grown meat or add a lucrative enterprise to your farm!
Date: Saturday November 23
Location: WPCC in Morganton, NC
Time: 9:00 - 4:00 pm
Cost: $50
Register online or in person until 11/22 (There will be no registration day of): http://www.wpcc.edu/continuing_ed.php?cat=382
If you have any questions, contact Meagan Roberts at 828-448-3562
Western Piedmont Community College's Sustainable Agriculture Program is offering an On-Farm Turkey Processing workshop on Saturday November 23 from 9:00-4:00 pm. Students will learn the skill of humanely processing heritage breed turkeys. Your instructors for the course taught the poultry processing workshop at the Organic Grower's School in Spring 2013.
Using leading edge small-scale processing equipment, you will learn how to slaughter, scald, pluck and eviscerate turkeys. Also, you will learn which parts of the birds are edible and marketable and how to harvest and package the neck, liver, heart, gizzard and feet. They are inspected by the NCDA and will discuss sanitation and illustrate safe, sanitary on-farm processing, packaging and storage procedures for poultry. They are animal welfare certified through the Sustainable Poultry Network and practice procedures that minimize stress and discomfort for the birds.
On-farm poultry processing is legal in North Carolina and the products can be sold to grocery stores and restaurants or at farmer's markets. You can legally process up to 1,000 or 20,000 birds for sale per year depending on your operation. Come learn how to better feed your family with home-grown meat or add a lucrative enterprise to your farm!
Date: Saturday November 23
Location: WPCC in Morganton, NC
Time: 9:00 - 4:00 pm
Cost: $50
Register online or in person until 11/22 (There will be no registration day of): http://www.wpcc.edu/continuing_ed.php?cat=382
If you have any questions, contact Meagan Roberts at 828-448-3562
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