KW Homestead

Pasture Raised Poultry & Edible Landscaping Plants Since 2013

Author: our ochre way

Happy Turkey Day to All!

What a year it has been! It seems like just the other day that we sat around the kitchen table during a snow day and decided to raise a batch of heritage turkeys for Thanksgiving.

It’s hard to believe that the free range turkeys that we raised on our small farmstead are going to be at the centerpiece of so many family gatherings this Thanksgiving. It is a huge honor to be a part of so many Thanksgiving meals, and to know that our free range turkeys went to families that care about their food, how it’s raised, and where it comes from.

So, we decided to shoot a quick video thank you for all of our customers this year.

We hope that you have a great Thanksgiving, and that you share some of our turkey posts and videos with your guests this holiday to show them exactly where your turkey came from.

A few interesting ones are:

Happy Thanksgiving, and thanks again! And don’t forget to save those bones and make soup!

~Emma and Jason

*Don’t forget, you can reserve your turkey for Thanksgiving/Christmas 2016 right now! So even if you missed out this year, you can guarantee that next year you will sit down to a delicious, non-GMO heritage turkey. Just email us at ourochreway@gmail.com.

 

 

How to Cook Your Heritage Thanksgiving Turkey

Now that you’ve purchased your free range, non-GMO Heritage Thanksgiving Turkey, you’re probably wondering how to cook it! You may have noticed that your heritage bird looks very different than the average grocery store turkey. You are right to think that there is a different technique needed in cooking your heritage bird, but never fear! We have some recipe resources for you and your family to try this holiday season.

Heritage birds are smaller than an average grocery store turkey and they tend to cook more quickly. They have more dark meat, which is great for roasting the whole bird because it is less likely to dry out.

Heritage turkeys also taste different than your average Butterball turkey. They aren’t bland and actually taste like turkey. That’s because, well, they are turkeys. Heritage birds are closer to their wild ancestors and spend their free ranging days running around the land, building muscle for your Thanksgiving enjoyment. The flavor of the meat tends to pair well with earthy, aromatic spices like sage, rosemary, and thyme. This means you can get creative with recipes this holiday season!

turkey

A delicious, roasted turkey!

Here are a few recipes that your family might enjoy this Thanksgiving:

Here are a few of our tips for cooking your Heritage Turkey:

  • Make sure your bird is fully thawed before you cook it.
  • Take it out of the refrigerator and let it come up to room temperature for 30 minutes to an hour before you begin cooking it.
  • Don’t overcook your bird!
  • These birds have not been injected with whatever gross flavor concoction the conventional grocery store birds have been, so be sure to season appropriately (salt, pepper, garlic, whatever floats your gravy boat).
  • The USDA recommends cooking your bird until the internal temperature (the meat in the inner thigh) reaches 165 degrees. However, many chefs recommend cooking your Heritage Turkey until it reaches 140-150 degrees.
  • When you take your bird out of the oven, let it rest for at least 15-20 minutes before you carve it. This allows for all of the moisture and juices to seep back into the meat instead of being released as steam.
  • Don’t cook the stuffing inside the bird. Because heritage birds cook quicker, the stuffing might make the bird cook unevenly. You can still add aromatics like part of an onion, apple, or carrot to the cavity to add moisture and flavor.
  • If you are cooking it at a higher temperature, you might want to skip basting the bird. This is because constantly opening the oven door lowers the temperature and might make the bird cook unevenly.
  • Heritage Turkeys do not need to be brined (they have their own delicious flavor). Some chefs say that brining enhances the flavor and others say that it is unnecessary and simply extra work.
  • Don’t forget to save your bones! Simmer them in a crock pot with water for hours to make a stock or broth. These birds were raised naturally on pasture and their bones, tendons, and joints will make a delicious and nutritious broth!

For more information and tips about cooking your Heritage Turkey, check out these articles from Rodale’s Organic Life about How to Cook the Tastiest Bird Ever This Thanksgiving and The Magic of Fire: Traditional Foodways by William Rubel.

We wish you a Happy Thanksgiving, from our Family Homestead to your Family Table! If you are interested in sharing your Heritage Turkey recipes or pictures from this year’s Thanksgiving, send us an email at ourochreway@gmail.com so we can add it to our website!

Also, it’s not too early too early or too late to reserve your free range, non-GMO Heritage Thanksgiving Turkey for Thanksgiving 2016. Check out our Heritage Turkeys page for more information!

turkeys

Happy turkeys!

Heritage Turkeys for Thanksgiving 2015

The information below was last updated February 2015. If you are interested in ordering a Heritage Thanksgiving Turkey for this year’s Thanksgiving, please refer to our Heritage Turkeys page for more up-to-date information!

What? Thanksgiving turkeys? There’s snow outside!

I know, I know, but Spring is coming and we at Kuska Wiñasun Homestead are going to be raising pastured, GMO free, heritage turkeys this year. We are in the planning stages right now, and in order to more accurately prepare for next Thanksgiving we want to gauge your interest in ordering your family’s turkey from our small farmstead in North Carolina’s Triad.

heritage turkey pasture

This could be your Thanksgiving turkey!

 

These birds will be raised OUTSIDE, on pasture, where they will act like turkeys, forage and eat insects, acorns and non-GMO grains. They will breath fresh air, drink fresh water, and live a happy life free of antibiotics and hormones. They will be humanely harvested, with dignity, and will make a one of kind centerpiece on your Thanksgiving table.

Heritage turkeys are different than your typical turkey from the supermarket. They have more dark meat, more flavor, and take longer to grow. They are not bland, but instead have a rich flavor more like their wild ancestors than like chicken.

We expect to have birds available weighing 8-16 lbs. in November.

heritage turkeys 2015

Reserve your Heritage Turkey Today!

Ordering Information

If you would like to reserve your turkey now, which is recommended, email us at ourochreway@gmail.com and let us know!!!

If you reserve now, there will be a $15 deposit. This locks in the price of your bird at $4.99/lb. The rest is due when you pick up your turkey in November.

For example: You reserve a turkey for $15. You then pick up your 10 pound turkey. 10 lb. @ $ 4.99/lb = $49.99. $49.99 – $15 = $34.99 due at pickup.

If there are any turkeys available in November that have not been reserved, we will sell them at $6-$8/lb. By ordering and reserving your turkey in advance, you not only help us order the correct number of birds, but you experience significant savings as well!

Think of it like a CSA (Community Supported Agriculture), only with turkeys. A CST… Community Supported Turkeys!

You will be able to pick up your turkey in Greensboro, at times and places to be determined, or at our homestead in Stokes County, by appointment.

If you have any questions, feel free to send an email to ourochreway@gmail.com, or better yet, leave a comment if you think your question might be relevant to other people.

Soon we will be setting up an email list specifically for Thanksgiving turkey orders. This email list will allow you to keep tabs on your turkey through updates and pictures!

We will also be updating you soon via our website and facebook.

 

Merry Christmas!

We want to miss you a very Merry Christmas, today.

We hope you had a lovely one with family, friends, and loved ones.

May the rest of your holiday time shine with love and happiness. We wish you all this, and more!

.:.

our (ochre) wedding on the homestead was a success!

we’re back!

finally our posting will return to our normal 5-posts-a-week-schedule  since we’ve gotten married!

two days ago we got hitched in the backyard, and there will certainly be more information coming soon about just how we pulled it off!

thanks so much to the  many who pitched in and helped us out on our big day (which was everyone who came!!!). we appreciate all of the well wishes  and we are overwhelmed with gratitude and joy.

it was a great, emotional day, and now our married life begins!

homestead wedding prep to do lists

we’d like to say that we’re sorry for posting irregularly the last few weeks. although we wish we had time to post every day, we’ve got a pretty good excuse…

non-stop wedding preparations!

exciting but very busy. a lot has been going on around here on the homestead–too much honestly to explain right now–but we can give you a simple lowdown of what important “to do”s we’ve got coming up this weekend before we say “we do” on the 27th.

here’s what’s in store for this weekend:

  • hanging more mood lighting (i.e. christmas lights) in the basement since we’ll be using the space for the rehearsal dinner and before and after the ceremony.
  • cleaning out the carport (which has lately the become the reject section for stuff that we’re not quite sure what to do with) and relocating a lot of the plants we have in the carport.
  • painting a portion of our basement wall sky blue. this is part of our wedding “guest book.” more on this later!
  • making emma’s garter which is the “something blue.”
  • writing and printing our wedding program (which we’re calling a leaflet in honor of the fall color scheme). we’re really excited about this one and can’t wait to share what we’ve done with this!
  • designing and making emma’s “veil”… which is much cooler than a traditional veil.
  • meeting our hay bale delivery tomorrow (55 bales) and storing the bales. these will seats at the wedding!
  • working on our party favors.
  • weeding and pruning our garden beds and herb bed.
  • killing yellow jacket nests that are right by where we plan to get married!
  • choosing and cutting fabric to wrap our bench boards in and wrapping them. also, choosing all of our tablecloth material.

so that’s where we stand right now! we hope that we can get back into the swing of writing every week day,  but we’re just not sure if we’ll have the time. if we don’t, we will certainly start back up on monday, september 29th (after the big day!).

wish us luck!

.:.

time management during special occasions

well, here’s the thing…

we don’t seem to have great “time management during special occasions” skills, as evident by our lack of posts on wednesday, thursday, and today (well, this is a post, but not a very valuable one!).

we’ve noticed that whenever we have family visiting (i.e. we are having tons of fun and not really in our routine) we just can’t find the time to write a post. and we’ve had family visiting since wednesday.

what we’ve also learned: we need to write our posts in advance so that we can still post them in a timely manner! we plan to do this from now on, and the test will be coming soon: our wedding shower is this coming week and the wedding is  just 3 months away! these occasions will keep us busy and give us the chance to prove to ourselves that we really can be proactive and write our posts a few days early so we can keep up our monday-friday schedule.

here it goes!

.:.

outcome of the rain dance post!

today we saw different weather than we’ve seen for the past few days!

yesterday, jason posted about wishing for rain. he hoped that by posting about it, perhaps it would work as a rain dance and we would finally get some precipitation.

watch the video below to find out if his “rain dance” actually worked…

.:.

a short posting hiatus: family visiting the homestead!

a brief note about the fact that we did not post as usual this past thursday and friday.

we are the lucky hosts of jason’s dad, step mom, and brother, and we’ve been having fun with family, talking about and showing off our chickens, taking tours through the woods, and having snowball fights.

it is always an exciting time to be with family and we always get carried away with activities and sometimes loose track of our homestead schedules a little bit. this includes posting every weekday, and we regret not giving a heads up about our short break from writing.

needless to say, we’ll be back in the groove starting monday, with a post that emma is particularly siked about!

until then, kuska wiñasun homestead wishes you and yours a restful weekend.

.:.

a history of our ochre way

a new year has begun and we (emma and jason) have decided to start this year off with a fresh website chronicling our adventures on our new homestead.

the first (and somewhat different) manifestation of the our ochre way blog/website was begun in 2010 by emma with the hopes of sharing feelings and viewpoints about the world we experience everyday.

we both felt that the name our ochre way was too meaningful a phrase to leave behind and we would like to share with you the history of what it means to us.

the first post on ourochreway.wordpress.com was originally posted on JANUARY 14, 2010:

“our ochre way.

i have been sitting with my cat in my lap looking at my computer for at least a half hour trying to think of what name to use. something about wolves? something about women? no, that could sound too hokey.

something about a maiden and a mother and a crone? no, that reference is too wordy and also too heavily weighted with connotations (positive for some and negative for others) that could place me (or the idea of me) in a strange gray area of your feelings. it might then be hard to fairly determine certain important facts about me: whether or not i am a feminist, or an enjoyer of certain spiritual trends that will be forgotten when the real world comes flapping in, or a female diety worshiper, or someone who is dissillusioned and saddened by young womens’ (my peers’) ideas of self-worth and strength, or perhaps someone who doesn’t shower, or even a crazy character who runs around beating bones together and winking.

i must say, though, that some (though not all) of the above descriptions are indeed true. despite this, though, i think that by naming my collection of writings something about a maiden and a mother and crone i could be unintentionally misrepresenting myself. 

perhaps a title that mentions a ham sandwich (how i do enjoy those!)? no, too digestible. not permanent enough.

or maybe a name that reminds me that i am lucky to have been loved by someone before and to have loved them in return? no, too schmooshy!

so, i think that a more comfortable and meaningfully far-reaching name would be: our ochre way. which, simply, references our way into this short (and very rich) life–and our way out.

some of the earliest burials of the human race involved smearing ochre on the deceased loved one…symbolizing the blood of the birth into the next life. red ochre is an earth pigment made from a clay material; it has been used in ritual and art since before recorded history.

simply put, ochre is a symbol of life’s blood and death’s blood, it is a symbol of our link to all greater energies that move beyond us, and it is a mineral substance that is in our ground, under our feet. it is deep below us under the skin of the earth and it is also smeared on the faces of those who came before us.

our ochre way is the path that we (together, as a human race) have begun. each of us entered this world in the same way, covered in red. we will each walk through many gateways in this life that are either painted in the same red hue, or (at least to our own eyes) look and feel as though they have been. and then, one day when we catch our last glimpse of those that we love we will once again pass back through the ochre way into the great thing that spun us here all those years ago.

and that is our ochre way.”

just recently, on OCTOBER 6, 2013, we revisited what our ochre way means to us:

“and so now we own a home.

a home with red ochre colored soil, just like in my mind.

at first i was not used to this new color of soil and the way it acts when you try to turn ground over or plant; it is different than the dark, softer soil of the city.

different and better.

it is the color of my life and it is full of carolina clay. it stains clothes and stains skin and nails, just like blood.

it is part of this full circle we are living in. red ochre blood coming into this world and red ochre ground to grow new things.

and one day red ochre life blood gone when my time has come.

but that is not yet,

not yet.

we still have a lot of time left digging in this full circle, red ochre soil.”

please join us on ourochreway.com as we share our adventures…

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