Poultry Pastured to Perfection

 
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Eggs and Layer Hens

Our egg layers are selected for their ability to forage and thrive in a cold, northern climate, for egg production, and for egg color and quality. We raise Australorps, Barred Rocks, Buckeyes, Delawares, and Ameraucanas.

Our hens' egg yolks are nearly orange in color due to the high beta-carotene that results from their grass-based diet. Once you eat true pastured eggs with their rich yellow yolks, you'll never want to eat tasteless supermarket eggs again!

According to a recent USDA study, eggs from true free-range, pastured chickens have 3-6 times more vitamin D as chickens raised in confinement. Eggs from chickens with high grass-based diets also have up to half the cholesterol, twice the vitamin E, four times the essential Omega-3 fatty acid, and a whopping six times the beta-carotene! All that in addition to increased folic acid and B12.

Source: http://www.motherearthnews.com/eggs and http://www.eatwild.com

Occassionally we have chicks, ready-to-lay pullets, older hens, and excess cockerels or roosters for sale. Many birds are hatched here on the farm, and we only obtain outside stock from NPIP-certified facilities. If you are looking to start your own backyard flock or to enhance an existing stock, contact us for availability.

French Broilers and Heavy Roasters

Our Freedom Ranger meat chickens arrive as day-old chicks from a Mennonite family-run hatchery in Lancaster County, Pennsylvania.  The genetics of our birds start with breeding stock from the Burgundy and Brittany area of France combined with heritage American poultry breeds to produce a bird optimal for free-range, pastured environments.  In Europe, chicken is bred and rated for flavor, and poultry farms are subject to annual inspections to ensure the flavor meets strict standards. In the United States, chicken is bred for fast growth and flavor has largely been sacrificed. After 9-12 weeks foraging on pasture grasses supplemented with a customized mix of certified organic feed and humanely processed to maximize flavor and texture of the meat, we truly believe you will not find better tasting chicken. Broilers (9-12 weeks) are younger birds processed with an average carcass-size of 3 - 5 pounds. Heavy roasters (12-16 weeks) are fully mature birds with an average carcass size of 5.5 - 7.5 pounds).

Heritage Chicken

Part of our mission here at Roo Haven Farm is the preservation of historic poultry breeds. Our current preservation efforts are concentrated in breeding Delaware chickens and Narragansett turkeys, two breeds whose status is listed by the American Livestock Breeds Conservancy as "Threatened." Delaware chickens were America's first meat chicken (before Cornish Cross became the standard), and are excellent dual-purpose birds for meat and eggs. Both the Delaware chickens and Naragansett turkeys are highlighted by Slow Foods USA for their exquisite flavor, and we think you will agree! Call for availability.

Turkeys

Our heritage turkey breeds include Narragansetts (10-17 pounds) and Bourbon Reds.  These amazing birds are what Benjamin Franklin referred to when he stated the turkey should be our national bird; if you come see them you will understand why!  We also raise a limited number of Broad Breasted White turkeys for Thanksgiving. 

Ducks

We are currently raising Rouens, French meat ducks known for outstanding flavor.  They are terrific grazers and play an important role on our farm to reduce slugs and snails, two destructie pests that can carry disease.  Fresh duck is available mid-August in very limited supply.

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Geese

Geese are the most intelligent of all poultry, and our Embden geese prove it!  We are continually amazed at how much pasture grass they consume!  The British eat goose for Christmas like Americans eat turkey for Thanksgiving, and save every bit of the prized goose fat to use for cooking year round.  Goose is rich-flavored and will satisfy dark meat lovers.  Fresh goose is available in late October in very limited supply

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©2012 Roo Haven Farm