Archive for the ‘Uncategorized’ Category

Weather Advisory

20 Nov

Due to the severe weather forecast for Saturday, November 21, I am working hard to get your birds ready for pickup THIS AFTERNOON.  Check your PayPal email or PayPal associated phone number throughout the afternoon for the weight of your bird(s), and balance due (cash only, please).


2015 Turkey pickup

19 Nov

Thank you for your interest in our heritage turkeys!

We have 35 turkeys headed to dinners around town.  We’ll have the weights in tomorrow but the large are ranging 15-18 pounds, medium 12-15 pounds, small under 12 pounds.  We do have a few small turkeys available.  They are great for grilling, smoking and frying as well as roasting.

As of now, all large and medium turkeys are reserved.  If you are interested in adding a small turkey to your order, please email

Turkey pickup will be Saturday, November 21 from 9 a.m. to 5 p.m.


Happy New Year!

02 Jan

Greetings, friends! We will be bringing in 150 new pullets mid-February, and they should start laying by late March. We will be selling off our existing flock of 1 1/2 year old production reds starting in March. If you are in need of backyard layers or stewing hens, please drop us a line at with your request!


Happy Thanksgiving to all our friends!

22 Nov

Thank you all for a wonderful 2014!  Happy Thanksgiving and I truly hope you enjoy the turkeys we raised by hand since the day they hatched (and for the heritage birds, for 28 days before that)!

We had more beautiful birds than ever this year, and will raise a few more next year.  We will unfortunately never be able to meet the demand, but we will raise as many as we can without compromising health, living conditions, and TLC.

Please be careful not to overcook your fresh turkey.  You do not need to freeze your turkey between now and Thanksgiving, just keep it in the fridge below 35F to maintain freshness.  A bag with giblets is inside, please remember to remove it before cooking.  And please follow the revised USDA cooking temperatures of 165F for the best tasting, juiciest turkey you can find!  If stuffing your bird, please be sure to allow the bird to warm up a bit at room temperature while preparing your stuffing, rinse the inside and outside before stuffing, and add HOT stuffing to the cavity and immediately begin roasting.  Stuffing should reach 145F before serving.  If it is not hot enough when the bird is done, consider removing the stuffing and continuing to bake it in a casserole dish while the turkey rests before carving.

Our all natural turkeys cook fast, often 30% faster than your cookbook says for the weight.  If your turkey is done early, simply wrap in foil, place in a cooler, and pack with towels.  The rest period will do no harm and will keep the turkey warm for a considerable time.  It’s definitely a better alternative to overcooking!


Turkey pickup is Saturday, November 22!

21 Nov

Turkey pickup will be held from 9 a.m. to 6 p.m. Saturday, November 22. I have sent emails to everyone with a reservation at this point, and am awaiting confirmation from several people on their selections. Please check your mailbox for emails sent to your PayPal-associated mailbox.

If you are on the waiting list, I will contact you after the confirmed pickups. At this time we do have one or two turkeys available for waitlist.


No more self-serve eggs

23 Oct

Effective Monday, October 27, we will no longer be offering self-serve eggs.  We will, however, still be selling eggs.

If the egg sign is up, we have eggs to sell.  Please pull up to the garage, walk down the path to the long covered porch, and come to the egg sign at the window.

If the egg sign is not up, we have no eggs to sell.  Please try again another time.


Turkeys 2014

13 Jun

Walnut Hill Farm is raising more turkeys in 2014 than we ever have before. Our Narragansett breeding pair has been producing plenty of fertile eggs, and an acquisition of a few other heritage hatching eggs to broaden the gene pool has resulted in a nice assortment of beautiful healthy turkeys. We are also raising a dozen Broad Breasted Bronze hens and three toms to fill the niche for larger birds. As always, they will be bagged and processed and ready for you just in time for your Thanksgiving dinner. Please watch for our reservation form, which will be posted in just a couple of weeks.

We will be opening our reservations early this year, and can guarantee that there will be a bird for every order for which we take a reservation.

We also have Narragansett turkey hatching eggs and Narragansett poults available if you want to raise your own turkey.

We have just finished raising our first batch of broilers for the season. These Cornish x Rock crosses, from Townline Hatchery in Zeeland, are exceptionally vigorous and healthy. Although this first batch is already filling requests from our own family, we are ordering the next batch for mid-September processing. These birds will dress out at 5-8 lbs and are well fleshed and well balanced conformation.

In order to ensure we can raise them with plenty of space and care, we are limiting our production to 25 birds per batch. This is a very small number so please, if you are interested in reserving one or more hand raised broilers, please drop us a line at Price is $4.00 per pound dressed weight, and please remember you are not getting the 13% “broth” filler that commercial poultry contains so you get much more meat for your money.


Backyard chickens

26 May

We have 3 or so beautiful mature Ameraucana “Easter Egger” chickens available for your backyard flock. This variety isn’t highly productive, but the eggs are lovely shades of aqua and green. $5 each, only a few to go.

Also available 1 pair of beautiful young Golden Sebright bantams, $20 for cockerel and hen. Perfect for the fair, or just for pets, easy to keep indoors. These birds are about the size of a robin now and won’t get much bigger than a pigeon and will lay very small eggs. Also available one Silver Old English Game bantam pullet, tiny-tiny-tiny smaller than a robin.


water candling

15 Mar

Water candling Aone egg, A13, shows a viable poult. However, it’s a day late already!


Tragedy at Walnut Hill Farm

13 Nov

Today was a sad day at Walnut Hill Farm. A loose dog, an Alaskan Malamute, forced its way into our coop (unlatching a cyclone fence gate to do so), chased the chickens and turkeys, brutally thrill-killed at least 22 laying hens and injured two more, and slaughtered one and mortally wounded another of our heritage turkeys.

After several hours of finding and retrieving survivors around the neighborhood, both healthy and injured but all traumatized hens, we’ve given up the hunt for the night. The injured may or may not survive, and I had to put down my Narragansett tom due to the severity of his injuries.

We are now short one small heritage turkey for our customers. Ms. K, thank you for being so gracious when we had to disappoint you.

If you live near the farm, please keep watch for an Alaskan Malamute dog. Our neighbor was able to take a short video of the dog. If you know this dog, please email us at Your identity may be kept private.

If you live in the area and have small children or a dog or cat that plays outdoors, please watch over your family.

Update: the dog’s home and owner have been identified. They live only a couple of blocks away. However, they haven’t yet responded to the dog at large citation nor responded to the officer’s contact. We hope that they step up and do the right thing.

As a result of the coop invasion and slaughter, our new hens have stopped laying. We hope that they can get past the trauma but it’s possible that we may have to replace the flock again as they associate their formerly snug and safe home with terror.