Falmouth Farmer Brings Back Turkeys Popular in the Early 1900s

Most modern commercial turkeys have white feathers. This makes for a cleaner looking carcass—after plucking, any pin feathers that are left are light colored, and therefore harder to see. But this week on the Local Food Report, Elspeth Hay talks with a local farmer who’s raising an older hybrid breed that has the broad breast of a modern turkey but the coloring of a wild turkey. She talks with Stan Ingram of Coonamessett Farm in Falmouth about the turkeys’ lifestyle and diet, and how this can influence both the nutrients in the meat, and how you should cook it.

You can learn more about the Broad Breasted Bronze turkeys Stan is raising and learn more about other heritage breeds through the American Livestock Conservancy website.

Grass-Fed Beef Packs Higher Nutritional Punch

If you’ve ever shopped for local beef, you’ve probably heard the terms grass-fed or grass finished. Many people will tell you 100 percent grass-fed beef is better for you than conventional grain-finished beef, but the specifics can be confusing. This week on the Local Food Report, Elspeth Hay talks with a nutritional consultant from Orleans and a butcher from Chatham about some of the differences between grain- and grass-fed cattle.

You can read more on Elspeth’s blog, Diary of a Locavore.

An Old Breed of Cattle Makes Good Local Eating

Highland cattle are originally from the rugged mountains of northern Scotland. Archaeological evidence dates the breed back to the 6th century, and the animals first came to the United States in the 1800s. This week on the Local Food Report, Elspeth Hay talks with a family from Dennis who tend a herd of 20-25 Highland cattle for beef.

You can find a recipe for grilled grass-fed steaks on Elspeth’s blog, Diary of a Locavore, and see pictures of the Seawind Meadows Highland cattle.

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