July Newsletter

Summer lasts only about a 100 days (and not all of those sunny) and so this is our busiest time of year. We’ve been busy making hay, watching our new farm emerge from the forest and moving animals to maximize the lush green grass. Hay has been slow and steady with great yields due to our application of fall manure and this spring’s mix of rain and warm temperatures.
IMG_7863The land clearing began just about 2 weeks ago and we’re looking at 13 acres or so of future pasture and silvopasture. Jake and I spent several evenings walking the land and choosing a mix of big and small trees to leave for shade and future timber. The result will be a mixed hardwood forest with enough openings in the canopy to allow grass to grow while offering some shelter for our animals. We have been very pleased with the crew from Comprehensive Land Technologies.

Moving animals is a daily activity. Not every animal group moves each day, but each day there is a group to be moved. Our goats have been doing their annual road crew work, controlling the bittersweet along the road edge and clearing along the stone walls. The cows, seven of whom will calve in the fall are getting wider and wider with all the fresh grass they are consuming.

We hope you’ll come out and see us this weekend for Bowdoinham’s annual Open Farm Day & Art Trail which coincides with Maine’s Open Farm Day. We will be open from 9AM-1PM offering tours (including a look at our newly cleared land) and a pop-up farm store. What should you expect? Check out our previous Open Farm Day post.

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You can now order your Holiday Birds! Our Thanksgiving turkeys arrived this week and they are the most feisty birds I think we’ve every had. In just a few short weeks they will head out on pasture where they will be eating a mix of clovers and grasses supplemented by certified organic grain until they are ready to grace your table. We are raising two groups of geese this year to expand availability. Our summer geese have been acting as night watchmen, protecting our chickens from a Great Horned Owl that lives on the farm. The owl’s nocturnal visits usually come at the cost of a broiler so putting a pair of geese in with the broilers scares off the owl.
Follow these links to reserve your turkey or goose.

Copy of Christmas in July-2-1Christmas in July! We are offering 20% off all our sheepskins and goat hides July 22 – July 29. You can visit us at market or order online– use code JULY17.

MARKET SCHEDULE
Tuesdays 8 AM-2 PM Brunswick Farmers’ Market on the Mall Brunswick
Saturdays 8:30 AM- 12:30 PM BTLT’s Farmers’ Market  Brunswick

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UPDATE: We are SOLD OUT for 2016.
Please see us at farmers market to add your name to our waiting list. We thank you for your support of organic farming!

Our gorgeous organic turkeys are out on pasture surrounded by the colors of autumn. We are rotating these birds through a section of field we reserved just for them! This took some planning as the dry summer left us with less pasture for all the animals.

To be sure you’ll have an Apple Creek turkey for your Thanksgiving feast follow this link to reserve yours. Our birds are also available in the Portland area through Rosemont Market and in the greater Dover-Foxcroft area through Spruce Mill Kitchen.

October Newsletter

Image result for lamb boardLamb is back! So many of our customers have been waiting patiently- thank you! Our lamb is 100% grass-fed which is part of the reason for the wait. We graze our lambs all summer and this year was particularly tricky with the drought to provide enough forage to help them grow.

We will have a full range of lamb cuts- including chops, ground, shanks, stew and more- available starting this Saturday at the Brunswick Topsham Land Trust market.

We have turkeys for your Thanksgiving celebration. Follow this link to order yours. Birds will range from 12-20+ pounds, are priced at $5 a pound and are certified organic. We are proud to raise our birds outside, on pasture supplemented by certified organic grains. Our birds are processed at Weston’s Meat & Poultry in West Gardiner one of our local processors who are now MOFGA Certified Organic. We thank the staff at Weston’s and in MOFGA’s Agricultural Services Department for their help in making this happen!

Image result for ebtWe are now able to accept SNAP (Supplemental Nutrition Assistance Program) & EBT (Electronic Benefit Transfer) at all our market locations. It has taken us a good long while to get there (we started the process in March) but are now equipped with a new EBT card reader and wireless printer. If you receive these benefits you can access the full range of Apple Creek Farm products. We’re really excited to be even more accessible!

Summer Turkey

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Availability chart Updated

We’re adding new products to our current line-up of certified organic meats! These include ground turkey, drumsticks, wings and backs.  This will lengthen our turkey season which had been limited to whole birds for Thanksgiving.

One of our goals is to be able to offer all of our products year round. So, getting turkeys in the early spring to be finished in late summer is one way to do that.

Our turkey poults arrived in the same way as most of our poultry, as day old birds shipped via the US Postal Service. We had ordered all toms (males) in order to maximize their ability to grow out relatively quickly. Keeping the poults warm during a Maine spring is no easy feat! We used between 2-4 heat lamps at any given point during the day to ensure even heat of nearly 90 degrees. After 4 weeks, once the poults are fully feathered we allowed them outdoor access using small wooden fences. Each fence is constructed of strapping covered with chicken wire. An eye screw at each end allows us to use fiberglass poles to stake each panel. We build the panels at 4′ for the turkeys and then cover the outdoor area with shade cloth in order to protect them from predators and to keep them from flying out. The sound of a loose poult is very distinctive! After a week or so of the panels and tarp we began using Premier poultry netting to keep them contained. These fences are key to our operation and once electrified keep the turkeys in and other critters out!

Our birds grew a bit more slowly than in the past due to the lack of rain. The drought meant that new pastures weren’t as lush and rich so more frequent moves were needed.

 

You’re Invited!

You're Invited!
Don’t forget THIS SUNDAY is Bowdoinham Open Farm Day! Apple Creek will be open from 9 am – 12 noon and we look forward to seeing you! Make it a day trip by staying around for the local foods barbeque happening at the Mailly Waterfront Park 3 pm – 6 pm, the meal will include Apple Creek chicken smoked to perfection by event caterer, The Texas Barbeque Company.


What Can You Expect?

  • You’ll see baby animals including our (goat) kids, goslings, turkeys and bantam chicks.
  • You’ll see our poultry operation which includes both Cornish cross and Red bro chickens, our laying flock and our pullets.
  • You’ll see our ruminants including our cows, goats and sheep.
  • You’ll hear about how the farm was started and meet the whole farm crew including Abby, Jake, Janet and Pete.
  • You’ll learn more about how the farm supports wild life and the ecosystem; including birds in residence, forestry management and pollinator habitat.
  • There will be an on-farm store set-up so be sure to pack a cooler to pick up some Rosemary Mutton Sausage, sign-up for a Thanksgiving Turkey or a Christmas Goose.

Things to consider- Our farm is a working farm, we’ll mow the lawn but don’t expect everything to look picturesque! Please bring appropriate gear such as close-toed shoes or boots, a water bottle and snacks for your smalls. We’ll have a boot wash and ask that if you are coming from a farm with any critters that you wash up before you walk around. Likewise if you’re headed to another participating farm, we suggest you rinse off before heading out.

What won’t you see when you visit? Dogs! Having three on-farm dogs, we ask that you make other plans for your canine friends.

Preparing Your Thanksgiving Turkey

turkey-tails.jpgThank you for purchasing a turkey from Apple Creek Farm. Below are a few tips to ensure your turkey is cooked to perfection. 

Bring the turkey to room temperature before roasting, this will ensure it cooks evenly.

Pastured birds cook faster, check frequently.

Use a meat thermometer- meat is done at 145 degrees. If the legs and thighs are not done, remove and finish in the oven while you make your gravy.

There are many opinions about whether high heat or low heat should be used, the following table can be used as a guide for cook time.
Start with oven at 325 degrees, after 1 hour lower heat to 300 degrees.
10-13 lb. – 1 ½ to 2 ¼ hr.
14-23 lb. – 2 to 3 hr.
24-27 lb. – 3 to 3 ¾ hr.
28-30 lb. – 3 ½ to 4 ½ hr.

Be sure to keep the turkey basted either in the traditional method with a baster or, by inserting plenty of butter (with herbs and garlic) under the skin.

To Brine or Not to Brine?  Here are some links to folks who brine and explain why.

Resources
American Grass-fed
Mark Bittman

Mother Earth News
Shannon Hayes