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Meet the Northeast Harvest Steering Committee
Richard Adelman
Alfalfa Farm
Dr. Rich Bonnano
Pleasant Valley Farm
David Butt
Turkey Hill Farm
Alison Coutts
Chateauneuf Mother's Prize Preserves
Bill Clark
Clark Farm
Lisa Colby
Colby Farm
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Dates to Remember:
10/16 Urban Barn Dance & Harvest Supper to benefit the work of Mass Farmers Market, Cambridge. To order your tickets, e-mail or call (781) 893-8222.
10/17 & 10/18
10/18
10/24
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This Newsletter is presented in partnership by:
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 Welcome
NortheastHarvestcelebrates Autumn and the locally-grown holiday feasting season that awaits us. This month's newsletter showcases the turkey farms of Essex and Middlesex County, encouraging you to order your locally grown turkey for upcoming holiday gatherings this month. And don't forget the delicious local fruits and vegetables that will complement any meal, available at the many local farm stands or farmers markets in Essex and Middlesex Counties. |
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 Winter CSA's
Several local farms that offered CSA programs through the traditional growing season are now making available "Winter CSA" programs. Usually commencing in late October or early November and running through March, the produce can often include some of the following favorites: apples, broccoli, carrots, garlic, kale, leeks, onions, kohlrabi, pie pumpkins, winter squash, beets, cabbage, celery root, potatoes, rutabagas, radishes, turnips, lettuce, salad greens, spinach, bok choi, Chinese cabbage, Belgian endive, Swiss chard, Asian greens, maple syrup, honey, and preserves.
Farms offering winter shares rely on greenhouses to help protect crops from winter weather. Most winter share farms form partnerships with other farms to enhance their offerings. These partnerships allow for the possible inclusion of dried herbs, dry beans, grain, eggs, meat and seafood. Ask your local CSA provider if a winter share might be available.
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 Who's Your Farmer?
Middlesex County
The Natick Community Organic Farm
Founded in 1974, The Natick Community Organic Farm is a nonprofit, certified-organic farm providing productive open space, farm products, and hands-on education for all ages, year-round. Committed to farming methods that are ecologically healthy and sustainable, the Farm places special emphasis on service to youth through year-round volunteer opportunities for working the land. They are proud of their work, fostering community goodwill through the love of the land. Read more... |
 Who's Your Farmer?
Essex County
Family owned and operated, Raymond's Turkey Farm was started in 1950 by Claire and Raymond Rischer with only 24 turkeys. After years of hard work and long days, they are now raising approximately 20,000 turkeys per year. Claire's son Jim, along with his family, is now running the business. Jim and son Jamie are responsible for breeding, hatching and raising the turkeys. His wife Patt, along with daughters, Kim and Vickie, are responsible for the retail and kitchen part of the business. Read more... |
 Featured Product: Turkey
Why buy local? Freshness - that's why! Freshness is a key factor in selecting a tasty bird. Massachusetts grown turkeys can be purchased "fresh dressed" many seasons of the year, but they are particularly in demand during the holidays. Locally grown turkeys are tender and moist. They're carefully raised to allow a full finish to develop. This means there is no need to baste these turkeys; they have a natural layer of fat under the skin.
Not all turkey growers are able to offer tours of their farm, but all listed below welcome your inquiries. When you buy from a local turkey grower, you will meet and deal directly with the person who raises your turkey and guarantees its freshness. Many local turkey growers also offer turkey roasted to order, complete with gravy and stuffing. Turkey pies, soups, salad, and party platters are other items at some of our native stores. |
 Turkey Farms Near You
Essex County
Raymond's Turkey Farm
163 Hampstead Street, Methuen MA 978-686-4075 | www.raymondsturkeyfarm.netOpen year round 7 days a week 8:00 am - 5:00 pm. Fresh dressed or roasted turkey, stuffing, gravy, pies, soup, ground turkey, turkey lasagna, sausage, cutlets, chop suey, party trays, salad, white sliced turkey , turnips/squash. Tender Crop Farm
108 High Road, Newbury, MA 978-462-6972 | www.tendercropfarms.com
Find their own free-range and antibiotic-free chickens, Black Angus beef, and turkeys.
 Middlesex County
Elm Turkey Farm
298 Arlington Street, Dracut, MA 978-454-7970
Fantasy Acres Farm
186 Main Street - P.O. Box 405, West Groton, MA
978-448-2749
Open November and December. Fresh dressed turkey.
Natick Community Organic Farm
117 Eliot Street, South Natick, MA
508-655-2204 | www.natickfarm.org
Open November. Fresh dressed organic turkey by orders placed in advance.
Out Post Farm
216 Prentice Street, Holliston, MA
508-429-5244 | www.outpostfarm.net
Open year round. Fresh dressed or roasted turkey, pies, swedish meatballs, sandwiches, soups and salads. Open seven days a week. Wholesale 10 or more.
Seven Acres Farm
4 Concord Street, N. Reading, MA
978-664-2660
Fresh dressed turkey. |
Recipe: A Simply Perfect Roast Turkey
"Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing." INGREDIENTS ( Nutrition)
1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
PREP TIME 30 Min
COOK TIME 4 Hrs
READY IN 4 Hrs 30 Min |
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Let's Talk Turkey-A Consumer Guide to Safely Roasting a Turkey