The Sunworks Blog
We are now accepting Thanksgiving Turkey Orders!
Our turkeys are an Orlopp Bronze turkeys. This is a Heritage Breed that loves to be outside in the sunshine and fresh air. They are a cross between a Wild Turkey and a broad breasted white bird. They are “black-feathered” birds which will cause some of the pin feather holes on the skin to look like little ink sorts. The meat is a light caramel color and boasts a very rich flavor. These turkeys are very popular and we have a limited quantity so please order early.
To order your turkey or for more information about turkey pick up days and locations please call the farm office at 1-877-393-3133 or visit us at one of our markets. When you order we take a $10 deposit per turkey, this reserves you a turkey but not a specific size. If you would like a specific size we recommend that you arrive at your pickup location early in order to have the best selection of sizes available. The deadline to order turkeys will be October 5th at 5:00pm or when we sell out of turkeys, whichever comes first.
- Thai Green Curry Pork
- 1 lbs sunworks farm pork stir-fry
- 1 yellow onion
- 1 tsp Celtic sea
- 1 Tbsp coconut oil
- 1 Tbsp Silk Road spice merchant Thai green curry powder
- 1 can nature valley full fat coconut milk
- 3 large carrots, small diced
- 1 zucchini, small diced
- 1 lime, juiced
- 1 bunch cilantro, minced
- 4 green onions, minced
- Cauliflower rice
- 2 heads organic cauliflower, pulsed into “rice”
- 3 tbsp coconut oil
- 1 yellow onion, minced
- 1 Tbsp Silk Road spice shop tarragon/shallot blend
- 1 tsp Celtic sea salt
- Fresh ground pepper to taste
- Procedure For Thai Green Curry with Pork
- Heat a large skillet and add coconut oil, onion, sea salt and pepper. Sauté union until translucent. Add pork and brown, about 3 min per side.
- In a small bowl add coconut milk and Thai green curry powder. Whisk until smooth.
- Pour coconut milk/curry powder over pork and cover. Cook for 10 min or until pork is cooked through.
- Add diced carrots, zucchini and green onion. Cook for an additional 5 min.
- Season with limejuice, cilantro and additional salt and pepper to taste.
- Procedure for Shallot Cauliflower Rice
- Heat a cast iron skillet to medium and add coconut oil, onion, sea salt, and tarragon/shallot spice blend. Sauté until onions are caramelized.
- Add cauliflower and stir to combine
- Cook for 5-7 min or until cauliflower is tender but not mushy.
- Season with lemon juice and additional salt and pepper to taste
There is only 3 days left to register for our Family Farm Day! The registration deadline is 5:00pm on Sunday August 24th. If you would like to register please message us on Facebook, email us at firstname.lastname@example.org or call us at 1-877-393-3133. To register we need your full name, the number of adults and children that are coming, your phone number and the city that you will be traveling from. Come meet your farmers and see where your meat was raised.
We were recently asked why the size of our chickens vary so much week to week. We allow our chickens to naturally grow at their own rate and this results in a wide variety of sizes of birds. How fast and large a chicken will grow depends on a few things; the breed of the chickens, the chickens gender, the age of the chicken, the food that the chicken eats, the air temperature and the amount of light that the chicken receives. All these things combined will determine the size of the finished chicken.
Our chickens are a meat bird that is a fast growing bird. These birds do well outside. We buy our birds unsexed and so will receive both the roosters and the hens. This affects the bird’s weight as the roosters naturally grow faster and bigger than the hens. This gives us a good variety of sizes for our finished chicken products. We load all sizes of birds and when the birds are processed we sort them and have the smaller ones kept so that they can be sold as whole chickens. The larger birds we have cut up for our chicken pieces.
The age of our chickens when they are processed ranges for seven to nine weeks. We will have smaller birds on the weeks that we process the seven week birds and larger birds on the weeks we process the nine week birds.
All our birds grow at their own naturally regulated rate. We do not add any appetite stimulants such as arsenic and antibiotics to encourage the birds to eat more and grow faster. Our chickens are only fed a nutritionally balanced blend of certified organic grains, certified organic alfalfa meal ( alfalfa meal is alfalfa grass that is harvested at peak nutrition dried and then crushed and pressed to form a pellet or left lose as alfalfa meal) and minerals. This feed is provided free choice during the winter and the summer. In the summer the birds are placed in shelters and moved daily onto fresh organic pasture where they can supplement their diet with fresh grass, bugs, worms and grubs.
In the summer the growth of our birds is greatly affected by the air temperature and the light. On very hot days the birds do not eat as much and will grow slower during those hot days. On very cool days the birds expend more energy keeping warm and do not grow as fast. But if we have a long stretch of weather that is a nice warm temperature they will grow very faster as they will naturally eat more and expend less energy keeping themselves warm.
Light is also a big factor. A chicken will stay awake and eat if it is light out and go to sleep when it is dark. In the summer once our birds are out on pasture the birds receive no artificial light. Their daylight hours are completely regulated by the sun and the weather. During the long days of summer the birds grow faster as they naturally have more light. In the late summer the birds receive less light and take longer to grow. When the birds are chicks in the barn and during the winter they are given the same amount of light as an average summer day approx. 16 hours of light per day. We do not use artificial lighting programs to pack more hours into a chicken’s day or to accelerate their growth.
In conventional barns the goal is to have a uniform product once the chicken is processed. They use uniform breeds, get only roosters or hens, process all their birds at exactly the same age, use appetite stimulants to encourage the birds to grow faster, maintain a constant and ideal temperature in the barn 24hours 7 days per week and use lighting programs to encourage the birds to eat more and grow faster.
We want to grow our chickens in a way that allows them to grow at their own pace. We feel that this relaxed and natural way of raising chicken is healthier for the chickens, the environment and the consumer.