The next few days look like they are going to have a similar theme: sorting and reorganizing.
The Christmas birds are going to be processed on the 21st which means I’ll need to pick the very best birds to hold back for breeding. I’l be looking for decent size and reasonable growth speed (there are two groups – a younger and an older and there are birds from the younger group that are actually much bigger than birds from the older lot), decent temperament, and, finally, more or less correct colouring. I’ll keep 2-4 Toms in the breeding group and 10-12 hens. That way, if someone comes along who would like a breeding trio, we can accommodate them. The birds will be useful through the breeding season, producing a good variety of poults for sale as well as my next year’s Christmas birds. Some of those breeding birds will have reached a good size by summer and when the laying and hatching season is over, some of those can be processed for a few Thanksgiving customers. I will likely also hold back some of the scrawny stragglers for the same purpose.We are also slowly building a customer list of people who are interested in turkey eggs for eating. We love them, but it is very uncommon to find eating eggs in stores (can you think of a time you saw a carton of turkey eggs at a shop?) and it just doesn’t occur to people that turkey eggs are an option for the frying pan or baking.
Without the competition from the larger flock and some extra time, the smaller birds will have a chance to grow out in time for Easter or Thanksgiving of next year. Carrying more than 15-20 birds year round gets very expensive – commercial organic feed is exorbitant and during the winter months there isn’t much decent pasture for the birds to devour. And devour they do! Hungry turkeys eat an incredible amount each day and though I supplement with hay and veggies and softened alfalfa cubes (plus whatever they manage to find themselves), the feed bill gets out of hand very fast when I’m feeding too many birds.
Of course, the keepers and those destined for fine dining are to be found scattered between my two main groups of turkeys, which are raised in two different locations. This will mean penning, sorting, and transporting birds from A to B and B to A and then, the night before they leave the farm, loading the dining birds into the stock trailer for the short ride to the processor. We will also need to make sure we have more or less the correct number of birds of approximately the right size to fill the turkey orders.

[Image D. Craig, Min of Agriculture] Freckles, one of the ewes soon to be introduced to the ram, Babar.
The ducklings from this summer are now also ready to process, though whether or not I can get coordinated to run them up island before the holidays are full upon us is another question. The ducks will stay with the layers (each year we increase the numbers a bit to try to keep up with demand) and all but two of the drakes will go for processing.

[Image: D. Craig, Ministry of Agriculture] Pompadour, our Large Black Hog boar, ready to do his duty and sire more piglets.
The chicken sorting can wait until the new year, but not too long as the heritage birds do take their own sweet time starting to lay, so an early start is definitely an advantage. Wimpy will get to move into his own area with the four gorgeous Black Orpington girls who are now mature and ready to get to work in the spring.
So, for the next few days it’s going to be all about counting and patience, because even though it may seem like a simple thing to move some piglets from pen A to pen B and sort out a few dozen turkeys, the critters seem to have a knack for being particularly uncooperative when their routines change. Wish me luck!