Author Archives: jericacadman

Volunteers help complete walk-in freezer

We are grateful to the energetic and hardworking youth of Faith Baptist Church in Longview that gave up one of their last summer Fridays off from school to come help us finish our summer project–a new walk-in freezer!

The job was to use a bucket brigade to carry concrete into the double-insulated shell of a refrigeration truck-trailer that Matt and our farm hands had modified to meet our needs. On the coldest August day in many years, many hands made light work. Well… lighter work, anyway.

The first step is to gather your crew and show everyone what they'll be doing.

The first step is to gather your crew and show everyone what they’ll be doing.

After all, it's a big job. Here's a view from the inside.

After all, it’s a big job. Here’s a view from the inside.

The helpers set rocks up to hold down reinforcement rebar.

The helpers set rocks up to hold up the reinforcement rebar. After they busted block up with hammers, of course. Which involved only a few minor injuries…

The interns made sure all the cracks were sealed.

The interns made sure all the cracks were sealed.

Micah made sure all the siding was thoroughly attached.

Micah made sure all siding was thoroughly attached.

Now you start mixing up the concrete. Let someone strong lift the bags.

Now you start mixing up the concrete. Let someone strong lift the bags….

Because there are a bunch of them.

…because there are a bunch of them.

Add a little water... just the right amount!

Add a little water… just the right amount! It’s an art, you know! Hannah was in charge of this job.

Oh, and use a Bowie knife to cut the bags open. Courtesy of Zack.

Oh, and use a Bowie knife to cut the bags open. Courtesy of Zack.

The mix 'er up and pour 'er out!

Then mix ‘er up and pour ‘er out!

Then the next crew scoops the mixture up with shovels...

Then the next crew scoops the mixture up with shovels…

and puts it into buckets.

…and puts it into buckets.

The buckets are then carried along support boards into the back section of the freezer.

The buckets are then carried along support boards into the back section of the freezer.

And a helper carries the empty bucket back out to be refilled. Rinse, repeat.

And a helper carries the empty bucket back out to be refilled. Here’s Rachel, who also provided deliciously flat chocolate chip cookies. Rinse, repeat.

Zack skillfully smooths the concrete.

Zack skillfully smoothes the concrete.

No helper is too big...

No helper is too big…

...or too small!

…or too small! And yes, those are jackets in August. It was crazy cold that day!

It even comes with a special safety feature...

It even comes with a special safety feature…

...an electric bell in case you lock yourself in! But don't do that because someone has to be able to hear you.

…an electric bell in case you lock yourself in! But don’t do that because someone has to be able to hear you for it to work.

The next morning, voila! A sturdy freezer floor!

The next morning, voila! A sturdy freezer floor!

Matt likes it so much that he likes to sit and ponder its majesty. (Just kidding. He was making something for the door, I think.)

Matt likes it so much that he likes to sit and ponder its majesty. (Just kidding. He was making something for the door, I think.)

We are quite pleased with the completion of this project, and grateful for the hard work and good attitudes of our young helpers. It was fun!

June 21, 2014 – Provenance Farmers Market

Announcement! This Saturday, the regular Shreveport Farmers Market will be closed on Saturday, June 21, to make way for an event in Festival Plaza. Instead, we will be attending a special pop-up market located at Provenance Development in south Shreveport along with 40+ other vendors from the Shreveport Farmers Market. We hope you will join us!

The market is located at Windrush Park and runs from 7am to 1pm. We attended last year and very much enjoyed the lovely park atmosphere. The park is located on Bridgewater Ave. just off the Southern Loop.

 

Check out the flyer below for information:  Homegrown 2014

2014 Beef Cattle Herd Photos

We often get the question, “What breed of cows do you raise?” We never quite know how to answer because we have such a hodge-podge of breeds. Why is that? It is mostly because we have purchased breeding cows when we’ve had opportunities to obtain cows that display the physical characteristics coupled with a history of our style of husbandry that we know will produce great grass-fed beef here in our extreme East Texas climate. For us, phenotype is just as important as breed. We’ll never keep breeding a cow just because she’s a particular breed, nor would we buy a bull for that reason. There are plenty of cows within any breed that are not suitable for grass-based operations, and they should be the first on the hamburger list.

So we have lots of deep-bodied, well-fleshed Devons, Limousines, Angus, and South Poll, and of course, crosses of all of those. We’ve even got a couple of cows that have Jersey influence to get more milky offspring that raise nice fat, fast-growing calves. Every year we evaluate last year’s calf and momma cow’s condition and decide whether to breed her again or not. It doesn’t matter what breed she is, so long as she is producing healthy calves in our pasture management system. 

We thought you might enjoy a photo update of our current beef herd. I couldn’t get all the cows in the pictures, but it’s a good cross-section. And there are some piggy and human pictures thrown in just for fun. Enjoy!

A Day In The Life of A Farmer (A View From The Office)

A Day In The Life of A Farmer (A View From The Office)

By Jerica Cadman 

A lot of folks think of farming as hard labor out in the dirt, under the hot sun with a rake in hand. And sometimes it is that—that or stacking hay, installing fences, digging holes, cutting down trees, moving cows, transporting chickens, assisting with the birth of new piglets. But there’s a more hidden side to modern farming, and that is the handling of logistics and paperwork. In our particular case, I (Jerica) do most of the office work, and Matt, with the help of whatever current employees/interns we have with us, does most of the physical labor and day-to-day animal chores.

So what paperwork-related tasks has a farmer to do? Here’s a short list for starters:

  1. Track payroll tax and file and pay monthly.
  2. Track state-by-state egg wholesaling and pay corresponding taxes each month or quarter.
  3. Pay bills.
  4. Track inventory of items like label stickers, egg cartons, and cashbox change, purchasing more as needed.
  5. Answer phone calls and emails.
  6. Update website and publish newsletters to keep folks informed of what we’re up to.
  7. Track orders and coordinate deliveries.
  8. Stay on top of licensing requirements, tax reporting requirements, etc.
  9. Pay employee(s).
  10. Balance checkbooks, handle banking, and update budget. 
  11. Keep books (such a short description, but such a time-consuming task!).
  12. Meet with on-farm customers and conduct farm tours.
  13. Design and produce advertising items, like signs, flyers, business cards, etc.
  14. Plan meat processings (track sales of various cuts, and have animals processed according to customer preferences).
  15. Feed Matt, the kids, and our current farm hands.

Jointly, Matt and I spend a lot of time making financial decisions. Sometimes you just have to run the numbers to see what makes the most sense as far as avoiding losing money, like buying a particular kind of fence post or choosing venues to sell off older animals. We run lots of complex calculations (boy, does that engineering background come in handy!) to make sure we’re doing what is best for the growth and long-term vitality of Shady Grove Ranch. Sometimes the answer is intuitive. Much of the time it is not.

But back to the paperwork discussion (hopefully you weren’t too bored already).

The paper-side is pretty much a full time job, so I am glad there are two of us to handle the bulk of operations. Matt does most of the “farm work,” and I do most of the “office work.” The most challenging parts of my job are trying to stay organized and allocating time to tasks according to importance (did I mention that it’s also a challenge to balance being a mom and wife with having a 60+ hour/week job??).

Sometimes there are things that HAVE to get done before anything else, even though they’re not directly related to the week’s task goals, and those things take away from the long list of things I would hope to have accomplished by Friday. Examples include computer problems, paper jams, website glitches, bureaucratic hang-ups, etc. That’s true in the field, too. Burst pipes, fallen trees, broken-down equipment—all are detractors from the tasks at hand. Over time, you learn to budget them into the schedule because they WILL happen, and work can never proceed in any industry without at least a few hiccups. That’s motherhood to a tee!

My favorite task in the office is not related to a particular aspect of “my job,” but more the feeling of getting a task done and checked off the list on time. I don’t mind data entry if it means I will have faster access to necessary information; I enjoy sprucing up the website and seeing the finished work; I enjoy getting feedback on articles written or newsletters sent; these all have to do with setting out do finish something and actually doing that. Perhaps I most enjoy thinking up new ways of tackling old problems and speeding up my productivity so I can do things that are more farm-involved and fun, such as getting out to snap photos of farm projects or developing new and interesting recipes using our products.

Sometimes I wish we were back in the “olden days” where there was no IRS and no bureaucratic hoops to jump through, no payroll tax, websites, power outages, empty toner cartridges, or blue screens of death. I suppose there are advantages to every era (and I do so love plumbing and electricity), but sometimes bureaucracy and the required technology that accompanies it is just too much. Take this kooky story:

Now that we have a year-round, full-time employee, the rules change for how we have to pay payroll tax (the rules will change again if ever we have 3 or more employees!). We are now required to pay the tax online, so a few weeks before the deadline for payment this year, I set out to enroll in the system. I applied online but had to wait for a by-mail PIN to arrive before I could use the online system to pay my tax due.

A few business days later, a letter arrived, but it wasn’t my PIN. It was a rejection letter stating that my application didn’t match IRS records. No details, just a simple one-liner rejecting my enrollment attempt and listing a help phone number. The deadline looming closer, I called my CPA to see what could be done. She said she could get approved within 48 hours, so she, too, applied. After 48 hours, the same rejection letter arrived.

I called the help number on the letter and waited 30 minutes for someone to answer my call. When a woman finally did, she seemed confused about where I got this particular number (the “business solutions” line). She said I actually needed to call the payment system help number and gave me that one. I called and waited “only” about 15 minutes this time. Finally, a worker answered and told me that the problem was that my business name in the IRS system is not “Shady Grove Ranch” (as originally filed with our county), but actually “Cadman Partnership.” OK… Good to know that we have an alter ego with the IRS. From there, I got enrolled, got the tax paid on time, and checked it off my list.

That done, I could move on to the next to-do-list item: Get our Texas Egg Wholesale License so we could legally sell eggs to health food stores in Texas. I had sent my application about a month before we anticipated needing it (the hens were still recovering from their molt and we didn’t have enough eggs to sell to stores yet). I hadn’t heard back after around 3 weeks, and our egg inventory was starting to build. Since they had already cashed my application check fee, I called to see why I hadn’t received word back yet.

I talked to one lady who seemed confused about why my application hadn’t come back down from “upstairs” yet. I was transferred to another man who told me that they couldn’t find my business listed with the state comptroller. I explained that I am not required to be registered with the comptroller. He said I had to be registered in order to get an egg license.

I was shocked. So I can do business in 1000 other ways in the state of Texas, but to sell eggs to a retailer, I have to pay $300 and start filing yet ANOTHER meaningless yearly tax form JUST to sell eggs? I said it didn’t make sense and that the TX egg law statutes mentioned nothing about having a state tax ID in order to get a license. He suggested I call the comptroller. So I did.

The lady there told me that I was indeed registered with the comptroller (I was??), and after verifying lots of information to make sure I was who I said I was, she explained that my “Ag Exemption” number is, in fact, my state tax ID number (news to me!), and that my business name was neither “Shady Grove Ranch,” nor “Cadman Partnership,” but actually “Matthew Cadman and Jerica Cadman.” We now had a third identity!

This information in hand, I called back to the TX Ag Department, but this one was delayed by a “late opening” due to the ice storms. Another call a few hours later, during which I told the representative the information I had received from the Comptroller, and he repeated back to me, “OK, so the business name is ‘Matthew and Jerica Cadman?’”

No! It’s “Matthew Cadman and Jerica Cadman.” All spelled out! Don’t ask me where they came up with that one. I was starting to feel like our official business names get pulled out of a hat! Once he had this bit of information, the worker was instantly able to find my record and issue my license. Why they couldn’t just search by the ID number, I do not know… I thought that was what computers were good for. Still, I am glad we got through the rigmarole. Now we’re all licensed up and ready to sell to Texas stores. Another day in the life of a farmer. And that’s just my day job! I’m also a full-time mommy and wife! More on that later…

High Density Pasture Management

Matt has been researching and experimenting with a new cattle management technique called High Density Pasture Management. The strategy changes throughout the year depending upon seasons and the types of cows being grazed (momma cows nursing calves versus finishing steers versus pregnant dry cows), and is quite complex in strategy, so we won’t attempt to describe the entire method here and now. However, we can share what we’re doing right now during the winter season (i.e. hay-feeding season) to sustain our grass-fed cattle.

Pastureland likes to be disturbed for a brief period, and then left alone to recover and grow. The disturbance method we use is livestock and manure because it involves no chemicals and it works so well to restore the soil’s health. Our soil at Shady Grove Ranch was in pretty poor condition when we arrived 4 years ago. But we’ve already seen tremendous improvement in many areas, despite a 3-year-long drought that may or may not have actually ended. 

The grass is dormant at this time of year, so we feed hay (stored grass) to the cattle. This is a critical time for the pasture–it can receive the nutrients from the “recycled hay” (aka manure) but it also needs time to grow and get established without hungry bovine mouths nipping off the baby grasses and legumes just as they emerge from the seeds. 

This is where High-Density Pasture Management comes in. Simply put, we spread out just enough hay to last the cows one day, let them eat and poop to their hearts’ content, and then move them to a new section of ground and repeat. They can’t be allowed to return to the newly “fertilized” but immature, growing pasture until it has established enough underground energy storage to bounce back from the grazing that will come later. This can take as long as 120 days, but after that initial waiting period, we can graze the land multiple times with just short periods of rest between grazings. The end result is more cow-food produced in a season when using strategic pasture access, rather than allowing cows to free-range constantly over an entire pasture.

Why does this work? By allowing the grasses to mature, we take full advantage of the balance between root energy storage and photosynthesis, and so the grass-based system becomes much more efficient and can feed more cattle on a fixed size pasture, even without chemical inputs or concentrated feeds (i.e. grain). It just takes patience and a watchful eye to judge when a paddock is ready for cattle pressure and how much pressure it can take. 

So here we are in Phase 1, the winter season, feeding the cows with stored hay and the ground with evenly-distributed manure, getting ready for the spring flush. The first video shows Matt’s nifty homemade hay-unroller. The second video shows Matt moving the fence so the cows can eat their breakfast.

Cluck-N-Oink Crew on Pasture

Pasture Management: The Cluck-N-Oink Crew

Matt has been experimenting with rotational methods that enhance the health of our pastures but that reduce our labor load in moving the critters regularly. We move our chickens and pigs very frequently and decided to try a shared fence set-up during the cool months when wallowing isn’t necessary for the pigs.

The strategy is to use a shared net set-up and only have to set up one new pen for each move. The following groups then use the previously set-up net paddock and reduce the amount of fence moving significantly. It also enables us to move the groups more often because less of our labor is spent moving overall. What we get is a nice, tidy, lightly tilled field ready for spring sunshine to make the seeds in the soil sprout. Chicken manure is especially helpful to jump-start a barren pasture to a-growing. 

So far it’s working very well. These groups move together every 2-3 days. This allows minimal parasite build-up, access to fresh pasture constantly, and good manure distribution across the farm. Right now the Cluck-N-Oink crew is fertilizing our north pasture, the one most damaged by overgrazing prior to our arrival. That field was pretty representative of most old cow pastures in East Texas–yielding poor, very slow growth, little ground cover, and hungry cows. 

We hope to see a dramatic improvement in grass growth when spring arrives! Pigs and chickens work wonders on pasture to jump-start microbial activity, clean up dead growth, and stir up the seed bed exposing viable forage seed to moisture and sunlight. In a few years we will probably not even be able to see the ground anymore because the sod will thicken and protect it!

Faraway view of the Cluck-N-Oink crew.

Faraway view of the Cluck-N-Oink crew. Two groups of pigs follow one group of chickens in our current set-up.

You can see the contrast in ungrazed ground. The grazed ground gets a nice, even light tillage to stir up the soil and seed bed, aerate the microbes, and get rid of dead overgrowth.

You can see the contrast in ungrazed ground. The grazed ground gets a nice, even light tillage to stir up the soil and seed bed, aerate the microbes, and get rid of dead overgrowth. No diesel required!

A little nap time, a little play time, and a little eating time.

A little nap time, a little play time, and a little eating time.

Coming over to say hello

Coming over to say hello

The Boar. Just woke up from a late afternoon nap.

The Boar. Just woke up from a late afternoon nap.

This momma pig is getting a good ear-scratching on her shade hut.

This momma pig is getting a good ear-scratching on her shade hut.

A skittish Old English Game rooster apparently flew the coop and is looking for a way back in.

A skittish Old English Game rooster apparently flew the coop and is looking for a way back in.

A lovely Ameraucauna rooster eyeing the photographer.

A lovely Ameraucauna rooster eyeing the photographer.

A pretty buff Orpington laying in the boxes of the old egg-mobile.

A pretty buff Orpington laying in the boxes of the old egg-mobile.

Free-choice access to a yummy soy-free, non-genetically-modified feed.

Free-choice access to a yummy soy-free, non-genetically-modified feed.

One of the young Black Sex Link roosters sprucing himself up for the ladies.

One of the young Black Sex Link roosters sprucing himself up for the ladies.

Somebody didn't quite make it into the nest box. Makes an interesting centerpiece while this hen is at work.

Somebody didn’t quite make it into the nest box. Makes an interesting centerpiece while this hen is at work.

Peeking out while at work.

Peeking out while at work.

This hen is a young Black Sex Link.

This hen is a young Black Sex Link.

This box even has a window!

This box even has a window!

Chickens seem to prefer hay over wood chips in their nest boxes.

Chickens seem to prefer hay over wood chips in their nest boxes.

A pretty little clutch of eggs.

A pretty little clutch of eggs.

Some girls ready to head back out to pasture after laying the day's egg.

Some girls ready to head back out to pasture after laying the day’s egg. Lady is their guardian and takes excellent care of them.

Slatted floors allow droppings to fall directly onto pasture. Look out below!

Slatted floors allow droppings to fall directly onto pasture. Look out below!

The chicken escalator.

The chicken escalator.

Chickens a-scratching on a lovely February afternoon.

Chickens a-scratching on a lovely February afternoon.

 

 

Farming and Engineering Collide

A little fact you may not have known: Before Matt and Jerica became farmers, we were engineers. It’s a good thing, because sometimes there are problems here on the farm where classes like Statics and Physics really come in handy.

For example, we recently bought a larger cattle trailer that was “homemade,” not uncommon in East Texas. It’s very nice, and we like it, but on one of our first trips to the processor with a large load of cows in the new trailer, it had a blow-out so bad that it completely destroyed the hub on that side of that axle. Thankfully things turned out fine (we always plan for at least one blow-out), but we’ve had to replace everything on that axle and have been analyzing why it happened (so it doesn’t happen again!).

Matt believes it is because when the fully-loaded trailer is attached to his truck, the hitch is so tall that it forces most of the weight onto the back axle due to the trailer not riding at level. It’s too tall for a simple solution like a drop hitch, so he drew up a free-body diagram to determine how much height to cut off of the hitch.

Trailer Hitch Statics Problem


All he needs to do now is measure the exact internal length of the trailer, then from the halfway point, measure how far back the middle axle is. Then, based on the sum of the moments around the center of gravity (assuming the cattle are evenly distributed, which is pretty reasonable) he can calculate the force that would be on his truck when the trailer is fully-loaded. He’ll take that force (in the form of lots of bags of concrete), load the back of the truck, and measure how high the ball is from the ground. He can then alter the hitch so it is a better fit to the height of the truck.

Isn’t engineering easy? Well, it’s fun, anyway.

Winter Clear-Out-Freezer Sale!

Clear-Out-The-Freezer-To-Make-Room-For-Chicken-Season Sale

Sale Prices good 1/13/14 through 1/25/14

Whole Turkeys $4/lb (sizes 20-24 lb)

We have a handful of turkeys left from the holiday season, large sizes only. We received great feedback on turkeys this year—tender, flavorful, and moist. Purchase one now to put up for Easter, or just have off-season turkey!  

Ugly Turkeys $2.50/lb (sizes 14-25 lb)

Every turkey processing has a few mess-ups during plucking, so these turkeys may have tears in the skin, leftover pinfeathers, or a part that had to be removed (i.e. wing, tail, leg, etc). If you don’t mind not having a picture-perfect bird, these “ugly discount” turkeys are a great way to feed your family top-quality pasture-raised meat at very low cost. They taste just as good and cook just as well as the regular birds. You don’t have to cook the turkey Thanksgiving-style. Get creative! Jerica often parts the whole turkey out and uses the leg quarters for baked “chicken”, the breasts for homemade lunch meat, and the back and wings for soup.

Pork Fat $1/lb (5 lb each, preground)

Pasture-Raised Pork Fat is the first step to making lard, which is the ultimate shortening, cooking, and fry fat. Our pork fat comes pre-ground for fast and easy rendering. It is ridiculously easy. No chopping—just thaw and cook!

Pork Soup Bones $1/lb (3-6 lb each)

Pork soup bones are one of our best-kept secrets for quality broth. Broth made from pork bones is rich in gelatin and is lighter in color and flavor than beef broth, but darker than chicken broth.

Pork Head $0.50/lb (3-8 lb per pack)

Another real-food secret, pork head has high quality, tender meat that is traditionally used for dishes like tamales, terrine, and scrapple. We use it to make broth and BBQ pulled pork. Our pork heads come split and skinned, and each split head yields around 12-16 ounces of cooked meat. Please note that these do not have the skin.

Chicken Breast $10/lb (0.6-1.4 lb each)

One of our top sellers in chicken! Our boneless skinless chicken breast has lovely texture and cooks up quickly for a fast, easy meal.

Chicken Soup Bones $1.50/lb (4-5 lb per pack)

Chicken “backs,” or soup bones, are the leftovers after various cuts are removed. They are quite meaty and make a delicious gelatin-rich broth that is light in color.

Chicken Hearts $4/lb (~1 lb per pack)

Ready-to-cook and excellent deep-fried, chicken hearts are a tasty snack that is quick to prepare.

Chicken Livers $5/lb (~1 lb per pack)

We consider chicken livers to be a delicious super-food rich in iron, vitamin A, B-vitamins, and various minerals. Our favorite way to eat it is as chicken liver pate on homemade crackers!

Chicken Feet $1.75/lb (4-5 lb per pack)

Chicken feet are a traditional addition to broth-making and can increase the gelatin and mineral content of chicken broth. Our chicken feet come scalded and ready to rinse and use to make broth. 

Locations Available

For information on how to order, visit the page that is closest to your location:

New Egg-Mobile: The Egg Ark

Check out our latest project, constructing a new nest box facility for our youngest batch of layer chickens. It will provide shade, night protection from predators, mobile feed, nesting space, roosting space, and of course will be totally mobile so it can be moved across pasture easily. Regular movement of chickens across pasture encourages healthy growth of grasses and non-toxic incorporation of manure into the ground. Plus it gives the chickens lots of forage space and keeps predators confused! We expect this Egg Mobile, affectionately known as the Land Ark or the Egg Ark or the Chicken Ark (“Chark”) due to its massive size (it’s almost 40 feet long!!), to house around 550 chickens. But you never know until it’s done!

How does a busy momma find time to do construction? Technology helps!

How does a busy momma find time to do construction? Technology helps!

You might not be able to appreciate its monstrosity from this picture, but this thing is HUGE! Hence the name, Egg Ark.

You might not be able to appreciate its monstrosity from this picture, but this thing is HUGE! Hence the name, Egg Ark. The big flap is the lid of the feeder, which closes. We were just testing our clearance.

This gravity-fed feeder will reduce labor and feed waste tremendously!

This gravity-fed feeder will reduce labor and feed waste tremendously. It can hold about a ton of feed and keeps it nice and dry and at beak-level.

Matt chops off some loose ends.

Matt chops off some loose ends. These slats are made from repurposed wood spacers we used when we milled lumber that burned in the fires of 2011.

A close-up of the slatted floor. This will allow the manure to drop through to the pasture below.

A close-up of the slatted floor. This will allow the manure to drop through to the pasture below with *hopefully* minimal work!

Matt plans the next step for constructing the Egg Ark.

Matt plans the next step for constructing the Egg Ark.

Here's what the chicken mobile AFTER it is built--haha!

Here’s what the chicken mobile will look like AFTER it is built–haha! Lots of eggs, lots of happy chickens!

Early Bird Special for Turkey!

Early Bird Special!

The turkeys are finally ready! They are really nice this year—plump, beautiful, and having been raised in large mobile paddocks on pasture for their entire lives. We are proud to offer these special birds for your Thanksgiving (and other holidays!) meal.

But they’re taking up lots of freezer space, which we need for organizing our incoming batch of beef and pork! If you have the ability and desire to take your bird home early, we would love to reward you with an “Early Bird Special.” Pick up your turkey by this Saturday, October 26, and receive 15% off the price of your turkey! This will mean an effective price of $4.89/lb! Happy Early Turkey Day!

Please contact us to make arrangements to pick up your turkey. We have extras this year, so even if you haven’t reserved one, feel free to do so now, even if you can’t pick it up yet. We do anticipate selling out before Thanksgiving! Also, the birds were on the larger size this year, so anyone is welcome to “upgrade” the size you requested. Most birds are 14-20 pounds with a few smaller and a few larger. 

Pickup options to qualify for the Early Bird Special are as follows:

**You MUST notify us that you’re coming so we can bring your turkey with us.