Alexander Family Farm

I had the privilege of ordering, cooking and eating a heritage turkey from Alexander Farm this Thanksgiving. What a treat! I so happy that when I saw the sign for ordering at the Sunset Valley Farmer’s market, I sprung for it, even though I didn’t know what a heritage turkey even was, other than it was free range. Well, it is more than that.
From the website:
«Prized for their rich flavor and beautiful plumage, Heritage Turkeys are the ancestors of the common Broad-​breasted White industrial breed of turkey that comprises 99.99% of the supermarket turkeys sold today. But the Heritage Breeds still exist and are making a comeback. Most breeds of heritage turkey were developed in the United States and Europe over hundreds of years, and were identified in the American Poultry Association’s turkey Standard of Perfection of 1874. These breeds include the Standard Bronze, Bourbon Red, Jersey Buff, Slate, Black Spanish, Narragansett and White Holland.»
The experience at Alexander Farm was cool. I, of course, forgot to pick up my turkey at the right day, so they called me and I drove over before work just after sunrise on Wednesday morning, with a cooler in my trunk. The Farm is only about 8 miles east of the Airport and it really is a farm. The gentleman who met me at the gate assured me that my turkey had lived a good life hanging out in the pretty pasture behind the barn. How cool is it to pick up your turkey from the very farm it was raised in!!! All the other animals at the farm looked pretty happy, too, enjoying the beautiful morning.
As for the turkey, it was AMAZING! Although much leaner and less breasty than the factory farmed grocery store models, I was amazed at how juicy and flavorful this bird was. I have always hated the white meat of the turkey and went straight for the wings and thighs, but this turkey’s breast was just fantastically moist and tender and delicious and had real flavor. It was not like any bird I have ever had before. So so so so worth it. It really wasn’t very expensive, given that these turkeys take twice as long to grow. At 5.99 a pound, I think these are probably the least expensive heritage birds available in the country. A recent article I read in my research said that they typically sold out quick at $ 10.00 a pound most places.
I seriously feel very lucky to have had the experience of eating this bird. I don’t think I will ever eat a factory farmed bird again. Good job, Alexander farms!

Kim Alexander, his wife Gloria and their eight children run this sustainable, humane farm without using drugs, synthetics or hormones. It’s a quick drive past the airport; call ahead to ask after his selection of broilers, beef, eggs, turkey and lamb. Much of it is frozen, unless you visit on or near processing day.
Kim will gladly give you «the nickel tour». It makes a great outing for children. (It’s important to me that my boys connect to the sources of their food and meet their growers.)
Kim studied Joel Salatin’s model of farming. His hens enjoy a mobile coop. They run around on grass («fresh daily grass salad bar»!) and are moved to a different pasture as needs demands. Fresh water, big sky, fresh air. He processes them humanely on site (we have witnessed this on processing day). His cows and lambs likewise are grass raised and processed by a small family run outfit that understands and matches his organic model.
Best of all is the quality and taste of the food. His eggs are one of our staples: egg yolks that are deep yellow, almost orange. (You can also buy these at Wheatsville for a terrific price: delivery day is Thursday. They often run out). Their eggs are bought by local restaurants such as Sweetish Hill Bakery, Jeffrey’s, Asti, and Fino. His broilers are incredible. I splurged on a huge boneless lamb shoulder one spring: amazing.
Kim runs his tractors on bio-​diesel that he makes.
Buying direct from local growers is win-​win-​win.