2012 Heritage Turkey Producer List

2012 Heritage Turkey Producer List

Its time to get your heritage turkey for Thanksgiving! Slow Food WiSE’s Heritage Turkey Project promotes the restoration of heritage breed turkeys in our region by pairing farmers with eaters.  As opposed to the Broad Breasted White turkey that dominates our industrial food system and tables, heritage breeds such as the Narragansett, Bourbon Red, and Blue Slate have varying foraging, tending and flavor characteristics.

Here’s our 2012 list of local farms offering heritage turkeys for Thanksgiving. We realize this is an incomplete list–please let us know if you, or someone you know is raising heritage breeds!

As these turkeys tend to be highly enjoyed around Thanksgiving tables, they tend to sell out rather quickly.  Please contact the farms directly for ordering and pricing information.The

Farmer Nick’s LLC:American Bronze, Black Spanish, Narragansets, and Bourbon Reds
Must reserve first via email or phone 815-451-5084
$3/lb; Pick up Nov 17th at Grayslake Farmers Market, 10-2
Nick Janovski
W4766 State Line Rd
Walworth, WI, 53184
janovski@genevaonline.com
 
JenEhr Family Farm: American Bronze
To order, fill out form online.
Kay & Paul Jensen
6837 Elder Lane
Sun Prairie, WI 53590
(608) 825-9531
jenehr@aol.com
www.wisconsingrown.com

 

Ruegsegger Farms: Bourbon Reds, Royal Palms, Broad Breasted Bronze            
Order at:www.naturalmeats.org /ORDER/TURKEY (All Fresh Turkeys require paid deposit)
Pick up locations: Paoli (Greater Madison Area), Lake Mills, Waukesha, Wauwatosa, Milwaukee, St Francis, Racine
Ken Ruegsegger
75 York Valley Road
Blanchardville, WI 53516
608-558-5566
krfarms@tds.net
 
Vintage Hobby Farm: Bourbon Red, Heritage Bronze
Order by phone. 
Jennifer Martinez
W2491 Swoboda Road
East Troy, WI 53120
262-684-5135
jenmartinez@wi.rr.com
www.vintagehobbyfarm.com

 

American Livestock Breeds Conservancy defines true heritage turkeys with the following criteria: 1) Naturally mating; 2) Long productive outdoor lifespan; 3) Slow growth rate.

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Jennifer Casey
This post was written by
Jennifer Casey Corbett is a registered dietitian and professional cook. In her work as the Gerald L Ignace Indian Health Center’s Diabetes Program Coordinator, she works with Milwaukee’s urban American Indian community on health promotion and disease prevention initiatives. She is a local and national advocate for biodiversity, cultural and regional foodways, and sustainable eating. With Slow Food WiSE and partners, she leads the Milwaukee Apple Project—a project dedicated to saving rare, heritage apple varietals unique to Wisconsin.

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