Small-flock turkey production

C4-MR-1-TurkeysPrepared by R. Michael Hulet, Phillip J. Clauer, George L. Greaser, Jayson K. Harper and Lynn F. Kime

Raising turkeys can be a satisfying educational activity as well as a source of economical, high-quality meat for your family and friends. By raising a small flock of turkeys, you can produce the freshest turkey possible while involving the whole family in working with and learning about live animals.

Turkeys can easily be started by hatching eggs or by raising young poults. They can be grown and home processed without the use of expensive processing equipment, or they may be sold to live markets (auctions).

Adult males have a naked, heavily carunculated (bumpy) head that normally is bright red but that turns to white overlaid with bright blue when the birds are excited. Other distinguishing features of the common turkey are a long red fleshy ornament (called a snood) that grows from the forehead over the bill; a fleshy wattle growing from the throat; a tuft of coarse, black, hairy feathers (known as a beard) projecting from the breast; and more or less prominent leg spurs. [Read more…]

Growing the farm: next season’s production planning

C4-MR-1-Growing the farm 2by Tamara Scully

Planning for next season, particularly if you plan to expand your capacity, is a multi-dimensional process. Are you going to grow more crops and become more diverse? Will you expand by growing more of the same crops, increasing your production capacity? Or perhaps you’ll expand by extending the growing season. No matter how you opt to grow, preparing for the growing pains can make the process successful.

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Vermont Agrability Project helps Westfield farmer keep farming

CN-RP-1-VTagWESTFIELD, VT — The large tires on the power wheelchair easily navigated the rough terrain as Robert Smith piloted it through the milk house into the feeding pens. He picked a pitchfork off the wall, plucked a fork-full of hay from a pile and drove to a pen of goats, who received their first feeding from the smiling farmer. [Read more…]

Vermont finishes fourth in National 4-H Dairy Quiz Bowl

CN-RP-1-VermontBURLINGTON, VT — The Vermont 4-H Dairy Quiz Bowl Team’s combined knowledge of dairy nutrition, herd health, breeding and genetics, calf raising, dairy marketing and other dairy-related topics resulted in a fourth place-finish in national competition.

The four-member team competed Nov. 7-8 at the 35th annual North American 4-H Invitational Dairy Quiz Bowl in Louisville, KY. The event, which attracted 14 teams from across the country, was held at the Kentucky Fair and Exposition Center. [Read more…]