Our Egg Layers
Our egg layers are made up of several different heritage breeds of chicken. Our flock consists of Black Australorps, Buff Orpingtons, Brown Leghorns, Easter Eggers, Plymouth Barred Rocks, White Barred Rocks, and Silver Wyandottes which gives us a very colorful egg display. Our chickens are allowed to free range inside and electric fence that is moved around the farm on a regular basis. Their job on the farm besides producing eggs is helping to fertilize the fields and with insect control
Our Broilers Out On Pasture
As soon as our chicken are old enough to be removed from the brooder they are placed out on pasture in mobile chicken coops. Our pasture is free of any synthetic chemicals. They are moved to a new location daily so that they have a fresh supply of new grass. This keeps the chickens clean and allows them all the fresh grass and bugs they want to consume. We raise the chickens for 6+ weeks and they are then processed by a Missouri state inspected facility into whole birds and pieced birds giving our customers a choice of what works best for their family. You will taste the difference in this tender, juicy meat. The feed that is used has no antibiotics of growth hormones in it, so you can eat with confidence knowing that while the chickens were at Oak Grove Valley Farm they were treated with excellent care and fed a natural diet
We raise Bourbon Red heritage turkeys on our farm. Bourbon Reds were selectively bred as a meat bird, and was an important variety in the turkey industry throughout the 1930s and 1940s. Like most turkey breeds, it declined after the commercial adoption of the Broad Breasted White. Populations began to recover in the early 21st century, and today it is one of the most popular heritage turkey breeds in the U.S. The Bourbon Red is also included in Slow Food USA's Ark of Taste, a catalog of heritage American foods in danger of extinction.
These breeds grow slower than the commercially raised broad breasted turkeys and do not get as heavy in weight. Properly raised Heritage Turkeys take 28 weeks to become a well-proportioned and nutritious, table bird. Compared to an average of 16 weeks for the Broad Breasted Whites that dominate the stores As a heritage breed they are biologically fit to be raised on pasture foraging for additional food to eat along with the supplemental non-GMO feed we provide. A properly balanced diet is key to their development. Our turkeys enjoy all the bugs and grasses they can find. They are definitely a beautiful addition to our farm as we watch them strut around and gobble and they make a great tasting table bird for your special meal.
Our mission at Oak Grove Valley Farm is to provide healthy, tasty, fresh and great quality food to our community through sustainable farming methods. We provide pasture raised poultry, vegetables, fruits and honey using only natural processes. We do not use antibiotics or synthetic fertilizers, pesticides or herbicides. This allows our customers to eat with confidence and also support local sustainable agriculture.
We love to spend time in our garden. There is not a better place to unwind from the world than to spend time working in the garden. It is always an exciting time as we begin to harvest what we have watched grow from a seed. This year we are expanding the size of our garden so that we will be able to share it with others as we explore the local markets. We are hoping to open a farm stand this year. We are not presently certified organic but we only use natural products to help with the soil.