by Susan Ellis
“They’re very affectionate animals,” says Kimberly Cole of her pasture-raised turkeys.
Cole, with her husband Ralph, owns West Wind Farms, a certified-organic livestock farm in Morgan County, Tennessee, about two hours east of Nashville. She estimates the farm delivered 1,000 fresh turkeys for this upcoming Thanksgiving.
It’s too late to order a turkey for Thursday, but there’s plenty of time for Christmas.
The farm also offers organic beef, ham, and chicken, and they sell the wares, including cranberries and cheeses, from other like-minded small farms.
West Wind gets the Broad-Breasted White turkeys when they are day-old poults and raise them until they’re mature at roughly 17 weeks. “It’s such a different bird than what you’ll find in a store,” Cole says.
The turkeys are delivered fresh only during Thanksgiving, otherwise they are flash-frozen and vacuum sealed. During winter months when the farmers markets are closed, the farm delivers to “host homes” on the first and third Saturday of the month. The Memphis “host home” is in Midtown.
For more information, go to West Wind Farm’s website.
One of West Wind’s customers is Felicia Willett, owner/chef of Felicia Suzanne’s.
When I spoke to Willett on Monday, a day when the restaurant is closed, she confided that she had spent the day with her arm up the farm’s turkeys, preparing them for the restaurant’s “Operation Turkey Day,” a special offering take-home dishes for the holiday.
Again, it’s too late for the turkeys (sorry!), but you can still get sides if you place your order soon.
On the menu: traditional cornbread dressing, giblet dressing, house-smoked salmon deviled eggs, and a bourbon pumpkin pie.
For more information on “Operation Turkey Day,” visit Felicia Suzanne’s website.