Pat’s Pastured turkeys elevate the flavor profile
EAST GREENWICH, RI – When it comes to dressing up the Thanksgiving centerpiece, many families are choosing pasture-based, local farms for their main protein-powered entree.
One of the farms delivering the gobble life, one paddock at a time, is Pat’s Pastured Farm, based on 150 acres of leased land on the eastern shore of Rhode Island. Turning sunshine into drumsticks since 2002, families across New England have made Pat’s Pastured turkeys’ part of their holiday traditions.
A consistent trend has led consumers to buy from farms like Pat’s for the Thanksgiving table, especially in pursuit of local turkeys which are well-suited to the Northeasts smaller, diversified operations.
Consumers are increasingly interested in free-range turkeys, shown to typically have higher levels of omega-3 fatty acids and vitamin D due to their access to sunlight, soil and a varied diet that includes fresh forage sources and insects.
Pastured turkeys for Thanksgiving are popular because many people value knowing how and who raised their food. They seek out birds that have been able to live their best lives. This trend toward locally and thoughtfully raised turkeys reflects a broader movement to prioritize freshness, flavor and transparency in food choices.
Turkey sales direct from the farm also stimulate people to look for other holiday accoutrements like other pastured proteins, dairy items, vegetables, artisan breads, maple syrup and condiments.
Pat’s Pastured’s founders, Patrick and Kelly McNiff, have been leading the way in helping customers see the value in knowing the farmer and what they bring to the table. Their relentless pursuit to farm, feed and educate has made them a trusted source for ethically raised, pastured turkey.
As an American Pastured Poultry Producers Association member, Patrick said, “Our goal is to provide our livestock with a life that allows them to express their natural instincts fully in a pastured environment. Fed a diet of non-GMO grain and given constant access to fresh pasture, these turkeys develop tender, avorful meat that makes a real difference on your holiday table.
“The turkeys have a personality all their own and make me laugh daily while being amazing grazers,” he continued. “However, it does take a lot to raise a turkey in terms of feed movement logistics and processing, so we have a higher price than traditional markets that reflects the immense effort in bringing the small dinosaurs to the table. We think the flavor is worth the effort when customers tell us they didn’t know turkey could taste so good.”
But that’s only part of the story. The farm also raises 100% grass-fed beef, pasture-raised chickens, pigs, lambs and eggs, and offers specialty sausages, prepared foods, seasonal produce and pantry staples in their on-farm store. The store showcases the products in freezers and refrigerators which also feature partner farms’ dairy products and other delicious items.
Unique to their context is a fully operational, on-site USDA processing facility, where a staff of nine employees process the farm’s own animals as well as those from other farms in the region, making local meat accessible to customers and ensuring the animals are harvested with care at the right time. The operation also integrates clean energy solutions, including photovoltaic systems and energy-efficient refrigeration, to reduce its environmental footprint.
The McNiff family and staff do even more work by wholesaling products to restaurants, making home deliveries with shipping available to the Northeast and Mid-Atlantic, selling at local farmers markets and offering “Omnivore CSA” memberships that provide members with credit to purchase products online or in store. Kelly’s passion project also helps local youth and other citizens interested in regenerative agriculture with a Farm & Forest Education Center, offering programs and community events to share their skills and promote the benefits of sustainable farming and time outdoors.
The McNiff family story is one of thousands of family farms around the region striving to feed their communities in a transparent, ethical way. The inspiration is to support local agriculture and elevate your holiday meal with a turkey you can feel good about serving and savor the flavor with a local difference.
For a glimpse into how pasture turkeys are raised visit the APPPA YouTube channel at youtube. com/@ampasturedpoultry.
Pat’s Pastured farm can be found online at patspastured.com.
by Troy Bishopp
