Rhea's Mill

10/20/2026

The latest group of natural pasture raised chickens are back from the processor. $3.50 per pound.

10/16/2026

Aaron is on schedule to go pick up the latest chickens from the processor in Clinton on Monday or Tuesday morning. I'll post when they get here. I should have chickens this week. I also have an appointment to take lambs to the processor on the 25th. I should have them back sometime at the first of November. We should be stocked to the gills by the first or second week of November. Including Turkeys and hopefully pecans [they are ready at freeze/frost].

10/16/2026

Top sirloin pounded out with a meat hammer. Marinated in homemade yogurt and spices. Then Stuffed with spinach, black olives and cheese. Rolled and tied up with h**p and grilled. Served with some Baba Ghanoush made with some roasted fresh picked eggplant and homemade tahini. Good stuff.

I can show you how to cook like this. Just ask me.

10/08/2026

The latest group of pasture raised chickens went to the processor in Clinton, yesterday. I hope to have them back next week, but it might be the following week. I will keep you posted.

10/08/2026

I've started to butcher a few turkeys. I'm trying to get this year's method details lined out. I was going to cut this one up and smoke the breast, this weekend.
It was in the fridge for 24 hours. I pulled it out to dry brine it with salt. Interestingly, it's still in full rigor. Rigor mortis plays a key role on meat quality. In general, an animal needs to enter rigor and then come out of it before you even think about freezing, cutting or cooking it. If you do, you will have tough meat. This is one reason why I think our poultry is superior. We have the time and patience not to have it rushed on a processing line. It also means we don't need to inject them with all sorts of "solution" like you find in the grocery stores.
Every turkey processed this season will be the same method and attention to detail. If you're interested in a bird for the holiday, direct message me and get your name put on the list. Supply will be limited. I will be charging $3.50 per pound. These are pasture and naturally raised birds from here on my farm.

09/28/2026

For those of you who are familiar with butchering chickens, we often use what's called a killing cone. These constrain the bird and keep them from breaking things like wings or legs.

These turkeys of mine have grown and grown. I needed much bigger cones! I've had good luck building some out of old plastic mineral and protein tubs.

And YES, this does mean that fresh pastured turkey is imminent. I hope to have some by this weekend.

09/21/2026

09/19/2026

At the end of a few months of a very challenging summer, I find myself at prayer this evening. Worn out as I am.

I don't pray for rain or cooler temperatures despite how much I yearn for them. I don't have a wish list. I don't imagine that I know better about what is needed for my, or anyone else's or everyone else's situations. Nah. I've always been about providence.

I suppose my prayers are more of a statement of will as opposed to a big ask.

"Show me the way and I will do my best to stay the course"

09/13/2026

It's been a while since I've grown out a group of turkeys. At this point, I am letting them run around the farm with the hooved livestock. They come up to the barn and feed troughs in the evenings for their turn at grain.

They are big enough and numerous enough that it would take an apex predator like a coyote, bobcat or dog to have the courage to attack the group. We will keep our fingers crossed about that.

If you are interested in one for Thanksgiving, direct message me or text my phone. I won't take deposits as I can only do my best to keep everyone alive. But I will keep a short list of trusted customers that would like a real pastured turkey for the holiday.

09/07/2026

Banjo meets dinosaurs