Omnivores

PASTURED HERITAGE PORK

The diet of our pigs is supplemented with fresh pasture, spent grain from a local brewery, veggie scraps from Glynwood’s kitchen, and nuts and apples that fall from the trees in their paddocks. The recipe of all of the above makes for pork that is superior in taste.

We farrow-to-finish up to 50 piglets per year. Our pigs are raised outside, typically in partially wooded or scrubby areas where they can root around, wallow and enjoy the outdoors. Because we raise remarkably hardy, resilient breeds, our pigs are able to overwinter outdoors. Sows are brought indoors to a cozy barn for winter farrowing (giving birth). Piglets are weaned at eight weeks of age and processed at around six months old. All of our pigs are fed non-GMO grain grown in New York.

PASTURED CHICKEN AND EGGS

All of our chickens are fed non-GMO grain, which is heavily supplemented by their access to pasture. Their diet and ability to roam freely leads to incredibly rich and flavorful eggs and meat.

Glynwood raises chickens for eggs. We care for about 250 laying hens at any given time. Our laying hens arrive as one- or two-day-old chicks, usually in winter. They start laying at six months of age and typically stay on the farm for two years until their production begins to wane, at which point they are processed for stew birds. We have both heritage and hybrid breeds that perform well on pasture, including Rhode Island Red and Araucana (which lay beautiful blue eggs). During winter, our laying hens are housed in a warm barn with an outdoor paddock. As soon as the grass is ready in spring, they are relocated to mobile coops, which are moved at least once a week across the pastures. They free-range during the day and are closed in at night to protect them from predators.

PASTURED THANKSGIVING TURKEYS

Glynwood raises about 50-75 turkeys each year for Thanksgiving. Our turkeys are given access to pasture and are fed Certified Organic grain. We raise Broad-Breasted Whites, which is a breed that produces comparatively large breasts and succulent meat. Reservations for Thanksgiving turkeys are taken beginning in fall.