The Howe Farm, a small operation in Downingtown, will process 4,400 turkeys in four days to prepare for Thanksgiving, writes Jason Nark for The Philadelphia Inquirer.
Most of the farm’s turkeys will go to small markets in the region, but some are also available for sale in the farm’s storefront, where customers can pick up their orders.
The farm is run by Julie and Nathan Howe, second-generation turkey farmers, with all five of their children helping. There are also cousins, neighbors, and a few Amish who jump in to help during the busy few days.
The farm was purchased by Nathan’s parents in 1988. As part of the turkey operation, the family brings in the fowls during the summer and raises them to various sizes, ranging from 10 to 30 pounds. The order for this year was placed before the pandemic, so the family worried they would have leftovers. However, that has not been the case.
“Our orders are up this year,” said Nathan. “People are ordering smaller turkeys, for smaller gatherings. Our 10- to 12-pound turkeys are going to sell out this year.”
Read more about the Howe Farm in The Philadelphia Inquirer here.
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