Michael Polera

For this organic farmhand, rental homesteader, market gardener, etc., it's lowest maintenance, lowest hassle. I buzz it when the weather gets hot in June and then again in August, which also keeps it clean. Otherwise I just let it grow

You may want to consider how it is best to kill the turkey. I have been a part of three seasons butchering with different people, two of them extremely experienced organic farmers, all of whom I respect. All of them choose to NOT chop heads off, which I guess sends stress into the muscles and nerves as the turkey spasms to death, making for less tender meat. The more humane way I have seen practiced three times now is to use some sort of a cone - a traffic cone hung upside down with the top cut off will work - and stuff the bird upside down into the cone so the head sticks out the bottom. Then without cutting the esophagus, slice the main neck artery firmly. This sends the bird into shock so it is not feeling anything from that point on as it bleeds out and dies. We always thank the bird also for its sacrifice.

I am in Indiana, pretty wide open a bit unexpectedly this summer. Have a small market garden up here that a partner can manage, looking for more to do and learn, larger spaces to work, collaborations. Your project sounds great, I am wondering what the status of your work crew is currently. I'm energetic and versatile. I realize it is a busy season, but if you have need for another hand, let me know! Thank you- Michael Polera