Fresh Holiday Turkeys LINDA WILLIAMS Bedford Co. Correspondent - IMLER (Bedford Co.) Black’s Turkey Farm has been supplying fresh holiday turkeys for Bedford County families for the past 44 yean. “We’ve built up a reputation,” says Guy Black Jr., who took over the farm after his father’s death a few yean ago. “And, we don’t have to do much advertising.” Black sells 10,000 to 11,000 turkeys per year to individuals, lo cal restaurants, clubs, and raf flcs.“l think we’re unique,” Black comments. “We don’t sell our tur keys to big processors. Instead, we do the raising, butchering, pro White’s Recognized As Conservation Farm CLARKS SUMMIT (Lacka wanna Co.) Selected for its use of sound soil and water conserva tion practices, the White’s Farm has been named a Take Pride in America Conservation Farm by the Lackawanna County Conser vation District The outstanding conservation farm, operated by Scott White was recognized at a ceremony recently at White’s Farm. White’s Farm was selected for its conscientious application of several conservation practices that help conserve soil and improve water quality. The most notewor thy aspect of White’s conservation effort is not which conservation practices he uses but where he uses them and his firm belief in practicing conservation. White owns very few acres, but he has a conservation plan for it and uses cessing, and marketing ourselves. We are probably one of the few in dependent turkey formers left.” Black buys his poults from Zea land. Michigan. They begin arriv ing in the spring and continue until August The first poults are aimed for the Thanksgiving tables while those received later will be some one’s Christmas dinner. Turkeys range in size from IS to 20 lbs. for the hens and 20 to 35 lbs. for the toms. “We’re the only formers in a 100-mile radius with truly fresh turkeys” Black explains, “And, we have no trouble getting any where from $1 to $1.15 a pound. Our price is as high as it has ever conservation practices like strip cropping and cover cropping. Most of the cropland that he operates is rented land and as such he usually must convince the own er of the importance of conserva tion practices. His policy has always been that he won’t rent the land if the landowner won’t allow him to use any necessary conser vation practices. Typical practices that he uses include contour strip cropping, grassed waterways, conservation tillage, cover crop ping and diversion terraces. He’s been practicing conservation at home and on rented land since the early 19705. The public is invited to drive by or visit the farm to see the conser vation practices, A roadside prop erty sign identifies the Take Pride in America Conservation farm. Build Reputation At Black’s Farm been here and we (till don’t have much trouble competing.” Because of a good press from the nutrition experts, the demand for turkey has been on a constant increase. Predictions are that the demand will continue. “But, with the demand increas ing so has the number of turkey fanners,” Black says. “So, price wise, we’re about where we al- ways were.” Black admits to having years when disease has wiped out a large part of his flock but the last few years have been good. “Those first few weeks ate the touchiest,” he says. He recalls one year when the turkeys developed sores in their mouth and were unable to eat “My own solution was to mix some clotox with their water. However. Penn State said we were wrong. So, we followed their ad vice only to find out a few months later, that we should have used our own instincts.” The Blacks have a 200-acre farm and raise about 'A of the com they need for the turkeys. In addi tion to the turkeys, they also raise capon chickens. Guy has one full-time worker, Betty Fickes, a spunky senior citi zen who finds the work enjoyable. Other part-time help is needed during the processing season which begins about a week before Thanksgiving and continues until the end of the year. Despite the constant sound of gobbling and the work which goes into raising that many turkeys. Black is still looking forward to the smell of a turkey roasting in his own oven on Thanksgiving day. Lancaster Fanning, Oily May, NavsMar 30, lM*A2i Guy Black Jr., and Betty Fickes show some of the turkeys that will arrive on Bedford County tables this holiday season. MHK. IT DOES A BODYCOOK Imimul iimvnfii MIDDLE ATLANTIC MILK (MARKETING ASSOCIATION INC V All-Plant LIQUID PLANT FOOD 9-18-9 PLUS OTHERS! • Contains 100% white ortho phosphoric acid. Made in USA. • Non-corrosive. Won’t settle. • Top quality. Excellent service. • Newest equipment. • Financially sound... and growing! Big Dm* Rapids MoreDistrMrs! □ I sell to farmers. How do I become your distributor? □ I’m a farmer. What's the price? Where do I get it? CALL or SEND FOR FACTS: Phone:Bl4-364-1349 ALL-PUNT LNHID PLANT FOOD, MC. I 821 State Rd. 511 N.. RFD 3, } Ashland, Ohio 44805 \
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