Lancaster County Farm Women President Talks Turkey
(Continued from Page B 2)
Most members remain active
as long as possible, but today,
many are in nursing homes or
have passed away and member
ship is dwindling. Society 14 has
29 members, but at one time the
number was doubled with a wait
ing list for membership.
Today’s busy lifestyles with
many women working at off-the
farm jobs and transporting chil
dren to sporting events has
cramped membership.
Participation in Farm Women
related events is so enjoyable to
Gladys and other members that
they are convinced that many
women would enjoy participating
if they would only try it.
Gladys said, “One no longer
needs to wait until invited to join.
Anyone who is interested in join
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ing our group or another one
should contact me (717)
687-7632.”
Members do not need to live on
a farm, but should be supportive
of farm life.
Goals that Gladys sets for the
county societies are to continue
helping people and working to
gether as a unit.
Helping Gladys with leader
ship are officers Phylis Newcom
er, Lancaster, first vice president;
Mabel Hershey, Marietta, secre
tary; and Eileen Bruckhart, Man
heim, treasurer.
Although turkeys are relegated
to the background during Gladys
installation, the feathered birds
will certainly move to the fore
front during the remainder of the
busy month on the Esbenshade
farm.
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This is the season when 10,000
turkeys are dressed for Thanks
giving and Christmas tables. No
vember is also the month when
school groups tour the Esben
shade turkey farm. It’s Gladys
that provides the tour complete
with a hay ride in which she
drives the tractor.
The Esbenshades’ family farm
was established in 1858 and is
known as the nation’s oldest tur
key farm.
The turkey business has a col
orful history and the business has
evolved over the years. Gladys
said that in the beginning turkeys
were raised more for their feath
ers than for meat. The colorful
feathers were used in stylish hat
wear in the day when every prop
er lady wore a hat when she left
her home.
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Lancaster Farming, Saturday, November 3, 2001-B3
For many years, turkeys
sported dark feathers, but today
all turkeys raised on the Esben
shade farm are white.
“White turkeys are easier to
dress and look nicer when fin
ished,” Gladys said.
During past generations, tur
keys were expensive and tradi
tionally served only for Thanks
giving and Christmas. But,
today, turkey is considered year
round food fare, nutritious, and
one of the most affordable meats.
Gladys grew up on a Mill
ersville farm and married into
the Esbenshade turkey business.
At first, she and her husband
lived on a neighboring farm and
helped their in-laws with the tur
key business. But they purchased
the business and the 1858 farm
stead in 1963.
“In the
beginning I
made pets of
some of
them,”
Gladys said
of her daily
treks to feed
the growing
birds.
That
stopped
when she re
alized her
next step
was to dress
the birds for
the market.
The Es
benshades’
son lives
nearby and
helps with
holiday
packing and
is in charge
of the chick
en layer
house.
The Es
benshades
have two
grand
daughters
and enjoy
traveling to
other coun
tries. Gladys
especially
enjoyed
trips to Eu
rope.
Gladys Esbenshade and
Molly the dog enjoy a romp
beneath the Chinese Elm.
Gladys
became im
mersed in
turkey care.
Gladys also serves as a leader
of the Awana Club at her church
and is treasurer of the Strasburg
Auxiliary for Lancaster General
Hospital.
Live turkeys aren’t the only
birds found at the Esbenshades’
farmstead. Gladys friends and
family members often add to her
turkey collectibles.
Many people depend on tradi
tional roast turkeys, but many
cuts are available.
“We eat lots of turkey at our
house,” Gladys said. Here is one
of her favorite recipes.
Stir-Fried Turkey Tenderloins
1 tablespoon vegetable oil
'A-l pound turkey tenderloins,
cut into one-inch cubes or
sliced
1 peeled, halved, thinly sliced
onion
1 cup sliced mushrooms,
optional
I seeded, diced green bell pep
per
1 cup diagonally sliced celery
'A cup turkey or chicken broth
or use 1 bouillon cube in V*
cup hot water
Heat oil in a large nonstick
skillet or electric frypan. Add tur
key cubes or slices and stir fry
two minutes or until a little
brown. Add onion and mush
rooms, optional, and stir fry one
minute. Add remaining ingredi
ents. Lower heat. Simmer, uncov
ered, stirring frequently, about 10
minutes. Makes four servings.