updated 12/20/2011
KOOKOOLAN FARMS - 15713 HWY 47 - YAMHILL, OR  97148 - (503)730.7535 - kookoolan@gmail.com

             "RED BOURBON" Heritage Breed Turkeys.  We raise only one batch of turkeys each year, and these are available FRESH the weekend before Thanksgiving; you may freeze for Christmas or later winter use.  Hens (the girls) run between 8-11 pounds and serve 8 people, $7/lb.  Toms (the boys) run between 16-20 pounds and serve 16 people, $6/lb.  There is no difference in flavor or texture, it's just how much meat you want.  Whole carcass only.  Pickups will be Sunday, November 18, 2012 at the Hillsdale Farmer's Market, OR Tuesday, November 20, 2012 at our farm in Yamhill.  At the time you make your reservation, we'll ask you to specify which pickup you prefer, and $50 deposit required at time of reservation.  Reserving now for Thanksgiving 2012, as of December 5 2011 we have only 65 birds left for Thanksgiving 2012.  (503) 730-7535.  We have about eight Bourbon Red hens in our freezer for your Christmas or Hanukah 2012 table -- these are all
hens weighing 8 to 10 pounds.


Our famous pasture-raised chickens are END OF SEASON FOR 2011, and SOLD OUT.
Starting about May 1, 2012, they will again be available at all New Seasons Markets, Harvest Fresh Market in McMinnville, Salt Fire and Time in northwest Portland, and weekly at the Hillsdale Farmer's Market, Sundays 10am-2pm.  Kookoolan Farms chickens are:

Pasture-raised.  Our chickens spend their last 1 to 4 weeks (depending on season and weather) outdoors on grass pasture.

Enjoy a longer, richer life.  Our chickens are butchered at nine weeks of age, compared to 45 days for industrially-raised chickens.  They enjoy three times the personal space, and are raised outdoors on sunshine, grass, and bugs as much as Nature allows.  We like to think they appreciate it.

Humanely handled.  From their first day to their last, our chickens are handled gently and respectfully, using gentle methods from Temple Grandin to minimize their stress and discomfort.  The evidence of their gentle handling is right in front of you on the blemish-free carcass:  no bruises, no broken bones, no torn skin.  In 2010, 94% of our chickens were sold as first-quality whole carcasses.

Taste better!  Our chickens have a better diet, more exercise, and more maturity than other chickens, giving them a richer, “real chicken” flavor, and real texture.  Our chickens stand up to longer cooking and do not become stringy or mushy.  For best results, cook longer at lower temperatures (we recommend roasting at 325 degrees farenheit and using a meat thermometer rather than a timer to determine “done-ness”)

Chemical free.  We have never used any synthetic herbicides, pesticides, or fungicides on our farm.  Our chickens do not receive any antibiotics or medications.  We do not use any chemicals in our poultry processing.

Not trucked to slaughter.  We are one of just a few farms in Oregon with on-farm poultry processing, licensed and inspected by the Oregon Department of Agriculture.

Sustainably raised and processed.  We rotate our chickens across our pastures in portable “chicken tractors” similar to the Joel Salatin methods.  We have never shipped even a gram of processing waste off our farm.  The solid wastes are composted and used in our vegetables fields and orchards.  The wastewater is used to irrigate and fertilize our orchard and perimeter trees.

Committed to social justice.  Our workers are legal, local, and paid better than minimum wage.  We butcher chickens only one day per week.  Other days we are planting, cultivating, and harvesting vegetables; doing carpentry work; milking cows; making mead and kombucha, and hosting cheesemaking classes.  We believe that safe, interesting, chemical-free, and varied work is important to the human sustainability of our farm.

Shop at Our Farmstore, open EVERY DAY 8am - 6pm, please call for an appointment for your first visit only due to the unique, unstaffed, self-service environment of our farmstore.  503-730-7535

Look for us at the Hillsdale Farmer's Market in southwest Portland (Burlingame / Multnomah Village area), May through November. This market runs year-round; weekly from May through October; twice a month November through April.  Sundays 10AM to 2PM.  Our booth is located at the far south end of the market -- look for our truck! For dates, times, location, directions, and profiles of the other great farmer-vendors at the market, please visit www.hillsdalefarmersmarket.com.   Kookoolan Farms season for this market is about April through November each year, but the market is year-round!

And yes, we ship anywhere in Oregon for the cost of product + actual shipping by UPS + $25 handling fee for time and materials to prepare and ship the package. 

ENJOY KOOKOOLAN FARMS AT THESE GREAT RESTAURANTS!

And please enjoy our 100% organically produced vegetables, now on the menu along with our chickens, ducks, and geese, right now at Beast, Papa Haydn, Paley’s Place, Bijou Café, Castagna, Biwa, Dundee Bistro, Grand Central Bakery, D.O.C., Cocotte, Salt Fire and Time, Bar Avignon, and Red Star Tavern!  Also Intel, Adidas, and Yahoo employees can enjoy Kookoolan Farms produce and poultry in your employee cafeteria – ask your Bon Appetit chef for details each week!

            HEIRLOOM CHICKEN.  Taking a year off in 2011 due to meadery, poultry, kombucha, and vegetable expansions.  We do plan to offer these again in 2012.

            REGULAR CHICKEN.  We also produce humanely raised, chemical- and medication-free, “regular” Cornish Cross breed chickens, brooded indoors under lights to age 5 weeks, and then finished outdoors in moveable pasture pens moved to fresh grass daily.  We use “straight-run” or “unsexed” chicks, meaning that no chicks of the “wrong gender” are sent to the gas chamber.   Our standard-product chickens are raised in small social groups of about 60 birds per pen, raised indoors on pine shavings, and are fed no medications, hormones, or antibiotics of any kind.  They are allowed to grow to nine weeks, almost twice the life span of grocery store chickens, which are generally slaughtered at 45 days of age.  These older chickens have more exercise due to more personal space for each bird, have more muscle development due to their more mature age and more exercise, and a lot more flavor!  Our chickens are gently and humanely handled at harvest time, and butchered cleanly, respectfully, and with sincere intention to minimize each bird's suffering.  The evidence of gentle harvesting is right there in the finished carcass:  in 2009, 97% of our chickens were sold as first-quality, whole-carcass broilers:  not a bruise, scratch, or broken bone on them.  Their low stress results in better-flavored more tender meat as well.  Poultry is in season in Oregon during the warm, dry months:  we offer chicken only April through October each year.  Whole birds are $4.59 per pound; we also offer livers; hearts; feet; and necks.  These are available fresh weekly at all New Seasons Markets; at our farmstore in Yamhill; at Gaston Market; and at our booth at the Hillsdale Farmer's Market once a month now through October.   SOLD OUT for 2011, next available about May 1 2012.

            OTHER POULTRY.  We have several tiny, sustainable, grass-based partner farms which raise ducks, guinea hens, rabbits, geese, and pheasants, in small batches, offered just a few times a year.  These birds are all processed here on our own farm.  NONE CURRENTLY AVAILABLE

                     

Chicken Eggs from outdoor-raised hens, an assortment of shell colors from Auracauna, Rhode Island Red, White Leghorn, and other hen breeds)  ...  $6.00/dozen for large eggs.  Small eggs are $4 per dozen.  Jumbo eggs (many have double yolks) $3.50 per half dozen.  Available daily at our farmstore in Yamhill, and at Harvest Fresh Grocery in McMinnville.

100% pasture-raised beef available by 1/8th-carcass shares (about 50-60 pounds finished meat per share), offered at $4.50 per pound hanging weight.  Click here to read Oregon's laws on custom meat shares.  Next availability late February 2012, reserving now.  $50 deposit required.

100% Grass-fed lamb, available by 1/2-carcass shares (about 20-25 pounds finished meat per share), offered at $7.65 per pound hanging weight for whole carcass, $8/lb half carcass.  Available June 2012, reserving now.  $50 deposit required.

Pork, available by the 1/2 carcass share (about 75 pounds of finished meat), offered at $4 per pound hanging weight.  Our 2012 pigs are already about half sold out:  April, May, June and July batches are already booked up; next available will be August 2012, reserving now.  $50 deposit required.

Vegetable CSA for farm pick-up or delivery to Intel Ronler Acres campus.  Sold out and season over for 2011, check back later for 2012 program details.

Cheesemaking Supplies .  See www.cheesemaking.com for the full line of supplies from the New England Cheesemaking Supply Company.  NEW! We also carry the full line of Mad Millie cheesemaking supplies!  Cultures, rennets, cheesecloth, wax, thermometers, curd-cutting knives, wrapping papers, enzymes, you name it, they're all here.  To our knowledge, we are the only cheesemaking supply shop anywhere in the Portland metropolitan area or anywhere in northwest Oregon.  Local cheesemakers can take classes here at the farm twice a month, for our current schedule see our Classes and Events.  For write-ups about our classes, see blogs by local food writers Liz Crain and Kathleen Bauer.

         


Vin de Noix.  Green Walnut Wine, or Vin de Noix, is an ancient, traditional French aperitif made by steeping young green walnut fruits in red wine and brandy, along with sugar, vanilla beans, cloves, and orange peel.  Our version is made from local organic pinot noir, organic walnuts fruits from our own property, organic cane sugar, and organic vanilla beans. 17.5% alcohol by volume.  375 ml bottle offered at $28.  This is a traditional Christmas dessert wine, also perfect for sipping fireside on winter evenings.  It's fabulous, and you have NEVER had anything like this!  Only 50 cases produced!