Tailfeather Farms 'worth the cost'

 Tailfeather Farm owners Theo Ciszewski and Erin Procter started in 2021 with some pasture-raised chickens. While building relationships for those sales they saw a need for locally raised turkeys and made the switch in 2022. In 2024 they raised 500 turkeys for Thanksgiving tables. This year they raised a little over 1,000 turkeys, and say they are almost sold out for the year. The turkeys are raised on their farm in Walla Walla and processed by a USDA processor, then sold directly to consumers. They are avail able through a local butcher shop, Butcher Butcher, and at the WallaWallaFoodHub through Hayshaker Farms, and in Seattle. This year they are trying a value added option with smoked turkey parts (wings, drumsticks, thighs, and breasts). Next year they are already planning to increase the number of turkeys they raise and add organic chickens. The chicks are started in a brooder hut and by 4 weeks old they are al lowed to be outside in a run to acclimate before moving into their mobile tractor and movable netting fence. This allows them to have frequent moves to fresh grass and bugs. The pastured turkeys are also fed locally milled, Palouse Grains from a company who purchase straight from farmers in the PNW. ‘ The MVP’s of the farm are their LGD’s (Livestock Guardian Dogs) Jaques and Sophie. This brother/sister team work around the clock to protect their f lock from predators who would love to sneak a turkey leg or 2, no smoking necessary. Theo and Erin also brought in lambs in 2023 to help with pasture rotation and grass management. They go ahead of the turkeys and help eat grasses and weeds that the turkeys won’t utilize. They have 3 varieties of lamb sausage available at the Food Hub: Sweet Italian, Spicy, and Breakfast. Above all Theo values the relationships gained in the farming community in Walla Walla, from the people they work with at Butcher Butcher, their USDA processor (the only one in the PNW), the people they lease ground from, and the local families who buy their turkeys. Theo believes that good quality food should be the center of a special occasion and Thanksgiving is the perfect time to splurge on the best tasting Turkey you can get. “ As farmers, we have come to appreciate the distinction between the words expensive and over-priced. Our turkeys are expensive, meaning they cost more than what you can find at the store. Over-priced however means the food was not worth it, maybe because of a middle-man’s mark up or just that it doesn’t taste as good as it should! We guarantee that our turkeys are worth the cost.”