On a cold and rainy November morning, farmers Mary Carpenter and Paul Dench-Layton waded arm-in-arm into the large soggy paddock that's home to their Broad Breasted Whites, nearly 250 gobbling, barking, and bumbling Thanksgiving turkeys. The husband-and-wife team that owns and operates Violet Hill Farm, a 200-acre spread nestled in upstate New York's Mohawk Valley, began catching the birds by hand days ahead of the year's busiest market week. Together, with their two young children close by, they worked around the clock to slaughter and dress the animals before a four-hour drive south to Manhattan's Union Square Market. There, loyal customers eagerly awaited their organic, non-GMO fed gobblers.
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Mary Carpenter and Paul Dench-Layton own and operates Violet Hill Farm, a 200-acre spread nestled in upstate New York's Mohawk Valley
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Together, with their two young children close by, they worked around the clock to slaughter and dress the animals before bringing them to Manhattan
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There, loyal customers eagerly awaited their organic, non-GMO fed gobblers
Even if I travel for @placeholder, then I just cook Thanksgiving early on the Saturday before.'