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About Us

My husband and I have lived most of our married life in the Langlois area raising kids (as in humans), chickens, sheep and cattle.  The simple (albeit busy) lifestyle of ranching and farming has always appealed to us.  We love what we do.  Sustainable, diversified agriculture has always been a part of our practices.  We have a large, hard working family and anyone that knows us, knows everyone pitches in to help when needed. "Many hands make light the work" is one of my favorite sayings.  Along with venturing into the turkey business we also are trying our hand at growing those beautiful crimson berries known as cranberries.

It is hard to imagine unless you have experienced it.  Ranching and farming isn't just a job it is a life style. There's gratification when you look out on the spring pasture and see twin lambs, lifting their mama's butt off the ground as they are nursing, striving to eek out that last drop of milk; bunches of long-tailed young lambs playing "King of the Mountain" on a sunny spring day; a newborn calf standing for the first time; bossy pregnant cows scrambling up to the pick-up to get hay we've harvested in the summer; all the turkeys gobbling back at you as you whistle at them; the first buzzard or daffodil of the year, or even a warm rain after a cold spell because you know it brings much needed new growth to the grass.  Ranchers and farmers by necessity are always adjusting their lives to the weather.  The guarantees are that there will be drought at times, plenty at other times, death, trial, joy and lots of work. That is the lifestyle we love and enjoy and that is what our children have been raised with. Even better now, we are anxious to share it with our grandchildren!

My interest has been since I was young, insisting on having hens while living in a somewhat urban area(that was way before it was popular).  I think I have had them ever since, even rescuing some commercial Leghorns for sale as stewing hens from the factory and turning them loose in our backyard while living in the Willamette Valley (I'm sure they were forever grateful).  Today, I still get lots of enjoyment from checking for fresh eggs of various colors with my grandchildren just as I did with my children while they were young.

After visiting with Joe Pestana of Oregongrassfed about his broilers, I decided to do a trial run of turkeys in 09'. It went rather smoothly, other than our Border Collie, who decided that he would help himself to their delicacies.  The response I received was very positive and I was encouraged to raise them on a larger scale.  Coastal Hills Pastured Poultry was born.  Most years have not been without  trials of some sort or another but as is life so is business, live and learn.  The turkeys are fat and happy and I'm sure you will enjoy them.  Their diet has been pasture, bugs (30+ acres), and grain (without antibiotics or hormones) as a supplement to meet their energy and other dietary needs as the weather turns cooler and wet.   

I would love to have your feedback.  Keep in mind that these turkeys are not infused with saline solution and do not have that handy little built-in timer to tell you when they are done(which, by the way, is at 165 degrees).  Don't overcook them.  Don't!  They cook faster then you think and will continue to cook a bit after you take them out of the oven.  Basting the birds with olive oil and herbs or wrapping with bacon is a great way to bake them, uncovering the last little bit to brown if you do cook them covered.  A stuffing made with sourdough French bread, onion, celery, fresh sage and other spices, broth from the gizzards and neck and either sauteed Chantrelles or King Boletes is our favorite. 

Blessings to you and your guests this Thanksgiving.  Enjoy!