Jakeway Farms is a family owned and operated farm that has been in the same family for almost a century. I was born and raised on this farm and take great pride in knowing that I am farming in the same community as my grandparents. They started their 300 acre farm overlooking the beautiful Sequim Bay circa 1910. In the 50’s, my parents bought a small farm in the Carlsborg area just outside of the
town of Sequim, with gorgeous view of the Olympic Mountains. We are practicing sustainable farming to preserve the land, treat our animals humanely, and help support the local community. On Jakeway Farms, we raise pasture raise our animals: Black Spanish and Blue Slate Heritage Turkeys and Poled Shorthorn & Angus mix cattle. Our Heritage Turkeys are raised outdoors, freely roaming on the pasture in our fruit orchard eating the varied diet nature intended them to eat. Conventional supermarket turkeys can be tasteless and dry, heritage birds raised outdoors are juicy and succulent and taste the way a turkey is supposed to taste. The traditional Thanksgiving turkey is different today than it was 50 years ago. Today, 99% of all turkeys raised in the U.S. are the “Broadbreasted White” variety... These birds are raised in confinement in extremely crowded conditions on factory farms. They live in unnatural, uncomfortable conditions and are fed a steady diet of grain and supplements like antibiotics, rather than the grubs, bugs and grasses they would eat in nature. Industrial turkeys are often injected with saline solution and vegetable oils to improve the taste and texture of the meat. These factory farmed birds tend to be dry and tasteles. (www.sustainabletable.org/432/talking-turkey)
Raising Heritage Breeds is more costly and time consuming than raising White Breasted Toms. While supermarket turkeys grow to an average of 32 pounds over 18 weeks, Heritage birds take anywhere from 24-30 to reach their market weight. But those who have tasted Heritage Breeds say the cost-and the wait-are well worth it. (www.heritageturkeyfoundation.org)
Our cattle. We provide customers with locally raised, high-quality, grass-fed beef. Our cattle are born and raised on our farm with an all natural diet, with no antibiotics, hormones or additives. Our cattle are raised entirely on grass pastures and hay in the winter when the grass is not growing. Grass fed and grass finished beef tastes good, and because it’s all natural, it’s good for you, too. Studies have shown that grass fed and grass finished beef is higher in vitamin E, vitamin C, beta-carotene and the “good” fats that help reduce cancer risk, such as omega-3 fatty acids and conjugated linoleic acid (CLA). Grass fed and grass finished beef has fewer total fats and calories than grain fed beef. Our beef is sold out for 2015, but we have started a wait list for 2016. Please contact us to be put on our list. Our turkeys are selling out fast for this year’s Thanksgiving 2016, but we still have some available. They will be available around November 22nd 2016.
