In this episode of The Farmer and The Foodie.

We're talking turkey and more at Groce Family Farm.

There's plenty of challenges in farming.

I mean, every time you kind of come over a ridge.

You find a new one up ahead.

Then we're going farm to table.

To prepare a delicious family meal.

I'm Maggie Keith and I'm the farmer.

And I'm Lindsey McClave and I'm the foodie.

And this is...

The Farmer.

& The Foodie.

Funding for this program is made possible in part.

By the KET Endowment for Kentucky Productions.

♪ ♪ ♪ ♪ Luke, thanks for having us out.

So glad to have you.

Thanks for coming.

So tell us about where we are.

Yeah, so Groce Family Farm.

Our farm is in Southern Indiana in Crawford County.

Just outside of English.

We've got about 20 acres plus some land in the neighborhood.

That we rent from a few different of our neighbors.

And how did you end up here?

Katherine and I, we were two young, 20 somethings we met.

When we were getting married, we had big gardens.

And we had always dreamed about some idyllic vision of farming.

And we decided we're gonna give give it a go and started growing vegetables and after a few years of that, we had three kids.

Under two.

And, yeah.

We're kind of realizing that the work-life.

To balance, bending over and picking up radishes.

Wasn't going super great.

And we were learning more about ways In which animals can have a beneficial impact on the land.

And so we started raising pigs and then about eight years ago.

We bought this property.

And once we got out here.

We kind of transitioned everything over to pasture-based Animal agriculture to we're now 5, 6, 7 species of livestock.

On pasture every year that we raise for meat.

And then we just sell that locally to the Louisville.

Southern Indiana, and Indianapolis markets.

And do you have a certain farming philosophy you follow?

The general philosophy is we want our farming to as well as.

Possible mimic nature.

We want want to have a balanced vibrant.

Ecosystem, All ecosystems you'll find in the world have got.

Important animal, plant, fungal members, and the animals.

Are in general moving across the landscape.

And not staying stationary.

And so those are the basic.

Principles of what you'll find in a vibrant,thriving ecosystem.

And what we try to accomplish here.

So,if we're gonna feed.

An omnivore grain, we're gonna give it the best grain possible.

We have a relationship with some local corn growers that help us.

To accomplish that.

And then as far as ruminants go.

We're just gonna feed them the grass we've got.

That's great.

So you mentioned idyllic farming.

That's what you all kind of thought it would be.

Yeah.

Is it proven to be?

I mean, life is harder than you imagine it'll ever will be.

You go from 25 to 40 to figure that out whatever you're doing.

Yeah.

But also I think there's ways in which it's richer.

And more beautiful and wonderful than you could have imagined to.

What do you think it will take for farmers.

To be able to successfully farm and have most of the meat come.

From our local farmers here in Kentucky and Indiana.

Rather than ship it in from outside?

There's probably a few ways of getting there.

It shouldn't be as hard as it is to, like, to make it in farming.

We have to wear some hats that people who were farming in 1954.

Didn't, you know, website developer for instance.

Like not a hat that that your great-grandpa's successful farm.

Had to figure out.

But, you know you figure out all the things.

They had to figure out, a few more, and you make it go.

Farming is never gonna be like easy thing that people get into.

Because it's a get-rich-quick scheme.

But I think farming can be something that, you know.

The market has to be there, people have to want food.

That is better, more transparent higher integrity, more easily.

Discernible as something that is what it says it is.

And if they're willing to pay for it, then it'll be there.

And I think that market has continued to grow for food.

Where people can know the farmer or at least know.

That it's something that they can believe in.

And are willing to put their dollars buying it.

But I think in the end, it's, you know.

Absent like some horrible global crash.

Where people can't get their food from afar.

There's just gonna be a mixed food system.

And we're just gonna have to kind of keep on producing.

For the people who can and do want what we've got to offer.

Yeah.

So you mentioned at one point you all had.

Three under two and now you have five kids all together.

Yeah.

Tell me what it's like having, you know, raising your family.

Here on the farm, this your everyday life.

Yeah, we really love it and I think they love it too.

And we gotta travel if we wanna get pizza.

Or see friends or whatever.

But that's part of the trade off But, you know, they don't know anything different, you know.

They do farm work and we pay them for chores.

And we're trying to teach them not just how to work well.

But that work should be well compensated.

And they should expect that and they get that here too.

And that we respect them and their work and appreciate it.

And we're trying what we can to teach them.

Sort of about all of life.

And, you know, I think an education is something.

That includes interacting with nature.

It includes learning how to play with others.

And learning how to work.

Learning what work is and, you know, by watching.

And then kind of playing at it and then participating in it.

And, you know, work that has economic value.

I think is a really valuable.

Thing to be able to involve them in.

And that's definitely a big part of the theory behind.

What we're trying to do.

And it's not always easy.

But we're glad for it.

We love having kids on the farm.

It's awesome.

What are the most rewarding things that you found.

From your eight-plus years now on this land?

You know, watching it grow and change.

It was a little bit worn out.

And the pastures were a little overgrazed.

It's rewarding watching the land change and watching, you know.

Our family become more and more well rooted in it.

I always wanted a place to live that was really beautiful.

And to be well rooted in the community.

And we're thankful to be able to do that.

We're thankful that you're doing it.

Because we get to reap the benefits of it.

And I hear some turkeys calling us over there.

Yeah.

And I would love to learn more about your flock.

And maybe take some turkey home for a little turkey dinner.

We're going to make.

So can we check it out?

I think they're ready for breakfast.

laughter ♪ ♪ ♪ ♪ Okay.

turkeys gobbling And what kind of like feed is this, this is cornmeal, I guess?

Yeah, so we get a non GMO feed.

From a corn grower over in Kentucky.

And then he makes the mixes for us with non GMO bean meal.

And vitamins and minerals and he delivers us 10 tons at a time.

♪ ♪ ♪ ♪ So you said there's about 300 birds here.

And then another 300 across the lake?

Yeah, so these are about three weeks older than the ones.

Over there.

And they'll have two processing dates.

That are about three weeks apart And so that's sort of how we, with two different ages of birds And two different processing dates.

We can get our small turkeys for small families.

Big turkeys for big families.

We have three different sizes we sell in.

So we'll have birds between 10 and like 23 pounds.

Why do you think customers are wanting a local turkey versus..?

I think for us the most important aspect.

Is the pasture raising.

They're out here, they're getting exercise.

They're moving around, sunlight.

And then they can eat the salad every day.

Turkeys graze more than any other bird.

We raise ducks, geese and chickens, and turkeys are.

The paddock will look more like a herd of beef came through.

Chickens will trample and peck a little bit.

Turkeys will mow it down.

And the nutrient profile when they're eating grass.

Is just going to be a lot different than birds.

That are just eating the corn.

So we're giving the feed here.

And it's got a lot of caloric and energy density.

But as far as like micronutrients and stuff.

There's nothing compared with fresh grass.

♪ ♪ ♪ ♪ Turkeys have the most personality.

They definitely like actually build a relationship with you.

That's what I was wondering, I feel like these guys know me.

Yeah, they do and they walk up to you.

And you feel like hoody hoo, [gibbers].

Ko-ko-ko.

[turkeys gobbling] They're like quiet.

It varies [inaudible] because they don't want to talk about it That was impressive.

I like that.

They're like all quite down and they hop back up.

They're fun to play with.

Ducks have like personality, turkeys have like relationship.

And chickens are just, like, they're just.

About it.

Yeah.

They don't care.But yeah,turkeys are fun because they actually.

Like, you can build rapport with them in a way that's just.

Unique with Culture.

They're really cool animals and, you know.

They're native to America, they're a really cool bird.

We love it.

So much goes into running a farm.

Finding that work-life balance can be a big challenge.

Luke's wife Katherine sat down with us after lunch.

And shared what it means to her to raise her family on the farm.

So tell us about your family.

You have how many children?

We have five kids.

Hugo, Our eldest, is almost 12.

Then we have 10-year-old twins, a spunky five year old.

And then Rose, the three year old.

And what has it been like raising them in this farm.

Where they can roam a little bit freely, I'd imagine?

Yeah, the part about raising a family in a farm setting.

Is that work and play kind of get intermingled.

So it's not uncommon for them to be out with us.

While they're quite young.

And then that just becomes their normal.

And then that kind of folds into, you know.

Like work time kind of gravitates into playtime.

So there's a lot of like jumping off of things and creating.

You know, artworks or learning through nature observation.

And all kind of.

I feel like I'm making it sound more romantic than it is.

Because there's definitely an element of like.

We need to do some book work.

We need to learn from people who came before us.

And, you know, through books.

And then it's like, please get off the gravel pile.

So that you can come and learn or like do your firewood chores.

Or whatever.

So it's not always romantic, but it is never boring.

I can tell you that.

I hope that in raising our kids here.

We are showing them the goodness of relationship.

With their family, with the land around them, with the creatures.

That they raise, with our neighbors.

You know, just extending on out, you know.

The thriving that comes from that sort of thing.

That's what I value really highly.

So, of course, I want my kids to come away with that too, so.

Yeah.

So tell me a little bit about cooking.

And how you feed the family and what you enjoy cooking.

I enjoy cooking simple nourishing meals.

And it just does so much better for our body.

So it's a lot of soup and sourdough right now.

In the summer, it's whatever's coming in from the garden.

We obviously prioritize protein in a lot of our meals.

So I'm really trying to nourish our family.

But also not spend 20 hours a day in the kitchen.

So, I mean, just really simple, nothing that's processed.

A lot of stuff out there that we put in our bodies.

That we don't realize is like hurting us.

And I've seen it in myself, my own personal health.

And that of my children and we just do better.

When we're eating nourishing food.

So it's not fancy.

It's not fancy at all.

But it's delicious I think.

Yeah Yeah.

So being on a farm with your children.

And being content with having this life as a family.

And loving that aspect of being together in community.

Where does that come from?

Every time you leave the farm, the farm will suffer.

So it's not that we don't ever leave the farm.

But we do prioritize what's necessary.

What's necessary for our children's minds.

And hearts and bodies.

What's necessary for play and rest.

That took us a long time to figure out.

We busted our butts for too many years.

Without prioritizing rest and fun.

But we also have to, to be a family that's about what we do.

So we play and we work together.

And we try to make our work fun.

And that's why we have ice cream after chicken loading.

Or whatever, you know, just a little sweet reward.

After really hard work.

That's why we have balloon fights in summer, you know.

Like whatever we can do to nurture the souls of the humans.

That we're raising while also not letting the children rule.

The flow of the farm.

That is a whole lot to manage.

But you've created such a beautiful place.

And we got to help feed the turkeys.

And I understand there might be some baby ducks.

That need to head out of the breeder.

Yeah, this is gonna be great.

I was so excited about this one thing.

I know, I am too.

We'd love to lend a hand and have you all teach us.

About that if we could.

Yeah.

♪ ♪ ♪ ♪ Keep the ducks in front of you, that's really all there is to it That is so cute.

Oh, go, go, go!

Oh, you got it, you got it.

Oh my God.

This is so cute.

This is really adorable.

Oh, he's so little compared to everyone else.

I know, he is.

Oh, gosh.

Oh, gosh.

♪ ♪ ♪ ♪ We just need one leader here, guys.

Come on, who's the leader?

Somebody take the charge.

Oh my God, you all are so cute.

Every single one of you.

Oh, there we go.

There they go.

Oh, no, no, don't come back.

Woo!

Woo-oo.

Koo-koo, koo-koo.

Come on, come on.

This way, go.

Oh, yeah, we got this, we got this.

Stop them over there.

Step back, step back.

At least getting you all out.

Here we go.

You're doing it now, that's great.

We gotta get a stampede going.

You gotta go!

Yay!

Well, that was an experience.

That was fun.

♪ ♪ ♪ ♪ I'm grateful to Katherine and Luke.

And all their kids for raising this bird.

With such love and care.

Oh my gosh.

What an experience that was.

And I mean, whether it was the turkeys, the chickens, the ducks The cows, the pigs, I mean, what just a happy, happy place.

It made me sure fall in love with turkeys.

Which I'm a cowgirl, so falling in love with a bird.

Is a little different for me.

They cracked me up and it was funny like feeding them.

Was such an interesting experience.

And just their little little personalities.

And I love how Luke was like, you will know them.

They have personality, so.

Yes.

And my gosh, what a bird we have here.

This is fantastic.

So obviously the name of the game today.

Is just to honor this bird.

To really enhance the flavors just respect it and enjoy it.

So what I like to do because it cuts down cooking time.

And I think it really allows for all the surface area of the bird To get as brown as possible is use a technique.

Called spatchcocking.

We've done it before with chickens.

And it works just as well on turkeys.

So basically what it means is taking the backbone out.

So the turkey lays flat and again.

It kind of lets the legs stick out.

And just keeps everything a little bit more uniform.

We're gonna add it to this sheet pan.

That has some butternut squash we cubed.

I threw just some garlic cloves on there, some fresh thyme.

And while the turkey roasts.

All the drippings and the butter that we're gonna add.

Are just gonna go into the butternut squash.

It's gonna roast it and make it all nice and happy.

And then we're gonna puree.

That for a really lovely little sidedish.

Yeah.

Sounds good.

And then because this turkey is gonna give us.

So many amazing drippings.

We don't want to take a bit of it for granted.

We're gonna take some fresh bread we've gotten.

Tear it up and then roast some croutons in the turkey dripping.

Oh, stop it.

So, first up, what do you say?

I know.

So let's get to it.

So to get started.

We obviously gonna cut the backbone out.

But I first wanna get some butter warming.

On the stove so we can baste it And keep it really, really happy So we've got two sticks of butter.

Perfect.

Just enough.

Just a little bit of butter.

Yeah.

And to that we're gonna add a really nice pinch of kosher salt We have your ever famous red pepper flakes.

We don't want too many of those, but just enough.

This is a big bird.

Yeah.

So I think we can be a little generous.

I'm gonna go ahead and take this thyme here.

And we're gonna pop it off.

We're also gonna add some more garlic.

I love grating garlic.

Now you live on a farm with your kiddos.

What was it like for you seeing Luke and Katherine.

With their five little ones running around?

I mean, it was really neat to see the age range too.

And so the roles the littles could play.

But then also how much help the older guys were.

And I see that with my kids.

I mean, my son is out there.

He knows how to get the cattle come up to us.

How to move a fence.

My daughters are very good.

At the more like delicate detailed work in the garden.

The freedom you can have as a kid out on the farm.

Is pretty grateful, and as an adult, to be honest.

Totally, totally see that.

Lots of lemon zest there.

A few cracks of black pepper.

Okay, I'm gonna pop this on the stove.

Let it just melt down and get all happy together.

Over a really low heat and let's butcher this turkey.

Sounds good.

Okay.

Okay, so the turkey is currently breast side up.

Okay, so the turkey is currently breast side up.

To spatchcock it, we want o remove the backbone.

So we're just gonna flip this guy over.

Flip her over.

There we are.

So this is not a delicate job.

No.

This is gonna take some muscle and also something really.

really sharp.

So these scissors are a little bit small.

But they're extremely sharp.

And I like the control scissors.

Give me to cut the backbone out.

Obviously, a very, very sharp knife would certainly work.

If you have like a saw that's used for this sort of job.

That obviously would work too.

Yeah.

But name of the game, take it slow, be careful.

And just work your way through it.

So you're just gonna kind of go along the line.

Till we get to the top.

And we're gonna pop it off.

And then we're gonna.

I'll show you how we'll kind of break it a little bit.

Okay, great.

I'm gonna start down here.

♪ ♪ ♪ ♪ Yeah.

Some really good sounds here.

♪ ♪ ♪ ♪ So you kind of go from one side to the other, is that the idea?

Yes, that's what I've done.

♪ ♪ ♪ ♪ Yes.

♪ ♪ ♪ ♪ Yeah, you can start to really see it.

Yeah, yeah.

Man, these scissors are mighty.

I know.

We did it!

All right.

You did it.

All right, there it is.

Ah, it's so beautiful.

I know, you did it great.

So right now we wanna kind of finish breaking the back.

So to speak.

And this is where, these are sharp bone edges.

So you do kinda wanna watch where your hands go.

Yeah!

Here we go.

See how it falls.

Like now this whole surface area of the leg.

Is gonna get really nice.

And have a lot of opportunity for browning.

We can separate that out.

I mean, look at that.

Oh my gosh.

Ah, perfect.

I do like to tuck the wings back ♪ ♪ ♪ ♪ So you definitely wanna make sure you season.

Both the bottom and the top of your bird.

♪ ♪ ♪ ♪ Breast side up is how we want to roast it.

We're gonna do it on 425 for about an hour.

And 15 minutes to an hour and 45 minutes.

Generally, I would say about 8 minutes per pound.

But your thermometer is your best friend here.

Use your meat thermometer.

You want it to be at about 165.

When you pull it from the oven.

It will do some carry over cooking while you let it rest.

Ideally, you get to that 170, 175 mark.

Totally cooked, ready to go.

Now it's time to build our salad which will feature some of our favorite fall produce.

And we'll top it with our croutons later.

This is gorgeous.

Yes.

Tell me about what you have put in this beautiful salad bowl.

Well, we have some spinach and arugula.

And a super tart Granny Smith apple.

Which is gonna add a nice punch.

And then the radicchio from Pavel's Garden.

Oh, I love it.

Lots of texture too.

which is one of my favorite things about a salad.

Especially this time of year.

And I love going to the market this time of year.

Yeah, look at these jewels that you can find at the market.

Of course, the Brussels sprout.

I think it's a very versatile vegetable.

I think, you know.

It got a bad wrap for so many years.

Because people just would boil it and, you know.

Cook it to death.

Yes, and you know, maybe not putting off the best smell.

Anything you might use, you know, a regular cabbage for.

You know, why not throw in some Brussels sprouts just for fun.

You mentioned going to the farmer's market.

This looks like you went to like the farmer's market.

In outer space.

Yes, it does.

Tell me more about this extremely fun.

And unique vegetable.

Yeah, so this is a Romanesco.

It became pretty popular about.

I would say, 10 years ago.

Really, I started to first see it.

And it's in the cauliflower family.

It's nutty I feel like.

It is.

It is nuttier than cauliflower.

It definitely has like a cauliflower undertone.

But yeah, its own.

A little bit more complexity to it.

And I love how it.

Just like breaks up into these tiny little trees.

Yes.

And again, I love having it raw in a salad.

I mean, obviously you could roast it.

And do all the same things you do with cauliflower.

I love it.

So I'll just sprinkle a few of these little guys on top.

Perfect.

We're just gonna do a really simple red wine.

vinaigrette here.

Got a little bit of Dijon mustard.

To act as an emulsifier for the dressing.

Red wine vinegar, a grated garlic clove.

Because I think it adds that nice punch.

Warmth, and pinches of red pepper flakes.

And so first I add all of those ingredients plus a little bit.

Of salt and pepper into the bowl I bring those together with my whisk.

And then whisking constantly pour in a steady stream.

Of your olive oil.

And you just wanna keep whisking the entire time.

It's a little bit of an arm workout.

But as soon as you start to see sort of a creaminess.

Come together in the texture.

That's when you know you're getting about the right blend.

of olive oil, the vinegar.

Take a taste, add additional olive oil if you need.

And you're ready to go.

♪ ♪ ♪ ♪ Okay.

All right, we're gonna let that rest.

A good 20-30 minutes is definitely recommended.

Now, we're gonna make our side dish, our sauce.

Our squash is extra tender.

You can see there's all these delicious juices.

That cooked out of the bird.

That butter we cooked it in.

So we don't want to take too much extra of that.

So we're just gonna temper the flavors just a little bit.

With some cream and lemon juice.

Because there's a lot of really just like rich goodness here.

So the bright acidic punch in the lemon.

Is definitely gonna serve us well.

And just a little squeeze of honey.

Butternut squash inherently has a nice sweetness to it.

And that's just gonna, again, bring that out.

Okay, now we're gonna puree it.

And we're gonna taste.

And we'll just kind of adjust seasonings.

As needed there.

Okay.

But let's see how we do, so.

So what are you looking for when I puree?

When should I stop?

Well, I want it to be pretty smooth.

I really want it to be this wonderful silky accompaniment.

To our turkey.

And then also our crunchy salad.

That we're gonna make with the croutons.

Let's give this a quick taste.

Oh, it's nice and warm.

Mm.

Definitely get the turkey.

Oh, man, that's good.

Which I love.

Yeah, that's like gravy meat butternut squash.

I know.

Exactly.

It's a lot of delicious richness there.

I like that.

I really do too and I love that.

It's like a one sheet pan situation.

Now, all we need are the croutons for our salad.

So, very simply we're gonna take this gorgeous loaf.

Of hollow bread.

Certainly if you feel like getting.

In the kitchen making your own.

But what I love about this, it's got a softer crust.

But then a nice and interior texture.

And when I'm doing croutons.

I just like to tear into small pieces.

I like that, hands on.

Because then you get I know, and you get the kind of jagged edges.

Are you wanting to do.

Like, all the same size or what's the matter here?

Not necessarily.

Yeah, I mean, we don't wanna do like one huge.

One and then, you know.

Yeah.

But, yeah, just sort of roughly torn.

Okay.

We're gonna toss them all together.

And then we're gonna pop them in the oven.

For about 15 minutes.

You really just wanna kind of watch it.

Toss it halfway through 400 degrees.

Till they start to brown.

And I want it to be really nice and crunchy.

Mm-hmm.

That'll mean they'll soak up the dressing that.

We put on our salad really well.

And we'll transfer them from theoven warm directly.

Into our salad.

And toss them warm in the salad.

And I think that just will be another nice way to warm up.

Sort of the winter flavors we're playing with here.

I'm just gonna take these tongs And we're just gonna toss.

So glad that isn't going to waste.

I know.

Right.

♪ ♪ ♪ ♪ I know.

Right.

I think it looks so good.

Yes, it's beautifully displayed.

And obviously carving the turkey Is always one of the most intimidating parts.

And it is definitely a bit of a job.

But it doesn't have to be as hard as it seems, so.

And this bird's gonna be so good to us as it has been.

My approach, I like to just kind of break it down.

Into the larger parts first.

So I'm gonna take the wings off.

And then I'm gonna take the legs off.

Cut the legs into their individual pieces.

And go from there.

And then I do like try to cut the breast in half.

Take the breast meat off, slice that up and platter it.

And then we'll be ready for our meal.

♪ ♪ ♪ ♪ Look at this bounty.

Oh my gosh, this turkey is just gorgeous.

You have styled it so beautifully.

And I am like starving.

laughter And this seems so approachable,this turkey.

Absolutely.

Yeah.

I mean, we think of it for special occasions.

But really it's any occasion it's gonna feed families.

Of all sizes.

And all of this came from that one sheet pan.

We took advantage of everything the turkey gave us.

We've got our butternut squash puree.

The amazing croutons that are tossed.

In with this really hearty flavorful punchy salad.

And yeah, I kinda can't help myself.

I know.

I'm just gonna have to go for it.

I know.

That butternut squash, I'm gonna try some too.

Mm.

It's so good.

Sweet, but that like salty turkey flavor.

And I have to say this turkey is absolutely delicious.

I can't wait.

It's really.

I'm really, really pleased with how.

Our butter turned out.

I think it's all infused in there.

You gotta go for it.

I love it.

Mm.

That's so good.

Perfect.

This is what I would always wait for, a turkey leg.

Yeah, that's what I would fight over.

Yeah, if it's not, it's not a proper turkey.

Well, cheers.

Cheers.

Yeah, and just cheers to Groce Farm.

And their wonderful family.

And the good work that they're doing.

Thanks to all the farmers.

This was incredible.

Absolutely.

♪ ♪ ♪ ♪ Funding for this is made possible in part.

By the KET Endowment for Kentucky Productions.