Happy chickens flocking to Finley Creek

Finley Creek Vineyards is … shall we say, “taking flight!?” Jacquie Bols, owner of Finley Creek Vineyards and Jacquie’s Gourmet Catering, is proud as a crowing rooster to announce that she is installing chicken coops (and chickens) this spring at Finley Creek.

Why chickens? Well, first of all, the land around Finley Creek is perfect. With several lovely acres behind the main building, the coops will be nestled in among large free range fenced areas for the chickens to naturally graze and organically pasture with a lot of freedom, and safety from predators.

And of course, since we are all about sustainability and organic foods, our chickens will be a great source of fresh, natural eggs, which Jacquie’s Gourmet Catering and Jacquie’s Café will put to egg-cellent use.

Our fine feathered Finley Creek residents will soon include:

Rhode Island Red

Rhode Island Reds – Not only are they the official Rhode Island state bird, but they are hugely popular among chicken farmers. Often referred to as the “do-everything bird,” Reds lay exceptionally well, are valued for their meat, and are cold-hardy.

 The Ameraucana

Ameraucanas – Are a pure breed from South America. They are probably best known for the light blue eggs they lay, which look as lovely as they taste.

The Golden Layer Wyandote

Golden Layer Wyandotes - are a favorite amongst flock owners for their dependable egg laying, easygoing nature, hardiness, and the great variety of beautiful feather patterns.

The Buff Oprington

Buff OrpingtonsThese birds are big and friendly, with beautiful fluffy plumage. They are also very cold-hardy.

We look forward to sharing our poultry adventures with you. Come out and see our new lovely event venue – perfect for your next party -- and stop out back to take a peck – er, peek – at our happy chickens this spring!

Why Jacquie’s Gourmet Catering uses locally sourced meats

“I use locally sourced meats from Indiana farms as much as possible,” says Jacquie Bols, owner of Jacquie’s Gourmet Catering. “Not only does it have a superior taste, but I like supporting responsible farmers who choose to raise their animals sustainably rather than mass-produce them on a factory farm.”

Just think about the last time you bit into a luscious just-picked vine-ripened tomato. Juicy and delicious, right? Compare that to a store-bought tomato. There’s a dramatic difference in texture, taste and juice. The same is true for sustainably raised meats versus those purchased at a store. The meat is more flavorful, deeper colored, and definitely fresher. You can taste the difference.

There are quite a few Indiana farms from which I purchase fresh chicken and pork on a regular basis; Gunthorp Farms in Springfield, Indiana; Trader’s Point; and This Old Farm in Colfax, Indiana, among them. I know the farmers and have seen their stock. I know what they feed their animals and how they treat them. They will not use growth hormones, feed additives or nontherapeutic antibiotics. So I’m confident I’m giving my customers safe, quality meat.”

Not only that, but sustainable meat from pasture-raised animals generally contains less fat, fewer calories and higher levels of important nutrients such as:

There are environmental benefits to consider as well. Sustainable farms use responsible agricultural practices that protect the environment.

Says Jacquie, “When I buy meat from a sustainable Indiana farm, I am helping to support these efforts. That’s something that’s incredibly important to me, and I believe it’s something my client’s value as well.”

- Jacquie Bols, owner