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Fall CSA now available!

Larkin Bros. is pleased to announce that they will be offering a CSA (Community Shared Agriculture) box/bag for the fall season!!! This is a fantastic opportunity to support local while eating fantastic product.

Each bag includes 8-9 lbs. of grain fed, medication and antibiotic free poultry that does not contain animal bi-product in feed!

Become a member of the Fall CSA online at our website.

FALL Membership (October to December bi-weekly)

  • Share purchase is $35 bi-weekly
  • Value of product will range from $40-$43 bi-weekly
  • Savings of 14-20%

Full payment due in advance by e transfer or on first pickup by cheque or cash.

Pick-up bi-weekly in Charlottetown or New Glasgow.

Fall CSA Details

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Summer CSA Now Available!

Only accepting 100 members so don’t miss out on this great opportunity!

Memberships are available until Wednesday, July 12th.

You can become a member of the Summer CSA online at our website.

Summer Bi-weekly Package will include:

  • Full chicken (5-6 lb) cut-up and vac-packed ($20-$22)
  • 1 lb. Ground Turkey or 1 lb. ground chicken ($6-$7)
  • 1 pkg. turkey burger (value $7)
  • 1 pkg. turkey sausage (value $7)

Full payment $210 due in advance by e-transfer to or on first pickup by cheque or cash.

More details about the Summer CSA Membership

If you have questions regarding this offering, please email

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Larkin Bros. Spring Specials!

Spring is in the air on PEI and we here at Larkin Bros. could not be any more excited!

Spring specials include:

  • 5 lbs. ground turkey reg. 30.00 now 20.00
  • 3 – 1lb. packages of turkey sausages (original, hot Italian, sundried tomato & basil, mild Italian) reg. 25.5 now 20.00
  • 3 – 1lb. packages of turkey meatballs (hot Italian, sundried tomato & basil, cranberry & herb) reg. 25.50 now 20.00
  • 5lbs. ground chicken reg. 35.00 now 25.00

Come see us at the Charlottetown Farmer’s Market on Saturday’s from 9am-12:30pm or our New Glasgow Road farm.

Eat Real! Eat Local!

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Eat Real, Eat Local!

sausages and burgers from Larkin Bros

Larkin Bros., the largest turkey farm on PEI, pride themselves on their high quality turkeys and value added products.  Our poultry is grain fed, medication and antibiotic free and do not contain animal bi-products in the feed. Be sure to look for our products at locations across PEI including the Charlottetown Farmers Market  Sat, 9am-2pm, and ADL Foods, Grocery Stores, and restaurants.

Products: Fresh and Frozen Turkeys, Fresh and Frozen Chickens, Ground Turkey, Smoked Turkey Breast, Bone in Breast Turkey, Turkey Legs, Turkey Thighs, Turkey Sausages, Turkey Meatballs

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Turkey Meatball Sub


4 rolls of any kind

1 tsp. olive oil

12 to 20 Larkin Bros. meatballs

1 ½ cups pasta sauce

2 cups shredded mozzarella

½ cup grated Parmesan


Warm the rolls on a rack in a 250° F oven. Meanwhile, heat the oil in a large skillet, over medium heat. Add the meatballs. Cook until brown, 3 to 5 minutes. Add the pasta sauce, reduce heat to medium-low, and simmer until it begins to bubble, about 3 minutes. Remove the rolls from oven and slice lengthwise. Spoon the meatballs and sauce onto the rolls, then sprinkle with the mozzarella and Parmesan

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Speedy Turkey Sloppy Joes


1 -7.5-ounce tube refrigerated buttermilk biscuits

1 tablespoon olive oil

1 pound Larkin Bros. ground turkey

kosher salt and pepper

1 cup refrigerated fresh salsa


Bake the biscuits according to the package directions. Let cool before slicing each biscuit in half. Meanwhile, heat the oil in a skillet over medium-high heat. Add the turkey and cook until no trace of pink remains, about 7 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir in the salsa and cook until heated through, about 2 minutes. Place the bottom halves of the biscuits on a plate. Top with the meat mixture and sandwich with the remaining biscuit halves.

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Breakfast Nachos

Breakfast Nachos (The Ultimate Hangover Cure)

What started as a discussion about hangover cures ended in this recipe for loaded breakfast nachos. Pretty smart, if you ask us. Layers of crispy tortilla chips, melted cheese, hash browns and breakfast sausage are just the things to soak up what remains of last night’s revelry. We once heard that fats and proteins would make us feel better after a late night, so we fried up some eggs and served them on top for good measure. The fixins are up to you, but we like the classics: avocado, cilantro, Pico de Gallo, and spicy jalapeños. The only thing you’ll need now is someone to make them for you.


3 tablespoons olive oil

1 pound of Larkin Bros. breakfast sausage, casings removed

1 pound frozen hash browns

1 13-ounce bag restaurant-style tortilla chips

8 oz. Sharp yellow cheddar, grated

8 oz. Monterey jack, grated

6 large eggs (or 1 per person)

Pickled jalapenos, avocado, cilantro, and Pico de Gallo for serving


Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil.

Heat 1 tablespoon oil in a large skillet over medium high. Add sausage and cook, breaking up with a wooden spoon, until cooked through and crispy in spots, 6–8 minutes. Transfer to a plate using a slotted spoon.

Add 1 tablespoon oil to skillet. Add hash browns and cook, breaking up with a wooden spoon, until browned and crispy, 6 to 8 minutes; remove from heat.

Arrange half of the chips on the prepared baking sheet. Top with half of the cheese, hash browns, and breakfast sausage. Top with remaining chips, cheese, hash browns and sausage. Transfer to oven and bake until cheese is melted and bubbly, about 5 minutes.

Meanwhile, wipe out skillet and heat remaining tablespoon oil over medium-high. Crack eggs into skillet and cook until whites are set, edges are crispy, and yolks are still runny, about 2 minutes. Top nachos with eggs, pickled jalapeños, avocado, cilantro, and Pico de Gallo. Olé!


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Ultimate Turkey Chili

Ingredients – 2 lbs. of Larkin Bros. Ground turkey

    • Salt & freshly ground pepper, to taste
    • 1½ tablespoons canola oil, divided
    • 3 onions, chopped
    • 1 green bell pepper, seeded and chopped
    • 1 red bell pepper, seeded and chopped
    • 6 cloves garlic, minced
    • 2 jalapeno peppers, seeded and finely chopped
    • 2 tablespoons ground cumin
    • 2 tablespoons chili powder
    • 1 tablespoon paprika
    • 2 teaspoons dried oregano
    • 12 ounces dark or light beer
    • 1 28-ounce can diced tomatoes
    • 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
    • 2 bay leaves
    • 3 19-ounce cans dark kidney beans, rinsed
    • ¼ cup chopped fresh cilantro
    • 2 tablespoons lime juice


  • Directions


  • 1 – Season ground turkey with salt and pepper. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add the ground turkey and cook, stirring occasionally, 2 to 5 minutes. Transfer to a strainer.
  • 2 – Reduce heat to medium and add remaining 1½ teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
  • 3 – Add beer and simmer, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and ground turkey. Cover and simmer, stirring occasionally,1½ hours.
  • 4 – Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.
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Zesty Italian Sausage Pasta


1 pound of Larkin Bros. Italian Mild Sausages

1 pkg. (16 oz.) of linguine

3 Tbsp. olive oil

1 small sweet onion, thinly sliced

1 tsp. garlic, minced

1 can (14.5 oz.) Italian tomatoes, diced

1 can (10.5 oz.) chicken broth

2 cups broccoli florets


1. Prepare sausage according to directions. Cool slightly; cut into ¼-in. slices.

2. Prepare pasta according to package directions.

3. In a large saucepan, sauté the onion and garlic in olive oil until tender.

4. Stir in tomatoes and chicken broth. Bring to a simmer.

5. Add the broccoli and cooked pasta.

Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.