Farm Life

Tamworth Pork Freezer Order Details

Tamworth Pork Freezer Order Details

This Fall, we are excited to fill your freezer with our heritage, pastured pork!!! About Our Pigs: We raise Tamworth pigs, a hardy heritage breed ...

Clarington Special

Clarington Special

Neighbours, This April, we're offering anyone in Clarington FREE home delivery on orders over $50.00 and 25% off chicken* This is THE best chicke...

Open Farm

Open Farm

On Sunday, November 12th from 10-3 we are inviting our CSA shareholders, customers, market volunteers, chefs, butchers, grocers, neighbours, friend...

Appreciation after Turkey Thursday

Appreciation after Turkey Thursday

Turkey Thursday...that's what I'm calling yesterday.  It started at 5am, loading turkeys for the processor and ended around 11pm once I had e-mail...

Trust and Transparency

Trust and Transparency

In last week's blog post, '5 Things to think about when buying chicken', I talked about the decisions we made about how we would raise our chickens...

5 things to think about when buying chicken

5 things to think about when buying chicken

We wanted to share what we've learned about chickens so that you can navigate the claims being made by farmers, restaurants and grocery stores.  W...

What is the volume of a chicken?

What is the volume of a chicken?

This question has been stressing us for the last week. Our first flock of beautiful, free-range chickens that have been fed nothing but certifie...

About our Chickens

About our Chickens

Artisanal: Normally to raise more than 300 chickens you need quota (the 'license' to farm chicken). Last year, Chicken Farmers of Ontario int...

Permaculture chickens

Permaculture chickens

The baby chicks are almost ready to move into their new home...this pasture next to the brooder building.  The large overhang will protect them f...

CSA Shares

Purchase your Fall CSA share by July 31st! Our farm is growing enough to provide 100 households with their selection of naturally raised f...

Roasting your Duck

Roasting your Duck

The basic technique for roasting a duck is 4 hours at 300 degrees. This technique results in juicy meat and crispy skin. The trick is to flip the d...

It takes a village to start a farm

It takes a village to start a farm

It's fitting that the first blog post is on our 5th wedding anniversary. Emily & I were married on this farm, under an ancient cedar tree surro...