Owners Sarah Hui & Gert, Rosalie & Camille Janssens
No chemical fertilizer
No growth hormones
...but so much more...
Grass-based and local!
Our vocation is to model our farm to the romantic idea of a picturesque family farm where animals and people live a good life. This is in stark contrast to the reality of modern agriculture.
The privilege of breathing the country air, working the land and caring for our animals is our reward for hard work under difficult conditions and otherwise unprofitable investment.
Even though we know some fantastic farmers with industrial (family) farms, it is not what we are about.
Environmental agriculture is based on the principle that you are what you eat.
This goes much further than no chemical fertilizers, preventative antibiotics or growth hormones
Good food is natural food. Nature is our template. We let animals be animals. Our animals live outside as much as possible. Herbivores have evolved to eat grass - not grain, pigs have a strong desire to root.
Sunshine, fresh air, hygienic living conditions and a natural diet make for happy animals that rarely get sick and do not need preventative antibiotics.
Good food comes from a diversified farm.
Nature is resilient because of diversity. In a sense, we try to create a balanced ecosystem rather than using chemical fertilizer as a crutch for a depleted soil.
Since we feed very little grain, almost all our land is both pasture and hayfield. This is much better for the soil.
Good food is seasonal food. We follow the rhythm of nature as much as we can.
Good food is slow food. With more exercise, less grain and no steroids, hormones or chemical food additives, our animals grow slower.
That results in lean meat, yellow fat, and more taste. What is healthy for animals is healthy for you!
Good food is local food. Reducing transportation is better for the animals and the environment.
Local food means that more money stays in our community. We sure prefer a local abattoir over a huge one.
Local food encourages openness and a relationship between consumer and farmer based on trust.
Local food forces farms to stay relatively small. We think that that is essential in what we do. Small is beautiful...
Good food is social food. Our food has no hidden social costs. We do not cause pollution and we do not exploit people. We try to keep our prices reasonable.
Good food is family-friendly food. Environmental farming is not just our job, it is our vocation!
Our kids take pride in our farm. We hope to create a little paradise they will always return to.
Good food is community supported food. Rural communities are having a hard time as many young people leave in search for better jobs in the city.
We discovered that most of our neighbours and clients in city and country alike, are really cool and resourceful people. Nothing is more encouraging than your support.
We love living here and we hope to contribute to the development of our region.
Good food is not just food. In our consumption and production decisions, we chose what kind of world we want to live in.
We want you to enjoy our products as you cook and eat a good, healthy and guilt-free meal together!
Environmental agriculture is grass-based farming
that nurtures the original philosophy of the organic, bio-dynamic and permaculture movements.
We are not certified organic. Industrial agriculture -even if it is organic - thrives on cheap grain and cheap fossil fuels. It produces cheap commodities for global markets.
We sell liquid honey that is not pasteurized, ultra-filtrated or blended, so it will crystallize (or granulate) over time. This is a normal process. You can heat up the honey gently "au bain mari" to liquify it again.
We also offer creamed honey. We prime the honey with very fine crystals so that the consistency is more like butter (depending on the temperature). This is the honey that we prefer.
Raw honey is very popular in Europe. Nothing is done to prevent crystallization, so it is honey in its purest form. The granules are course, like sugar.
Most honey on the market is pasteurized, blended and ultra-filtrated, because people generally like liquid honey that stays liquid. For the cheapest imported honeys there are some concerns that corn syrup or another sweetener could be part of the mix.
No pasteurization. We try to heat the honey as little as possible, because heated honey produces HMF (Hydroxymethylfurfural) and HMF gives honey a bad taste over time. There is no need for pasteurization because honey contains so little water that bacteria or yeast cannot grow on it. That is why bees use it as their winter store.
No ultra-filtration. Ultra-filtration removes much of the pollen and the taste. Local pollen could help alleviating allergies.
No blending. Flowers bloom during different times of the year, so each honey flow has a unique bouquet. We usually have linden (or basswood) honey which is tangy, spring honey (mostly dandelion) and darker fall honey (clover, goldenrod and asters) available. We have a hard time making pure clover honey were we live.
We had a couple of unfortunate set backs in the apiary, but thanks to the FADQ, Gert will produce enough honey in 2016 to get a license to sell his renowned mead or honey wine, made from an ancient Belgian recipe. It is quite powerful. We hope to offer this product on the farm by the end of 2016.