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.
If you have never tasted local lamb, you better try.
New-Zealand lamb is sealed in a high CO2 or
high O2 environment so that it does not spoil and does not have to
be frozen. You can easily recognize it because it is purple and it does not
tastes very strong. When you buy it fresh, it is up to 3 month old.
Our sheep and lambs go on pasture in a rotational grazing
system whenever the weather permits. They are protected by our Maremma sheep
dogs. This is rare in Quebec, where mainstream producers have a feedlot
mentality towards their lambs.
The way we raise lambs is similar to how we approach raising
salad bar beef and differs in much the same ways from the mainstream: so no
implants, hormones or routine antibiotics and with poly-culture grasses as a
basis for nutrition supplemented with vegetables.
However, we made some concessions. Most of our clients did
not like the stronger taste of purely grass-fed lamb, so we started feeding a
small quantity of grain. That allows the lambs to grow faster and as such, the
taste is less pronounced. Also, to be somewhat profitable at current prices,
sheep need to give birth three times every two years and they should have twins
every time. That is a long ways removed from nature, where sheep probably have
one baby every year and that baby probably gets eaten by wolves or coyotes half
the time. So, when they are milking in the winter, we give our sheep a little
Nonetheless, we are still far from the common recommendation
of feeding as much grain and as little hay as possible.
As with the beef, we are slowly upgrading the genetics of
our herd. The immediate goals are uniformity and increased milk production. As
with the beef, this will not affect taste; our excellent Suffolk rams with
their fast-lean-growth genetics will make sure they taste exquisite.