Our New Home

Join us at  to visit our new home on the web

Where Have We Been?

Although I have not been posting here lately, I have been busy. We are almost finished designing our new web site and blog. It will be a wonderful addition to our farm. You will find a large selection of recipes to search. Resources such as how to keep your produce fresh. All of the health benefits of grass fed/pastured meats and eggs. There is a direct contact form, mailing list sign up form and to top it all off shortly after launching it you will have access to place your order for any "extras" weekly on line.

We look forward to sharing this with you and we know you will find it to be a wonderful place to visit

Pastured Pork / Forested Pork

Our pigs are raised in a natural habitat. They spend their time in our forest. We have large pens for them that they are rotated through. The pigs root a significant amount of their diet all on their own on the forest floor. Some of these things are acorns, beach nuts, berries, roots, mushrooms, young new growth shoots and so on. While some may think that this will disrupt the environment within the forest, we feel it is quite the opposite. Allowing the pigs to browse on the under growth keeps the weeds, prickly ash and so on at bay. It can not strangle out the smaller trees if it is not there. We move the fencing around in order to allow them the areas that need to be rooted up. While the pigs are going about their business they are also voluntarily moving around tree and berry seeds and planting them with their snouts. To us it is a win/win situation.

This is what farming sustainably is all about. Interactive/beneficial relationships with the animals, environment, mother nature and humans. Believe it or not, we can all work together to create harmony.

We are very proud that our pigs are raised with the following:
•Humanely treated and loved

•No hormones

•No steroids

•Frequently moved in forest paddocks

•Diet high in vegetation – grass, leafy greens, nuts, roots, berries, etc.

•Superior taste

Picture Fun

The Freshness of Summer (Kind of Healthy Pop)

INGREDIENTS (I normally make a triple batch and then pressure can the extra for winter time enjoyment)

5 ounces rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)

1 cup granulated sugar ( I use organic cane sugar or maple syrup )

1 1/4 cups water


Combine all of the ingredients in a saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes.

Remove from the heat and, using a fine-mesh strainer, strain and discard the rhubarb solids (or now use to make muffins). Let the syrup cool to room temperature, then transfer it to a resealable container and store in the refrigerator for up to 3 weeks.


Pour aprox 1/4 cup of syrup into a glass of club soda or spring water for a refreshing drink.
Add to fruit salad or plain yogurt
Reduce a little more by cooking longer and top pound cake or angel food cake


All in a Days Work

It can't help but make your heart sing when you have your hands in the soil and your face in the sun. Even when the rain is coming down there is so much that we can enjoy doing here and we still get lots accomplished in the day.

The morning always starts off with milking the cows, rotating them to their day time pasture, feeding the pigs, then on to the meat chickens and laying hens. Then it is time to get the green house doors opened up and water the seedlings.

The rain has stopped so now is the time to get the globe artichokes in, this is our first year for this crop so we are looking forward to it very much, beautiful boston crisp head lettuce was planted in the garden as was the first round of cucumber seedlings. It always feels good to get these little guys in their permanent home. While everything looks so tiny and very spaced out in the neat little rows, it will not be long until the rows are over flowing in to the neighbouring row filled with produce begging to be picked.

The red currants are over loaded with berries, the gooseberries look about the same. Our raspberry patch has grown to three times the size in one season, but I have no idea what it will have to offer us this year as last year we did not get a crop. The new Haskap Berry bushes have been planted in a nice hedge row along the split rail cedar fence where we can enjoy the fragrance of the blossoms and the plump berries to come.

Soon enough it will be time to start our year new round CSA customers. I can not wait to see the delight in their eyes when the get the first basket of the season. This always gives me the feeling of hard work pays off. It is hard work here every day, but every day it pays off.

Now that the gardening part of the day has come to an end, it is time to get dinner on. Nothing like getting out our own meat from the freezer, preserves of the shelf and veggies to go with it for a beautiful  meal that will be prepared with love.

Now it's time to enjoy the kids as we head off to their baseball game. We all know how fast they grow and how quick things change so for now all I can do is enjoy the moment and be thankful for all I have.

New Life

There is always so much excitement going on around us, we just have to stop and take the time to see it, hear it and feel it. Little things really are big things, it's those little things that make you smile softly, that make your heart melt and make you feel like you are exactly where you are supposed to be at this moment.

We are fortunate enough to see new life here all the time. It is never any less anticipated or less exciting. Sometimes though when it is unexpected it is like receiving a special little gift, something that makes you stop for a minute and appreciate all you have.

This is our newest gift, one that we check on daily and are very much anticipating.

So for now we are happy to let the tractor rest, while momma flies in and out doing her job. We will watch them hatch, grow feathers and then take flight all the while being thankful we had the chance to enjoy this bit of New Life.