How We Grow Your Food

We are serious about your food!

We know that your food affects your body, your mood, your health and it is so important to get it right.  As an organic farm and one that is committed to reducing our carbon footprint (yes it can be done with meat!) we are so proud to offer you the healthiest, nutrient dense, ecologically friendly food that you can find!  All this while knowing that your purchases help our local and international community!

The Process


We purchase our chicks from a hatchery only 1/2 hr away.  This is crucial because as day olds you want to make sure they are as stress free as possible.  We bring them home in our van and put them straight away in a warm room that is at least 28C.  There they have clean water and certified organic feed.  In about two weeks they are then taken to our hoop house.  This is a much bigger space that is half indoors, half outdoors.  We let the chickens grow out their feathers for another couple weeks in the hoop house.  All the while they are eating certified organic feed.  Finally we can put them out on pasture!  This can vary depending on the time of year.  In the middle of the summer we can put them out at 2 weeks, in the spring they are closer to a month old.  On pasture they are in a large enclosure that is called a chicken tractor.  It is a safe space where the chickens live outside with access to shelter from the elements, water and certified organic feed.  They also will be scratching for bugs, worms and grass. 

We bring the chickens along the grass so that every day they have a fresh place to live and fresh grass to eat.  We also bring the chicken tractors behind our goats so that they eat the bugs that have started to gather in the goat manure.  The chickens will eat much closer to the ground then goats and so they would very well to come behind the goats on pasture.  At approximately eight weeks we bring them to a butcher only 1/2 hr away which is again, very important to minimize stress.

Grass fed meat has been tested to show that is has the same omega 3 as salmon.  It also contains a significant amount of vit D which is very important in winter months!  The chickens are eating less grain then conventional chicken which means it needs less fossil fuels and land to grow their food.






This is our first year of doing pork and it has been very exciting!  We are planning on slowly growing our herd over the next couple of years.  We have purchased heritage breed pigs that are slower to grow and smaller then conventional pigs.  

In the winter our pigs live with the goats in a large shed with deep straw.  Now that it is getting warmer they are in their own area with a shelter.  They will be moved every few days so they do not do too much damage to the grass.  Pigs have VERY strong noses and have been called "natures plow".  This can be great to dig up new gardens but not so helpful in making sure you still have grass left over for the goats and chickens.  We will rotate the pigs in a separate area from the goats and chickens.  They will have access to grass, nuts from the trees, our food scraps and certified organic feed.  


We are donated our baby goats from a dairy goat farmer about 45 min away from us.  The dairy farm does not need the buck kids (boy baby goats) and so we grow them for meat.  

We will pick up about 15-20 kids at a time and bring them home very comfortable (and much to the chagrin of my husband) in our van.  They are housed for the first six weeks of their life in a heated shed with a outdoor yard.  Here they have access to organic feed, milk and fresh hay, however they will mostly drink milk until 6 weeks of age.

At approximately 6 weeks they are slowly taken off milk and graduate to a enclosure that is a giant pen on wheels.  This is called a goat tractor.  The goats cannot eat from the same space of grass for more then 3 days or the parasite load in the grass will become too much for them.  Because of this we move the goats every three days to new grass and make sure they do not go back to the same spot for at least 30 days.  We make sure it's 30 days because that is the life cycle of the parasites.  We want to make sure they are all dead before we allow the goats to come back to that spot of grass.  Participating in these labour intensive practices saves the goats from having to much medication and protects the pasture from being over grazed.


While the goats are on pasture they also have access to a certified organic feed.  Unlike cows goats cannot survive and thrive on pasture alone and so need a small amount of supplemental feed to make sure they stay healthy. 



I would love to own cows but because we are just a small farm we cannot handle the nutritional needs of a grass fed cow.  We purchase our cows from The Meeting Place farm.  They are a local farm who has farmed organically since 1973.  You can learn more about them at This is a except of their farming practices from their farm. 

"We raise our own calves from a small herd of Saler Herford and Angus cross cows.

Our cattle spend the summer and fall on our pastures where we move them daily so that they graze in a manner similar to a herd of Buffalo. They graze an area intensely fertilizing it with their dung and then moving on to a fresh piece and coming back after the plants have had a chance to fully recover from the first grazing. They have access to fresh water, salt, mineral and kelp while on pasture. We have also been practicing Holistic Management planned rotational grazing to achieve more “herd effect” on our pastures and have increased the recovery time for the plants. This means giving the cattle a very small area for a few hours before moving them into the next piece.  Any steers that we overwinter are fed baled organic hay." 



Whole Frozen Organic Grass Fed Chicken - $5.99/lb

Whole Frozen Organic Grass Fed Chicken Cut up - $6.50/lb


Pork Tenderloin roast - $17.50/lb
Plain - 1" Pork Sausages - $10/lb
Honey Garlic - 1" Pork Sausages - $10/lb
Italian - 1" Pork Sausages- $10/lb
Breakfast sausages - small link- $11.40/lb
Bacon  - $13/lb
Back/Canadian Bacon- $13.50/lb
Ribs - mixed, back and side - $9.75/lb
Ham - $10/lb
Ham Steaks - $11/lb
Shoulder Roast (bone-in)- $8.99/lb
Pork Chop- $8.99/lb


Ground Beef- $8.50/lb
Beef Tenderloin - $37/lb
Stewing Beef- $12.99/lb
Hamburger Patti's- $8.75/lb
T-bone steak-$22.99/lb
Sirloin steak- $22.99/lb
Beef Bones - $4/lb
Prime Rib- $34.99/lb
Bone-In Roast- $22.99/lb


246 Sherring St
Cambridge, N3H 2W4

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