We provide our local community with fresh, nutrient dense, sustainably grown, pesticide free farm products, including:

 

  • fresh free range eggs from happy heritage hens
  • year round microgreens
  • salad greens
  • asparagus
  • garlic
  • blueberries
  • raspberries
  • strawberries
  • rhubarb

  We love to experiment with perennial and annual crops to fill gaps in small scale farming. Rather than focus on large scale market gardens, we grow mostly perennials and full circle polycultures, working with the land and using zero pesticides.

  In our efforts to close the loop between farm to product, we are always expanding our growing space to include more herbs and other botanicals. In 2019, we are adding 500 lavender plants to our fields to increase self-reliance and invest in the future of our farm and business.  

Free range eggs and chicks from happy hens!

 The gateway to farming is often said to be chickens, this has been very true with me! I started out 7 years ago with a pair of chickens in a small backyard, then “chicken math” took over and turned that into 8, then 30 up to 150 at one point! I became entranced by all the different heritage breeds and enjoyed breeding and hatching to the breed standards. As the rest of the farm and my soap business grew, it became apparent that I had to step back on my breeding and egg sales and concentrate on diversifying. I have bred Australorps, Barnvelders, Buff Orpingtons, Chanteclers, Euskal Oiloas, Rhode Island Reds and Silkies. I am now down to my one favorite dual purpose hardy breed, the Rhode Island Red for breeding, a few Easter Eggers for some color and interest and of course I still have a few Silkies around as they are the sweet, fluffy and amazing mothers! For now my egg sales are farm gate and available during season and chick sales are minimal and may be available upon request. 

 

Asparagus

2019 will be the first year for sharing the bounty of the 400 Asparagus ferns growing in the field. This Jersey Giant variety from Keddy’s Nursery in Woodville, NS has large, tender spears with great flavor. This variety is also very cold resistant so it is one of the first treats coming out of our frigid NS winters. My favorite way to enjoy these is to saute in butter just until the spears change from light to dark green with a sprinkle of coarse sea salt. Makes a great side dish for any occasion!

Garlic

Every year we have been doubling our garlic production. We started with 50 cloves for our garlic loving family and 2019 will see a hardy mix of 1000 continental hard neck varieties harvested and sold at markets, farm gate or dehydrated to be turned into mushroom soup/seasoning mixes or infused into garlic jelly, yum! 

Extending the Season

Our 20×40 unheated hoophouse attached to our workshop is the perfect spot to start early cold hardy greens like Kale, Spinach, Lettuce and Microgreens. We also use it to get an early start on our canning garden with heat tolerant crops like tomatoes, peppers and cucumbers. We love experimenting and working with heirloom varieties and plan to start saving more seeds this year.

Future berry bounty!!!

 Probably our favorite crop, most certainly for the littles! Having an assortment of berries at your fingertips throughout the whole growing season is by far the sweetest reward on the way to, from or in the middle of chores on the farm! There never seems to be enough to freeze to get through the whole winter when you eat them before you get inside though! We are slowly increasing our berry and fruit production and hope in another couple of years to not only have enough for the freezer but some on offer as well! For now, you may have to visit for a small taste 🙂

Lavender & Herbs

 In an effort to grow more of my own botanical ingredients for my soaps and body care products, I am embarking on yet another new adventure! I am nurturing 500 lavender cuttings this winter in preparation for planting in the field late Spring or Summer of 2019. Once they are mature I will be extracting hydrosols and essential oils using steam distillation with a copper alembic still. I will also be introducing and experimenting with other culinary and medicinal herbs over the next few seasons. Stay tuned, there will be many updates on this exciting adventure!!!