Some updates

Well, it’s been a while since we posted anything on our website (we’re a little better on our Facebook page). So it’s time to let everyone know what we’ve been up to around the farm.

The biggest update is that we’ve sold our second farm near Zurich which, unfortunately, means that we are no longer making any maple syrup as the bush at the home farm is mostly Ash firewood.

We are still raising our Berkshire pigs, Katahdin lambs as well as our certified organic Angus beef and eggs. We still have a few Muscovy ducks as well.

The last year meant we have been able to focus more as everything is one location, rather than running between farms. It also meant we needed some more storage and we got that with the new shed.

We have been busy in the summer at the Farmers’ markets in Grand Bend, Exeter and Bayfield and in the winter at the Maker’s Market in Goderich.

That’s it. Short and sweet.

Have a Merry Christmas and a Happy New Year.

Fall Pork Special

We are taking order for our Berkshire pork which will be available later this Fall. Our pork is raised antibiotic free with access to our pasture, so they are free to enjoy the sun. Pork can be ordered by the whole or half pig. The price for our Fall special is $1.75/lb (half pig) or $1.60/lb (whole pig), which we can deliver within 75 km of Grand Bend (ask about delivery if you live farther).

Don’t have a large freezer, our pork is also available by the cut at the farm, so you can stock up on what you like best.

Our beef is now certified organic

After a long wait (~3 years) our beef is finally certified organic. This means that we have fed cow and calf organically grown grass, hay and feed, and given organic certified minerals, from the time the cow was pregnant to the time the steer or heifer is ready for market. We have also gone through all the paperwork necessary with CSI, the certifying agency, to call our beef organic.

You can now be sure that our beef has not been given any antibiotics or hormones and has been given only the best quality feed. The result is great tasting Angus beef you have come to expect from Eagleson Farms.

Place your orders now and get that barbeque ready to go.

It’s that time of year again

Market season is upon us. We begin our 5th summer of market attendance this Thursday (May 15th) in Exeter at the usual spot on Baldwin Street beside Trivitt.

We will have our usual array of meats (beef, pork, lamb and even a few ducks) and spelt flour. Jams, jellies and other preserves will be available once the fresh ingredients are available.

We will be attending a new market this year on Friday afternoons as Bayfield has entered the local food arena with the opening of its market on May 17th. The Bayfield Farmers’ Market will be open from 3 – 7 pm on Friday afternoons until the beginning of October.

Then, once the town has settled down from its May 2-4 craziness, the Grand Bend Farmers’ Market will begin its season on Wednesday, May 21st, in the parking lot of the Colonial Hotel.

We look forward to seeing all our customers again this season.

The house guest

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We have a new house guest. One of our sows had her piglets a few weeks ago, unfortunately it was during the night when it was -30 outside, which was a little rough on the little guys and we ended up with only one left, which we promptly took into our basement to be beside our furnace.

We have been bottle feeding him since then and has now become more of a pet and a source of entertainment.

Winter is almost over

It’s been a long, cold winter and we’ve been busy on the farm carrying water out to the barns and trying to replace the firewood for our furnace, but the season is almost over. I think.

The lambs have been lambing and the cattle have been calving and we’ve been chasing after all of them.

With that said I did manage to take a few photos of some of the snow around the farm, which are a lot nicer to look at than they were to take.

Here are a few of them.