Our Farming Practices & What We Produce

Raised from May until the end of October, the chickens are housed in custom-built mobile coops that provide them protection from predators, as well as shade and shelter. They are moved to fresh pasture daily. They are able to eat fresh grass, scratch the soil, and search for insects. Our birds have full outdoor access and can seek shade or shelter at any time.

Our chickens are processed at a local, family-owned small processing plant that is provincially inspected. All our birds are vacuum packaged and labelled and transported in a refrigerated vehicle back to our farm, where they're stored in a sea-freight freezing container unit. 

We raise our layers all year round. Just like our broiler chickens, our egg-laying hens are kept on pasture during the growing season, where they can eat grass and dig for worms and larvae. Then, in the winter months, they are kept warm in our spacious barns with heated, sawdust-lined floors and are fed a 100% plant-based, conventional grain mix. 

The eggs are collected, washed, candled, checked for cracks, graded at our own grading station, and packaged right on the farm. 

Our cattle are 100% grass-fed, meaning they only eat grass in the growing season and hay (dried grass) + silage in the winter, never grain-fed. 

Even in the winter months, they have regular access to the outdoors, to get some sun, fresh air, and some exercise. 

Our beef is processed at a licensed abattoir and sold as various cuts, sausages, and cured meats in vacuum-sealed bags.

Raised from May until October, the rabbits are housed in custom-built mobile coops that provide them protection from predators, as well as shade and shelter. They are moved to fresh pasture twice a day. 

Growing up in Ukraine, Olga's family always had various ferments going by the window; tea mushroom, kvass, and kefir. In 2016, a conversation with a friend revitalized her interest in tea mushroom - kombucha, as it's more known around here. What started as something Olga produced for her family slowly grew into special requests for a few bottles, and in 2019, Wild Ferment was born.

Wild Ferment kombucha is produced right on the farm, in its own kombucha room. We currently offer our kombucha in 2 formats: 1-litre flip-top reusable bottles, as well as in single-serving stubby bottles. They are both offered for our weekly market visits as well as for home delivery, the latter also being offered for wholesale. To learn more please visit our Wild Ferment page. 

Raised differently from the conventional industry, our calves are born on pastures, and stay with and feed from their mom. Mom, of course, is on pasture and eats grass, and soon after, the calves learn to do the same. The calves enjoy a mixed diet, being able to choose milk from mom or grass from our pastures. They are raised as naturally as possible with little to no human intervention. 

Our veal is also raised longer than the industry standard in Canada. The calves are processed at a licensed abattoir and sold as cuts in vacuum-sealed bags.