FAQs

Our Farm is located 10 min west of Stony Plain, AB at 2014 Parkland Drive, Parkland County. We are about 25 min from St. Albert or the west end of Edmonton.

My home has a second kitchen, with a separate entrance, and separate commercial refrigeration. Compliant with current AHS regulations & inspections, we are a Class 2 kitchen, where we prepare all kinds of foods to be preserved, frozen, refrigerated, sold and cooked or enjoyed offsite.

You can shop out at the Farm all year round during the week, Saturdays during Market season you can find us at St. Albert Farmers Market( mid June-mid October) and at Callingwood Market on Sundays (May to mid October).

Winter hours may vary so please call ahead to order and check times.

Farm is not open on Mondays, Wednesdays or Weekends during Market Season

All our Breakfast, Dinner Sausages and Smoked Meats are Gluten Free! We will use Kinnikinnick Gluten Free Breadcrumbs, Chickpea Flour, Rice flour, or Baking Soda to soften Beef Sausages or in British Style Sausages as needed but rarely use it in any of the Pork Sausages because we’d rather fill it with more Meat! Seasonal items such as Nalysnyky,  Breakfast Casseroles, Cannelloni and Sausage Rolls made for us by Blakes Bakery in Stony Plain are also not gluten free. No Flour is used in the Commercial Kitchen. Any products made with gluten are made on separate days than the rest of our products with sanitization of the workspace done between all batches. Please inquire for more clarification!

All our meat is processed at AHS inspected local Abattoirs, where they cut & wrap to our instructions and create all our smoked meats. Safety and Quality of our meats is our top priority and we prefer to leave the job of slaughter to the professionals!

Our Black Angus Beef & Berkshire Pork is all raised here, pasturing at home or across the road in neighboring pastures. We also work with Warburg Colony Meats for the additional pork we need to create all our Breakfast & Dinner Sausages. We support Alberta 100% and shop Local as much as possible!

Our cattle are pasture raised. Steers are finished with an 80yr old family chop recipe of wheat, oats, barley, vitamins, beet pulp & molasses to give our beef an incredible flavour. 

No Hormones, No Antibiotics and no corn or soy in their feed.

Our Berkshire pigs free range eating hay, plus a grain feed consisting of wheat, oats, barley, and vitamins supplement formulated by experts right here in Parkland County.

Our Free Range Hens are fed a grain formula created by industry experts in nutrition along with supplemental insects, greens and wild bird seed. They have access to fresh air, sunshine and lots of dirt to scratch in. We enjoy letting them ‘clean up’ the gardens in spring and fall but do not let them roam around the veggies during the growing season otherwise there’d be nothing left for us to eat!

Our customers have enjoyed flexibility in volume purchases, we like to create bundles with an assortment of all the cuts available in a range of sizes from 15-35lbs. This is an affordable amount that can fit nicely into a re-useable shopping bag and your freezer! One of our sides might yield 200+ lbs and if you want that much I will sell it to you, but you dont have to buy a whole side to get the ‘side’ price ;) Value pricing available with Volume orders.

No

We have adapted our business model over the last couple years to increase our production and keep up with demand. Winter season used to be a slower time for us and we filled up the calendar with private sausage making classes. Such a fun time! Unfortunately we no longer have the space in the schedule to accommodate these events. I’m always happy to chat if you want to try making sausage at home. I also offer our spices for sale if you want to make one of our favorite flavors!

Yes! Min batch size is 10lbs for a custom batch of Dinner or Breakfast Sausages, some restrictions may apply so give me a call to discuss how I can help you! This is a great option for those who have food preferences, intolerances or allergies.

100% lean Alberta Pork or Beef, real Cheeses and whole ingredient spices. Smoked products will have cure but aside from that we aim to avoid most commercially used chemicals wherever possible. We list all ingredients as much as possible so you can make informed choices about your foods.

Yes! Just ask & I’ll send you the Dairy Free List or the Keto List!

We follow organic principles on our land by recycling nutrients such as composting plant materials or animal manures, and by consulting with agricultural professionals to maintain an optimum balance of nutrition for our soil and pastures. No, we are not certified Organic. We refuse to use Pesticides because we love our Honey bees, and will rely on expert advice if one of our crops should need seasonal assistance due to fungal or nutritional deficiencies. We will supplement soil nutrition with homemade compost first, then fertilize as needed based on yearly soil testing. Soil regeneration is important to long term sustainability and we want to leave the land better than when we started!

We grow over 20 varieties of Fall Planted Hardneck Garlic and one reserved for Spring. All are well suited types for our climate that show beautiful form and amazing flavour! Over the years we have selected varieties that perform well in the northern gardeners landscape. Marbled Purple Stripes (such as Russian Red) and Porcelains can be an impressive addition to your Homegrown Foods collection! Buy some to eat and some to plant ;)

Garlic will be sensitive to changes in temperature from cold to warm, that shift triggers cloves to activate growth formation resulting in green shoots emerging from the cloves center. You might also see root nubs forming indicating it would like to be put in the ground to grow. Each type of garlic has a natural lifecycle that gives us a certain amount of natural storage time. If garlic is kept at humidity controlled, cooler temperatures it can be stored for a much longer period of time. Once garlic comes out of cold storage it will react to the warmer temperature by initiating its next growth phase. Still good to eat but should be used up quickly.

Yes! We inspect everything we sell, if it’s healthy to eat, it’s healthy to plant.

Storage life will depend on the variety. We cure by hanging and drying our garlic to ensure the best opportunity for long term storage. Some are best consumed by January, some will stay juicy till February/March and others may last well into spring! Small quantities are easily kept in a paper bag in the pantry or a stoneware garlic keeper on your counter! Surplus garlic should be kept in a well ventilated mesh bag or paper box in a dark cool location. If colder than 10degrees Celcius then try to use up your garlic within 7-10days after bringing it up to room temperature.

Black Garlic is a preserved Garlic, using a special machine that holds 140 degree temp for a minimum of 12-30 days. Fresh Garlic heads are added to the pot and the warm humid air is circulated, slowly changing the garlic from spicy & crunchy to a sweet, soft, savory treat that pairs beautifully with wine & cheese, on your salads, in stir fries, soups, stews or simply by itself! They have all the same health benefits of regular garlic but with a higher level of antioxidants and a much easier taste profile to enjoy daily!

Our largest market crop is Hardneck Garlic, we begin snapping Garlic Scapes in June and the heads are harvested in late July-early August. We now also offer several varieties of colorful Potatoes, Carrots and Beans throughout the summer with additional occasional veggies as the gardens evolve.