Welcome to the valley.
In the valley, the field is more than just the land we work, the seeds we plant, and the food we harvest — it’s also a field of time, intention, and energy that we bring into the world we collectively share.
Since 2009 we’ve been planting, growing, harvesting, grazing, and raising flavour-rich, nutrient-dense greens and grass-fed, pasture-raised meats and eggs for the families of Algoma.
No pesticides, herbicides, insecticides or antibiotics needed — just sun, soil, a little rain, and a lot of attention to nature’s natural cycles.
Market Gardener, Stockman, Steward
Starting in the spring and into late-fall, we grow the variety, flavour, and colour of over 50 types of unique, heritage, and familiar favorites ranging from Baby Leaf spinach and crisp Romaine to Hakurei salad turnips, heirloom tomatoes like the smoky Black Crim and Charentais melons.
CHEF ERIK NOWAK
Steel plate cooking over fire
VALLEYFIELD FARM SOCIAL
FROM PASTURE RAISED HENS
Golden Yolk Eggs
Like the flamingo, which gets its pink pigmentation from the red wavelength astaxanthin carotenoids found in microalgae, krill, and shrimp — our hens get their skin and egg yolk pigmentation from the yellow wavelength xanthophyll carotenoids, lutein and zeaxanthin found abundantly in the pastures they’re raised in.
Long known for their role in maintaining vibrant eyesight, these carotenoids make for a delicious dollop of sunshine.
100% GRASS-FED & GRASS-FINISHED
Lowline Black Angus Beef
Lowlines are a classic Black Angus typical of the breed up to the 1950’s. Stout, brick-like and stocky, they rapidly convert grass into body-weight to produce more beef per acre than any other breed of cattle. Our 100% grass-fed and grass-finished Lowline beef is exceptionally red, finely, but not excessively marbled, and yields flavourful, tender cuts of nutrient-dense beef.
100% GRASS-FED & GRASS-FINISHED
First brought to Iceland by Viking settlers over 1,100 years ago, Icelandic sheep made their way to Canada in the mid-80s by Stefania Thordis Sveinbjarnardottir, a swash-buckling Icelandic expat from Parham Ontario.
Ideally suited to the rugged farmland of Algoma, these cold-hardy herbivores are one of the oldest, purest, and most colourful breeds of sheep in the world. Grazing a nutrient-rich landscape of grasses, legumes, and meadow, the fine-grained meat of our Icelandic lamb yields deliciously distinct and subtle aromatic venison-like flavours.
FARM SHORN, ONTARIO FINISHED
Fibre & Pelts
Prized by fibre artists, Icelandic sheep have two coats of fleece — Thel, the fine soft under-coat ideally suited for fine woollen yarns and Tog, the soft, long, and strong outercoat that shelters them from wind, rain, and snow. At Valleyfield, we sheer on farm and have wool cleaned, carded, sorted and finished into oatmeal, charcoal, and woody brown yarn and roving.
PASTURE & WOODLAND RAISED
Heritage Breed Pork
We raise a drove of Tamworth, Berkshire, and Large Black pigs on a diverse range of pasture grasses, legumes and woodland forage supplemented with locally cropped peas and barley. Well adapted to our Northern Ontario woodlands and winters, the deep flavours of this Irish-English cross is reflective of the regional forage of Algoma forests and fields.
Cornish Cross Chicken
Poultry is a summertime staple at Valleyfield. Raised on open range, the chickens and turkey follow the grazing cycle of our Lowlines and Icelandic’s. After the cattle and sheep graze the long-grass, we then pasture the short-grass (range) with poultry. This natural method of seasonally grazing short-grasses produces meaty, flavourful birds while providing valuable fertility to the land.
Flowers have a language of their own. It’s one we use to celebrate, give thanks, show empathy, say I love you or bring life into our homes. On the farm, it’s a space where hummingbirds and bees hum from one flower to another — bergamot, zinnia to forget me not. In bunches, bouquets, and arrangements, we deliver for weddings, events, and that touch of colour, scent, and calm flowers breathe into the everyday.