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Network of Producers

At Mount Wolfe Farm, we work with a network of local farmers and food producers to bring you a range of delicious local foods. Some of the products you’ll have access to include year-round in-season vegetables, fresh free range eggs, baked goods, flour, dried beans and legumes, fruits, soups, maple syrup, honey and preserves. And all of this great food is produced well within 100 miles of our farm.

What We Produce For MWF: Garlic
Producer: Yehuda Nestel
Location: Markdale
Production Methods: Certified Organic

Yehuda Nestel is a former city kid who has been an organic farmer since 2006. After WWOOFing, interning, working on other organic farms and then operating his own mixed organic farm and CSA near Elora, Ontario, Yehuda was finally able to purchase 150 acres north of Markdale in 2016. Currently, Yehuda works full-time as an organic inspector in Ontario and New York state, while growing garlic and developing the farm into a functional enterprise in his spare time.

What We Produce For MWF: Rhubarb & Asparagus
Producer: Brian French- Lennox Farm
Location: Melancthon
Production Methods: Low-Impact Conventional

The Frenchs have been growing rhubarb since the 1890s. This super vegetable full of fiber, calcium, potassium, folic acid, vitamin C and A, tastes delicious in pies, crisps, preserves, and much more!

While the Frenchs continue to improve sustainable farming practices with new technologies, many traditional growing and harvesting practices are still in use today. During the early summer months, the beautiful red and green rhubarb stalks are hand-picked, graded, and packed. Fresh rhubarb is also available from January to May.

In the winter months, Lennox Farm grows rhubarb indoors in forcing sheds. Winter rhubarb produces a tender, deep red or pink stalk, which is not as tart as summer rhubarb.

What we produce for MWF: Sprouts and microgreens
Producer: Marcel Pijper, Nature’s Nurturing
Location: Caledon
Production Methods: Non-certified Organic

We are a company specializing in microgreens, superfoods, raw prepared foods, wild-crafted edibles/teas and top-of-the-line nutritionals and supplements. Health and nutrition are our primary focus, aiming to educate and empower others through healing foods and optimal nutrition. The path to health and fulfillment lies within each of us—to make that choice for ourselves. And we believe in making these foods available in ways that are accessible and enjoyable to incorporate in your daily lives. This vision of health freedom is something we believe in very much and is the driving factor behind everything we do!

What we produce for MWF: Flour, maple syrup, eggs
Producer: Howick Community Co-op
Location: Gorrie
Production Methods: Non-certified Organic

Founded in 2013, Howick Community Co-op is a group of farmers in an old-order Mennonite community near Wingham, created to share infrastructure (such as an egg-grading station) and sell the combined output from their farms. Besides eggs, HCF sells certified organic flour from their new mill, certified organic maple syrup, pastured beef, ketchup and more.

What we produce for MWF: Pears
Producer: Roy, Eleanor and Paul Bousfield, Bousfields Apples and Cider
Location: Milton
Production Methods: Certified Organic

Founded in 1908, Bousfields Apples and Cider has been certified organic since 2001. Roy, Eleanor and Paul Bousfield strive to grow the most nutritious fruit possible, going beyond the organic standards.

What we produce for MWF: Honey
Producer: Carleton Allan, Lovely Bee Apiaries
Location: Brampton
Production Methods: Non-certified Organic

Carlton Allen has a Bachelors of Science degree in Agronomy and a Masters of Science degree in Agriculture Diversification, plus a passion for bees, whom he calls his “extended family members.”

What we produce for MWF: Bread
Producer: Thomas Wilson & Nicole Judge, Spirit Tree Cidery
Location: Caledon
Production Methods: We bake in the old European style, using natural starters and slow fermentation. All of our breads are handcrafted and hearth-baked daily in our wood-fired oven. The result is a flavourful, artisan loaf. We use all locally grown/milled flour from P&H milling in Cambridge, and no artificial preservatives are ever used.

After years of running a successful farm market and pick-your-own operation, we wanted to expand our business. We decided to take an introductory baking course at George Brown College in Toronto and to install a full bakery in the market. The response from our customers was amazing. To build on that knowledge, we attended a one-week pastry course at Le Cordon Bleu Chef School in Ottawa in 2004. We journeyed to Paris to complete an intensive one-week course in Boulangerie (bread making) at the famous Le Cordon Bleu Chef School in 2005. We spent time visiting bakeries and markets all over Paris. One thing that really stood out for us was the quality of bread in France—a combination of artisan know-how and old world techniques.

We came back with a real appreciation for bread baked the old-fashioned way in wood-fired ovens. The following year we enrolled in a course that was being offered on building and using wood-fired ovens at the San Francisco Baking Institute in California. We learned a lot from our instructors as well as the chefs and bakers taking the course with us. We have travelled to many locations to look at other wood-fired oven bakeries including California, Kansas, Australia, Quebec, Vermont and Paris.

What we produce for MWF: Peaches
Producer: Debbie Wiecha, Wiecha Farms
Location: Niagara-on-the-Lake
Production Methods: Non-certified Organic

For the past three generations, Debbie Wiecha and her family have operated a small fruit farm with well-established roots in the Niagara area. They specialize in tree-ripened fruit and vegetables and practice sustainable farming methods including integrated pest management, low spray and no artificial fertilizers. “We believe and operate the farm on the basic, simple principle that tree-ripened fruit is the best for flavour and freshness,” says Debbie.

What we produce for MWF: Dry soup mixes
Producer: Jen Clark, Soup Girl
Location: Caledon
Production Methods: Conventional. Local ingredients whenever possible.

Combining her passions for food and sustainability, Jennifer Clark developed her Dry Soup Medleys with the aim of creating healthy, delicious, natural and vegetarian foods that were also suitable for many people’s busy lifestyles.

A vegetarian since the age of 10, Jennifer learned at an early age to cook nutritious meals and maximize taste by using lots of spices and herbs. Her soup flavours are inspired by her frequent culinary adventures in her own kitchen, as well as in many parts of the world. Eat well and enjoy!

What we produce for MWF: Granola & Preserves
Producer: Audrey Partridge, Pear Tree Bed & Breakfast
Location: Terra Cotta
Production Methods: Small-batch

Audrey Partridge has transferred her love of flavour and service into the running of Peartree Bed and Breakfast and the production of small batch products that nurture that feeling of wholesome fullness.  She carefully chooses her ingredients for their health benefits whilst being mindful of affordability and final flavours.  Her goal is to continually produce food that is memorable.

What we produce for MWF: Dried beans
Producer: Jasmine Grosse, Alkin Farm
Location: Palgrave
Production Methods: Conventional 7 year crop rotation

2018 marks Jasmine’s 5th year of farming, under the mentorship of her grandfather at the family farm on Mount Wolfe road itself! Previously, Jasmine trained as a pastry chef at George Brown and worked as a chef/pastry chef in Toronto. Disappointed by our food system, the restaurant industry felt unsustainable to her and inspired her shift into agriculture. Back at the homestead, Jasmine is exploring which direction she wants to head in as a grower. She’s very excited to grow beans… and not just for the puns she can make!

What we produce for MWF: Apples, cider
Producer: Scott Lunau, Albion Orchards
Location: Caledon
Production Methods: Conventional growing using Integrated Pest Management as overarching approach.

A local farm run by Scott Lunau offering pick-your-own apples, pumpkins and Christmas trees. Beautiful fall harvest scenery. Visit the store and find lots of yummy baked goods.

What we produce for MWF: Potatoes
Producer: Isaiah Swidersky, Rose Mountain Farm
Location: Everett
Production Methods: Certified Organic

Rose Mountain Farm is one of the largest organic farms in the Alliston, Ont. area at 250 acres, with 50 of those devoted to organic potatoes. He also grows organic spelt, corn and mixed grain.