For anyone interested in learning about ecological agriculture, getting your hands dirty, and getting inspired about food and where it comes from, a farm apprenticeship might be a great fit for you!

We are accepting applications now for positions available for the 2016 season (April – November).  For more information, visit our Farm Apprentice page.

Please be in touch by email ( if you have any questions or to submit an application.  We look forward to hearing from you!



As we pack the final shares of our Summer CSA this week, we think back to the first shares of the season in June and marvel at the diversity of vegetables!  We thank our CSA members for joining us on the journey through the tastes of the season.  The partnership we make with CSA members is our favourite part of the farm business.

And it doesn’t have to end now… let’s face the winter together, and make it delicious!!

We are now accepting membership for our WINTER CSA program. For more information, CLICK HERE.





Over the past few years, we have enjoyed raising pigs on pasture on the farm.  They are a great complement to a vegetable farm, always happy to receive any vegetables we have to spare!  This year, their pasture was in a section of the farm along a fence-line under the trees.  We really enjoy having them here, getting to see them eat pasture, roll and lay in puddles or in the sun, root about for insects, chase each other around, and enjoy vegetables from the garden. This year’s pigs were also treated to skim milk on occasion, from our milk cow Amethyst.

The pigs we raised this year are different from the breed we have raised in the past.  They are a Berkshire / Tamworth / China Poland cross.  Along with grass, insects, and vegetables, we have been feeding the pigs Certified Organic, non-GMO feed.  We are also treating them to apples.


If you are interested in purchasing pork, here are your options:

Option #1: 

20-25 lb mixed cut bundles – $8.00 /lb. 

  • Cuts vary per box, but generally include smoked ham, roast, pork chops, sausage, bacon, ground pork, and possibly ribs.  All meat will come frozen and requires 1-1.5 cubic feet freezer space.

Option #2:

Side (Half pig) – $5.50 /lb. based on hanging carcass weight, which typically ranges between 70-90 lb per half.  Hanging weight includes bones, so you will receive less than this amount of cut meat and will therefore be paying more than $5.50/lb for the meat that you receive.

  • Requires approximately 3 – 4 cubic feet of freezer space.
  • You decide how you would like the meat cut (steaks, hams, sausage, ribs, bacon, ground pork, etc.) and any curing / smoking that you would like done (some additional charges will apply).  We would be happy to help you with your options with this.
  • Please note: Butchering instructions for side orders need to be provided to Amy at Fiddle Foot Farm by November 1st for pick up on the 16th or by November 15th for pick up on the 30th.

We will accept orders for both bundles and halves on a first-come-first-served basis.  Please place your order by replying to this email.

We ask for a $100 deposit for a Side (cash, cheque or e-transfer to to secure your order.  Remaining payment will be collected when you pick up your pork at the farm on your pick-up day.  No deposit is required for a bundle.


When you place your order, we will let you know which pick-up day to come.

Pick-Up Day #1: Monday November 16th

Pick-Up Day #2: Monday November 30th

We will send you more specific details closer to the pick-up date regarding time and logistics to those who order meat.  It is important to us that you can make it on the specified day as the meat will be frozen and our freezer space is limited.  If you cannot make it, consider sending someone in your place.

Please be in touch if you have any questions.

Haven’t signed up yet for your CSA share?  Now is your chance to get in on the flavours of the season!  Sign up today for the 2015 CSA Share – the season’s first shares are coming soon!


Every year, we feel so fortunate when capable, dedicated and interesting young people contact us in hopes of spending the growing season at Fiddle Foot Farm.  Each apprentice brings their own unique strengths and gifts to the farm.  We are forever grateful for their contributions and for what they have taught the rest of us while working and living together.  Thank you Maurizio, Shannon, Kate, Max, Greg, Mike, Laina, Rob, Sarah, Emily, Melanie, Mike, Derek, Adam, Amaliya, Becky, Brad, Lana and Max (who came back this year for more)!

In 2013, Emily captured some highlights of the season and gifted us with this short video tour of the farm (click the link below to watch in YouTube).  Enjoy!  Thank you Emily!


Video Tour of Fiddle Foot Farm 2013




It has been a gorgeous week of garden work here on the farm.  The shorts and sun hats are out as we take the first transplants out to the field.  We have done our first plantings of onions, green garlic, kale, cabbage, broccoli, swiss chard, lettuce and seedings of spinach, salad greens, beets, carrots… and I’m sure I’m forgetting something!

We are looking forward to Opening Day at the Orangeville Farmers’ Market on Saturday May 9th, 8am – 1pm followed by Opening Day at the Creemore Farmers’ Market on Saturday May 16th, 8:30am – 12:30pm.  Hope to see you there!

Also, we are now on Facebook!  We invite you to come and find us there, “like” us and share Fiddle Foot Farm with your friends!

photo 1 photo 2 IMGP4494 IMGP4495 IMGP4488 IMGP4490 photo 3

We are fortunate to have several dedicated champions of local food in our community.  Over the past year, we have connected with the Education, Literacy and Access committee of the HFFA (Headwaters Food and Farming Alliance).  We have enjoyed opportunities to visit schools and help to deliver workshops on local food and farming as well as supply vegetables for various school initiatives, such as a “Growing Home” Local Food Club where families purchase monthly deliveries of local foods and special educational days featuring specific vegetables.
Roasting BeetsRecently, the Primrose Elementary School Eco-Club celebrated Beet Day!  Students learned all about beets – different varieties, nutritional information and they had the chance to try out some recipes (Roasted Beets & Beet Hummus).  Apparently, teachers reported a “feeding frenzy” when it came time for the Grade 7 & 8 students to taste what they had made.
Beet Hummus


When gratitude was expressed by an organizer for “growing awesome beets”, my response was that it is a pleasure when we see them being put to such great use!

What an incredible learning opportunity for students, appealing to all of their senses, empowering them with food skills and the appreciation for healthy AND delicious food.  Beet Day sure beats (or should I say beets!) Pizza Day and Hot Dog Day!

Beet Display Board

Kids know real food when they taste it – they just need more opportunities to engage with it and give it a try!

Keep up the great work, we love what you’re doing!

Tired of the “record-breaking” cold February temperatures?  Close your eyes…imagine the smell of a warm, ripe tomato…now, bite into it and let the juices run down your chin…  Feel warmer?  Keep thinking about the warmth of spring and summer and the bountiful vegetable harvests that, believe it or not, will grow out there soon enough!  Feel better?

We feel warmer and uplifted as we peruse seed catalogues and plan this year’s crops.  This is also the time of year when we welcome registration for the 2015 CSA (Community Supported Agriculture) membership. For those who are interested in eating locally grown produce at its best, fresh and in season, consider becoming a CSA member.

The CSA model is a mutually beneficial arrangement between producers and consumers. It allows people to become members of a farm and in so doing, engage in their agricultural community. After growing vegetables in partnership with CSA members for 7 years, we recognize the importance of this arrangement both financially and socially in building a sustainable and local agriculture. It is unlikely that we would be farming today if it were not for the Community Supported Agriculture model.

If you are interested in finding out more about our CSA offering, please review the material listed on our CSA Registration Page. We have also put together a list of FAQs to help answer some common questions. If, after reviewing the information provided, you have any further questions, please be in touch –