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ABUNDANCE: AN AMPLE QUANTITY; OR PLENTIFULNESS

written by

Sue King

posted on

April 24, 2020

These times we are living in now reminds me of the stories my grandmother told about the Great Depression. People were out of work, food was rationed if it was even available. But she also told of the plenty they had on the farm.  

It is our belief that each of us has been given talents and passions for a reason.  Our mission statement speaks of these talents and passions.

COVID19 or no COVID19; the cycles of life continue on the farm regardless of circumstances we find ourselves in.

Our mission is to steward the land that has been entrusted to our family’s care in order to produce nutrient-dense foods that contributes to the health and well-being of the people we serve while earning a right livelihood for our families. 

We are committed to raising clean food for our family and community.

As a family that works the soil we have the privilege of working with nature daily. As signs of spring slowly emerge from their blanket of snow that has been protecting the landscape since last November, I am reminded of the abundance that is to come in the next few months if we have stewarded it well past.

When I see the fear in people my heart just wants to reassure you that the small scale farmers of our region can and do provide an abundance for not only themselves, but also for our local communities. We do not need to fear empty grocery store shelves.

Spring has sprung. Her brand new bull calf. Second calf this year at Harmonys Way Family Farm

Spring has sprung. Her brand new bull calf. Second calf this year at Harmonys Way Family Farm

We need to search out those farmers who make it their life work to grow healthy food. When we seek each other out and develop these mutually beneficial relationships our communities will thrive. Instead of isolation we will see cooperation.

On our farm hundreds of seeds have been started indoors to give us a jump on the season ahead and soon the sun will warm the outdoor gardeners.  Then the fertile soil will be ready to receive seeds we plant that will produce an abundant harvest that feeds our family and community families.


Baby chicks that are being raised for pastured chicken and free-range laying hens

Baby chicks that are being raised for pastured chicken and free-range laying hens

Very soon our farm animals will be giving birth to new life; baby calves, lambs, piglets and horses.  The baby chicks arrived from the hatchery two weeks ago.  When the fields are dry enough and the night time temperatures remain relatively steady these babies will be moved to pasture in a week or so.  The hens are foraging around the winter pastures doing their life work. An abundance of eggs is the result of their busyness.

As a community if we want to have the assurance of abundant food we need to choose locally grown and produced food. When we shift our food reliance away from just-in-time grocery stores to local producers we will be in a much more resilient position to cope in a crisis. There are many small farms that would love to serve those that don’t produce their own food. We have food; nutrient-dense, high quality food that we have put our hearts into raising.

Visit our online store to see all the nutritious and delicious products we raise.

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Are you Absolutely Satisfied with Store-Bought Pork?

Are you Absolutely Satisfied with Store-Bought Pork?

HAVE YOU EVER WONDERED WHY PORK DISHES ALWAYS HAVE SO MANY SWEET SAUCES ON THEM? For many years this question never crossed my mind. Until we started raising and eating our own pasture-raised pork. But what lead us to start raising pigs?  Neither Larry nor I had much experience with pigs growing up. We started our married life buying all our pork in the grocery store, but then switched to sourcing it from a neighboring conventional pork producer. We were not aware that most of the pork that is available in the grocery stores comes from pigs that have never seen the light of day. They spend their whole life crowded into huge hog barns. They are fed an industry standard diet of grain with no green, living food at all. They are crowded into small spaces with many other pigs where their natural ability to move is restricted. Much to our surprise and horror, we discovered that the neighbor we were purchasing our pork from was raising them no differently than what we could get in the store. At that time, little did we know that eventually Larry would face a digestive issue from this type of pork. After certain meals he would feel sick to the stomach and end up with diarrhea. It got so bad before we clued into the cause. When we quit eating pork these issues went away. Now we had a dilemma. We really like pork but couldn’t eat it anymore. Being the DIY homesteaders we were back in those days we decided to buy a couple little pigs and raise them ourselves. We knew that we didn’t want to raise them in a barn. So outside they went. These were the happiest pigs I ever saw. They were free to roam around their pasture, rooting in the soil and wallowing in the mud while searching for whatever they thought was tasty to eat. We fed them grains from a neighbor, kitchen scraps and milk from our milk cow. When they were big enough to harvest, we sent them to the processor, not knowing if we would even be able to eat this pork. Much to our delight Larry had no adverse reaction to the meat. It was delicious! The meat was firm, not mushy like barn raised pork. It also had a richness to it that we had never experienced before.  No more bland and flavorless conventional pork for us.  No sauces required! We thought that we couldn’t be the only people who had experienced something similar and wished for a pleasurable eating experience. This success started us on a new farming adventure, raising pastured pork for sale. Encouraged by the success we had with our first pigs we decided to purchase our breeding herd. We have tried many breeds of pigs over the years and have settled on the Berkshire breed. They are a heritage pig that matures slower thus producing an excellent quality meat and the best lard fat that I think you can get. I have heard it said that Berkshire pork is the gold standard of pork among chefs. Besides that, they are very personable and entertaining to have around!  And mischievous. I truly believe from our personal experience that all animals that we raise for food need to be able to live in conditions that are natural for them and have the ability to express their God-given characteristics. When we domesticated animals, we became responsible to steward them well. We strive to do just this with all our animals. One of my favorite cuts of pork is the Boston Butt Roast.  It is juicy, tender, melt-in-your mouth meat. This is the cut that pulled-pork is made from. It is an economical cut that we also use to make ground pork and our special gluten-free, nitrate-free sausages. When you purchase our pasture-raised pork you will experience what real pork should taste like. We offer a variety of options when it comes to purchasing our pasture-raised pork.   Individual cuts to suit your needs. Pork Chops, Traditional salt-cured and smoked ham and bacon, Whole Tenderloin, Boston Butt Roasts, Ground Pork, Breakfast Sausages (Nitrate-free, Sugar-free and Filler-free). Coming soon!  Our "1/4 Pork Bundle."  Our newest addition to our pastured-pork line-up.  This bundle is perfect for a smaller family or if you have limited freezer space.  It will consist of a variety of the individual cuts, including Pork Chops, Pork Sirloin Steak, Ham Steak, Bacon, Ground Pork and Sausage. And, last but not least if you want to customize the cuts you receive, we have whole hogs available.   You can find all of these options in our online store. Do you want to try my simple Boston Butt Roast recipe? It’s so simple. I place the roast on a rack in my cast-iron dutch-oven. Add a little water. Sprinkle chopped onions on top (I used my home-grown dehydrated onions) salt and pepper. Roast until the internal temperature reaches 160F. I slice it and serve with apple sauce, oven roasted potatoes and a veggie.  You can purchase our pasture-raised pork from our online store or from us at the Grande Prairie Farmers Market on Fridays or Saturdays.

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