The Farm
Situated on 160 acres of land in Hemmingford, Ferme des Quatre-Temps is designed to accommodate a range of regenerative agricultural activities.
Welcome to Ferme des Quatre-Temps, a farm inspired by traditional agricultural practices, revived with a modern twist. We grow organic vegetables, raise pastured beef, forest-pastured pigs, and happy chickens in a respectful manner, and transform our meats and harvests into artisanal charcuteries and preserves.
The Garden
We cultivate over 40 different ORGANIC VEGETABLES following the principles of bio-intensive agriculture, a farming system that allows for higher yields on small plots. This is made possible by leveraging an intelligent farm design, appropriate tools, and soil microbiology used in synergy with our environment. The care taken in every aspect of our vegetable production gives our vegetables exceptional flavours, in addition to offering unparalleled variety. Since the Winter of 2022, we have diversified our offering to include over 35 different winter vegetables. Our goal is to demonstrate that local and diversified eating is possible (and delicious), even in a northern climate like ours.
The Pigs
Our FOREST-PASTURED PORK is raised with the utmost respect for what a pig is; a sensitive creature that loves to move about and dig the soil with its snout. Our pigs spend their lives in our surrounding forest to find ferns and roots. They are also fed a mixture of non-GMO grains and vegetables from our gardens and the process of forest grazing enhances the flavour, texture, and colour of the meat.
The Cows
The breeds that make up the trademark PASTURE-RAISED BEEF at Ferme des Quatre-Temps are Angus, Charolais and Belted Galloway. In summer, our cattle are pastured on fresh grass, while in winter, they eat high-quality organic hay from our farm. The meat is then dry-aged for a minimum of 21 days, elevating even more the flavour of our pastured raised beef.
The Hens
We raise happy FREE-RANGE HENS that produce beautiful large brown eggs. Throughout the summer, their mobile coops are moved daily to provide them with fresh grass (they also fertilize our fields in the process). In winter, they live inside one of our greenhouses and enjoy fresh air and abundant sunshine. With their bright orange yolks, our farm fresh eggs have a creamier texture and an incredibly rich flavour.
The Atelier
According to a principle of circular gastronomy, with fresh ingredients sourced from our fields and dedicated plots, the culinary ATELIER of Ferme des Quatre-Temps is the place where our chefs fermiers put all their passion into creating superior quality handcrafted charcuterie and preserves.
The People
It all starts here, with a team of passionate people, specializing in different aspects of agriculture, agronomy, cooking, marketing, business and more, to bring about the vision of Ferme des Quatre-Temps. Our farm doubles as a training hub for aspiring farmers, arming them with the skills to blossom their own agricultural dreams. We collaborate with agronomists, educators, and like-minded institutions to turn our vision into reality.
The Farm In Numbers
8 acres of bio-intensive vegetable production
60 acres of pasture for our beef and laying hens
40 acres of wooded lots for our pigs
A production atelier for the creation of artisanal charcuterie and preserves