We Have Some More Additions to Introduce [twocol_one] Sandy Sandy is our newly aquired 6 year old Berkshire sow. As you can tell by the picture she is a big girl. Sandy was bred to a Large Black boar before she came to Willo’Wind. If all goes as planned she will be farrowing (giving birth)…
Maggie and Millie [twocol_one] Maggie 1600 lbs and 6 ft a shoulders Maggie has been at Willo’Wind for over 3 years now. Her desire to work is undying, she loves being in harness and is always chopping at the bit to work harder. However, she is still a sweatheart and will take all of the…
We Have Puppies! Two of our farm dogs, Jax and Jessie have had puppies. Jessie, the great mum that she is, raised a litter of eight health pups that are now ready to go to new homes. Currently available are two females and 3 males. All puppies have been dewormed and have had their 1st…
BRINGING THE FARM TO THE CITY Coming to the Heintzman Neighbourhood: Event Focused on Raising Awarness about Local, Sustainable Food Date: Febuary/March Location: Party room at 61 Heintzman Time: 10am to 3pm Have you ever wondered “where does my food come from”? The Farmers here at Willo’ Wind Farm are providing you with an opportunity…
One of the programmes our farm participates in is C.R.A.F.T. (Collaborative Regional Alliance for Farmer Training). This means we offer an internship programme here at Willo’Wind. It is an exchange of “the interns labour and commitment and the farmer’s instruction, supervision, education, time and commitment”. We have been so fortunate this season to…
On October 4th we welcomed six new additions to our farm. Acquired from a local farm just outside of Toronto, these heritage breed piglets will eventually be providing our community with flavourful, yet still ethically raised pork. On the conventional pig farm, breed selection is based on litter size and fast, lean growth rates. Some…
Thanksgiving turkeys are ready! Well almost, they just need to finish their tasty treat of watermelon. Early Thursday morning we will take these turkeys to a local abattoir where they will be humanely processed to be made ready for our consumption. During their life these turkeys had access to fresh pasture, non-genetically modified grain from…