It's easier than ever to order online and have us delivered. The goal has always been real simple - make real food easier to get.
Please note: Everything in this newsletter is available for free delivery, and we update it regularly based on what’s in stock at the hub. Please read all details on free delivery sale page before ordering -
Min $30 order.
New to Small Scale Farms? Enter 10%OFF before you check out and save 10% off your entire order - AND have us delivered for free!
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Our mission is to rebuild local systems so people become participants instead of consumers. Food is simply the first doorway...
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No spray pears! $4 for 2L
There’s something different about fruit that hasn’t been sprayed into perfection. These pears might have a mark or two, they might not all look exactly the same, but that’s kind of the point. They were grown as food, not as a display. No spray, locally grown, and exactly the kind of thing I want more of in my kitchen. This is the stuff I’m choosing more and more — food that still looks like it came
from the earth.
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We created our Free Delivery page to make it easier and more affordable for local families to access great food while helping more food move through our local food system.
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Why to cook with tallow:
Tallow is one of those traditional foods that somehow got pushed aside for decades, but it’s making its way back into kitchens for good reason. Beef tallow is a simple, stable cooking fat that handles high heat beautifully, adds incredible flavour, and can replace many of the heavily processed oils people have become used to cooking with. It was once completely normal to save and use animal fats
instead of throwing them away—and I think there’s something worth learning from that.
Tallow is rich in saturated and monounsaturated fats, contains naturally occurring fat-soluble nutrients, and because it’s very heat-stable, it works especially well for frying, roasting potatoes, cooking vegetables, searing meat and even baking.
And maybe my favourite part: when it comes from an animal that has already been raised for food, using the fat means wasting less of it. Sometimes eating better isn’t about discovering something new. It’s about remembering what we used to know.
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Easy Homemade Bone Broth 🥣 Homemade bone broth is simple — it just needs time! Start by spreading your bones on a baking sheet and roasting them at 425°F for about 30–40 minutes, until nicely browned. Transfer the roasted bones to a large pot or slow cooker. Add an onion, a couple of carrots, celery and a few cloves of garlic. Cover everything with water and add a splash of apple cider vinegar. Bring to a gentle simmer, then cook low and slow for 12–24 hours. Add salt and pepper to taste toward the end. Strain the broth, let it cool and refrigerate or freeze for later. Use it for soups, stews, gravy, sauces, cooking rice or just warm up a mug and enjoy.
Our bones are just $9 right now for 3 lbs. That’s $6 off!
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Comfort Heritage Pork Roast Raised with care by Comfort Meats, this heritage pork roast is full of old-fashioned flavour and quality you can taste. Their pigs are raised without antibiotics or added hormones and are fed non-GMO feed. Perfect for a slow Sunday roast, the slow cooker, or roasting with potatoes, onions and herbs. Heritage pork tends to have beautiful marbling, giving you a tender, juicy roast with rich flavour. Heritage pork • No antibiotics • No added hormones • Non-GMO feed
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Leslie’s got an abundance of heritage pork sausage that needs to move, so we put together an incredible sausage bundle. As a bonus, she’s throwing in broth bones absolutely free so nothing goes to waste. It’s a great deal, and a great way to stock your freezer.
This is the lowest price we've ever offered sausages from Comfort Farms.
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New Strawberries still pouring in and they are so sweet! 🍓
Come for a visit - 13145 Lundy's Lane or have us delivered.
For free!
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When Local Food Disappears
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Plus: New Blog on Community at bottom of Newsletter.
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Four Things I’m Focusing on at 48 Lately I’ve been looking at my body a little differently. I’m 48, and instead of simply accepting that feeling heavier, puffier, more tired or craving sugar is just what happens as we get older, I want to understand what my body is actually doing and what I can do to support it. I think I have four main goals right now. 1. Support my metabolism. At this age, hormones absolutely become part of the conversation. During perimenopause and menopause, declining estrogen can change where we store fat, affect insulin sensitivity and make it easier to lose muscle. And muscle matters because it is metabolically active tissue. So when I say I want to “increase my metabolism,” what I really mean is that I want to protect and rebuild muscle, move more, eat enough protein, sleep properly and keep my blood sugar more stable. I don’t want to starve myself into being smaller. I want my body working better. 2. Support my lymphatic system. I’ve become fascinated with the lymphatic system because it is essentially one of the body’s transportation and clean-up networks. It moves excess fluid out of tissues, carries immune cells and helps transport waste products toward the organs that eventually process and eliminate them. Unlike the circulatory system, it doesn’t have a heart pumping it around. Muscle contraction, walking, breathing and movement help keep lymph moving. So rather than thinking of it as some dramatic “detox,” I’m thinking about supporting a system my body already uses every single day: moving, sweating, drinking water, eating real food and using herbs such as cleavers as part of that bigger picture. 3. Increase the antioxidants coming from my food. This one makes more and more sense to me the more I learn. Our bodies constantly produce unstable molecules called free radicals as part of normal metabolism, and we’re also exposed to things like smoke, pollution, UV light and other environmental stressors. Too much oxidative stress can damage cells, proteins and DNA. Antioxidants help neutralize some of those reactive molecules before they can do damage. To be clear, the goal isn’t to flood myself with antioxidant supplements. Our bodies already have their own sophisticated antioxidant systems. I want to give those systems the raw materials they need through colourful plants, berries, herbs, vegetables, good food and freshly pressed juices. Blueberries, beets, carrots, leafy greens, herbs, tomatoes — suddenly I’m looking at these foods as more than ingredients. They are resources for the body. 4. Pay attention to parasites, gut health — and what may be driving my sugar cravings. Parasites are not some bizarre, far-off possibility. Humans are exposed to microorganisms and potential parasites through food, soil, water, animals and our environment throughout our lives. And when you look at the modern diet — enormous amounts of refined sugar, ultra-processed food, low fibre and disrupted gut health — I think it makes sense to pay much closer attention to what may be living in and influencing the gut. I’m particularly interested in the relationship between my sweet tooth and what is happening in my digestive system. I don’t want to assume that every sugar craving proves I have parasites, because cravings can also be affected by blood-sugar swings, hormones, stress, sleep and habit. But I do want to reduce the amount of sugar I’m feeding myself and create an internal environment that supports beneficial gut organisms rather than constantly feeding the things I don’t want thriving there. So for me, this is less about becoming afraid of parasites and more about becoming aware of the ecosystem inside my body. What am I feeding every day? What am I encouraging to grow? And what changes when I remove some of the sugar and start giving my body more whole foods, fibre, herbs and nutrients? And maybe there is a fifth goal underneath all four of these: Build muscle and stabilize blood sugar. Because those two things connect almost everything I’m trying to accomplish. Muscle helps with metabolism. Movement helps move lymph. Better blood-sugar control can reduce cravings. And eating enough protein and whole foods naturally pushes out some of the highly processed food. I’m not trying to wage war against my body because I turned 48. I’m trying to understand it better. More plants. More movement. More muscle. Less sugar. Better sleep. Herbs where they make sense. Paying attention to what my body is telling me instead of waiting until it has to scream. To me, getting older isn’t the problem. Not changing how we care for ourselves as we get older seems to be, though. I think the real work is learning what our bodies need now and being willing to change with them.
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The Best of the Season
We received our first batch of local apples and are still waiting patiently for the local grapes to start rolling in! 🍎🍇
We've also got local corn, cabbage, beans, zucchini, potatoes, onions, watermelon, daikon radish, carrots, blueberries (from BC) for $2 a pint, strawberries, raspberries, mushrooms, beets, garlic, roma, san marzano tomatoes, pickling cucumbers and more! Plus all of our meat, milk, soaps, honey, eggs etc are always local...
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Comfort Farms Organ Ground Beef is a nutrient-dense blend made with ground beef, heart, tongue, and liver from naturally raised cattle right here in Niagara. A simple way to add more real nutrition into everyday meals without sacrificing flavour. Perfect for burgers, tacos, pasta sauce, meatballs, or chili, this blend is rich in protein, iron, B vitamins, and minerals while still tasting like traditional ground beef.
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Real food is exactly that - food. For thousands of years, people thrived on foods that came directly from nature, not from factories.
Whole, minimally processed foods naturally contain the vitamins, minerals, healthy fats, fibre, and enzymes our bodies were designed to use together. When we replace those foods with highly processed products full of refined sugars, artificial ingredients, preservatives, and industrial oils, we’re asking our bodies to work with something they were never meant to rely on.
Choosing natural foods isn’t about perfection—it’s about giving your body the building blocks it needs to support energy, digestion, immune function, and long-term health. The closer your food is to how nature made it, the more likely it is to nourish you the way it was intended.
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New! Sheer Tallow Sun Block! A nourishing tallow-based sun block made with beef tallow, avocado oil, jojoba oil, shea butter, beeswax, vitamin E, and non-nano zinc oxide. Naturally tinted and handcrafted in small batches to help protect and moisturize skin during time spent outdoors.
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Our natural Flea + Tick Spray is made with a simple blend of geranium oil, neem oil, and apple cider vinegar to help naturally deter fleas and ticks without harsh chemicals. Geranium oil is traditionally used to repel insects, neem oil is known for its natural pest-deterring properties, and apple cider vinegar helps support a healthy coat and skin environment. Perfect for dogs, outdoor adventures, hikes, farm life, and everyday prevention during flea and tick season. Lightly mist onto your dog’s coat before heading outside, avoiding eyes and sensitive areas. Simple ingredients. Real protection. No unnecessary chemicals.
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We’re quietly building something bigger than a grocery store.
A crew of people who understand that food matters, community matters, and where your food comes from is going to matter more and more in the years ahead.
Being close to the source changes things.
You learn more. You eat better. You become part of something real. And yes… being part of our world definitely has its perks. 💛
Give it a shot. It might be exactly what you need.
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Introducing the Community Voucher Challenge!
Imagine if every local business, church, sports team, service club, and community organization committed to helping just a few families access fresh, healthy food. Together, we could make an incredible impact.
By purchasing $30 produce vouchers, you’re doing more than making a donation—you’re investing in your own community. Vouchers can be gifted to your employees, customers, volunteers, or clients, or you can choose to have them added to our Community Voucher Wall, where they’re available for people who need them most.
To recognize those who step up, we’ve created sponsorship levels with marketing benefits that grow alongside your impact. From mentions in our newsletter to recognition on our website and social media, we’ll proudly showcase the organizations helping strengthen our local food system.
Healthy food changes lives. Strong communities support one another. We invite your organization to be part of something bigger than a donation—a movement that keeps local food local while ensuring more families have access to it.
Buy local. Give local. Make a difference.
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Our pick-and-pack section is the most affordable way to feed your family.
Come by and fill a half-bushel basket with whatever you'd like from this section, for just $30 - and it helps us keep food moving so nothing goes to waste and prices stay reasonable. Win win.
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We have great deals on now at The Hub, while quantities last. Plus we have freezers full and our meat sampler bags fully stocked, so you can come try our meat and taste the difference for yourself.
We are open to the public.
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We still have pickling cucumbers!
Pickling Cucumbers: $35 half bushel Roma Tomatoes $25 a half bushel Pearl Onions: $5 a basket
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Real food, made easy. Add veggies to your order and we’ll bring it straight to your door.
Check out our vegetable section for free delivery.👇
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Start your morning with real food. Comfort Farms Pork Sausage Patties are made from premium Ontario-raised pork and lightly seasoned to let the quality of the meat shine. They're perfect for breakfast sandwiches, a traditional farmhouse breakfast, or alongside eggs and pancakes. Raised without antibiotics or added hormones, these patties are made with simple ingredients and are frozen for freshness, making them easy to keep on hand for a quick, hearty meal. A freezer staple you'll reach for again and again.
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Locally made mushroom blend designed to support energy, focus, and overall wellness — an easy way to add functional mushrooms into your daily routine.
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THE EGG WITHOUT THE CHICKEN IS HERE. 🥚
And this is exactly why I keep talking about knowing where your food comes from.
A company called The EVERY Company is now producing egg-white protein without chickens, using something called precision fermentation.
Basically, microorganisms are programmed and used to produce ovalbumin — one of the main proteins found in chicken egg whites. The protein is then separated and purified for use as a food ingredient.
This isn’t something that’s ten years away.
The ingredient has already gone through the FDA’s GRAS notification process in the United States. The FDA lists potential uses including baked goods, protein and snack bars, salad dressings, pancakes, waffles, prepared foods, powdered shakes and even scrambled-egg-style products.
And it has moved beyond the laboratory.
Products containing EVERY’s precision-fermented egg protein are already being sold in the United States, including through major retailers such as Walmart and Target. The company is now dramatically expanding production capacity to meet demand.
What about Canada?
This is where it gets interesting.
I went looking to see whether this particular egg protein is already approved and being sold here.
As of September 2026, I cannot find evidence that The EVERY Company’s egg-white protein has yet received Health Canada authorization for sale as a novel food in Canada.
That matters because Canada treats many foods produced through precision fermentation differently from the United States.
Health Canada says that the majority of cellular-agriculture products — including ingredients produced through precision fermentation — are likely considered novel foods here. That means they generally require a pre-market safety assessment before being sold in Canada.
Canada has already approved some other animal proteins made through precision fermentation. For example, Health Canada has assessed a fermentation-produced milk protein made using genetically modified yeast. So this technology is already entering the Canadian food system, even if I can’t find EVERY’s egg protein on the approved list yet.
Now, I’m not writing this to tell you that science is evil or that every new food technology is automatically dangerous. But I do believe we have moved far too far away from simply leaving our food alone, eating whole foods, and understanding where those foods actually came from.
And I am writing this because I think consumers need to know what they’re eating.
Because we’ve reached a very strange point in our food system.
We can produce an egg protein without a chicken.
We can put it into processed foods.
We can scale it through enormous manufacturing facilities.
Meanwhile, somewhere down the road from you, there’s probably a farmer with actual chickens laying actual eggs.
And somehow that food system is the one we keep making harder to maintain.
That’s the conversation I think we need to have.
Not simply:
“Is this allowed?”
But:
What kind of food system do we actually want?
Because personally, the more complicated our food system becomes, the more interested I become in something incredibly simple:
A farmer. A chicken. An egg.
And knowing exactly where my food came from.
Sources / further reading
FDA — GRAS Notice 1104 for EVERY egg-white protein https://hfpappexternal.fda.gov/scripts/fdcc/index.cfm?id=1104&set=grasnotices
Health Canada — Cellular agriculture and precision fermentation https://www.canada.ca/en/health-canada/services/food-nutrition/cellular-agriculture.html
Health Canada — Completed novel-food safety assessments https://www.canada.ca/en/health-canada/services/food-nutrition/genetically-modified-foods-other-novel-foods/approved-products.html
The EVERY Company https://every.com/
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A few weeks ago, I wrote about a pie graph I had been building around poverty in Ontario.
The reason I started doing it was simple: I felt like we weren’t actually seeing the real numbers anymore.
So I started digging into the statistics myself.
How many people are on social assistance? How many are on EI? How many are working part time? How many are considered “working poor”? How many people are technically employed but still struggling to survive?
I wanted to understand the actual economic makeup of the province - not politically, not emotionally, but mathematically.
And before I even touched what we traditionally call the “middle class,” I had already landed at nearly 50% of the population living in poverty, near-poverty, or economically fragile conditions.
But after sitting with it longer, I realized I had left something major out of the equation:
The middle class.
And honestly, I shouldn’t have.
Because the more I thought about it, the more I started realizing that the middle class may actually be in deeper danger than many people officially categorized as “poor.”
Not because they necessarily make less money. But because they have more debt.
Massive debt.
Mortgages. Lines of credit. Car payments. Credit cards. HELOCs, (home equity line of credit). Consumer financing. “Affordable” monthly payments stretched over years.
For decades, credit created the illusion of stability. It allowed people to maintain a middle-class appearance long after real purchasing power began collapsing. And now the cracks are starting to show.
A recent federal report stated that nearly 50% of Canadians belong to the middle class. But that definition becomes increasingly disconnected from reality when you compare incomes against modern housing costs, food inflation, insurance, fuel, taxes, and debt servicing.
Statistics Canada data shows Ontario’s median household income sits around $91,000 before tax. On paper, that sounds solid. Years ago, that would have represented stability. Today, in many parts of Ontario, that income barely sustains a mortgage, groceries, utilities, transportation, childcare, and debt repayments.
Meanwhile, what’s considered “middle class” in Canada is often defined as households earning roughly between $57,000 and $115,000 annually.
But here’s the uncomfortable truth nobody wants to say out loud:
A household can technically be “middle class” while being one missed paycheck away from collapse.
That isn’t stability. That’s leveraged survival.
And we’re starting to see the cultural indicators everywhere.
Travel is one of the clearest examples because vacations are often the first thing families cut when economic pressure rises. Recent reporting shows Canadian travel demand continues to weaken significantly. Statistics Canada reported Canadian return trips from the U.S. fell again in early 2026, continuing a long downward trend. Other reporting found Canadian visits to U.S. metropolitan areas dropped as much as 42% year-over-year.
At the same time, surveys show many Canadians are avoiding travel altogether because they simply cannot justify the expense anymore.
That matters because the middle class has historically been the economic engine of discretionary spending.
When the middle class stops traveling, stops renovating, stops eating out, stops supporting local businesses, and starts pulling back in fear, the ripple effects move through the entire economy.
And I think that’s the stage we’re entering now.
What concerns me most is that many people still believe poverty looks like homelessness or visible desperation. But modern poverty often looks very different.
It looks like families carrying enormous debt while appearing “fine.” Two-income households unable to get ahead. People avoiding grocery stores because prices trigger anxiety. Parents quietly skipping meals. Adults with decent jobs unable to buy homes. Households financing basic necessities. People one interest-rate increase away from disaster.
In many ways, the middle class became the buffer zone holding the entire economic structure together. And if that buffer collapses, society changes very quickly — not just economically, but socially, psychologically, and politically.
Because once people realize they followed all the rules and still can’t build security, trust in the system starts to erode.
That’s why I keep coming back to local systems. Local food. Local production. Local relationships. Local resilience.
Because the larger the systems become, the more fragile ordinary people become inside them.
And maybe that’s the real story unfolding beneath the headlines right now: not simply that poverty is growing, but that the line between “middle class” and “poverty” is disappearing altogether.
Locally yours,
Small Scale Farms
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Small Produce Bag Sept 2nd and 3rd
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