About Valens Farms

''Be part of something good''

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Sustainable agriculture respects nature and people.

It was the passion for nature of our farmers that led to the creation of Les Fermes Valens in 2005, located in the beautiful region of the Montérégie Ouest.

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In an age when speed of production dictates what we eat, our Montérégie farmers refuse to use synthetic chemicals and work harder using traditional techniques to avoid disease on crops or animals.

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At Les Fermes Valens, we manage all facets of our operations, from production to processing and home delivery. We have our own smokehouses for sausages and charcuterie, as well as calibration equipment for eggs. Everything is packed on site and dispatched as quickly as possible to ensure a fresh, quality product.

Through local production and natural farming techniques, we're proud to grace your tables with fresh, wholesome products you know come from.

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100% Local and quality with a touch of European influence

Our farmers raise their animals freely, according to the season, on 100% vegetable feed, free from antibiotics and growth hormones.

We use their exceptional meats to make our sausages and charcuterie.XXX

Our Austrian-born chef uses his expertise to develop a range of authentic European products. With our own smokehouse in Huntingdon, you'll taste the smoky notes of maple and cherry wood in some of our products.

Valens is renowned for its generous cuts of veal, lamb, pork and beef, as well as free-range organic chickens and eggs, and specializes in sausages.

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Who are our founders?

ARCHIE

A better way to grow...

Both my mother's and father's families immigrated to Canada after the Second World War, where anything is possible! Both families came from farming backgrounds. My parents worked for local farmers until they bought their own farm in 1965. I was 8 at the time, and I knew even at that young age that this would be my path. I bought the family farm in 1981.

After a few years of using chemicals that were often ineffective and always required the use of more, I thought there had to be a healthier way of cultivating the land. I was looking for answers, and I found them when I attended a conference on organic farming in the United States in 1995. This was a turning point for me, as I was now in contact with farmers who shared my vision and had the skills to help me make the transition to organic farming. 5 years later, all my fields and animals had become entirely organic!

A shared vision...

The beginnings of this new way of doing things weren't easy; the local farmers thought we were a bit crazy. People talked a lot in the village, and even my father was embarrassed to see my fields full of weeds. Organic farming is a lot more work than conventional farming, but I'm proud to be growing healthy food and providing sustainable soil for the future.

Today, our daughter Elisha, her husband Matt and their 3 children have taken over the family farm and are determined to continue this healthier way of farming, for the animals, the environment and future generations!

MARMARKUS - A desire.

MARKUS

A deep desire...

My wife Catherine and I love a challenge. After running an inn for almost 10 years, we moved to the countryside in 2005. Driven by an entrepreneurial spirit and a great passion, we started our organic farm.

Being a farmer has always been a deep desire for me. As a teenager in Austria, I always gave priority to jobs on farms. A little later, I became a chef, and that's when I realized the importance of using good ingredients. Catherine has always lived in a rural environment and saw this new farm project as a great opportunity to reconcile work and family.

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See big...

We started with a small pasture-based operation of a few steers and gradually expanded by acquiring surrounding land. By 2013 we had a new barn for cows and veals.

In 2015, an opportunity presented itself and we began our organic egg production with quota. Today, the farm boasts nearly 250 acres of arable fields, a herd of around 50 cattle and over 12,000 laying hens and pullets. We're proud of what we've built.

Every morning, when the sun rises, a new adventure begins!

DOUGLAS

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DOUGLAS

7th generation of producers...

Sparrow Farm was founded in 1823 and I'm proud to be the 7th generation to run it! My grandfather Adrian Sparrow converted the dairy farm to grain production in 1977. I grew up watching my grandfather work hard day after day, and I'm happy to have followed in his footsteps.

The farm has been using sustainable production methods since 1989, and is now diversifying into organic crop production and organic beef production.

My wife Martine and I are always looking to evolve the farm by adopting new sustainable production techniques. These changes require more knowledge, which is why we participate in various agricultural groups that keep us abreast of the best organic production practices.

Community involvement...

We're now a family with 3 children, we love working and playing on our ancestral land, and each of us contributes to the work on the farm.

We don't see the days go by, but we always find time to get involved in the community, both politically and as volunteers. I'm currently a volunteer fireman for the municipality, and Martine volunteers at the children's elementary school.