Eigensinn farm was a concept from my youth. I grew up on a farm in North Germany, and my wife Nobuyo grew up on a small island Okinawa, Japan. I love cooking, but as much as I love cooking I love gardening and my livestock. It inspires me to do the installations for the forest dining. The quality of the food you cook with should under total control.
Our greatest philosophy is growing the vegetables the way we like to see them, fully ripe, fully grown, and you will never find any GMO on our farm. Our pigs take 14 months and not 6 to grow, our fowl are free range. They take a half a year to maturity, and yes we lose about 20% to predators. All our grain is certified organic.
One of the nicest things for us to combine the gardens, and the fish from Georgian bay, making our own maple syrup , and foraging in spring for dandelion, watercress, spruce shoot honey, and yes we have our own bees.
This is all possible from our stagiers, we have a gardener, some apprentices from Montreal, and our local talent to bring you the best seasonal experience.