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Monday 6am - 10pm Tuesday 6am - 10pm Wednesday 6am - 10pm Thursday 6am - 10pm Friday 6am - 10pm Saturday 6am - 6pm

Alexiou Farms

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Beeton, ON
Alexiou Farms

Cultivating a Brighter Future: Alexiou
Farms - Quality Potatoes, Community-Driven

02/03/2026

Truck entrance sign is in! We're gearing up for spring deliveries! Next up: farm redesign and construction!

11/11/2025

On Saturday, November 8, 2025, John attended the Royal Agricultural Winter Fair, where he received the 2025 Excellence in Agriculture Award. This award recognizes Alexiou Farms’ exceptional achievement in community excellence and its distinction as a First-nations owned business.

“I am grateful for this award. While many farmers would agree with me that our true reward lies in providing for our communities, this recognition serves as a poignant reminder to continually strive for excellence in our roles as farmers, neighbours, and Canadians.”-John Alexiou

07/24/2025

SMASHED POTATOES, JOHN-STYLE

Ingredients
• 2/2.5lb potatoes. I recommend Alexiou Farms Potatoes because they are the best! Use medium or small potatoes. The smaller they are, the crisper the smashed potato becomes.
• 1 tbsp salt (for boiling)
• 4 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 3/4 tsp salt (for sprinkling)
• 1/4 tsp black pepper
• Finely chopped parsley, garlic, rosemary or your favourite herbs

Instructions:
Toss your whole potatoes in a pot of salted water and bring to a boil. Let ’em cook till they are fork-soft. Don’t panic if the skins split; that just means they’re ready to party.
Drain’em and spread them out on a parchment-lined cookie sheet. Let them cool and dry off for about 5 minutes; trust me, this step helps with the crisp.
Now grab a glass or mug and gently smash those spuds. The goal is thin and even, not total potato carnage. Thin = crunchy. Thicker = fluffy middle with crispy edges. Both are a win.
Here’s where things get interesting. You’ve got options: Oven? Great. Cast iron skillet? Even better. Blackstone griddle? Fire that baby up.
If you’re baking them, keep the smashed potatoes right on the tray. Drizzle with the mix of melted butter and olive oil (don’t skimp), season with salt, pepper, garlic powder, and some herbs if you’re into that kind of thing.
If you’re using cast cast-iron skillet or Blackstone, get that surface nice and hot. Brush it with the butter/oil mix, then carefully move your smashed potatoes over. Listen for the sizzle and gently press ’em down. Now brush your potatoes with more of that buttery blend.

For the oven cookers: Bake at 400°F for 30/40 minutes. Do not flip. I repeat, don’t flip unless you live dangerously and like cleaning up a mess.
For the skillet or Blackstone folks: Cook till golden on one side, then carefully flip. This isn’t the time for wild moves or beer-in-hand flipping. Be gentle, no one wants mashed potato carnage.
Once they’re crisp and golden brown, you’re done. Serve hot with ranch or sour cream for dipping or eat them straight off the pan like I do sometimes.
If you give these a try, I’d love to hear how they turn out. Stay tuned for more of my kind of tater recipes.

07/22/2025

Some folks want to spend their summers at the lake, but I would rather spend mine in the field. If you're looking for help this season, I’m available for custom farming across Simcoe and Dufferin Counties.
Whether it’s baling straw, hay, or balage; twine or net wrap, I do both. I’ve got the equipment, the experience, and the work ethic to show up and get it done right.
I’m also available to help with planting, combining, harvesting, and hauling. If you're short on time, short on help, or just need someone you can count on, I’m ready to lend a hand. Local, reliable, and not afraid to get dirty.
Message me directly or email [email protected] for availability and pricing.

07/19/2025

Exciting news, I’ve launched a new website for Alexiou Farms!
www.alexioufarms.ca
It’s something I’ve been working toward for a while, and I’m proud to finally have a place where you can learn more about the farm, see what I'm growing, and find out where to buy my potatoes.
The site also makes it easier for customers to place orders and for local shoppers to find our products.
If you have a chance, I’d love for you to take a look—and let me know what you think. Every bit of feedback helps as I keep building and growing this dream.
Thanks for following along and supporting local.
- John

07/18/2025

At Alexiou Farms, we don’t just move dirt, we move projects forward.
Whether you're clearing a new pasture, cleaning up a fence row, or starting from scratch with a full demolition, we offer reliable excavation services tailored to the needs of farmers and landowners across Simcoe and Renfrew County.
Before any project starts, I’ll meet with you in person to walk the site and fully understand your goals. That way, every job is done with precision, safety, and your vision in mind, all while keeping it affordable.
Let’s talk about how we can bring your next project to life.
📞 416.574.1466
📧 [email protected]

07/17/2025

Back in 2018, I was still running deliveries in my pickup truck. It got the job done, but as things started to grow, I knew I needed something with a little more muscle. That’s when Ol’ Green came into the picture, an '88 Freightliner with a lot of heart and just enough grit to keep up with the pace.
She helped me take a big step forward, moving more product, covering more ground, and building something I could be proud of. There were plenty of long days and even longer nights behind the wheel, but that truck never let me down.
Now the farm has shifted again, and I need something that can handle the heavy lifting, round bales, floating equipment, and all the rest that comes with expansion. As much as I’d love to hang on to her, it's just not possible at this time.
Letting her go is bittersweet. I always pictured her as part of a fleet one day, parked alongside newer trucks with the Alexiou Farms logo. But growth means making tough calls and trusting the road ahead.
Here’s to the next chapter and to never forgetting the one that got you here.

07/16/2025

The season didn’t start how we’d hoped, cool days, damp fields, and a late start that had us all wondering if summer was going to show up at all.
As a farmer, you do everything you can, but in the end, it’s still up to Mother Nature to meet you halfway. Thankfully, the heat kicked in, the rain came when we needed it, and now things are where they should be.
The potatoes are pushing through. The corn’s getting there. And I’m standing in the field feeling thankful.
Now we wait. And soon enough, we’ll be tasting the season in the best way possible, fresh corn, right off the stalk. Boiled or BBQ’d, loaded with butter and just the right hit of salt and pepper.
If summer had a flavour… I think that might be it.

07/15/2025

There are a hundred ways to make potato salad… but this one? This one hits different.
It’s simple food, made with care, the kind of thing that reminds you of summer dinners with family, backyard BBQs, and second helpings.
The trick? Use the bacon fat in the dressing. That smoky flavour soaks into every bite and turns something good into something unforgettable.
I like it warm, straight out of the bowl, but if you let it sit overnight in the fridge, the flavours get even better. Either way, it’s hard to stop at one bowl.
Made with the potatoes we grow right here at Alexiou Farms. From my farm to your table.
Ingredients
• 2 1/2 to 3 pounds Alexiou Farms potatoes, chopped.
• 3/4 cup sour cream
• 1/2 cup mayonnaise
• 2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1 teaspoon coarse pepper
• 1pkg 500g bacon, cooked and crumbled, save the drippings
• 2 green onions, sliced
• 6 hard-boiled eggs, coarsely chopped

Instructions
Place chopped potatoes in a large pot, fill with water, covering potatoes by about 1 inch of water. Add about a teaspoon of salt. Bring to a boil and simmer for 20 minutes, or until potatoes are tender.
While potatoes are cooking, mix sour cream, mayonnaise, mustard, garlic, salt, pepper AND bacon drippings.
When potatoes are tender, drain well, lightly mash, and add the dressing mixture. Stir together well. Add the chopped eggs, bacon, and green onions, and stir together.
Add salt and pepper to taste.
Serve warm or refrigerate for at least 1 hour to serve cooled.

Address

8th Line
Beeton, ON
010

Opening Hours

Monday	6am - 10pm
Tuesday	6am - 10pm
Wednesday	6am - 10pm
Thursday	6am - 10pm
Friday	6am - 10pm
Saturday	6am - 6pm

Telephone

+14165741466

Website

http://alexioufarms.com/

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