Golden Gatherings

08/20/2026

Another batch of magical fairies has landed. How cute are these! Emily is so talented. Always love seeing what she comes up with. 🧚🧚‍♀️ Which one is your favourite?

08/19/2026

Wow I love the universe. I was legit trying to reach out to a farm yesterday about Organic Sweet Corn.

And had a bison delivery today, and White Pine Bison also grew corn organically this year and happened to have some in the back of the truck.

08/13/2026

Another new vendor that landed is

Noir & Nest

She hand makes these adorable strawberry pin cushions, and they are the sweetest things.

They are crafted from natural and meaningful materials. The emery case holds walnut husks and lavender that actually function to sharpen your needles 🤯 as well as being adorned with beads and other patterns.

These strawberries are a piece of cultural storytelling (16th century tradition), to be used in daily craft or hung as a decorative keepsake.

08/12/2026

New Vendor Alert

Jason Dionne is a local tattoo artist, and his passion is wood burning. We are thrilled to have a few of his beautiful pieces in the shop. So much talent!!!

Come check them out and see for yourself.

07/31/2026

Social Media Fast

August 1-7 2026

We are going to participate in this. For the sake of sanity, to disconnect, and be more present.

As a business that utilizes social media platforms to communicate, this has been a tough decision. But also a welcome reprieve from the constant scrolling.

If you need to get ahold of us this week, please use the email address.

[email protected]

See you on the other side.

07/18/2026

🤩

People ask us all the time during our farm tours…

“Why yaks?”

“Where did the idea come from?”

My answer usually surprises them.

The yaks chose us.

Eight years ago, Marc and I made a decision that completely changed the course of our lives. We didn’t start farming because we came from generations of farmers. We started because something deep inside us was asking for a different way of living.

We wanted to eat healthier.

We wanted to know where our food came from.

We wanted to be more connected to nature and to live more intentionally.

Buying farmland wasn’t just about growing vegetables or raising animals.

It was about cultivating a new life.

A life woven around the rhythm of the seasons.

A life where the land and our animals are cared for with gratitude.

A life where every choice, from the food we eat to the way we raise our family is made with greater awareness.

And somehow, along the way…

the yaks found us.

Today they have become the heart of Pure Conscience Farm. Strong, resilient, curious, and deeply connected to the land, they represent everything we hoped our farm would become.

A few months ago, Edible Ottawa Magazine beautifully captured our story and our philosophy of conscious farming. Reading their article reminded us how far we’ve come—not just in building a farm, but in building a life aligned with our values.

This weekend, we’d love to share a little piece of that journey with you.

Come meet the yaks, walk the land, visit the boutique, and experience a different way of thinking about food, farming, and our relationship with nature.

Perhaps you’ll leave with something more than fresh food or handmade products.

Perhaps you’ll take home a little piece of Pure Conscience.

🌿 We’re open Friday to Sunday, 11:00 AM – 5:00 PM

📍 Pure Conscience Farm
C118 7th Concession
Clarendon, Québec
Just 5 minutes from Shawville.

We look forward to welcoming you.

Marc, Sofia & Gema

Edible Ottawa

07/18/2026

Accurate.

07/17/2026

Just doing a few pop ups this summer. Here are the dates. There will be a variety of local vendors here for each. Come and show them your support!

This weekend is also the studio tour. So add us to your stops if you are touring, or if you are short on time, as many artisans on the tour are also vendors here.

07/16/2026

One thing I love about this place is how little waste there actually is.

The milk that didn’t sell last week, gets turned into cheese this week, and then into a delicious dip or other product. I have also made milk soap from milk that didn’t sell.

Last week’s cucumbers are in this week’s orzo/quinoa salads. The tomatoes that started getting spots are also in this week’s salads (don’t worry, I cut the brown spots out.) The herbs from last week get dried or put into meals.

Basil that doesn’t sell will be turned into pesto. The carrots that don’t sell turned into carrot salad.

The overripe bananas get frozen and made into banana bread or chia puddings.

I have applesauce in the freezer that was made from apples that were starting to get brown spots. They made spiced apple cakes last week and apple pie chia puddings.

I cooked a whole organic chicken and made stock with the bones and other vegetable scraps.

Where do you think the idea for sweet potato and avocado brownies came from?

Anything left over goes into my composters and will amend my garden boxes next season.

This to me puts the green in green grocer.
How much produce do you think gets wasted in a regular grocery store? Or even purchased by us and then thrown out?