Foxfire Heritage Farm

10/13/2026

🚨 𝗪𝗘 𝗡𝗘𝗘𝗗 𝗬𝗢𝗨𝗥 𝗛𝗘𝗟𝗣! 𝗗𝗢𝗨𝗕𝗟𝗘 𝗩𝗢𝗧𝗘𝗦 𝗧𝗢𝗗𝗔𝗬! 🚨

We're currently sitting in 𝟮𝗻𝗱 𝗽𝗹𝗮𝗰𝗲 in our Super Dad group, and 𝗢𝗡𝗟𝗬 𝟭𝗦𝗧 𝗣𝗟𝗔𝗖𝗘 moves on after this round!

🔥 𝗧𝗢𝗗𝗔𝗬 𝗜𝗦 𝗗𝗢𝗨𝗕𝗟𝗘 𝗩𝗢𝗧𝗘 𝗗𝗔𝗬! 🔥

This is our chance to close that gap, take back 1st place, and 𝗛𝗢𝗟𝗗 𝗜𝗧 until the next cut this 𝗧𝗛𝗨𝗥𝗦𝗗𝗔𝗬!

We've made it this far thanks to all of you, and I'm not ready to call it quits yet! 💪❤️

Every vote counts, and today they count 𝗧𝗪𝗜𝗖𝗘! If you've been following along, now's the time to give us that extra push!

🗳️ 𝗩𝗢𝗧𝗘, 𝗦𝗛𝗔𝗥𝗘, 𝗔𝗡𝗗 𝗛𝗘𝗟𝗣 𝗨𝗦 𝗚𝗘𝗧 𝗕𝗔𝗖𝗞 𝗧𝗢 𝗧𝗛𝗘 𝗧𝗢𝗣!

Thank you all for the incredible support! Let's see if we can pull this off! 🙌🏆

👇 𝗩𝗢𝗧𝗘 𝗛𝗘𝗥𝗘!

One extraordinary dad will appear in a national TV commercial provided by Ace Hardware and take home $25,000.

10/10/2026

🐖 𝗞𝗡𝗢𝗪 𝗬𝗢𝗨𝗥 𝗣𝗢𝗥𝗞: 𝗙𝗔𝗧 & 𝗟𝗔𝗥𝗗

𝗪𝗵𝗲𝗻 𝗱𝗶𝗱 𝘄𝗲 𝗱𝗲𝗰𝗶𝗱𝗲 𝘁𝗵𝗮𝘁 𝗳𝗮𝘁 𝘄𝗮𝘀 𝗮 𝗯𝗮𝗱 𝘁𝗵𝗶𝗻𝗴?

For generations, one of the most valuable things a pig produced wasn't the bacon, chops or ham.

𝗜𝘁 𝘄𝗮𝘀 𝘁𝗵𝗲 𝗳𝗮𝘁.

Long before vegetable oils became a staple in grocery stores, families relied on rendered pork fat, known as 𝗹𝗮𝗿𝗱, for everyday cooking.

They fried potatoes in it, roasted vegetables, baked beautiful flaky pie crusts and preserved food with it.

On a traditional homestead, almost nothing from the pig went to waste.

🐖 𝗘𝗡𝗧𝗘𝗥 𝗧𝗛𝗘 𝗟𝗔𝗥𝗚𝗘 𝗕𝗟𝗔𝗖𝗞.

The Large Black is an old English heritage breed, developed in an era when pigs weren't expected to be ultra-lean meat-producing machines.

They were valued for their hardiness, outdoor foraging ability, excellent mothering instincts and their ability to produce both flavourful meat and valuable fat.

That generous fat coverage wasn't a flaw.

𝗜𝘁 𝘄𝗮𝘀 𝗽𝗮𝗿𝘁 𝗼𝗳 𝘄𝗵𝗮𝘁 𝗺𝗮𝗱𝗲 𝘁𝗵𝗲 𝗽𝗶𝗴 𝘃𝗮𝗹𝘂𝗮𝗯𝗹𝗲.

As commercial pork production shifted toward faster-growing, leaner pigs, traditional breeds like the Large Black fell out of favour.

And as inexpensive industrially produced vegetable and seed oils became widely available, lard gradually disappeared from many home kitchens.

🥄 𝗦𝗢 𝗪𝗛𝗬 𝗕𝗥𝗜𝗡𝗚 𝗟𝗔𝗥𝗗 𝗕𝗔𝗖𝗞?

There's a growing interest in moving away from heavily processed convenience foods and rediscovering traditional cooking ingredients.

For us, lard is part of that conversation.

Not because every seed oil is automatically bad for you — the nutritional science is more complicated than that — but because there's real value in knowing exactly where your cooking fat comes from.

𝗢𝗻𝗲 𝗳𝗮𝗿𝗺. 𝗢𝗻𝗲 𝗽𝗶𝗴. 𝗢𝗻𝗲 𝘀𝗶𝗺𝗽𝗹𝗲 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁.

Properly rendered lard is wonderfully versatile:

🥔 Crispy roasted potatoes and vegetables
🥧 Beautiful flaky pie crusts and pastries
🍳 Frying eggs and traditional breakfasts
🥘 Searing, sautéing and everyday cooking

And unlike throwing away trimmed fat, rendering it means making use of another valuable part of the animal.

🌲 𝗔 𝗣𝗜𝗚 𝗪𝗢𝗥𝗧𝗛 𝗣𝗥𝗘𝗦𝗘𝗥𝗩𝗜𝗡𝗚.

At Foxfire Heritage Farm, our Large Black hogs are born and raised outdoors, on pasture and in the forest.

We're proud to raise a breed that represents an older way of farming — where flavour, hardiness, animal husbandry and making use of the whole animal mattered.

𝗧𝗵𝗲 𝗳𝗮𝘁 𝗶𝘀𝗻'𝘁 𝗮 𝘄𝗮𝘀𝘁𝗲 𝗽𝗿𝗼𝗱𝘂𝗰𝘁. 𝗜𝘁'𝘀 𝗽𝗮𝗿𝘁 𝗼𝗳 𝘁𝗵𝗲 𝗵𝗮𝗿𝘃𝗲𝘀𝘁.

🐖 𝗢𝗥𝗗𝗘𝗥𝗜𝗡𝗚 𝗔 𝗛𝗔𝗟𝗙 𝗢𝗥 𝗪𝗛𝗢𝗟𝗘 𝗛𝗢𝗚?

Did you know you can request to have your pork fat returned from the butcher?

You can render it yourself into beautiful homemade lard for cooking and baking!

We have a limited number of half and whole hogs available for 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 𝟯𝟬 pickup.

𝗗𝗠 𝘂𝘀 to learn more about reserving yours!

𝗙𝗢𝗫𝗙𝗜𝗥𝗘 𝗛𝗘𝗥𝗜𝗧𝗔𝗚𝗘 𝗙𝗔𝗥𝗠
Farrow to finish • Pasture & forest raised • Large Black Heritage Pork

10/09/2026

Happy thanksgiving y'all 🦃🦃🦃

10/08/2026

Now THAT is a sight to see! 🍂🎃

A bird’s-eye view of Foxfire Heritage Farm during this year’s Great Pumpkin Tour! Just look at that lineup of cars and those beautiful fall colours!

Another huge thank you to everyone who came out and made the day so incredible. It's pretty amazing to see our little farm from this perspective!

A special thanks to **Clay Norman** for capturing some fantastic drone shots and sharing them with us! 📸🚁

10/08/2026

🍖 𝗞𝗡𝗢𝗪 𝗬𝗢𝗨𝗥 𝗣𝗢𝗥𝗞: 𝗔𝗟𝗟 𝗔𝗕𝗢𝗨𝗧 𝗛𝗔𝗠!

When most people hear the word *ham*, they picture a big, pink, smoked holiday ham.

But did you know that 𝗵𝗮𝗺 𝗶𝘀 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝗮 𝗰𝘂𝘁 𝗼𝗳 𝗽𝗼𝗿𝗸, 𝗻𝗼𝘁 𝗷𝘂𝘀𝘁 𝗮 𝘄𝗮𝘆 𝗼𝗳 𝗽𝗿𝗲𝗽𝗮𝗿𝗶𝗻𝗴 𝗶𝘁?

Ham comes from the hind leg of the pig, and depending on how it's cut and processed, you can end up with some very different products!

🐖 𝗙𝗥𝗘𝗦𝗛 𝗛𝗔𝗠 𝗥𝗢𝗔𝗦𝗧

This is pork in its natural, uncured state. Think of it as a beautiful leg roast rather than the traditional salty, pink holiday ham.

Roast it with garlic, herbs and vegetables for a fantastic Sunday dinner. Fresh ham has a different flavour and texture from cured ham, and it's a wonderful way to appreciate heritage pork.

🥩 𝗙𝗥𝗘𝗦𝗛 𝗛𝗔𝗠 𝗦𝗧𝗘𝗔𝗞𝗦

The same fresh leg meat, sliced into steaks instead of left as a roast.

Perfect for pan-frying, grilling or braising. A practical option for smaller meals without cooking an entire roast.

🍖 𝗦𝗠𝗢𝗞𝗘𝗗 𝗛𝗔𝗠

Now we're talking about the classic!

The leg is cured and smoked, developing that familiar savoury ham flavour.

Large Black pork has a wonderful balance of meat and fat, making it particularly well suited to traditional ham products.

🥓 𝗦𝗠𝗢𝗞𝗘𝗗 𝗛𝗔𝗠 𝗦𝗧𝗘𝗔𝗞𝗦

All that delicious cured and smoked ham flavour, sliced into convenient portions.

Fantastic for breakfast, quick suppers or frying up with potatoes and eggs.

🌲 𝗕𝗟𝗔𝗖𝗞 𝗙𝗢𝗥𝗘𝗦𝗧 𝗛𝗔𝗠

A boneless, cured and smoked ham with its own distinctive seasoning and flavour.

Inspired by German ham-making traditions, it's another way to enjoy the same cut of pork, transformed through curing and smoking.

🐖 𝗪𝗛𝗬 𝗛𝗘𝗥𝗜𝗧𝗔𝗚𝗘 𝗛𝗔𝗠?

Before industrial pork production prioritized leaner, faster-growing animals, traditional breeds like the 𝗟𝗮𝗿𝗴𝗲 𝗕𝗹𝗮𝗰𝗸 were valued for producing richly flavoured pork with generous fat coverage.

That fat is part of what makes traditional pork so special, particularly in roasts and cured meats.

Our pigs are born and raised here at Foxfire Heritage Farm, spending their lives outdoors on pasture and in the forest.

𝗦𝗮𝗺𝗲 𝗽𝗶𝗴. 𝗦𝗮𝗺𝗲 𝗰𝘂𝘁. 𝗙𝗶𝘃𝗲 𝘃𝗲𝗿𝘆 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝘁 𝘄𝗮𝘆𝘀 𝘁𝗼 𝗳𝗶𝗹𝗹 𝘆𝗼𝘂𝗿 𝗳𝗿𝗲𝗲𝘇𝗲𝗿!

🌾 𝗧𝗔𝗦𝗧𝗘 𝗧𝗛𝗘 𝗗𝗜𝗙𝗙𝗘𝗥𝗘𝗡𝗖𝗘!

𝗧𝗛𝗜𝗦 𝗦𝗔𝗧𝗨𝗥𝗗𝗔𝗬 is the 𝗟𝗔𝗦𝗧 Powassan Farmers' Market of the season!

Visit us 𝟵 𝗔𝗠–𝟭 𝗣𝗠, sample our heritage pork and chat about ordering a half or whole hog.

🐖 Limited half & whole hogs available for 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 𝟯𝟬 pickup.

𝗗𝗠 𝘂𝘀 for more information or to reserve yours!

𝗙𝗢𝗫𝗙𝗜𝗥𝗘 𝗛𝗘𝗥𝗜𝗧𝗔𝗚𝗘 𝗙𝗔𝗥𝗠
Farrow to finish • Pasture & forest raised • Large Black Heritage Pork

10/07/2026

🥩 𝗞𝗡𝗢𝗪 𝗬𝗢𝗨𝗥 𝗣𝗢𝗥𝗞: 𝗟𝗢𝗜𝗡 𝗖𝗛𝗢𝗣𝗦 & 𝗟𝗢𝗜𝗡 𝗥𝗢𝗔𝗦𝗧

One loin — two great ways to cut it.

Have it sliced into beautiful 𝗽𝗼𝗿𝗸 𝗰𝗵𝗼𝗽𝘀, leave sections whole as a 𝗹𝗼𝗶𝗻 𝗿𝗼𝗮𝘀𝘁, or with a whole hog, choose a combination of both.

🐖 𝗧𝗛𝗜𝗦 𝗜𝗦𝗡'𝗧 𝗧𝗛𝗘 𝗣𝗢𝗥𝗞 𝗖𝗛𝗢𝗣 𝗠𝗢𝗦𝗧 𝗢𝗙 𝗨𝗦 𝗚𝗥𝗘𝗪 𝗨𝗣 𝗪𝗜𝗧𝗛.

Modern commercial pork has been heavily selected for lean meat and efficiency. That's given us very consistent pork — but the loin can also be so lean that it's incredibly easy to overcook and dry out.

The 𝗟𝗮𝗿𝗴𝗲 𝗕𝗹𝗮𝗰𝗸 comes from an older tradition.

These pigs became famous as hardy outdoor animals capable of grazing and foraging while producing pork prized for its 𝗳𝗹𝗮𝘃𝗼𝘂𝗿, 𝗺𝗮𝗿𝗯𝗹𝗶𝗻𝗴 𝗮𝗻𝗱 𝗳𝗮𝘁.

Our pigs spend their lives outdoors on pasture and in the forest — and that heritage really shows in the loin.

🥩 𝗗𝗢𝗡'𝗧 𝗕𝗘 𝗔𝗙𝗥𝗔𝗜𝗗 𝗢𝗙 𝗧𝗛𝗘 𝗙𝗔𝗧 𝗖𝗔𝗣.

That beautiful layer of fat protects the loin while it cooks, renders down and brings flavour to an otherwise naturally lean cut.

Leave it on while cooking. Let it do its job. If you don't want to eat all of it, trim what's left afterward.

A thick heritage pork chop cooked properly is something completely different from the thin, dry pork chops many of us remember.

And a whole loin roast? Slow roasted with that fat cap left intact, it's one of the simplest ways to showcase just how good properly raised pork can be.

𝗪𝗲'𝗿𝗲 𝗻𝗼𝘁 𝘁𝗿𝘆𝗶𝗻𝗴 𝘁𝗼 𝗿𝗲𝗰𝗿𝗲𝗮𝘁𝗲 𝘀𝘂𝗽𝗲𝗿𝗺𝗮𝗿𝗸𝗲𝘁 𝗽𝗼𝗿𝗸 𝗼𝗻 𝗮 𝘀𝗺𝗮𝗹𝗹𝗲𝗿 𝗳𝗮𝗿𝗺. 𝗪𝗲'𝗿𝗲 𝗿𝗮𝗶𝘀𝗶𝗻𝗴 𝘁𝗵𝗲 𝗸𝗶𝗻𝗱 𝗼𝗳 𝗽𝗶𝗴 𝘁𝗵𝗮𝘁 𝗽𝗼𝗿𝗸 𝘂𝘀𝗲𝗱 𝘁𝗼 𝗯𝗲 𝗳𝗮𝗺𝗼𝘂𝘀 𝗳𝗼𝗿.

🌾 𝗧𝗔𝗦𝗧𝗘 𝗧𝗛𝗘 𝗗𝗜𝗙𝗙𝗘𝗥𝗘𝗡𝗖𝗘

𝗧𝗛𝗜𝗦 𝗦𝗔𝗧𝗨𝗥𝗗𝗔𝗬 is the 𝗟𝗔𝗦𝗧 Powassan Farmers' Market of the season!

Visit us 𝟵 𝗔𝗠–𝟭 𝗣𝗠, taste our heritage pork and chat with us about ordering a half or whole hog.

🐖 Limited half & whole hogs available for 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 𝟯𝟬 pickup.

𝗗𝗠 𝘂𝘀 to reserve yours.

𝗙𝗢𝗫𝗙𝗜𝗥𝗘 𝗛𝗘𝗥𝗜𝗧𝗔𝗚𝗘 𝗙𝗔𝗥𝗠
Farrow to finish • Pasture & forest raised • Large Black Heritage Pork

10/06/2026

🥓 𝗞𝗡𝗢𝗪 𝗬𝗢𝗨𝗥 𝗣𝗢𝗥𝗞: 𝗦𝗜𝗗𝗘 𝗣𝗢𝗥𝗞 & 𝗕𝗔𝗖𝗢𝗡

Same part of the pig. Two very different ways to enjoy it.

𝗦𝗶𝗱𝗲 𝗽𝗼𝗿𝗸 is fresh, uncured pork belly. Cure and smoke that same belly and you get 𝗯𝗮𝗰𝗼𝗻.

And belly is one of the cuts where heritage pork really shows what makes it different.

🐖 𝗟𝗢𝗢𝗞 𝗔𝗧 𝗧𝗛𝗘 𝗙𝗔𝗧.

Modern commercial pork has been selected for faster growth and leaner carcasses. The 𝗟𝗮𝗿𝗴𝗲 𝗕𝗹𝗮𝗰𝗸 comes from a different tradition — an outdoor breed renowned for grazing, foraging and producing richly flavoured pork.

Our pigs spend their lives outdoors on pasture and in the forest, rooting, grazing and behaving like pigs.

🥓 𝗔𝗡𝗗 𝗕𝗘𝗟𝗟𝗬 𝗜𝗦 𝗪𝗛𝗘𝗥𝗘 𝗜𝗧 𝗦𝗛𝗜𝗡𝗘𝗦.

Good bacon isn't supposed to be all lean. As that beautiful fat renders, it carries flavour, crisps the meat and gives heritage bacon its incredible richness.

Choose fresh side pork instead and you get that same belly without the cure or smoke — and the rendered fat is fantastic for cooking.

𝗪𝗲'𝗿𝗲 𝗻𝗼𝘁 𝘁𝗿𝘆𝗶𝗻𝗴 𝘁𝗼 𝗿𝗲𝗰𝗿𝗲𝗮𝘁𝗲 𝘀𝘂𝗽𝗲𝗿𝗺𝗮𝗿𝗸𝗲𝘁 𝗽𝗼𝗿𝗸 𝗼𝗻 𝗮 𝘀𝗺𝗮𝗹𝗹𝗲𝗿 𝗳𝗮𝗿𝗺. 𝗪𝗲'𝗿𝗲 𝗿𝗮𝗶𝘀𝗶𝗻𝗴 𝘁𝗵𝗲 𝗸𝗶𝗻𝗱 𝗼𝗳 𝗽𝗶𝗴 𝘁𝗵𝗮𝘁 𝗽𝗼𝗿𝗸 𝘂𝘀𝗲𝗱 𝘁𝗼 𝗯𝗲 𝗳𝗮𝗺𝗼𝘂𝘀 𝗳𝗼𝗿.

🌾 𝗧𝗔𝗦𝗧𝗘 𝗧𝗛𝗘 𝗗𝗜𝗙𝗙𝗘𝗥𝗘𝗡𝗖𝗘

𝗧𝗛𝗜𝗦 𝗦𝗔𝗧𝗨𝗥𝗗𝗔𝗬 is the 𝗟𝗔𝗦𝗧 Powassan Farmers' Market of the season!

Visit us 𝟵 𝗔𝗠–𝟭 𝗣𝗠, taste our heritage pork and chat with us about ordering a half or whole hog.

🐖 Limited half & whole hogs available for 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 𝟯𝟬 pickup.

𝗗𝗠 𝘂𝘀 to reserve yours.

𝗙𝗢𝗫𝗙𝗜𝗥𝗘 𝗛𝗘𝗥𝗜𝗧𝗔𝗚𝗘 𝗙𝗔𝗥𝗠
Farrow to finish • Pasture & forest raised • Large Black Heritage Pork

10/05/2026

🐖 FROM OUR FARM TO YOUR FREEZER — HERITAGE PORK AVAILABLE

We have a limited opportunity for anyone interested in a half or whole Large Black heritage hog, ready for pickup October 30.

🥩 $6.25/lb hot hanging weight
🔪 Standard cut & wrap included
🚚 Transportation to and from the abattoir included
📅 Pickup October 30
Smoking and curing costs are additional.

But you're buying more than a freezer full of pork.

🌿 FARROW TO FINISH. BORN AND RAISED HERE.

Our pigs are born at Foxfire Heritage Farm and remain in our care their entire lives.

We raise them in family groups, allowing piglets to naturally wean from their mothers with gradual, low-stress separation. They live outdoors on pasture and in the forest, with room to root, forage, socialize and simply behave like pigs.

For us, ethical livestock farming doesn't mean pretending these animals aren't being raised for food.

It means making sure the life that comes before has value.

🐖 WHY LARGE BLACK HOGS?

Large Blacks were once renowned as exceptional outdoor pigs — hardy grazers, wonderful mothers and producers of outstanding pork.

As agriculture shifted toward faster-growing, leaner pigs suited to intensive production, breeds like the Large Black nearly disappeared.

We think they're worth bringing back.

🥩 AND YOU CAN TASTE WHY.

Large Black pork is known for its rich flavour, beautiful marbling and exceptional fat — a very different eating experience from the ultra-lean supermarket pork most of us grew up with.

These are pigs bred for outdoor life and flavour, raised slowly and intentionally.

And because we're farrow-to-finish, we know the entire story behind your pork.

We know its mother.
We know where it was born.
We know how it lived.
We know how it was raised.

🌾 A VERY LIMITED NUMBER OF HALF & WHOLE HOGS ARE AVAILABLE FOR OCTOBER 30.

Never bought pork by the half or whole before? We'll walk you through everything — pricing, hanging weight, choosing your cuts, freezer space and what to expect.

Send us a message for the full breakdown or to reserve yours.

Know your farmer. Know your food. Know how it was raised.

Foxfire Heritage Farm

Foxfire Heritage Farm is owned and operated by Mattimus Larivee & Rachelle Tofflemire. We raise heritage livestock, grow fresh produce, and offer farm experiences in Northern Ontario rooted in tradition, quality, and community.

10/04/2026

Some days on the farm look a little different than others.

Yesterday, Foxfire was filled with families, vendors, 4-H members and visitors for the Great Pumpkin Tour.

Today? It was processing day — 40 chickens and a turkey for thanksgiving.

And that contrast is a pretty good picture of what Foxfire Heritage Farm really is.

As we head into fall, Pumpkin Tour is behind us, our farm tours have wrapped up for the season, and the quieter months are beginning. The crowds disappear, but the farming doesn't.

Behind the yurts, tours, markets, sunflowers and events is a working farm and homestead. We raise livestock and poultry, grow food, make hay, manage our woodlot, maintain pastures and fences, preserve food, process animals and do all the ordinary, messy, rewarding work that comes with producing food from the land.

Agritourism has become an important part of Foxfire, and we genuinely love opening the farm to people. But it grew out of the farm — the farm didn't grow out of the tourism.

When you come here for a Pumpkin Tour, stay in a yurt, wander through the sunflowers or bring your kids for a farm tour, you're not visiting a farm-themed attraction.

You're being invited onto a working farm.

And sometimes that means the same place that was full of smiling families on Saturday is processing 40 chickens on Sunday.

Different days. Same farm. 🌻🐖🐓🚜

10/03/2026

🎃❤️ 𝗙𝗥𝗢𝗠 𝗧𝗛𝗘 𝗕𝗢𝗧𝗧𝗢𝗠 𝗢𝗙 𝗢𝗨𝗥 𝗛𝗘𝗔𝗥𝗧𝗦 — 𝗧𝗛𝗔𝗡𝗞 𝗬𝗢𝗨! ❤️🎃

What. A. Day.

The 𝗚𝗿𝗲𝗮𝘁 𝗣𝘂𝗺𝗽𝗸𝗶𝗻 𝗧𝗼𝘂𝗿 has always been about more than pumpkins, farms and fall activities. It’s about bringing people together, showcasing what our area has to offer, and celebrating the incredible farmers, small businesses, organizations, volunteers and families who make our community what it is.

And today, our community absolutely showed up. ❤️

To the 𝗛𝗨𝗡𝗗𝗥𝗘𝗗𝗦 𝗔𝗡𝗗 𝗛𝗨𝗡𝗗𝗥𝗘𝗗𝗦 𝗢𝗙 𝗣𝗘𝗢𝗣𝗟𝗘 who spent part of their Saturday travelling around the tour — 𝗧𝗛𝗔𝗡𝗞 𝗬𝗢𝗨. Whether this was your first time visiting our farm or you’ve been coming for years, seeing the farm filled with families, kids, neighbours and friends was pretty incredible.

To every person who bought something from a vendor, grabbed something to eat, stopped to listen to the music, visited the animals, got their face painted, asked questions, chatted with a farmer or simply came out to enjoy the day — 𝗬𝗢𝗨 𝗔𝗥𝗘 𝗧𝗛𝗘 𝗥𝗘𝗔𝗦𝗢𝗡 events like this work.

🛍️ To our incredible 𝗩𝗘𝗡𝗗𝗢𝗥𝗦 — thank you for loading up your vehicles, setting up your displays and spending the day with us. Small businesses and local producers put an enormous amount of work into what they do, and we are so grateful you chose to be part of the day.

🥕 To the 𝗣𝗢𝗪𝗔𝗦𝗦𝗔𝗡 𝗙𝗔𝗥𝗠𝗘𝗥𝗦’ 𝗠𝗔𝗥𝗞𝗘𝗧 vendors who packed up the market and moved it out to the farm for the day — thank you for helping make Foxfire such a busy and colourful place today!

🎻 To 𝗙𝗜𝗗𝗗𝗟𝗘 𝗔𝗡𝗗 𝗙𝗘𝗟𝗟𝗢𝗪 — thank you for providing the soundtrack to a beautiful fall day on the farm. There’s something pretty special about hearing live fiddle music while looking across a farm full of people enjoying themselves.

🍀 To our 𝟰-𝗛 𝗔𝗡𝗜𝗠𝗔𝗟 𝗙𝗥𝗜𝗘𝗡𝗗𝗦 members, families, leaders and volunteers — congratulations on your Achievement Day! Seeing these young people proudly sharing what they’ve learned with the community was a wonderful way to celebrate the return of 4-H to the Powassan area after more than 30 years.

🚜 To everyone behind the scenes — the people who helped set up, clean up, direct traffic, move things, answer questions, look after animals, organize vendors and handle the countless little jobs that nobody sees — 𝗧𝗛𝗔𝗡𝗞 𝗬𝗢𝗨. Events like this simply do not happen without people willing to lend a hand.

And of course, a huge thank you to everyone at 𝗢𝗥𝗔𝗡𝗚𝗘 𝗣𝗔𝗥𝗞 and 𝗔𝗗𝗔𝗚𝗜𝗢 𝗙𝗔𝗥𝗠𝗦 for once again helping turn this into something much bigger than any one farm could create on its own.

The thing we’re proudest of isn't how busy the farm was today.

It’s seeing people support one another.

It’s watching someone buy vegetables from a farmer, bread from a baker and something handmade from a neighbour. It’s watching kids meet farm animals, seeing old friends run into each other, introducing visitors to businesses they didn't know existed, and watching people drive from stop to stop exploring our little corner of Northern Ontario.

𝗧𝗛𝗔𝗧 𝗜𝗦 𝗖𝗢𝗠𝗠𝗨𝗡𝗜𝗧𝗬. ❤️

We know there are countless ways you could have spent a beautiful Saturday in October, and we don't take it for granted that so many of you chose to spend part of it with us.

From all of us at 𝗙𝗼𝘅𝗳𝗶𝗿𝗲 𝗛𝗲𝗿𝗶𝘁𝗮𝗴𝗲 𝗙𝗮𝗿𝗺 and everyone involved with the Great Pumpkin Tour:

🎃 𝗧𝗛𝗔𝗡𝗞 𝗬𝗢𝗨 𝗙𝗢𝗥 𝗖𝗢𝗠𝗜𝗡𝗚.
❤️ 𝗧𝗛𝗔𝗡𝗞 𝗬𝗢𝗨 𝗙𝗢𝗥 𝗦𝗨𝗣𝗣𝗢𝗥𝗧𝗜𝗡𝗚 𝗟𝗢𝗖𝗔𝗟.
🚜 𝗧𝗛𝗔𝗡𝗞 𝗬𝗢𝗨 𝗙𝗢𝗥 𝗦𝗨𝗣𝗣𝗢𝗥𝗧𝗜𝗡𝗚 𝗢𝗨𝗥 𝗙𝗔𝗥𝗠𝗦.
🍂 𝗔𝗡𝗗 𝗧𝗛𝗔𝗡𝗞 𝗬𝗢𝗨 𝗙𝗢𝗥 𝗠𝗔𝗞𝗜𝗡𝗚 𝗧𝗛𝗘 𝗚𝗥𝗘𝗔𝗧 𝗣𝗨𝗠𝗣𝗞𝗜𝗡 𝗧𝗢𝗨𝗥 𝗦𝗨𝗖𝗛 𝗔 𝗪𝗢𝗡𝗗𝗘𝗥𝗙𝗨𝗟 𝗗𝗔𝗬!

We’ll see you next time. 🎃🍁❤️