Young, experienced couple seeking 100+ acres for a diverse, regenerative farm to follow their passion

• Agriculture-related degree - Matt completed a 3-year apprenticeship in Switzerland as a farmer, and received his federal diploma in agriculture. He grew up on a small dairy farm with 25 Brown Swiss cows and worked for a custom farmer in his off time from the regular job at a construction company, where he gained experience in making hay and corn silage, seeding, planting and harvesting a variety of different crops and vegtables. In 2019 he immigrated to Canada following his passion for farming. For 6 years, he worked on various grain farms in Saskatchewan, both commerical and organic, operating equipment such as combines, sprayers, drills, tractors, etc, and maintaining and fixing equipment.
• General degree - Damaris is originally from Germany and completed a 3.5 year bachelor degree program in International Business management, specializing in Human Resources and Accounting. This complements Matt’s hands on exprience well with business knowledge. She’s good working with accounting softwares, Excel, and Social Media for marketing purposes. She really enjoys baking fresh sourdough bread and trying out new recipes for fermenting and canning. Together, we spent 5 months in 2025 travelling through Canada and participating in the WWOOF and Workaway program, where we worked on various farms in BC and the Yukon, caring for farm animals, fencing, and growing vegetables.

Our farm is built around the idea to work together with nature instead of against it. We want to build a diverse and sustainable farm where we take care of the land, raise animals with respect and produce healthy, high-quality food for our local community. A big part of the farm will be our market garden, where we grow a variety of vegetables such as lettuce, tomatoes, potatoes, carrots, cucumbers and beets. We want to use natural and regenerative growing methods that improve the soil and support a healthy ecosystem. We also want to grow our own wheat, with a focus on heritage grains and varieties that are naturally strong and well adapted. The wheat will be milled on the farm and used in our sourdough bakery to make fresh bread with flour that we grew and milled ourselves. We also plan to make fermented products such as kombucha. Animals will be an important part of the farm as well. We plan to raise grass-fed beef, pasture-raised chickens and turkeys, as well as pigs on pasture (the pigs only during the summer months). We would also like to have two Jersey cows, giving us fresh milk to make products such as yogurt, butter and kefir for ourselves. Alpacas will be another part of our farm system. Their manure is an excellent natural fertilizer and can be used in our vegetable gardens, helping us close the cycle between our animals and our crops instead of relying on outside fertilizers. Our goal is to keep the different parts of the farm connected. The animals help provide natural fertilizer, the land provides food for the animals, and the crops provide food for people. By using regenerative agriculture practices, we want to build healthy soil, protect biodiversity and leave the land in better condition for the next generation. We also want the farm to be a place where people can experience and learn about farming. Through an AirBnB and agritourism experiences, visitors will be able to stay on the farm, see how we grow and raise our food, enjoy fresh eggs and other farm products, and experience everyday farm life. Sharing this way of life is important to us. We hope that people leave with a better understanding of where their food comes from and a deeper appreciation for regenerative and sustainable farming and the beautiful nature around us. Our products will be sold locally, mainly through a farm shop directly on the farm. We would also like to work with other small local businesses, stores and restaurants where it makes sense. These partnerships would not only help us reach more people in the community, but also give us a more steady and predictable market for our products. Having regular customers and agreed-upon sales channels would make it easier for us to plan our production and create a more stable income for the farm. We know that this is a big vision with many ideas. We do not expect to build everything at once. Our intention is to grow the farm slowly and sustainably, start with the areas that make the most sense, learn from experience and see what works well for the land, the business and our community. We want to build something meaningful and lasting rather than grow too quickly, always keeping the long-term health of the farm at the heart of our decisions.

• Lease -
• MOU -
• Transfer / Succession -
• Sale of Land -

We are looking for a farm with 60% or more of the land already cleared and ready for farming, allowing us to start production without having to clear large areas from the beginning. Reliable access to water is important for both crop production and livestock. The remaining land can be raw or undeveloped, as long as there is the possibility to clear and develop additional land in the future as the farm grows.

• Vegetable - market garden principle - lettuce, tomatoes, potatoes, carrots, cucumbers, beets
• Livestock - Cattle - Grass fed beef
• Livestock - Pigs - pasture raised pigs - in summer only
• Poultry - Layers -
• Grain - focus on heritage grains, milling our own flour for the bakery
• Hay & Forage - for our animals
• Greenhouse -
• Other - Sourdough Bakery - making sourdough bread with the flour we milled of our own grown wheat Airbnb - showing people what we do and how to grow highly nutritious food in a sustainble way is very important to us and creates lifetime memories towards orginic farming and keeping our beautiful nature intact

• Organic -