Food & DrinkNews

Grass-fed beef II

See how they’ve grown!

Dodi Newman

In these troubled days, it is wonderful to see a business thrive and grow, its owners looking to the future with hope and enthusiasm. Such an enterprise is Ferme l’eau du ruisseau in Low, Quebec, owned by Craig Anderson and his partners. We introduced Craig to readers of IMAGE last year (see Coming soon from a home near you: grass-fed beef, October 2019). In the meantime, the partnership purchased a 200 acre farm; tripled the size of the herd of beef cattle; and added a vegetable garden, an orchard, and 99 chickens. They also operate a roadside vegetable stand, a vegetable and beef delivery service, and give tours of the farm.

Ferme l’eau du ruisseau will be run on the same principles as the first farm. The three partners have agreed that sustainable farming practices outrank maximizing profits. These practices now include “rotational grazing,” where cattle are moved in rotation through many fenced paddocks over the season. This is good stewardship — it ensures healthy fields and wholesome nutrition for the cattle, now and in the future. No herbicides or insecticides go on the fields, and the only fertilizer is mulched hay and composted manure.

The partners have exciting plans: First off, they will install a commercial kitchen and incorporate a farm store in the old farmhouse. Later they will add other animals — ducks for example, duck confit anyone? Cooking courses, workshops and picnic sites will come, once the world safely opens up after COVID-19.

To subscribe to weekly vegetable baskets, order beef for delivery/pick up now or in November/December, tour the farm, or get answers to your questions, check out their informative website or contact Craig,


Photo Craig Anderson