The Bio Farm.
Feed Your Mind.
Hof van Lier has always had farming at its core, and nestled here in the Dender valley’s agricultural heartland it’s a tradition we are proud to continue. We like to honour the way our forefathers tended and cared for the land and farm with an emphasis on education and conservation. Our aim is to provide delicious and nutritious home-made products of high quality, while preserving and nurturing the environment for tomorrow.
Our farm is part of a CSA association (Community Supported Agriculture) and allows our members to share in the harvest while supporting those who do the heavy work. This arrangement encourages community spirit and helps build a direct link between our field and your plate at home.
Philosophy
All living beings strive to live in harmony in order to prosper and flourish. This requires a healthy environment in which future generations can thrive. At Hof van Lier we strive to keep a delicate balance and thereby grow food which not only sustains the land but also heals and improves it. Our natural farming methods help support the health, well being and livelihood of all those connected to us. Harmony and sustainability is at the core of our beliefs.
This property has been farmed and cared for by the same family for over 400 years. Traditional methods and indigenous knowledge has lovingly shaped the land which has been crafted with much skill and sympathy of natural biological rhythms. Our farm was once the centre of community life, and today locals and visitors from afar come together to celebrate life. Similar to harvest celebrations many generations ago, the barn and farm house today host a variety of events which gives us great joy to share with all who visit us.
Homemade
With Love
All our homemade products have health benefits and support the body’s immune system. Our tantalising seasonal products such as speculoos are made in the traditional clay oven of the baking house.
Wild garlic resurfaces in early spring covering the woodland floor in a white carpet of flowers. Renowned for its antibacterial and antibiotic properties, it is freshly prepared to make wild garlic pesto. Dried in the clay bread oven it is also used to produce cheese and wild garlic butter.
We also take pride in our cheese soaked in Cornet beer which is ripened in the old wine cellar of the castle giving it a distinctive oak flavour. The Autumn supplies us with juicy apples where only the best are selected to make our organic apple juice. We also offer an apple/ red beet juice which were pressed together to make our delicious signature vitamine packed energy drink called ‘Applebeet’ juice.
Taste The Heat
Homemade artisanal bread baking is our passion since we restored the old 17th Century baking house.
We principally only use organic flour supplied by a local farm and regularly provide an assortment of different brown and sour dough breads for our clients who come and collect them in our bar at the farm house. Surprise varieties include raisin, pumpkin, potato, and buttermilk & nut breads.
Nature’s Little Treasures
Shiitakes are highly sought after mushrooms native to East Asia and are widely used as medicinal plants due to the many health benefits. They are loaded with lots of vitamins as well as fibre and minerals.
Shiitakes have a combination of antiviral, antibacterial, and anti-fungal properties and are widely acclaimed to help fight cancer as well as cardiovascular afflictions, thanks to its high Lentinan content. They are potent in fighting inflammations and controlling blood sugar.
Due to it’s meaty texture and woody/ nutty flavour, these mushrooms are often used as a meat substitute and are an exciting ingredient to cook with.
We love to eat them cold on the run as a sandwich or alternatively, simply chopped and fried with a little butter and salt. The recipe options are endless and the shiitake is currently experiencing a real breakthrough in refined cuisine.
Hebridean Sheep
Hebrideans are a small primitive breed from the west of Scotland and are highly valued in environmental management schemes. These small black sheep weigh around 40kg and both the yews and rams are multi-horned. They have a gentle nature and are easy to handle.
This robust breed thrives on rough grazing rarely sees a vet and is extremely low maintenance making it economically attractive. Hebridean meat is succulent and rich in flavour and is valued for it’s low fat content. We sell young and mature sheep and gladly advise on animal husbandry.