All too often, food is viewed as an end product, independent of the land that produced it, the hands that grew it, and those who prepared it. This cooking series provides participants with something more than just a new recipe or technique.

Conducted by farmer Michael Ableman and regional chef friends, the classes will begin in the fields, harvesting and tasting seasonal ingredients and learning about the history of various foods and the ways in which they are grown. The classes then move to our kitchen/classroom where guest chefs will demonstrate several dishes followed by a shared sit down meal.

Each class in the series will focus on the season, allowing us to explore flavour differences and preparation techniques based on the farm’s natural cycle. We’ll start with salad and cooking greens in spring, followed by tomatoes, peppers, and eggplant in early summer, and finishing with roots and squashes in the fall.

Sunday, June 13: Spring Salad and Cooking Greens with Chef Andrea Carlson

Registration Deadline June 5, 2010

Sunday, August 8: Summer Nightshades (tomatoes, peppers, eggplant, etc.) with Chef Laurie Munn

Registration Deadline July 31, 2010

Saturday, October 2: Fall Roots and Squashes with Chef Heidi Fink

Registration Deadline September 25, 2010

Classes will be limited to 35 students, so early registration is encouraged.   We offer a 10% discount for booking all 3 workshops.

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Explore uses of native plants with renowned naturalist and geographer Briony Penn. From wild berries to cattails, learn how to identify and harvest native foods and to supplement farmed food with food from the wild. Discover how our forests and oceans were sustainable sources for everything from eating utensils, to rope, clothing, and natural dyes. Learn how to establish native plants in your own garden and help restore local biodiversity.  During this workshop we will do identification, gathering, journaling and crafts within and around the forests, waterways, and wild areas of Foxglove Farm. Read full course description >

Join master farmer Eliot Coleman for a one-day intensive workshop on winter food production. This will be Eliot’s only appearance on the west coast.

This workshop will cover all aspects of year-round high tunnel vegetable production.  Eliot will discuss greenhouse construction and design, moveable greenhouses, soil fertility in the greenhouse, suitable vegetable varieties for the winter season, how to create a calendar of successive planting dates for a continuous harvest of multiple crops, weed control, crop rotation, harvest techniques, and how to fit all this in with summer greenhouse crops.  Read full course description >

This workshop is designed to provide organic farmers with the knowledge required to produce a marketable seed crop. The workshop will focus on maintaining genetic integrity of seed while improving and adapting crops to your environment and particular cultural practices.
In addition to the basics of growing seed organically, we will cover how to determine if you are starting with good seed stock and how to improve and refine a variety if it has been poorly maintained. The workshop will cover isolation distances for preserving genetic purity, how to insure adequate population size for genetic elasticity, maintaining self- vs. cross-pollinated species, evaluation and selection for varietal integrity, and adaptation to the vagaries of climate, your needs, and the local market. We will also cover optimum timing of maturation, and harvesting, processing, and storing of seed.

This workshop is for organic farmers interested in moving into seed production for their own use or for sale, as well for those who already have basic seed production experience and want to refine their skills. Read full course description >

Come join us for our annual festival with live music, guided tours, kids activities, prepared farm food, home-made gelato, and farm- stand.

The schedule is as follows:

12:00 Gates Open

12:30-1:30 Jose Sanchez 5 Piece Cuban Band

1:30-2:30 Farm Tour of Orchards, Vegetable and Grain Fields with Michael Ableman

2:30-3:30 Jose Sanchez 5 Piece Cuban Band

3:30-4:30 Farm Tour of Orchards, Vegetable and Grain Fields with Michael Ableman

All Day - Produce Stand, Prepared Farm Food, Drinks, Gelato, Books and Information, Self Guided Tour

Menu for the Day

• Grilled/Roasted Foxglove Farm Vegetable Sandwich w/ Salt Spring Island Co. Goat Cheese & Savoury Chermoula served on Soul Food & Company Foccacia Bread
• Farm Fresh Salad with Raspberry Vinaigrette
• Frijoles Cubano (Cuban Style Beans)
• Foxglove Farm Apple Cider & Raspberry-Lemonade
• Fresh Raspberry Gelato

See you there!

A farm, arts and culinary summer day camp for children ages 7–12. This is a rare opportunity for children to have a hands-on farm experience. Each day campers will take part in activities such as collecting eggs, harvesting strawberries, digging potatoes, making compost, baking, cooking and eating from the farm. Afternoons will include art projects and journaling to interpret their farm experience. Read full course description >

David Asher will lead participants through the various stages of cheesemaking from culturing to l’affinage (ageing) and will differentiate between techniques that create lactic-body cheeses, soft bodied cheeses and hard cheeses.  Learn how to make chevre, mouldy cheeses, mozzarella, feta, paneer, yogourt and kefir.  The workshop will emphasize ‘natural cheesemaking’, with a focus on simple, hands-on techniques that can be easily reproduced at home or on the farmstead.  David will also discuss the history, science and practice of cheesemaking, the politics of raw milk, rennet free cheeses and dairy ferments. Participants will have the opportunity to sample various cheeses as well. Read full course description >

There is nothing that triggers our sense of comfort like baking bread. From Heather Campbell’s spectacular top-of-the-world open-air bakery near Ruckle Park on Salt Spring Island we bring you this one day course. Heather’s wood fire oven will be well stoked for this exploration of various artisan-style breads. Whether you are an experienced home baker or have never punched down a rising loaf, you are sure to learn something new. Read full course description >

The Coastal Pacific Northwest traditionally grew all of its own cereal grains but over time the region transitioned to a commodity buyer rather than a producer. As a result the knowledge of local grain production has eroded. It is entirely possible to grow wheat, barley and other small grains in the coastal regions of BC, Washington and Oregon. This workshop is intended for anyone wishing to grow grains for their own consumption or for supplying small-scale regional users such as bakers, maltsters, or livestock producers. The workshop is for beginners as well as for those who are already growing grains.  Read full course description >

There is nothing like cracking open a jar of tomato sauce, pickles or jam in the peak of winter and being instantly transported back to the flavours and smells of summer. An essential part of enjoying local foods year-round is preserving summer’s harvest. Explore with Chef David Mincey how to creatively and safely make your own preserves and how to dehydrate and freeze fresh foods. Learn the basic skills that will allow you to turn summer’s bounty into a variety of delicious condiments, pickles, jams, leathers, and frozen products which can grace your table year round. Read full course description >

This workshop is intended for anyone wishing to start or care for a fruit orchard on a home or commercial scale. Join orchardists Harry Burton, Bob Duncan, and Michael Ableman to learn about site selection, fruit varieties, orchard establishment, soil fertility, grafting, pruning, pest and disease control, harvest, post harvest, and marketing of fruit. From Apples to Quince, a range of tree crops that can be grown in this region will be covered. The workshop includes a field trip to Burton’s wild orchard on Salt Spring Island and to Bob Duncan’s Mediterranean and sub- tropical orchard in North Saanich. Read full course description >

As municipal governments allow it, more and more people are discovering the joys of keeping their own backyard chickens. These quirky animals not only provide fresh eggs, they also can become pets and provide endless entertainment. In this one-day workshop, Heather Havens will teach you the simple skills needed to acquire and care for your own backyard flock.  Read full course description >

Whether you have a large yard or even just a balcony, growing some of your own food is easy, increases the pleasure of the table, and provides a sense of self reliance. This workshop is for people who would like to learn simple systems for growing food in small spaces for themselves and for their families. We will cover composting and soil fertility, bed preparation, seeding and transplanting, weeds and cultivation, and the harvest and storage of various food crops. This workshop is for all levels, no prior experience is necessary. Read full course description >

The resurgence of interest and demand for regionally produced food has created a huge opportunity for those who want to become growers and has expanded possibilities for those who are already farming.

Join veteran farmers Michael Ableman and Josh Volk for a three-day intensive workshop on growing fruits and vegetables for market. Read full course description >

Come experience the fascinating and complicated world of wild fungi, food that must be sought on its own terms in the wild spaces of the BC coast. Join celebrated chef and wild mushroom expert Bill Jones on a journey through the forests of Foxglove Farm as he illuminates the art and science of mushroom foraging and identification. Back in the kitchen we’ll learn from Bill how to use these forest treasures to create delicious meals.

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