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Past Programs

July 28, 2013
Foxglove Festival
Cost: $5 donation; children under 12 free
12:00am – 6:00pm

Come join us for our annual Foxglove Farm Festival with live music, guided farm tours, A kids area with face painting and nature crafts, as well a delicious farm-fresh menu and produce stand. We are very excited to announce that The Stowaways will be playing at our festival this year! Out of Victoria, this local bluegrass quartet is sure to get your feet stomping. Check out their music here.

Guided tours of the farm that will take place at 1:30 and 3:30. The entertaining one-hour tours are a blend of story telling, agricultural and culinary insights, and basic farming and gardening techniques. The tours are led by Michael Ableman, author, farmer, educator and founder/director of Solefood, North America’s largest urban agriculture social enterprise based in Vancouver.

Fresh produce from the farm will be available for sale all day as will books and information on the farm and it’s programs.

Schedule: 

12:30 – 1:30   The Stowaways Bluegrass Band

1:30 – 2:30  Farm Tour with Michael Ableman

2:30 – 3:30  The Stowaways Bluegrass Band

3:30 – 4:30  Farm Tour with Michael Ableman

4:30 – 5:30  The Stowaways Bluegrass Band

All Day: Kids Area, Food & Drink, Information, Self Guided Tours

Menu:

Food will be prepared by Andrea Carlson formerly the executive chef of Bishops in Vancouver, now owner and head chef at Burdock & Co. All menu items are made with Foxglove Farm organic fruits, vegetables and grains.

Wood-Fired Pizza and Farm Salad – $15

Farm Salad with Vinaigrette – $6

Homegrown Mint or Raspberry Ice Cream – $3

Sorbetto (Non-Dairy) – $3

Foxglove Farm Heritage Apple & Pear Cider – $3

 

August 5-9, 2013
Farm, Arts & Culinary Camp for Kids
9:00 am to 3:00 pm daily

Cost: $295 + $20 materials fee + applicable taxes (lunches included)

Our five-day farm camp for children ages 7-12 offers environmental literacy experiences through the exploration of a variety of habitats; by growing, harvesting, preparing and eating organic fruits and vegetables, feeding and caring for farm animals, and through nature based art, using child-centered, fun activities.

Each day children will take part in farm chores such as collecting eggs, harvesting strawberries, digging potatoes, making compost, baking, cooking and eating from the farm. Afternoons are spent journaling, drawing, working with clay, and other artistic endeavours that interpret and express the farm experience.

Lunch preparation will be guided by a professional chef with experience teaching children about growing and cooking whole foods, culminating in a shared, field-to-plate, culinary experience.

This year’s camp director, Elke Van Breeman, is a wildlife artist and educator dedicated to environmental education and conservation. She has a BSc. in Natural Resources Conservation from the University of British Columbia’s Faculty of Forestry, and post-baccalaureate degree in Education from Vancouver Island University. Elke has worked for a variety of non-profit wildlife conservation organizations, schools and community organizations and is thrilled to join us on Foxglove Farm this summer.

Visit Elke’s artist page: http://www.elkeswildlife.com/

Assisting at the farm camp in all matters culinary is Chef Jacob Deacon-Evans. Jacob knows his way around the kitchens of some of Vancouver’s top restaurants, such as West, Cioppino’s and Bishop’s. Chef Jacob volunteers with Vancouver’s Growing Chefs! Chefs for Children’s Urban Agriculture program, and he is looking forward to sharing his talent and enthusiasm with kids at Foxglove Farm this summer.

Learn more about Growing Chefs!: http://www.growingchefs.ca/

 

September 8, 2013
Farmstead Cheesemaking
With David Asher Rotsztain

10:00 am – 4:00 pm

Cost: $95 plus + $25 materials fee + applicable taxes (lunch included)

The perfect accompaniment to any dinner party and always a favourite purchase at the farmers market, Farmstead Cheese is easy to make and delicious to eat. Alongside cheesemaker David Asher we will explore the various stages of cheesemaking from culturing to l’affinage (ageing). David will demonstrate and explain the techniques for making chevre, mouldy cheeses, mozzarella, feta, paneer, yogourt and kefir, and we will have the opportunity to sample these cheeses as they are prepared. The workshop will emphasize ‘natural cheesemaking’, with a focus on simple, hands-on techniques that can be easily reproduced at home. David will also discuss the history, science and practice of cheesemaking, the politics of raw milk, rennet free cheeses and dairy ferments.

David Asher Rotsztain is an organic farmer and farmstead cheesemaker on Mayne Island, where he makes chevre, as well as aged goats milk cheeses from a small herd of Saanen goats. He developed his cheesemaking skills though various teachers, including a brown Swiss cow named Sundae on Cortes Island. David leads cheesemaking workshops for many food security-minded organizations and cooking schools around the Salish Sea including the Galiano Food Program, the UBC Farm and Lifecycles in Victoria.

www.guerrillacheese.wordpress.com

 

September 24 – September 26, 2013
Growing for Market
With Michael Ableman and Josh Volk

Tuesday, 24 September, 2013 at 7:00pm – Thursday, 26 September, 2013 at 10:00pm
Option to participate in harvest on Friday, 27 September, morning

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 two-day intensive agricultural workshop covering both urban and rural growing techniques, and learn the strategies of a successful market farmer.

The course applies an in-context learning style set on the 120-acre organic farm of Michael Ableman on Salt Spring Island.  Through presentations, discussions and case study analysis the workshop will focus on production, from procuring land to seed selection and propagation, crop planning to marketing and sales.

This is a nuts and bolts workshop that will cover a range of both perennial and annual crops, and enable participants of all experience levels to skill-up and prepare for a serious career in sustainable agriculture.  Don’t miss this fantastic educational and networking opportunity with pioneers of the organic movement.

 

Michael Ableman is a farmer, educator, writer, and photographer. He is the author of three books: From the Good Earth: A celebration of growing food around the worldOn Good Land: The autobiography of an urban farm; and Fields of Plenty: A farmer’s journey in search of real food and the people who grow it. He is the founder and executive director emeritus of the Center for Urban Agriculture at Fairview Gardens, one of the oldest and most diverse organic farms in southern California, where he farmed for 20 years. Michael lectures extensively in Canada, the U.S. and Europe, and he is the co-director of the SOLEfood urban agriculture project in Vancouver. He lives and farms at Foxglove Farm, where he also directs the Center for Arts, Ecology and Agriculture.

www.fieldsofplenty.com
www.solefoodfarms.com

Josh Volk has been immersed in the study and practice of vegetable farming in the Northeast, desert Southwest, California and the Pacific Northwest for over 20 years. He helped to develop and manage the very successful Sauvie Island Organics CSA, an intensive 20-acre vegetable farm outside of Portland, Oregon where he trained over 20 apprentices. Along with farming, Josh has been working as a consultant, writer, and teacher assisting numerous small-scale farmers and gardeners.

www.slowhandfarm.com

 

October 13, 2013
Foraging for Fungi
With Bill Jones

10:00 am – 4:00 pm

Cost: $95 + $25 materials fee + applicable taxes (includes lunch)

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.

Bill Jones is a French-trained chef who apprenticed at Michelin-starred restaurants in Alsace with stops in London, Hong Kong and Vancouver. On Vancouver Island he has manned the stoves at Sooke Harbour House and continues to cook, create and teach in his own professional kitchen at Deerholme Farm in Glenora. Bill is the author of ten cookbooks; two winning World Cookbook awards. This year Jones’ new release The Deerholme Cookbook will be available at our workshop. Jones is a renowned expert on Pacific Northwest foods, wild mushrooms, foraged plants and First Nations cooking.

www.deerholme.com