On a recent afternoon, farmer and food advocate Michael Ableman showed a group of us around Foxglove Farm on British Columbia’s Salt Spring Island. Set on 120 acres of protected forest and agricultural fields, the organic working farm produces a variety of orchard fruits, Mediterranean vegetables, grains, legumes, and handles a flock of pastured laying hens.
The farm also offers one- to five-day agricultural and culinary retreats and workshops (cheesemaking, fungi foraging, kids' camp, etc.) run by notable writers, farmers, and ecologists throughout the summer and fall months.
During our walking tour, Ableman pointed out trellised vines and covered tomatoes, and we sampled sweet crisp asparagus and plump juicy strawberries plucked right from the soil. We strolled by the greenhouses, outdoor pizza oven, and fruit orchard before we stepped inside a farm-style cottage where guests can stay and cook fresh seasonal meals from produce baskets delivered right to their door.
For more information about the farm, check out their website.