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Event Items

Farm Stand & Farm Kitchen Open
Aug
31
10:00 AM10:00

Farm Stand & Farm Kitchen Open

Come by The Farm Kitchen on Fridays between 10am and 8pm for fresh produce, flowers, and value-added products. We will start serving our Farm Pizza of the Day from our wood-fired oven at noon. Our seasonally-inspired menu changes weekly, and is based directly on what we are harvesting from the fields. Come stock up on produce and flowers, enjoy our picnic tables, serene farm setting, and a delicious local meal!

 

FARM STAND HOURS

Fridays, 10am-8pm

(Pizza, salads, and other farm-fare available at noon)

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Six-Course Asian Tasting Menu with Chef Haan Palcu-Chang
Sep
2
5:30 PM17:30

Six-Course Asian Tasting Menu with Chef Haan Palcu-Chang

We are delighted to be welcoming Chef Haan Palcu-Chang back to the farm this summer! Since Haan was here last year, he has been traveling in Southeast Asia, throwing incredible popups in Toronto, and writing about food for the Globe and Mail. His fresh and innovative tasting menu will celebrate the best flavours of the season, straight from our fields.

We welcome you to arrive and find your seat at 5:30pm, dinner will be served at 6:15pm. This event is BYOB.

*Note that this event has a history of selling out, tickets are very limited. Get your tickets now to avoid disappointment.

90.00
Quantity:
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Two-Day Charcuterie Workshop with Meredith Leigh
Sep
8
to Sep 9

Two-Day Charcuterie Workshop with Meredith Leigh

In this 2-day intensive, learn to confidently cure meats via salting, dehydration, smoking, and fermentation. We will begin with a half hog, and spend two days turning every scrap of it into charcuterie, from fresh sausages to smoked hams, pâtés and hard salamis. In addition to learning salumi craft, you'll engage with Meredith Leigh and your classmates about topics of sustainable farming, mindful slaughter, artisan butchery, and inspired cookery. You'll get to taste your creations at a culminating class feast, and you'll get to take projects home to finish on your own. Best of all, you'll join a growing cohort of ethical meat practitioners in touch via social media, direct email, and community gatherings. 

Offerings include:

  • morning coffee/tea and treat from the farm both days

  • lunch both days, featuring butchered meat from the workshop

  • culminating class feast Sunday evening for you + guest

  • copy of Meredith's 'Pure Kitchen' ($28 value)

  • copy of Meredith's 'Ethical Meat Handbook' ($25 value)

  • a share of the charcuterie to take home and cure

 

We have limited this workshop to 12 participants to ensure everyone receives the utmost support and guidance throughout the weekend.

_

Meredith Leigh is a farmer, butcher, cook, and author of The Ethical Meat Handbook: Complete Home Butchery Charcuterie and Cooking for the Conscious Omnivore and Pure Kitchen. She travels extensively educating farmers, butchers, chefs, culinary students, and home cooks about ethical meat and sustainable food.

742.00
Quantity:
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A note on accommodations: camping is possible for the duration of the class at Bullock Lake Farm. There are plenty of accommodation options available on the island. Keep in mind that ferry traffic in the summer can affect travel plans - especially on Friday afternoon and Sunday evenings. Arrive early at the ferry terminal, and make reservations if you can.

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Food Photography/Styling Workshop with Danielle Acken
Oct
25
to Oct 28

Food Photography/Styling Workshop with Danielle Acken

Join us for three gorgeous days with photographer Danielle Acken and food stylist Aurelia Louvet . We'll be learning, styling, shooting, laughing and of course, eating! The focus will be on both technical and stylistic aspects of food photography as well as visual storytelling and developing a 'look' that is all your own. The workshop will include a round table discussion on the business side and how the industry works. Aurelia Louvet will give you all the insight into the tricks, tips, and methods that the professional food stylists use in their craft, and Bullock Lake farmer-florists will design a gorgeous styled table-scape shoot on Saturday night in the barn. Farm chef, Julian Oberlacher, will create amazing farm-to-table feasts for us to photograph and enjoy. This is a  great way to build your portfolio, develop new skills, and enjoy the fall beauty of the farm.

Danielle (DL) Acken is a Canadian born professional food photographer currently based out of Ludlow, England and Salt Spring Island, BC. Danielle has worked with a variety of commercial food clients and has several cookbooks under her belt. She is currently working on a book for Fordhall Farm in the north of Shropshire. 

Aurelia Louvet is a food stylist and cookbook author based on Salt Spring Island. Having lived and eaten around the world, Aurelia’s work delivers a unique combination of modern North American sensibility and classic European beauty. 

Early Bird pricing until Sept 15: $995 CDN

Regular after Sept 15: $1045 CDN

Payments payable in 3 instalments between booking and final payment October 15, 2018

Sign up here

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Summer Dinner with FAYUCA
Aug
19
5:45 PM17:45

Summer Dinner with FAYUCA

We are thrilled to be hosting and collaborating with the FAYUCA team again this year to bring you a family-style feast on our farm. Using our freshest summer produce, they'll bring the flavours of North Pacific Mexican from their restaurant in Vancouver to Salt Spring in a not-to-be-missed showcase.

We welcome you to arrive and find your seat at 5:45pm; dinner will be served at 6:30pm. This event is BYOB.

*Note that this event has a history of selling out, tickets are very limited. Get your tickets now to avoid disappointment.

About FAYUCA:
The Pacific Northwest of Mexico is closer in distance to Vancouver than to Mexico City. It’s a gateway to both South and North, and a place that for a long time lacked a sense of identity as it was neither here nor there.

Before there was a gold rush, the first European settlers mapped the coast of the Californias and found a place where Mediterranean weather met the desert and sea. This is the place where some of the first grapes in the American continent were sowed. As time went by Europeans, Kumeyaay First Nations, Mestizos, and eventually North Americans learned to co-exist in a hedonistic, lawless place.

The trip begins here, as we run away from our own identity and gallop North along the Pacific Coast, freely gathering ideas and expressing them without folklore or boundaries. As we reach our destination, the only thing we have left is our irreverence and the British Columbia landscape where we forage, fish, hunt, and gather.

90.00
Quantity:
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Contra Dance with the Merry McKentys
Aug
17
7:30 PM19:30

Contra Dance with the Merry McKentys

Join us and the Young Agrarians for a lively evening of old-time tunes and dancing with the Merry McKentys! If you've never contra danced before, don't worry - you'll learn everything you need to know from the dance caller. Come enjoy a farm pizza from our Friday Farm Stand and dance the night away!

TICKETS: $15

FMI: http://youngagrarians.org/contra-dance-aug18

WHAT IS A CONTRA DANCE?

Contra dancing is a fun, energetic form of traditional dancing that has been around for a few centuries at least. It is usually done in lines (and sometimes in circles), and is often likened to square dancing without the squares. There is no fancy footwork required, and a complete newcomer can be dancing along in a matter of minutes with the help of the dance caller, who gives instructions as the dance goes along.

ABOUT THE MERRY MCKENTYS

Once upon a time on a steep snowy mountainside in the backwoods of British Columbia, there was a small cabin. In the cabin were two parents, many children of various sizes, a wood stove, a small battery-powered stereo system that sometimes worked, a mandolin, and several fiddles. Enthusiastic musical squeaks filled the air.

Eventually the cabin and the backwoods both started seeming a bit cramped and the family moved west (nope, no covered wagons) and took up residence on Cortes Island. The squeaks evolved into fiddle tunes, the children became variously sized adults, a guitar, accordion, and keyboard arrived on the scene, and pretty soon The Merry McKentys were playing for local dances and busking on the streets of nearby towns.

Since then they have toured up and down the Salish Sea on a large wooden sailboat and traveled to Europe, bringing their unique and joyful brand of traditional music and contra dancing to enthusiastic audiences in France, Italy, Germany and the UK.

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Farm Stand & Farm Kitchen Open
Aug
17
10:00 AM10:00

Farm Stand & Farm Kitchen Open

Come by The Farm Kitchen on Fridays between 10am and 8pm for fresh produce, flowers, and value-added products. We will start serving our Farm Pizza of the Day from our wood-fired oven at noon. Our seasonally-inspired menu changes weekly, and is based directly on what we are harvesting from the fields. Come stock up on produce and flowers, enjoy our picnic tables, serene farm setting, and a delicious local meal!

 

FARM STAND HOURS

Fridays, 10am-8pm

(Pizza, salads, and other farm-fare available at noon)

View Event →
Natural Cheesemaking with David Asher
Aug
11
to Aug 12

Natural Cheesemaking with David Asher

We are so happy to welcome David Asher back to the farm this summer for a cheesemaking masterclass. This comprehensive course will allow students to see many cheeses through the beginning stages of their evolution, and provides insight into how all styles of cheeses can evolve from the very same milk, with the same culture and the same rennet. The workshop will be demonstration style: students will all make cheese together round the pot.

Lunches and snacks will be provided by the farmers & chefs here at the farm. We'll be eating meals straight from the garden, complemented, of course, by the fresh cheeses made in class. You can expect wood fired pizza with our fresh made mozzarella, among other delicious treats.

Camping is possible for the duration of the class at Bullock Lake Farm. And there are plenty of accommodation options available on the island. Keep in mind that ferry traffic in the summer can affect travel plans - especially on Friday afternoon and Sunday evenings. Arrive early at the ferry terminal, and make reservations if you can.

Instructor Bio:

David Asher is an organic farmer, farmstead cheese maker and cheese educator based on the Gulf Islands of British Columbia, Canada. A guerrilla cheesemaker, David does not make cheese according to standard industrial philosophies - he explores traditionally cultured and more organic methods of cheesemaking.

David offers cheese outreach to communities near and far with the Black Sheep School of Cheesemaking. Through workshops in partnership with food-sovereignty-minded organizations, he shares his distinct cheesemaking style. His workshops teach a cheesemaking method that is natural, DIY, and well suited to the home kitchen or artisanal production. He is the author of The Art of Natural Cheesemaking.

cost: $350

Please contact:

Molly Wilson for information about getting to the farm and camping: molly@bullocklakefarm.com

and David Asher for information about the class: davidasher@riseup.net

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Farm Stand & Farm Kitchen Open
Aug
10
10:00 AM10:00

Farm Stand & Farm Kitchen Open

Come by The Farm Kitchen on Fridays between 10am and 8pm for fresh produce, flowers, and value-added products. We will start serving our Farm Pizza of the Day from our wood-fired oven at noon. Our seasonally-inspired menu changes weekly, and is based directly on what we are harvesting from the fields. Come stock up on produce and flowers, enjoy our picnic tables, serene farm setting, and a delicious local meal!

 

FARM STAND HOURS

Fridays, 10am-8pm

(Pizza, salads, and other farm-fare available at noon)

View Event →
Farm Stand & Farm Kitchen Open
Aug
3
10:00 AM10:00

Farm Stand & Farm Kitchen Open

Come by The Farm Kitchen on Fridays between 10am and 8pm for fresh produce, flowers, and value-added products. We will start serving our Farm Pizza of the Day from our wood-fired oven at noon. Our seasonally-inspired menu changes weekly, and is based directly on what we are harvesting from the fields. Come stock up on produce and flowers, enjoy our picnic tables, serene farm setting, and a delicious local meal!

 

FARM STAND HOURS

Fridays, 10am-8pm

(Pizza, salads, and other farm-fare available at noon)

View Event →
Farm Stand & Farm Kitchen Open
Jul
27
10:00 AM10:00

Farm Stand & Farm Kitchen Open

Come by The Farm Kitchen on Fridays between 10am and 8pm for fresh produce, flowers, and value-added products. We will start serving our Farm Pizza of the Day from our wood-fired oven at noon. Our seasonally-inspired menu changes weekly, and is based directly on what we are harvesting from the fields. Come stock up on produce and flowers, enjoy our picnic tables, serene farm setting, and a delicious local meal!

 

FARM STAND HOURS

Fridays, 10am-8pm

(Pizza, salads, and other farm-fare available at noon)

View Event →
Food Photography/Styling Workshop with Danielle Acken
Jun
7
to Jun 10

Food Photography/Styling Workshop with Danielle Acken

Join us for three gorgeous days with photographer Danielle Acken and food stylist Aurelia Louvet . We'll be learning, styling, shooting, laughing and of course, eating! The focus will be on both technical and stylistic aspects of food photography as well as visual storytelling and developing a 'look' that is all your own. The workshop will include a round table discussion on the business side and how the industry works. Aurelia Louvet will give you all the insight into the tricks, tips, and methods that the professional food stylists use in their craft, and Bullock Lake farmer-florists will design a gorgeous styled table-scape shoot on Saturday night in the barn. Farm chef, Julian Oberlacher, will create amazing farm-to-table feasts for us to photograph and enjoy. This is a  great way to build your portfolio, develop new skills, and enjoy the beauty of the farm in early summer.

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Pizza Night
May
25
5:00 PM17:00

Pizza Night

Join us for our first pizza night of the year! We'll be firing up our cob oven from 5-8 pm and selling pizza all evening. All pizzas will be a nice, large 18 inches for $26, accompanied by family-style spring salads from the farm for $11. We will also have homemade (non-alcoholic) drinks available. Seating will be at our picnic tables on the lawn. We can't think of a more perfect or delicious way to spend a spring evening - we hope to see you!

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Spring Harvest Dinner
May
19
5:45 PM17:45

Spring Harvest Dinner

We are delighted to be hosting this special fundraiser dinner organized by the Salt Spring Abattoir, featuring our new Chef-in-residence, Julian Obererlacher. Support the local abattoir and enjoy a delicious meal in a picturesque setting, made from all local handcrafted ingredients. Featuring Night Owl Farm’s beef (veggie options available). Local beer, wine and cider available for purchase.

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SOLD OUT: Two-Day Seminar with JM Fortier, Organic Market Gardener
Apr
28
to Apr 29

SOLD OUT: Two-Day Seminar with JM Fortier, Organic Market Gardener

In this two-day workshop Jean Martin (JM) will show you the many tools to his success, including both physical techniques and management practices that enliven his agro-ecological approach to market gardening. He will use a combination of slides, lectures, and interactive dialogue. JM will uncover the process of creating Les Jardins de la Grelinette, his acclaimed micro-farm in Québec, Canada where he actively uses 1.5 acres cultivated in permanent beds, grossing than $100,000 per acre with operating margins of about 60 percent...

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JM Fortier: Making a Living on 1.5 Acres… and Changing the World!
Apr
27
7:00 PM19:00

JM Fortier: Making a Living on 1.5 Acres… and Changing the World!

Join us for an evening seminar with world-renowned market gardener Jean-Martin (JM) Fortier. JM will tell the story of his beginnings as a farmer alongside his wife, Maude-Hélène. He will recount the steps and experiences that led them to start Les Jardins de la Grelinette and tell us about the challenges that drove them to grow better, not bigger...

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