Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Event Items

Natural Cheesemaking with David Asher
Aug
4
to Aug 5

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

https://www.eventbrite.com/e/salt-spring-island-cheesemaking-class-ii-tickets-46671065413

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

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.

View Event →
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!

View Event →
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.

View Event →
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...

View Event →
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...

View Event →