FACILITIES | SSI Farmland Trust

Burgoyne Valley Community Farm

Located on some of the island's best agricultural land at 2232 Fulford-Ganges Rd, this 60 acre farm allows the Farmland Trust to fulfill many of its goals towards increased food security on Salt Spring Island.

The Farmland Trust Board, in collaboration with farmers, families, and other organizations, brings the land to its full potential to produce food, increase biodiversity and pollination, and protect species and waterways for the long-term benefit of the community. Organic practices are a high priority and a large year-round pond provides water for the entire farm.

The farm is home to four farm businesses, Salt Spring Island Community Services’ Harvest Farm program, and 90 families who tend to 1000 sq. ft. Community Garden plots. It is also the future site of the Community Composter, a collaborative project now in operation – read more here.

Meet the farmers

Harvest Farm

Harvest Farm is a project of Salt Spring Community Services and an integral part of its Harvest Food Programs. It has been leasing a 1/2 acre plot from The FLT since 2015, in addition to another 1/2 acre space inside the Community Gardens.

Community Services’ farm coordinator, with the help of volunteers, summer employees, and participants in its vocational training program, tend to the crops. The produce is then distributed to the food bank, its community “free fridges,” and the Harvest Kitchen. From the kitchen, the produce is used to prepare meals for the Harvest Home Meal program which delivers meals weekly to seniors still living in their own homes, Meals are also made for its Harvest Cafe which is a social enterprise whose profits are reinvested into Harvest programs and meals for other SSI Community Services' programs such as the emergency shelter.

Community Services now has a farm stand operating in conjunction with its Harvest Cafe and any extra produce, not required in other Harvest programs, is sold at the farm stand with profits re-invested into running the Harvest programs.

https://saltspringcommunityservices.ca/food-security/harvest-farm/

Night Owl Farm

Night Owl Farm sits peacefully on 84 acres in Burgoyne Valley, part of which is pasture rented from The Farmland Trust. Gavin Johnson and his partner Catherine Valentine raise Belted Galloway Cattle, laying hens, meat birds, a couple of horses, orchards, and gardens.

The cows are fed solely with hay harvested from their own pastures, and the only grain they eat is the spent Brewer's grain from Salt Spring Ales. Apparently, they love the taste (and buzz:) of it!

Behind the scenes but at the top of priorities is encouraging bio-diversity of the land through nourishing native plants, animals, and land forms. They would like to diversity even further by establishing greenhouses and bringing the farm's historic apple orchard back to life.

By using organic fertilizer, not using pesticides on their fruit trees, and purchasing chicken feed without antibiotics, Night Owl Farm provides locals with organic beef, apple juice, and eggs as “start-to-finished” products.

Website: http://www.nightowlfarm.ca/home.html

Sandhill Botanicals

Established in 1999 by husband and wife herbalist team Kevin Kunzler and Jasmyn Clift, Sandhill Botanicals provides the highest quality organic and ethically wild-crafted herbal medicines to natural clinics across Canada and the USA.

The duo found their respective ways to Salt Spring from Vancouver and Oakland, CA. Before her arrival, Jasmyn founded the largest non-profit holistic health clinic in North America, (compassionroots.com), providing clients many modalities of care, including herbal medicine, regardless of their ability to pay. Maintaining high standards of herbal quality was the driving force behind Sandhill starting their one-acre operation on the Burgoyne Valley Community Farm.

Kevin makes about 400 herbal extracts, from teas and tinctures to creams and salves from plants on their farm. The other half of their farm is devoted to roses, both for distillation and for cut flowers. With a passion for self-sufficient pharmacy, they also provide a comprehensive medicine-making curriculum to students at the Wild Seed School of Herbal Studies, (wildseedschool.com) which Kevin and Jasmyn jointly run.

To get in touch, email us at: sandhillbotanicals@gmail.com

Community Gardens

Located in Salt Spring Island’s Burgoyne Valley, The Community Gardens provide residents, for an annual fee, an opportunity to grow food for their families and increase food security. The gardens are managed by volunteers and are maintained through work parties and gardener help.

There are currently 90 plots offered. Gardeners can share plots, though because of demand we limit assignment to one plot per household. All growers must follow organic principles and help maintain healthy soil. A gazebo provides a place to rest in the shade or enjoy a meal of your freshly picked produce.

In addition to growing space, gardeners receive the Community Gardener Newsletter full of growing tips, news, and details about workshops and general garden workdays.

If you'd like to volunteer, or want to inquire about securing a plot, please email:

communitygardens@ssifarmlandtrust.org

The Root

The Root, located on 189 Beddis Road, a site contributed by the Slegg family, is the Island’s food innovation hub and culinary business incubator. The Root officially opened its doors in Spring 2023. This 3,000 sq ft sustainable community centre offers a food-safe processing and distribution option for on-island culinary producers. It supports small-scale farmers and local food producers by providing processing space and equipment to help them create, preserve and sell more products made from local ingredients. It is also the heart of the Food Share program, hosting food exchanges, work parties, and potluck gatherings.

For rates, a tour, booking the kitchen, equipment, or storage place, contact Shannon Farmer, our Operations Manager sfarmer@ssifarmlandtrust.org

Here is a list of components The Root Food Hub provides Salt Spring Island's community with:

An accessible commercial kitchen facility, the first of its kind on Salt Spring.
Indoor temperature-controlled storage
Walk in fridge/freezer units with shelves
A seed bank in partnership with the Salt Spring Seed Sanctuary
A barn for hosting workshops, events, and more
A permaculture demonstration restoration garden
Equipment rentals : apple press, fruit dehydrators
A residential rental suite
The Root Cellar multi-purpose food processing space
Food prep and culinary workshop space for our Learning Centre
Self-standing shipping containers suitable for large scale food storage

The Root is also home to our Learning Centre. Educational programming at The Root is an important initiative for the SSI Farmland Trust as a way to extend our vision from just acquiring and managing farmland - to connecting farmers, food entrepreneurs, and the island's population at large.

If you are an expert or have an idea for a demonstration or workshop, let us know!

“Giving people the foundations (the roots) to grow, be more resilient, self-sufficient, and thrive.”

Rentals

Click here to register for Apple Pressing

Apple Pressing at The Root

Turn your apples into delicious, fresh juice with our Speidel 90 L water-powered press.
Pressing takes place at The Root, 189 Beddis Road, with one of our staff members operating the press for you.

How it works:
We’ll guide you through the process — from cleaning and sanitising your apples, to macerating them, scooping the mash into the press, and bottling your juice. The press uses water pressure, so there’s no heavy cranking involved.

What to bring:

Your apples (clean and ripe for pressing)
At least one friend to help with preparation and bottling

What we provide:

Staff operator
All pressing equipment
Bottles for your finished juice

Pressing Fees:

$5 per litre (filled in 1 L bottles)
$6 per 2 litres (filled in 2 L bottles)

These fees include the use of equipment, bottles, and staff support during your session.

To help estimate your yield:
200 lbs of apples will produce approximately 45 litres of juice.

Location:
The Root, 189 Beddis Road

Click here to register for Apple Pressing

Dehydrator Rentals

Preserve your harvest with our TSM D5 Food Dehydrators, available for community use. We have three large commercial units, each equipped with 10 stainless steel trays — perfect for drying a wide range of foods.

Great for:
Tomatoes, apples, fruit leather, herbs, soup mixes, jerky, and lightweight backpacking meals or snacks.

What’s included:

TSM D5 dehydrator with 10 stainless steel trays
Instruction sheet for safe and efficient use

Rental Fees:

$50 per week (payable by e-transfer or cash upon pick-up)

Please note:

Dehydrators must be returned clean and ready for the next user

To book:
Email sfarmer@ssifarmlandtrust.org to arrange your pick-up time.

Commercial Kitchen

The Root's Commercial Kitchen was created to provide local food businesses with access to state-of-the-art food processing equipment in a certified commercial kitchen. Thanks to immense community support, this space now boasts a variety of talented food makers.

If you would like to be the next business to join this dynamic kitchen space, we encourage you to reach out.

For rates and application details, please contact Dan: kitchen@ssifarmlandtrust.org

The Barn

What was once a wood mill is now the home the Farmland Trust's multi-use space; which facilitates meetings, workshops, food storage, a local food distribution service.

We are eager to hear from the Salt Spring community about your ideas for what this space could be used for.

For inquiries, please contact Shannon: sfarmer@ssifarmlandtrust.org

Restorative Permaculture Gardens

This space pays homage to the amazing work of the talented permaculturists living amongst us here on our quaint Island. Moe Wendt (and his many helpers) have dedicated countless hours to restoring what was once a gravel pit into a thriving permaculture garden. Please feel free to visit the gardens and enjoy the tranquility they have to offer.

To read more about them, click here

Want to take part in volunteer garden days?

Contact Shannon: sfarmer@ssifarmlandtrust.org

Meet the makers & tenants

Nance Bakes

Nance Bakes has been a vibrant member of The Root since May 2024, delighting customers at the Tuesday Farmers Market with a small but dynamic bakery specializing in pastries and sourdough. With a commitment to using local produce and flour, including ingredients from Duck Creek Farm, Paradise Farm, and Salt Spring Flour Milling, the bakery offers a rotating menu of delicious and unique flavors.

Serving approximately 165 customers each week, Nance Bakes has rapidly become a community favorite. Her business not only champions sustainability with recycled packaging and locally sourced ingredients but also proudly employs one team member. Though new to hosting community events, the owner is enthusiastic about future opportunities. Since launching in May, Nance Bakes has seen a steady increase in production and a loyal customer base, highlighting its success and growing impact in the local community.

Ox Eats Grass

Ox Eats Grass, is a vegan food truck at that has been at The Root for over a year. The Ox has menu full of delicious plant-based meals using lots of locally-sourced vegetables and products. They support sustainability through composting, recycling, and using local ingredients. The business employs four people and actively participates in community events at The Root, fostering a strong connection with local customers.

Sweetgrass Food Co.

Sweetgrass Food Co., a cherished tenant at The Root for the past 4.5 months, excels in crafting memorable dining experiences for both community and private events. Their Thursday night Backdoor Dinner pickup service has become a local favorite, serving between 20 and 200 customers each week. Embracing seasonal, locally-sourced produce, Sweetgrass Food Co. not only supports regional farmers but also enriches their culinary creations.

Bloom Castle by the Sea

The Farmland Trust and Royal Road University hold a Partnership Agreement to bring their shared values, expertise and commitments to sustainability to the stewardship and educational programming for a celebrated heritage orchard and horticultural site on Salt Spring Island. Both organizations bring skills and acumen that will be enhanced and enriched through a partnership and by working together.

This agreement will further education and research in the fields of agriculture, plant identification, botany, horticulture, ecology, organic gardening, photography, and related fields and to steward the heritage fruit trees (apple, plum and pear) planted in the mid-1800s by the Beddis family on the Outer Orchard and Castle properties.

This agreement respectfully acknowledges that this land is located within the ancestral and unceded traditional territory of the Hul’qumi’num and SENĆOŦEN speaking peoples and within this agreement, looks forward to forging relationships with First Nations in developing programing and activities.

Bloom Outer Orchard

The Farmland Trust is the proud steward of the Outer Orchard, a heritage site on Salt Spring Island with fruit trees dating back to the 1800s. In partnership with Royal Roads University, we provide educational programming that promotes sustainable agriculture and respects the land’s deep cultural significance as part of the traditional territory of the Hul’qumi’num and SENĆOŦEN speaking peoples.