Foxglove Farm

Bordering Salt Spring Island’s Maxwell Lake, surrounded by a protected forest and agricultural fields, sits Foxglove’s 120 acre organic farm. Farmer, author, photographer, and food advocate Michael Ableman, Jeanne Marie Herman, and Sean and Dorie Hutchinson are the passionate partners who manage Foxglove. Ten acres are set aside to grow grains and legumes, while hay and pasture account for over 30 acres. On the rest of the acreage a range of annual Mediterranean vegetables, strawberries, raspberries, blueberries, asparagus, melons, leafy greens, root vegetables, orchard fruits (peach, plum, apple, pear, quince), persimmon, figs, chestnuts, and cherries are among the produce grown at the farm.