Organic Farm

The present-day farm of the Harbour House Hotel on Salt Spring Island sits on a 15-acre remnant of the Crofton family’s original 100-acre farm, directly behind the hotel.  In 2004 we began the “farm remediation project” to provide the hotel restaurant and our guests with farm-fresh produce in their meals -- just as the Crofton family did from ~1916 until the 1950’s. 

Five acres of deer fencing and a sturdy goat shed came first.  Our cheerful goats, named  Carley, Lilly, Lucas and Yo-Yo, cleared 50 years of weeds. We then built a tool-shed, two irrigation ponds, a pump-house, 4 greenhouses, and beautiful stone terraces to protect some of Salt Spring’s finest agricultural soil. 

Three acres are now producing berries, tree fruits, vegetables, honey (see our beehives!), herbs, flowers and maple syrup. We tap the native Big Leaf Maples on site.  Over 100 different farm products come from the property – from the everyday (onions, garlic and potatoes) to the exotic (quinoa, scorzonera and pomegranates) and so many more different kinds of tomatoes that we can count.  We use small-scale, intensive organic farming and composting methods. Production is year-round – you can walk into our lettuce greenhouse in the coldest days of winter.  

Although many have contributed over the years, our hard working farm manager Rob Scheres learned to farm as a boy in Holland in the 1940’s.  Rob works with the hotel restaurant chefs to choose, plan, grow and deliver the products featured on our seasonally-changing menu – a very challenging job!

We welcome visitors to tour the farm.  Ask at the Front Desk for a self-guided brochure or ask one of our friendly farm staff to show you around.  If you are lucky, they will give you a carrot to chew on -- right out of the ground!