Willowcrest Farm is the site of one of the early homesteads on Salt Spring Island. Before sub-division, the farm was originally 100 acres. Sadly the first home and barn, built in 1880, burned to the ground in 1914, leaving only the ancient walnut tree which is still standing. The present home was built between 1924 – 30 using logs and stone from the property. In 1984, Tony and Margaret Threlfall acquired the 31/2 acre farm, which was the original home site, and added an additional 9 acres and began building a flock of Border Leicester sheep whose fleece is one of the favourite varieties for spinners. Today, the farm has downsized in sheep production but still offers quality wool. The vegetable garden, fruit trees, grape vine and prize winning eggs, all seen at Fall Fair, complete their goal toward self-sufficiency.
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Join us to celebrate the sixth year of the abattoir on Saturday 10th November, from 5:30 pm at Fulford Hall. Come out and support local food, vibrant community and sustainable farming. We’ll also be raising money to keep this vital part of our local agricultural in good repair.
The Salt Spring Abattoir is a social enterprise supporting Salt Spring farmers and promoting sustainability of our food system and the availability of high quality local food at reasonable prices. In order to keep the prices affordable for both farmers and consumers, we run fundraisers to pay for building and equipment maintenance and upgrades.
Since opening in 2012 the Salt Spring Island abattoir has processed 27,154 chickens and ducks, 2,319 turkeys, 2,702 lambs, 48 pigs and 14 cows (cows and pig processing started in 2017), and counting… Livestock production is now back to where it was before the BC government introduced regulations in 2004 that farmers couldnʼt sell meat at the farm gate. And there is now a local butcher dedicated to selling meat from the abattoir (EATDRINKFERMENT, next to Dagwoods).
There will be our famous birthday bash silent auction where you can bid on the services of local tradespeople, local produce, art, accommodations and an assortment of other goodies you have always wanted!
Enjoy an all local dinner menu prepared by Rock Salt chef Matt Rissling featuring seasonal meat and vegetarian options. We’re also happy to have Jana’s bake shop preparing a spread of delicious desserts. A cash bar will feature Salt Spring beer, wines, cider and kefir.
Arrive early (5:30 pm) to have plenty of time to view the silent auction before the meal begins.
Tickets are $65 and are on sale now at https://www.eventbrite.ca/e/abattoir-birthday-bash-tickets-50751464998 or in person at EATDRINKFERMENT, 346 Lower Ganges Rd (beside Dagwoods).
Looking forward to seeing you all there!