The Land and Farm
The Blackburn valley land on which the Salt Spring Centre of Yoga sits has been farmed for close to one hundred and fifty years. In recognition of this the provincial government included all seventy acres in the Agricultural Land Reserve. Since purchasing the land in 1981 we have continued that tradition and, in keeping with our yoga philosophy, Centre staff work the land using only natural methods to maintain soil fertility and minimise crop pests. Of the thirty acres of pasture about six acres are deer-fenced and used for farming.
Over the years many fine farmers have worked the land growing food for the Centre kitchen and also providing a livelihood for themselves. For the last three years our Farm Manager has been given a mandate to increase food production. As a result we now have a produce stand at the Centre and do a thriving business at the weekly produce market in Ganges. The Farm Manager is assisted by four “Farm Yogis” who commit for the full season and are thus able to see and participate in the full seasonal cycle from planning and seeding through to harvest and winterising. It is a wonderful learning experience for them. Those interested in this work should see the relevant section of our website.
The gardens not only yield healthy, organic, nutritious fruit, vegetables and herbs, but also provide an inspiring and restful place to sit quietly or stroll amid the flowers. There is also a scenic woodland trail that runs along Blackburn Creek as it winds down the west side of the valley to Blackburn Lake. Bordered by majestic cedars, firs and maples, the Centre land is strikingly beautiful in all seasons.
The Food and Kitchen
As a yoga centre we strive to offer the finest quality meals to our guests and resident community. To supplement our farm production, almost all the items we purchase, from seasonings to grains, from dairy products to beans, are organically grown. This ensures that our meals are both fresh and tasty, and free from harmful chemicals. But this is only the start. Under the guidance of our Kitchen Manager, kitchen staff maintain a serene and happy environment as they prepare the vegetarian cuisine for which the Centre is renowned.
We follow the sattvic diet advised for yoga practitioners which consists of pure foods that are calming to the mind and body, and avoids stimulating foods. This aids meditation by reducing mental and emotional disturbances of the mind. In keeping with these principles, our diet is lacto-vegetarian; we incorporate dairy products in moderate amounts, but do not use eggs, fish or meat of any kind. Also, in keeping with the yogic prescription for a sattvic diet that does not overstimulate the mind, we avoid onions and garlic.
Our delicious and nutritious meals are often the highlight of our guests’ stays. They are prepared lovingly in a serene environment, and cover a wide range of tastes. These include freshly-baked muffins and granola, ethnic dishes from India, Thailand and the Mediterranean, vibrant salads with homemade dressings, and delicious desserts. The overwhelmingly positive response to our meals and the frequent requests for recipes have led to the publishing of two Centre cookbooks.
