Harvest and cook on the farm: Michael Ableman, Jeanne Marie Herman, and Mara Jernigan—longtime leaders in the organic farming and Slow Food scenes—have joined together on Foxglove Farm’s 120 blissful acres to run a culinary boot camp. Learn to make fresh tagliatelle by hand; top pizza with just-picked eggplant and heirloom tomatoes and bake in the wood-fired oven; bone a free-range chicken; and forage for mushrooms—then sleep like a baby. Sep 20–25; $2,082 U.S., including room and meals; marajernigan.com
Meet the locals: Waterfront Centennial Park is the place to be on Saturdays, when island artists pour into Ganges for the Saturday Market (8:30–4; saltspringmarket.com), selling whittled wooden toys, ceramic bowls, and all things gluten-free. Stop by the Salt Spring Island Bread Company stall for fresh loaves and spicy pizza breads from flour-dusted owner Heather Campbell, aka the Bread Lady. On weekdays, she sells them hot off the racks at her window-walled hilltop studio. Wed–Fri; 251 Forest Ridge Rd.; 250/653-4809.
Getting there: Take the 35-minute Swartz Bay ferry from Victoria, B.C., to Fulford Harbour ($11 U.S./person, $32 U.S./vehicle; bcferries.com). Saltspring Air flies from Vancouver, B.C.; Kenmore Air flies from Seattle.
Where to stay: Foxglove Farm has three simple but cozy accommodations, including an 1880s log house with a claw-foot tub and hand-stitched quilts. From $104 U.S., log house $285 U.S. (3-night minimum); foxglovefarmbc.ca
Forget booking six months ahead for that waterfront campsite. Ruckle Provincial Park has 8 first-come, first-served car sites and 78 walk-ins. $19 U.S.; env.gov.bc.ca
An English-style manor on a grassy harbor-front lawn, Hastings House Hotel is the sort of spot where you can spend the day lazing in an Adirondack chair, chitchatting with the sheep, or strolling the gardens and woodsy sculpture trail. A picnic hamper of warm muffins greets you at your doorstep in the morning; afternoon, of course, is teatime. From $308 U.S.; 2-night minimum; hastingshouse.com