Salt Spring Island, BC.

By: Claire Varty

Day 3

Everything feels remote when we arrive by ferry on Salt Spring. From the little shack stores that line up the entrance to the island, to the welcoming Airbnb host who picked us up since we didn’t have a car, like the type of “no form of public transportation” remote. Our host even goes so far as to tell us most people hitchhike since the population is so small and everyone is so friendly --- that’s definitely less expensive than taking the only taxi on the whole island. After we drop off our stuff at the Airbnb, we get driven into the cutest little town that’s complete with only one grocery store, some craft stores, souvenir shops and restaurants. The local demographic is a mix of hippies, year round dwellers and the weathly’s summer homes. After we take a small hike close to the centre of town, we pick up some food to make dinner --- as an attempt to save money on spending out too much. 

We decide to make a charcuterie board of cheese and cured meats. We select a goat cheese from a nearby farm, it’s soaked in garlic but surprisingly light and of course, very delicious. If ever you’re in the mood for a good creamy cheese you can head to the Foodland at Danforth and Pape Avenues, where I was able to find the same one! After stuffing our faces full, Eleni and I go on a walk down from our Airbnb on the gravel road, where not a soul crosses our path making for an incredibly serene sunset and we see the wind blowing in the tall grass of the fields. We’re in bed shortly after since Graham and I are still slightly sick and we want to recharge for the big hike ahead the next day.

The view from the gravel road of our Airbnb

Some of the best goat cheese ever!

Arranged by me at the Foodland in Toronto to show the variety!

Graham and I at the top of our hike!

Day 4

We take our time waking up and cooking ourselves up a good brunch with breakfast tacos, fruit and oatmeal fueling us for the hike with some pretty breathtaking views of the Pacific Ocean and the West Coast mountains. Our host drops us off at the trailhead and we bring along some cherry tomatoes and cucumbers for snacks. 

Having worked up quite an appetite from the hike, we somehow made our way back to town, which technically is not a far walk but after having hiked for a couple hours, we’d rather find ourselves a ride. Eleni and I decide to do it the local way and hitchhike a passing vehicle. The most stereotypical car pulls to the side and picks us up. An old man in his 60s driving a neon green vintage Volkswagen van, I have to sit on Eleni’s lap in the front seat since there’s only one spot. He tells us stories about the island and how he’s meeting his wife in the centre of town for the weekly farmers’ market. 

After dropping us off, we graze the market slowly, looking at all the different booths of organic and homegrown produce as well as homemade goodies. Our appetite is definitely built up from all the walking. We choose one the restaurants in town and plop down on their patio in the sun overlooking the marina. The Oystercatcher Seafood Bar & Grill’s menu is comprised of everything local. To start, our friendly waiter recommended we choose the goat cheese and smoked salmon board that included: smoked salmon and goat cheese from the island, roasted garlic, toasted garlic crostinis and chef’s dressing. Both Eleni and Graham choose the Hand Crafted Lamb Burger for their main, with fresh ground Salt Spring lamb, on a fully dressed fresh Brioche bun. While, I chose the Salt Spring Island Mussels & Pomme Frites with ginger cream sauce, cilantro and red onion on fresh focaccia bread. The freshness of the ingredients is a common theme throughout the entire dinner. Everything is so delicious, we can’t stop ourselves from finishing it all even though all of this food leaves us stuffed to the gills. We even devoured some gourmet mini doughnuts for dessert, fried to order with a caramel sauce. They were gone before I could even take a picture!

Classic neon green Volkswagen van we got picked up in!

Smoked Salmon and Goat Cheese from the island, roasted garlic, toasted garlic crostinis and chef’s dressing

Hand Crafted Lamb Burger for their main, with fresh ground Salt Spring lamb, on a fully dressed fresh Brioche bun with a side Caesar salad

Spring Island Mussels & Pomme Frites with ginger cream sauce, cilantro and red onion on fresh focaccia bread

Day 5

On the next day, having packed up the night before, we get driven to the ferry by our host and we say our goodbyes, thanking them for their hospitality. This won’t be the only ferry of the day, because after disembarking, we took a bus back to Victoria, then Graham and I have some time to kill before our ferry to Seattle. We crave authentic greasy food, so Eleni takes us to a pizza joint in town literally called “The Joint Pizzaria.” She chooses for us and gets her classic fave called, “This Little Piggy” insisting it’s hands down the best, and with tomato sauce, pulled pork, roasted garlic, banana peppers, cheddar, mozzarella and sun-dried tomato pesto drizzle, and jeez, she definitely was not wrong! We make our way to the ferry and Eleni and I say our second goodbyes of the day. However, this time was more meaningful as we hold on tight knowing we won’t see each other until August when we both get back to Toronto. But, for now we were off to the United States!

“This Little Piggy” with tomato sauce, pulled pork, roasted garlic, banana peppers, cheddar, mozzarella and sun-dried tomato pesto drizzle