The idea to take a leisurely Sunday drive in search of culinary riches in the farm-rich Fraser Valley unfurled itself over an expansive glass of red wine from Bravo Restaurant’s award-winning wine-list.
The plan took shape. Our destination had to focus on fresh and tasty local fare that we could either eat or take away, and it had to somehow showcase regional agri-food excellence. That premise has become the promise of this new Progress feature for autumn, called Green & Tasty.
The idea that hit us during a recent lazy long weekend was to help ourselves to a self-directed taste of the Circle Farm Tour, starting in the Agassiz area.
So there we were, some local food-and-wine fans, including Bravo co-owner Louie de Jaeger, ready to hit a couple farm operations open to the public on a Sunday.
Sunglasses? Check. Tunes for the drive? Check. Friends on the hunt for a foodie adventure? Check.
We arrived after a short drive east, after being transported over the mighty Fraser River. The always-scenic vistas from Agassiz-Rosedale bridge served only to fuel our hunger, and our passion for the day.
Through the back roads and voila, a vista like non other, Limbert Mountain Farm. It offered a complete sensory delight, as one of two destination farms we would seek out.
They weave the exquisite taste of fresh herbs from their heritage farm, into the very fabric of their operation and that was part of the delight. Gentle herbal scents waft up from the late-summer gardens as we perused the Limbert tearoom’s feature board. They do a lunch and afternoon tea from noon to 4 p.m. on Saturdays, Sundays and holiday Mondays, produced with seasonal fare from their Simply Fine Foods Kitchen. And it’s becoming quite popular if the cars in the parking lot are any indication.
The Roasted Red Pepper Soup and Crostini looked very promising, and it fulfilled all our expectations. It smelled and tasted so exceedingly fresh, it was a chunky bowlful of garden goodness with bright and zesty herbal top notes.
Chana Masala (Beef Curry) with Corn and herbed butter was the other tantalizing feature served on the whole grain known as quinoa.
We brought along our appetites, whetted by good company, and, despite a dearth of wine, had both featured dishes. We found the cuisine to be honest and satisfying, and we had pleasant stay in the cosy tearoom.
There was some blackberry and peach pie
advertised on the board, but it sold out before we got there.
The service wasn’t fast or polished but it didn’t diminish the experience one iota. We enjoyed the wait for our little table immensely, poking around the scenic grounds, and drinking in the view. Ran into some fellow Chilliwackians chilling on the charming patio. It was all part of the relaxing vibe and pace we had set for the day.
There were some wonderful landscape views, that made it nice to linger at a little table overlooking acres of farmland. A cute little store to check out, and they even offer classes and herb walks. They had it all going on in terms of developing a real agri-tourism gem.
Next it was on to the Farm House Natural Cheeses, where the knowledgeable staff walked us through the hand-made offerings.
They proudly explain the artisan cheese produced from the fresh milk of their dairy cows and goats. A bench outside the little shop allows you to linger a moment watching the baby goats in a nearby field, over even wandering to get a closer look. Baaah indeed.
Or try watching the cheese-making process through a little window.
When we get into the store, we notice the tiny taster squares of spiced gouda plated cunningly at eye level, tempting many who wait in line for their package of dairy-laden heaven. One one side the luscious pastiche of colours made by the gelati flavours are a sweet consideration.
That day in the cheese case there was a fresh milk cheese, a fromage frais, adorned beautifully with rose petals and pistachios, a special feature for the long weekend. The petals were a gorgeous shade of fuschia and the offering truly beckoned with aesthetic appeal.
Another popular French-style goat cheese was La Pyramide. But I had already committed to picking up a chunk of the almost-smoky goodness of the washed-curd cheese, Alpine Gold, that I had tried once before, and the wonderfully pungent and blue-veined Castle Blue.
The blue cheese was necessary for a blue cheese dip to go along with some hot wings I was going to make. The blazing hot and savoury chicken bites just beg for the cheesy coolness that is a good blue cheese dressing. I like to substitute plain yogurt in for mayonnaise, which some recipes call for and throw in some fresh lemon juice for added zing.
But all culinary excellence starts with superb ingredients. This inescapable truth was with us the whole day. And what a day it was.
1. Limbert Mountain Farm, (604) 796-2619, 5493 Limbert Road, Agassiz, www.limbertmountainfarm.com
2. Farm House Natural Cheeses, 5634 McCallum Road,
Agassiz, 604-796-8741 www.farmhousecheeses.com
