At the end of a long winding road, Ragley Farm, owned by Josephine and Rob Hill, is open for business. In addition to supplying some great restaurants such as Brasserie L'ecole and Sooke Harbour House with fresh seasonal produce, the farm is open to the public on Saturdays.It's best to get there early, more like 10:30, when the woodfired stone oven has already been working overtime to deliver freshly baked breads, muffins, pies and croissants.
Once seduced by the baking, customers can peruse the barn where the freshly picked farm produce lies in wait.
There's a relaxed vibe at Ragley and once you've gotten over being tensed up getting your share of produce, you can kick back at a table and enjoy more baking, a cup of coffee, or a light lunch.
I was so thrilled to see Oliver Kienast, one of my favourite chefs, cooking and helping out at Ragley. Today he made a seasonal asparagus soup. Oliver, who also works at Sooke's Markus' Wharfside (one of my all-time favourite restaurants), lives in the area with his partner Brooke raising Berkshire pigs and making all kinds of delicious cured meats, including bacon.
Once sated, the farm invites for wandering around, taking in the wildlife and the lush area. Ragley Farm, set on 31 acres, has been farmed since 1912, and the Hills have continued to maintain more than half of the farm in natural forest. Barnes Creek flows through the forest, bordering two sides of their farm.
Fruit trees abound and the produce selection changes with seasons. If you phone ahead you can reserve chicken eggs, meat birds and lamb, and fall preserves. The farm is open from April to December, Saturdays only. Bring cash.
Ragley Farm, 5717 East Sooke Road. *Plan ahead by using the link for the Hills (at the top of the post) and sign up via email for their weekly list of what produce, baking and flowers will be available each Saturday.*
Visiting Ragley Farm is always a bright and wonderful part of the season, and Chef Oliver Kienast has talent and good food theory beyond belief!
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