Heather Ridge Farm: Tour & Brunch

After seeing the Heather Ridge Farm brunch advertised on All Over Albany, I immediately put it on my calendar.  Animals and a hearty brunch? Yes, please!

Mister and I didn’t anticipate how cold it would be, but were glad we bundled up as much as we did.  The drive out from Albany was beautiful, about an hour of windy roads and historic houses.   We were surprised when we pulled up to the address, since the cafe and shop area isn’t directly adjacent to any obvious farm.

After checking in inside, we were told that the tour would start as soon as the owner was done with his coffee.  It was a warm group, and I was happy to have some time to build up my appetite.

There were only five of us, including Mister and I, joining the owner for a tour of his farm.  Since it was winter, we had quite the adventure of jumping right in his truck and driving over to the barns.

We started with the chicken coop/barn, which looked quite cozy compared to the windy field we were standing in.  I can’t emphasize enough that the folks running Heather Ridge Farm really love what their doing and it shows.  They have names for most of their animals, constantly stopping to pet and sweet talk goats and llamas.

There was story for every animal, where it was rescued from or the day it was born.  There was just so much love bursting out of each interaction.  After the first field/chicken area, we hopped back in the truck to drive a little further down the road to the larger barn and field area.

These two adorable donkeys were my favorite of the day, they were just so sweet and mellow, unphased by anything other than some treats.

We even had a chance to see the upstairs of the barn, where the hay was stored.  It was amazing to see how with so many generations of farming, the processes haven’t changed all that much.  The barn was designed for certain functions (i.e. taking hay in through the top to be stored for later) and was standing the test of time.

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All of this excitement, love, and enthusiasm definitely had me ready for brunch.  We were all pretty cold at this point, and I’m sure eager for some hot food.  I was impressed that some eggs we picked up from the chickens earlier, were carried right into the kitchen on our way back through.

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This past weekend was a brunch buffet, and the space felt like family.  It was warm and cozy, and everyone was happy to share a seat and introduce themselves.

Weekend Menu

Jan 2 & 3  New Year’s Brunch Buffet
$24/adult, kids pay their age

We appreciate you letting us know if you plan to come. Reservations are not necessary, but we need a head count!

Serving 11am-3pm
Farm Tour each day at 11

Caramelized French Toast
Thick cut challah bread baked in caramel sauce

Maple Chipotle Breakfast Sausage

Nitrate Free Corned Beef Hash

Eggs to Order

Irish Brown Bread
The everyday hearty bread of Ireland

Dublin Coddle
Our own nitrate free bacon and Irish banger sausages slow cooked
with potatoes, carrots, onions, and local cider

Roasted Winter Vegetable Salad

Lentil and Herb Salad

Lemon Tart

Baked Apples

Mocktails
Coffee, Tea, Orange Juice, Water

Mister and I certainly weren’t shy to try just about everything that was offered, starting with coffee (Mister) and chai tea (me). It seemed that by starting with the tour we hit brunch just right; the first wave of diners was just clearing out and the food was just being replenished with plenty more.

There were eggs cooked to order and we both requested two over easy, and they were brought right over to us with perfectly runny yolks.  The french toast was amazing, with crunchy caramelized bits and a ton of complex, sugary goodness.

Surprising, my favorite thing was the bread slathered in some butter that was readily available on our table (in a very cute little dish)

145.JPGIt looked like it would be too dry, but it was like a mix between a good whole grain bread and a moist muffin.  Even better, it was lighter than I anticipated.

There were baked apples and a lemon tart for dessert, and while I normally love sweetness after a meal, it was the perfectly sour tart that helped cut the richness of all that we had just ingested.

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I would highly recommend this experience, and am already planning on going back in the spring to enjoy the farm in another season.

 

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