A "Peak" into Heaven

I know I say this a lot, but I feel super special and fortunate that I get to live in a place that still has that warm, family feeling of belonging and community. Mostly gone are the days when complete strangers can sit together at a large table and share both a meal and some “get to know you” stories.

This is what my wife and I got to experience last Friday afternoon at La Sala at Owl Peak Farms. First of all, just getting there is a visual treat. We drove through the charming and ever colorful town of El Rito then kept winding through the scenic splendor of the foothills of Cerro Colorado and zigzagged along the cheerful sparkling waters of Rio Vallecitos and Rio Ojo Caliente.

It was another very hot day, but once we got to the beautiful, lush valley of Canada De La Cueva, a nice coolish breeze rose up with subtle scents of coyote willow and wildflowers. Soon, we came upon the cute, white washed adobe building that is the aptly named La Sala. Stepping into this place has a pleasant, open feeling. The wide plank wood floors, tall pitched ceiling and several communal dining tables make you feel right at home. Tables laden with homespun supplies like honey, fresh ground flour and pinto beans grown right there on the farm are brightly displayed. The fun and casual bustle of people cooking and greeting with several dogs happily running under foot makes me down right happy.

​​For those of you who may not yet know, let me tell you a little about what’s going on here. Owl Peak Farm has been revitalizing the land in La Madera since 2010.  C.C. Culver is the heart and brains behind OPF.  She has an amazing and generous spirit and I am always astounded with the energy she throws into everything at the farm. They grow beans, corn, wheat, fruit and many grasses, as well as so much more. They are committed to enriching the valley and ensuring its prolonged health and abundance. 

Owl Peak opened a grain mill last year and now are providing local eateries with small custom ordered sacks of freshly ground and locally grown Blue Corn, Turkey Red Hard Wheat and Sonora White Winter flours. They also grow and dry pinto beans. If you are lucky, you might just be able to snag a bag of beans or a sack of flour. They also sell farm fresh eggs, corn, baked goods and a variety of mustards and unique condiments.

They have generously opened up this beautiful building to the local public to gather for meals and games and sometimes, even bingo! There isn't really a structured schedule, so one needs to be alert and pay attention. If ever you get word of one of these fabulous and very special events taking place, go, just go!

Being here on this wonderful Friday was quite a treat. Shortly after we arrived, out came huge trays of savory and delicious food. There was beef barbacoa, perfectly grilled and seasoned. It was flaky and flavorful and just delicious. Bowls full of freshly made pico de gallo, smooth guacamole and home grown sweet corn with herbs lent a tart and spicy taste and I was not shy about piling my plate high. Fresh made pinto beans straight from the field and a tender, perfectly cooked and seasoned white rice rounded out the meal. All this to be topped upon either a homemade flour tortilla or a yellow corn tortilla. Does it get any fresher?

There was also an amazingly melony fruit salad. The watermelon and honeydew tasted like Mexico. Someone then brought over a salad to our table that we had somehow missed, made of butter lettuce and citrus with a light vinaigrette. It was a lovely palate cleanser and very refreshing. ​

Now, for the desserts. My goodness, there were so many and all were spectacularly good. My favorite was the very chocolaty brownie, but close seconds were the plum torte (C.C.’s favorite recipe from her favorite New York bakery) and the strawberry coffee cake. All very professionally executed and mostly baked by C.C. herself.

There’s an industrial refrigerator stocked well with a variety of beverages for the grabbing. My wife and I shared a bubbly water, so as not to distract from the culinary showdown.
During all of us politely but ravenously stuffing our faces, one of the men who lives nearby and was somehow involved with feeding us all, whipped out his guitar and started playing beautiful cat gut acoustic classical sounds, so soft and perfect. We have been through this experience before at La Sala. Therefore, we knew that there was no assumed expectation of monetary trade for all this extraordinary grandeur. So we casually slipped some bills under the decorative house made biscotti jar to which I noticed several other diners did as well. This entire experience feels a bit like a dream, a dream I’d like to have again!

On a personal note…Along the vein of warm family feelings and community, this will be my last article for the time being.  It has been an extreme pleasure and I am honored to have shared our humble and fun adventures with you along the way. Perhaps we’ll see you on the foodery trail.
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