I can sniff out new food concerns at forty yards so I came to a screeching halt in front of
signage that said “River Valley Farmer’s Table” at 1820 W. Wilson. Upon walking inside, the first room is a small shop that features both shelf stable, refrigerated and frozen food items like salsas, pickled mushrooms and pasta sauces that use River Valley Ranch grown produce. The second adjoining room has a lit deli case with cheeses, prepared salads, house smoked corned beef and ham plus a limited number of places for sit-down dining. There’s even a little room to the west with the eponymous farm table available for private parties. They now have a liquor license so you can have wine, cocktails or craft beer with your meals.
I recently had lunch there and was impressed with green tomatoes lightly fried with cornmeal and buttermilk over a salad that had pickled vegetables as well as greens dressed with a vinegar and cream concoction. I would order this again in a heartbeat. Asparagus and mushroom tamales were light and flavorful. Those same mushrooms and asparagus were used for a chunky and non-red chili served by the cup or bowl. My dining companion David had a burger featuring grass-fed beef and proclaimed it tasty. Sweets were tempting us at the check-out station, but we remained stoic in the face of mouth-watering cookies, pastries and candies.
Their tag line is “Come in for a sandwich and Passionhouse coffee, and leave with ingredients for dinner.” I went home with a delicious loaf of sourdough bread my first visit. I will return for the Sunday brunch and one of those damn fine looking cookies.
My friend Zehava let me know that the River Valley Ranch sells its goods at many of the city’s farmers markets and they have a food store featuring their products in Burlington, Wisconsin where the Fox River Valley farm is located.