The Limbert Mountain Farm Experience

History ~ Our Story

We are Trudie & Claude Bouchard. Our great grandparents settled on this land in 1902. Great Grandpa was a winemaker from France and Grandpa was a cheesemaker. They chose this property for the southern slope where they planted a 5 acre vineyard, some of which still exists above our home. Their original house burned in 1912 and was replaced with the old farmhouse that we currently call home. They became dairy farmers and lived here until the end of their lives.

We moved onto the farmstead in 1981 and raised our daughters and several foster children. We have been organic growers since 1978, producing much of our own food, practicing methods of processing, canning, drying and preserving. Trudie developed a passion for herbs and studied both culinary and medicinal herb production. She completed an apprenticeship as an Herbalist in 1983.

In 1978, Trudie's passion for herbs began through her connection to a local herb farm. Over the next 30 years she trained as a herbalist, growing and using a wide variety of cultivated and wild crafted plants for food and medicine. Earning a Bachelor of Science in Nursing Degree completed an understanding of human health and illness.

Trudie's passion for gardening and herbs was the driving force behind the development of a "whole food" destination with an emphasis on fresh herbs and local, seasonal food. It was a natural extension of our lifestyle.

In 2002 we did some selective logging on the mountain in order to build a barn complete with workshop, greenhouse, potting area and a drying room. It was built using plans from the early 1900's, using fir posts and finished with board and batten from our cedar trees.

The construction caused a great deal of excitement in the neighborhood as it was an unusual design for the times. It was built according to the ancient Roman creed ~ "utilitus, firmitus et venustas" ~ utility, strength and beauty.

Over the next 2 years we developed the hillside herb gardens, pergola and what was formerly our General Store. We converted part of the barn in order to create a commercial kitchen, suitable for processing our Simply Fine Food Products, teaching Cooking Classes and hosting Dining Events. Two unheated greenhouses were erected for vegetable & herb production. They create an environment suitable for heat loving crops such as basil & tomatoes, and extend the growing season to allow us to grow food year round.

Our Philosophy

We have grown & processed herbs, veggies and fruit organically since 1978, just as our predecessors did. By building the soil, using compost, manure and supplementing with organic matter & green manure, we are continually renewing the soils nutrients which are then taken up by the foods that we grow. This results is foods that are superior in nutrition as well as taste.

Since the food that we grow is used on our farm, it is always fresh, often only hours out of the ground prior to being consumed. The result is food that is safe and tastes incredible.

In addition to a wide variety of vegetables, fruit, garlic and herbs, we also raise laying chickens, Cornish game hens & turkeys. Dad catches salmon from the local rivers and other Agassiz producers supply us with grain, cheese, coffee and hazelnuts.

The season at Limbert Mountain Farm begins in December with choosing the seeds for the coming year of gardening. The first planting starts the first of February with succession plantings until early fall.

We have a passion for garlic! We have green garlic in the spring, garlic scapes in June, fresh bulbs in July, cured garlic in August, garlic powder and garlic sauce. That is why we host a Garlic Festival every August!

Our hope is that you come for the experience and have a memorable one!

Trudie & Claude Bouchard