Farm to Fork on Two Wheels: A Cycling Escape on the Lumberjack Loop

As an endurance athlete who spends too much time grinding on the road, trail, and in the office, the chance to unplug and recover is too good to pass up. So, when my running and cycling partner, William, sent me a link to the Lumberjack Loop, I was immediately intrigued. Although we couldn’t manage the full three-day experience, we planned a one-and-a-half-day excursion.

Day Two of the loop particularly caught our eye because it featured Ottawa Valley Farm to Fork, an organic, sustainable farm in Bonnechere Valley. Located about 20 kilometers from the quaint town of Eganville, the farm has a farmstay near their main operation, in a beautiful old farmhouse beside a centuries-old barn that houses the family’s goats. William and I saw an opportunity to escape the rat race for a day, so we packed up and headed out early on a Thursday morning.

Just stepping out of the car felt like a breath of fresh air. Our host, Kathleen, who runs the farm with her husband Marshall and son Linden, welcomed us warmly and gave us a tour of the property, making us feel right at home.

Eager to explore, we set off on our bikes to tackle a portion of the Lumberjack Loop Day Two itinerary, which featured mostly paved roads. The 50 km route would take us through Douglas, the Bonnechere Caves, and Eganville, with a return to Farm to Fork for another tour of the farm itself.

The country roads were wide-shouldered, and drivers were courteous, often giving us an entire lane when passing. Rolling hills led us to the Bonnechere Caves, where we met Chris Hinsperger, the owner of the caves and a passionate cycling advocate. 

Chris organizes weekly group rides and provides services for cyclists at the caves, including public washrooms, bike racks, water, snacks, and a picnic area to rest mid-ride. We couldn’t resist snapping a photo at the famous bike wall.

Next, we made our way to Eganville, where we stopped at Fifth Chute Coffee, a charming little shop tucked beside the bridge over the Bonnechere River. Both Fifth Chute and the Bonnechere Caves, as well as our hosts at Ottawa Valley Farm to Fork, are part of the Ontario By Bike Network, a collection of businesses, cycling routes, events, and tours for cyclists in Ontario. Fifth Chute’s espresso was fantastic, and paired with their baked goods, it gave us the energy boost we needed for the ride back to the farm.

Back at Farm to Fork, we were greeted again by Kathleen and her son Linden, who showed us around their organic, regenerative farm. By rotating their fields through various uses, they create a sustainable environment for growing vegetables and raising healthy livestock. 

After the tour, we headed back to the farmstay to cook up some signature Farm to Fork pierogi, thoughtfully stocked in the fridge for us.

The bike stop is a great place to pull up mid-ride, or to start your ride from. There’s free parking, washrooms, and sometimes even home-baked snacks for sale. In addition to running the farm and bike stop, Kathleen and her family also operate a venue that has hosted everything from bridal showers to magic shows. 

They’ve breathed new life into the beautiful 200-year-old barns on the property, creating a space that’s sure to become one of the top venues for weddings and events in the Bonnechere region.

With our tour complete, it was nearly time to head back to our accommodations and relax. But we had one more stop: l, just up the road. 

Brooker’s produces organic, wild cider from apple trees on their property. Their cider is a pure expression of the land, straight from tree to bottle. Their cider studio also features charming pottery and artwork, along with seating to relax on the picturesque farm. 

We picked up a bottle of their 2022 Batch 9 Off-Dry sparkling cider and saddled up one last time for the short ride back to the farmstay. On the way back, we stopped by the barns to say hi to the goats and fed them some windfall apples. Each goat had its own personality, but they all seemed capable of eating their weight in apples!

Once settled in, we prepared dinner with the farm-fresh eggs, pierogies, homemade pesto, carrots, spinach dip, and apple-and-walnut kale salad stocked in the fridge. Dinner was delicious, and the cider hit the spot after a day on the road. It was incredibly convenient to have the fridge ready to go, making for a low-stress, relaxing evening. 

After dinner, we took a walk on the trail that winds through the 50-acre plot of land, wandering between picturesque red pines. We ended our day relaxing in the farmhouse’s living room. As we headed to bed, the rain began to fall; there’s nothing like drifting off to sleep to the sound of rain and crickets.

In the morning, we enjoyed scrambled farm eggs topped with pesto from the night before—a delicious combo! It was tough to leave such a peaceful oasis, but William and I left feeling recharged and refueled. Farm to Fork’s farmstay is now at the top of our list of places to return to—maybe next time, we’ll tackle the full Lumberjack Loop!