Lepp Farm Market
Robert and Charlotte Lepp
Lepp Farm Market
“Fresh From the Farm to your Plate” is the standard for the Lepp Farm Market. Farming is in Rob Lepp’s blood. In 1975, his father, Henry Lepp, purchased the Matsqui property where Lepp Farm Market now stands, and developed a hog and cattle farm there. Following high school, Rob joined his father, and together they expanded Lepp Farms into a modern hog operation. But raising hogs as a commercial venture was not economically sound. It was time for a change. Since farming is his greatest passion, Rob was keen to find a viable alternative to commercial farming without giving up the farm. Inspiration surfaced along with the introduction of the “100 Mile Diet.” The site was perfect for a Farm Market!
Rob renovated the barns and downsized the hog production, and added space for chickens. Both chickens and hogs are now raised in living conditions twice the size of a conventional barn. Raising fewer animals means they receive more care and attention, leading to a healthier animal and delicious, wholesome meat. Beef sold in the Market is custom raised locally according to Lepp Farm Market specifications. All the animals are fed a high quality, vegetarian diet and are raised without the use of any antibiotics oradded hormones. The beef is dry-aged on the rail for 25-30 days, a rare occurrence in today’s marketplace.
The main feature of Lepp Farm Market is meat. Meats are sold fresh and frozen, as well as spiced, stuffed or marinated. Sausages are made, and smoked, on-site, using the same meats. A team of experienced butchers process the meat, and along with Rob, enjoy serving their customers.
There is also a deli offeringcold cuts and salads, as well as hot bbq chicken, pulled pork, and honey-glazed hams. The daily-made soups and chili are made in-houseand are available to-go or frozen. The bread and rolls are baked on-site, too, with a focus on wholesome! A local baker supplies Artisan breads, and the Fair Trade coffee, available all day, is roasted in nearby Agassiz.
As third-generation farmers, Charlotte and Rob Lepp know the importance of supporting the local agriculture industry. So, whenever possible, the store’s produce, eggs, and dairy products are local or produced in BC. And yes, the Green Corn Shack, at the corner of Clayburn Road and the Abbotsford-Mission Highway, will be open again this summer to sell everyone’s favourite Peaches ’N Cream or Tuxedo corn.
And there’s more! A self-declared foodie, Charlotte is stocking the shelves with an array of “every-day” and gourmet made-in-BC groceries, including an ever-expanding assortment of organic and gluten-free foods,spices and pastas, ready-to-heat sauces, quick and nutritious meat-optional/vegetarian soup and casserole mixes, jams, honey, and healthy snacks. Suggestions are welcomed and encouraged, as Charlotte interacts with customers to recommend the latest new item she’s likely already tested on her family.
Weekly specials are posted at http://www.leppfarmmarket.com, and you’ll also find some of Charlotte’s favourite recipes on the same website. And check out www.facebook.com/LeppFarmMarket where shoppers sometimes share recipes made with ingredients purchased at Lepp Family Market. Lepp Farm Market: the best source of local/BC food, “fresh from the farm to your plate!”
For further information email firstname.lastname@example.org, or visit their website.