As the clouds clear and the sun shows its face, I find myself heading to Washougal.Steigerwald Lake National Wildlife Refuge, Cape Horn Trail Loop, and Beacon Rock are all great spots for a day hike with a stop for lunch. For most of us, this means packing a picnic lunch, schlepping it all the way up to a good viewpoint, and then trying to eat the disheveled, overheated contents that have bumped around in your backpack for an hour or more.Recently, I opted for a different approach: I went to Our Bar in downtown Washougal, and got homemade food with farm-fresh local produce.Our Bar owners Kevin Credelle and Alex Yost have created a sunlit spot filled with wood tables and vintage store treasures — framed portraits of animals in fancy hats, an assortment of colorful ceramic dishes and mugs, and a shelf of used books. The farmers who produce the ingredients used at this farm-chic cafe are proudly listed on the menu like some high schools display football trophies.The care in seeking out vintage treasures and sourcing local produce extends to the thought and effort put into the food. The menu is a deceptively simple listing of breakfast dishes and sandwiches and everything (bread, biscuits, jam, chorizo) is made from scratch.I have a love-hate relationship with biscuits. The right biscuit can be a revelation of buttery flakiness with thin layers of bliss. A bad biscuit, and in my experience many biscuits fall into this category, is a carb-loaded hockey puck. The cheddar bacon biscuits at Our Bar have restored my faith in biscuits. This biscuit is a light, flaky drop biscuit laced with the saltiness of bacon and the bite of the sharp cheddar folded and melted in the dough.At Our Bar, I tend to order dishes that showcase the use of farm-fresh produce, such as the scramble and the Our Bar bowl. On a recent visit, the veggies in the scramble were a simple mix of broccoli and garlic. The eggs were whipped into creaminess and scrambled just to the edge of doneness topped with a hairy cloud of micro-planed Parmesan cheese. Whipped butter with a sprinkling of flaky sea salt accompanied the scramble and biscuit. The Our Bar bowl had a mix of radishes and quarter-sized slices of carrot, cabbage and snap peas — a visual and palate-pleasing mix of texture and flavor. Rachel Pinsky can be emailed at [email protected] Follow her on Instagram @couveeats and @rachelapinsky and on Facebook @coueeats.