Alexandre Family Farm

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Alexandre Family Farm We are America's first CERTIFIED REGENERATIVE dairy, producing A2/A2 Organic Dairy and Pastured Eggs. When it comes to grazing cows, we’re not new to it.

Where the redwoods meet the sea in northern California’s Humboldt and Del Norte Counties, we, Blake and Stephanie Alexandre, and our five children have poured our combined generations of dairy know-how into our farms. We are strong proponents of organic farming practices, nutrient-dense products, and environmental stewardship. In January 2021 we became the first CERTIFIED REGENERATIVE dairy in the United States. In 1988, we started dairying in Southern California where Stephanie grew up, but Blake knew he wanted to get back to his beloved green pastures in Northern California. When the opportunity arose in 1992 to buy an existing operation in Del Norte County, just two hours north of the Alexandre home farm in Humboldt County, we seized it. We converted our dairy to 100% organic methods in the late 90’s, taking our love of farming to the next level. We are the 4th generation to farm on our Ferndale grazing dairy in Humboldt County. Knowing that organic production was the way of our grandfathers, this was a new/old way to farm. Today, we operate four grass-based organic dairies in Humboldt and Del Norte counties in Northern California, with 4,200 crossbred A2/A2 dairy cows on 4,300 acres of irrigated pasture. We grow the majority of our own hay on approximately 2,500 acres of organic cropland in Modoc County in the Northeastern part of California. While raising our five kids in a house just across the street from the dairy - each learning to drive tractors at age 6 - they quickly learned the way of the land. Today, our grown children are involved in the day-to-day functions on the farm, each with unique, bright passions for agriculture. We treasure this opportunity to run the farm alongside our growing family.

10/09/2026

25 years ago, we at Alexandre Family Farm worked with local agencies to allow our herd into our riparian zones a few times a year for a “flash” graze; while working mindfully to protect the waterfowl habitat, we allow our cows in for a a short 20-48-hour grazing period in late summer to manage the grasses around the waterway. These flash grazings are part of the reason why today, the water is cleaner and the wildlife is thriving. Just another way our cows are a part of the story and health of our local ecosystem.

10/07/2026

Here at Alexandre Family Farm, we love a wholesome, protein-packed, hearty meal, and this Shepherd’s Pie checks all the boxes. Made with nourishing ground beef or lamb, plenty of vegetables, and mashed potatoes with our creamy Alexandre milk and kefir, it’s the perfect comforting meal on a crisp fall day.

Ingredients:
1½ lbs. ground beef or lamb
2 tbsp salted butter
1 medium yellow onion, diced
4 medium carrots, diced
2 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
1 tsp dried thyme
1 tsp dried rosemary
2 tsp dried parsley
1 tsp sea salt
½ tsp freshly ground black pepper
2 cups beef broth
1 tbsp Worcestershire sauce
1 cup frozen peas
Creamy Mashed Potatoes:
2½ lbs. russet potatoes, peeled and cubed
4 tbsp salted butter
½ cup whole milk
½ cup kefir
1/4 cup probiotic sour cream
1 tsp sea salt
½ tsp freshly ground black pepper

Method:
1️⃣ Place the potatoes in a large pot of water. Bring to a boil and cook for 15–18 minutes/until very tender. Drain well.
Meanwhile, heat a large oven-proof skillet over medium-high heat.
2️⃣ Add the ground beef and cook for 6–8 minutes, breaking it into small pieces, until well browned. Transfer the beef to a plate, leaving the fat in the skillet.
3️⃣ Reduce heat to medium. Add 2 tablespoons of salted butter, the onion, and carrots and cook for 8–10 minutes, until softened and beginning to caramelize. Add the garlic and cook for 1 minute.
Return the beef to the skillet. Stir in the tomato paste, flour, thyme, rosemary, parsley, salt, and pepper. Cook for 1–2 minutes.
4️⃣ Slowly stir in the beef broth and Worcestershire sauce. Simmer for 8–10 minutes, stirring occasionally, until the mixture thickens. Stir in the peas and remove from heat.
5️⃣ Return the drained potatoes to the warm pot. Add the butter, milk, kefir, sour cream, salt, and pepper. Mash until smooth and creamy.
6️⃣ Preheat the oven to 400°F. Spoon the mashed potatoes over the beef mixture and gently spread them to the edges. Bake for 25–30 minutes, until bubbling around the edges and golden brown on top. For extra browning, broil for 2–3 minutes, watching closely. Serve warm and enjoy!

Blake learned it from the generation before him. Vanessa is already teaching it to the one after her. Out here, legacy i...
10/06/2026

Blake learned it from the generation before him. Vanessa is already teaching it to the one after her. Out here, legacy isn't something you inherit; it's something you go out and tend to every single morning.

10/01/2026

You can literally see the difference from space! 🌍✨ Take a look at this incredible transformation of our main dairy and the land around the Smith River.

Our waterways, trees, and plants all work together to create consistently lush, green, vibrant the pastures and riverbanks, proving that when we nurture the whole system, everything flourishes.

10/01/2026

Let’s take a walk in the field today with Vanessa and some heifers!

Yes, it's real, and yes, it's today! Thank you to everyone who uses our milk product for their daily pick-me-up!
09/29/2026

Yes, it's real, and yes, it's today! Thank you to everyone who uses our milk product for their daily pick-me-up!

A busy week for Blake and Stephanie! They spent time in our nation’s capital to meet with politicians and partners at th...
09/25/2026

A busy week for Blake and Stephanie! They spent time in our nation’s capital to meet with politicians and partners at the Organic Trade Association. Then it was on to New York City for Climate Week with Why Regenerative and FoodTank, where Stephanie spoke on the importance of farming with nutrition at heart. A fulfilling week of advocacy, learning, seeing friends, and meeting new ones!

09/23/2026

Fall calls for a big pot of cozy and creamy chicken & wild rice soup. Made with Stemple Creek Ranch Organic Bone-In Chicken Thighs, hearty wild rice, and rich Alexandre Heavy Cream, this is the ultimate comforting bowl of soup. Perfect with steaming homemade biscuits and family around the table!

Ingredients:
1 12 oz. package organic bacon
1 onion, diced
3 carrots, diced
3 celery stalks, diced
8 oz cremini mushrooms, sliced
1 tablespoon dried thyme
4 garlic cloves, minced
6 cups reduced sodium chicken stock
1 cup wild rice, rinsed
2 cups fresh or frozen kale, diced
2 bay leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1½–2 lbs. Stemple Creek Ranch Organic Bone-In Chicken Thighs
¾ cup Alexandre Family Farm A2/A2 Organic Heavy Cream
1/4 cup all-purpose flour

Method:
1️⃣ Cook the bacon until crisp. Set aside, reserving the bacon drippings.
2️⃣ Add the onion, carrots, and celery to the bacon drippings and sauté for 3 minutes. Add the mushrooms, thyme, and garlic, and sauté for an additional 5 minutes.
3️⃣ Add the chicken stock, wild rice, kale, bay leaves, salt, pepper, and chicken thighs. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the rice is cooked and the chicken is falling off the bone.
4️⃣ Remove the chicken thighs, shred the meat, and return it to the soup.
5️⃣ In a small bowl, whisk together the heavy cream and flour until smooth. Stir the mixture into the soup and cook for an additional 2 minutes, or until slightly thickened. Add additional salt and pepper if desired.
6️⃣ Top the soup with bacon bits and serve with warm biscuits!

09/22/2026

Working in harmony with nature means being attentively in tune to the needs of our pastures and our animals during transitional seasons like this. It also means using these natural cues to reflect on the passing of the seasons with gratitude. Thank you to everyone who put our product on their picnic table, participated in our giveaways, or tried our recipes this summer. We look forward to sharing the fall with you!

With love,
Alexandre Family Farm

Address

8371 Lower Lake Road
Crescent City, CA
95531

Opening Hours

Monday 12pm - 5pm
Tuesday 12pm - 5pm
Wednesday 12pm - 5pm
Thursday 12pm - 5pm
Friday 12pm - 5pm
Saturday 10am - 5pm
Sunday 12pm - 4pm

Telephone

(707) 487-1000

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