Alexandre Family Farm

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.

08/28/2026

Thanks to you, Alexandre Family Farm is always ON! 💡🐄🐔

08/26/2026

This protein-packed Bircher Muesli is the perfect make-ahead breakfast for busy back-to-school mornings! Made with Alexandre Family Farm kefir, yogurt, and heavy cream, it's packed with protein, healthy fats, and probiotics for a nourishing start to the day. It's ideal for weekly meal prep, but just as perfect for serving a crowd at your next family gathering. Save this recipe for an easy breakfast you'll be making on repeat, plus one that kids love, too!

Ingredients:
1 ½ cup Alexandre Heavy Cream
2 ½ cup organic oats
1 cup Alexandre A2/A2 Organic Grass-Fed Kefir
1 cup Alexandre A2/A2 Organic Whole Milk Yogurt
1 cup Alexandre A2/A2 Organic Whole Milk
1/2 lemon
1 teaspoon vanilla extract
2 honey crisp apples, chopped up super tiny
1 cup walnuts, pumpkin seeds, or any other nut you like (chopped)
Other toppings: fresh berries, sliced almonds, pecans, chia seeds, coconut flakes, h**p hearts, or a drizzle of honey.

Method:
1️⃣ Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until stiff peaks form, then set aside.
2️⃣ In a large mixing bowl, combine the remaining ingredients. Gently fold in the whipped cream until fully incorporated, taking care not to deflate the mixture.
3️⃣ Cover and refrigerate overnight to allow the oats to soften and the flavors to meld.
4️⃣ Serve chilled the following morning and enjoy!

💡Note! You can view printable PDFs of every recipes on our website. Link in bio.

That first year really flies by so fast. 🥹 Now you’re ready to introduce cow’s milk! Let’s dive into it.
08/24/2026

That first year really flies by so fast. 🥹 Now you’re ready to introduce cow’s milk! Let’s dive into it.

08/22/2026

The 2026 Bucket Calf season came to a close, and it made us pause and reflect on our love and gratitude for this program and the families who are a part of it. When we started our Bucket Calf program 27 years ago, we could not have expected how much it would grow. It is truly one of our most honored and favorite ways to engage with our local ag community. We look forward to seeing everyone again next year!

08/21/2026

Tuesday and Friday mean one thing around here: moving day for the chickens! 🐔 By moving our mobile coops to fresh ground twice a week, we minimize overgrazing, naturally fertilize the land, and ensure our hens have the diet they need to produce eggs rich in vitamins, minerals, and healthy fats.

We’re continuing to look at the role of dairy in child development by diving into the exciting time when baby gets to tr...
08/15/2026

We’re continuing to look at the role of dairy in child development by diving into the exciting time when baby gets to try more solid food!

08/12/2026

Summer dinners just hit different! This steak salad is layered with fresh peaches, arugula, crunchy pecans, and a creamy whipped goat cheese drizzle made with our Alexandre A2/A2 organic milk. Layered with beautifully raised steak from Stemple Creek Ranch for a fresh, flavor-packed meal that feels fancy but comes together so effortlessly.

Ingredients:
Marinade:
2 lbs. Stemple Creek Ranch Flat Iron Steak
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon black pepper

Goat Cheese Drizzle:

2-3 tbsp A2/A2 Organic 6% Whole Milk
2 oz goat cheese
1 tsp honey
Salt and pepper, to taste

Arugula Salad:

5 oz arugula
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Additional Toppings:

⅓ cup pecans, toasted
2 ripe peaches, sliced

Method:

1️⃣ First, create the marinade by combining olive oil, balsamic vinegar, soy sauce, dijon mustard, Worcestershire sauce, garlic powder, and black pepper. Add steak and marinade for at least 4 hours or overnight. Do not skip this step!
2️⃣ Preheat a skillet or grill to medium heat. Add steak to the grill, discarding access marinade. Sear for about 4–5 minutes per side for medium-rare. Let rest 10 minutes, then slice thinly against the grain.
3️⃣ Blend or whisk together goat cheese, milk, and honey until smooth and pourable. Add salt and pepper to taste and more milk, as needed, for a drizzle consistency.
4️⃣ Toss arugula with olive oil, garlic powder, and salt and pepper. Set aside until ready to assemble salad.
5️⃣ Add pecans to a dry skillet over medium heat for 3–4 minutes until fragrant.
6️⃣ Finally, layer dressed arugula on a platter and add the peaches on top. Top with sliced steak, toasted pecans, and goat cheese drizzle. Enjoy immediately!

08/12/2026

Summer dinners just hit different! This steak salad is layered with fresh peaches, arugula, crunchy pecans, and a creamy whipped goat cheese drizzle made with our Alexandre A2/A2 organic milk. Layered with beautifully raised steak from Stemple Creek Ranch for a fresh, flavor-packed meal that feels fancy but comes together so effortlessly.

Ingredients:
Marinade:
2 lbs. Stemple Creek Ranch Flat Iron Steak
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon black pepper

Goat Cheese Drizzle:

2-3 tbsp A2/A2 Organic 6% Whole Milk
2 oz goat cheese
1 tsp honey
Salt and pepper, to taste

Arugula Salad:

5 oz arugula
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Additional Toppings:

⅓ cup pecans, toasted
2 ripe peaches, sliced

Method:

1️⃣ First, create the marinade by combining olive oil, balsamic vinegar, soy sauce, dijon mustard, Worcestershire sauce, garlic powder, and black pepper. Add steak and marinade for at least 4 hours or overnight. Do not skip this step!
2️⃣ Preheat a skillet or grill to medium heat. Add steak to the grill, discarding access marinade. Sear for about 4–5 minutes per side for medium-rare. Let rest 10 minutes, then slice thinly against the grain.
3️⃣ Blend or whisk together goat cheese, milk, and honey until smooth and pourable. Add salt and pepper to taste and more milk, as needed, for a drizzle consistency.
4️⃣ Toss arugula with olive oil, garlic powder, and salt and pepper. Set aside until ready to assemble salad.
5️⃣ Add pecans to a dry skillet over medium heat for 3–4 minutes until fragrant.
6️⃣ Finally, layer dressed arugula on a platter and add the peaches on top. Top with sliced steak, toasted pecans, and goat cheese drizzle. Enjoy immediately!

Working on the farm means always being on the lookout for ways to lend a hand, like stepping aside to unplug an irrigati...
08/11/2026

Working on the farm means always being on the lookout for ways to lend a hand, like stepping aside to unplug an irrigation pipe. Water is life on the farm, and irrigation is the secret to keeping our ecosystem thriving. Thoughtful irrigation keeps our soil microbiology healthy and our grass green 365 days of the year.

08/06/2026

A joy to steward.

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

Website

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