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Farm Life

A Day On The Farm

On a visit to the FGF Campus, you’ll get a real sense of how people and creatures are working together, performing all kinds of valuable labor, that keep small homestead running smoothly and using its resources wisely.

Nigerian Dwarf dairy goats give us their rich, sweet milk to drink, make into cheese, soaps, and lotions.

Babydoll Southdown sheep–aka the Weed Abatement Crew–patrol the farm, gobbling up unwanted vegetation.

Our flock of thirty or more Khaki Campbell and FGF Heritage ducks provide much-needed insect management services.

Fifty or more chickens of diverse heritage keep us well-stocked with fresh, multi-colored eggs.

Thousands of native bees come home to their “bee hotels” after a hard day’s work of pollination.

Hundreds of Red Wigglers–the world champions of composting–worm their way through farm leftovers, turning it back into nutritious soil.

Two lucky bunnies and a rescue horse named Nahla coordinate farm atmosphere and remind everyone what a joy it is to find your forever home.


At 7 am and 7 pm you’ll find us milking five of our female goats. They take turns hopping up onto the milking stanchion, and together they yield about 3 liters a day. Nigerian Dwarf goats are known for the rich sweetness of their milk, which comes from its high butterfat content. We drink it by itself, in our coffee, and with cookies. Whenever we have time, we make it into delicious fresh chevre or ice cream. And we always show the goats our gratitude by feeding them their own nutritious mixture of alfalfa and COB (corn, oats, and barley).


Compost is a dark, nutrient-rich soil amendment that comes from decomposed organic matter, like raw produce, animal manure, and hay. There’s never a shortage of leftovers on the farm, so we help the worms out with a multi-level heat composting system. All we have to do is pile on the leftovers, add water, and turn the heap regularly (oxygen encourages the microbial magic) until it’s ready to return back to our fields.

Chickens and Ducks

Scattered about the farm are dozens of friendly free-range chickens and ducks. Each day we clean their coop, feed them scratch and leftover produce, and collect their yummy, colorful eggs. Few things start the day off better than farm fresh eggs for breakfast!

Tending the Fields

Like most California vegetable farmers, our fields are planted all year round–with tomatoes, peppers, and eggplants ripening under the summer sun, and kale and cabbage growing hardy in the cool winter air. We love being out there when the sun is rising, and finishing our fieldwork in time for lunch. On Mondays, Wednesdays, and Fridays, we harvest, bringing back truckloads of produce to replenish our stand and sell at the markets. On the days in between, we pull weeds and plant new seedlings, always mindful to relish the season we’re in and keep looking ahead to the next.


As a community-based farm, we’re committed to providing fresh, organic produce to our neighbors as close as Brentwood and as far away as Irvington. Currently, we attend five farmers markets in the region, where we make our produce affordable for everyone and receive all proceeds as donations to the farm. Our friendly volunteers greet customers with a smile and invite them to Take What You Need, Donate What You Can. It’s wonderful to see the generosity of our patrons, when they understand how their donation can help us sustain this veggies-for-all model.


We’re serious about increasing healthy food access in our community. That’s why the FGF Campus Farm Stand stays open 24/7 and runs on a self-serve honor system. Our faithful volunteers restock the shelves with fresh produce twice daily and keep the Stand clean and tidy. As always, we encourage visitors to Take What You Need, Donate What You Can.


Nahla, our three-year-old rescue horse, is a joy to have on the farm. She loves taking walks through the vineyard and eagerly anticipates eating her morning and evening meals while we clean her coral.