Brothers Javier and Daniel Salmon and their father, Jaime, along with 2 seasonal workers.
80 acres in Lakeport, about 130 miles to the Ferry Plaza Farmers Market.
Javier grew up in Peru working with his father Jaime at their family cheese plant. He moved to the United States in 1982 and his father and brother Daniel followed in 1985. Javier purchased goats in 1984, first grazing them on rented land in Martinez while he lived in Berkeley. In 1986, he acquired Bodega Goat Cheese, which became well-known for fresh Peruvian-style cheeses. Daniel started the Yerba Santa label in 2003 and makes French- and Spanish-style cheeses. The two operations merged in 2005.
They use only milk from their own goats for the cheese. The farm’s small herd of 80 Alpine, Swiss Saanen, Nubian, and La Mancha goats graze freely on native and wild grasses and other forage. They are never given antibiotics or hormones. Rotational grazing helps keep the soil healthy.
On-site well water and drip irrigation for the pasture and tree reforestation.
The Salmons hire an herbalist to treat the goats with oils and tinctures when they are sick.
Farm animals play an important role on a number of Ferry Plaza Farmers Market farms. We’ve compiled a collection of adorable photos from Massa Organics, Marin Sun Farms, and Bodega & Yerba Santa Goat Cheese, to give you a taste of farm life at these integrated operations. (Photos courtesy of their respective farms.)
Marin Gourmet barbeques the eggplants that go into their products over mesquite charcoal, which gives them a unique flavor. After they are barbequed, the eggplants are frozen so they can be used year-round.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »