Our Farms

Redland Dairy Farm produces small-batch raw dairy from a Jersey-only herd raised in the Redland agricultural community of South Florida. Jersey cows are known for their naturally higher butterfat and protein, giving the milk its rich flavor, golden color, and nutrient-dense profile.

The farm is committed to responsible, balanced farming practices that prioritize both animal welfare and milk quality. The cows spend their days grazing on pasture, often seeking shade beneath avocado trees alongside their calves in a calm, low-stress environment. Pasture is the foundation of their diet, supplemented with non-GMO alfalfa hay during the winter months and all-natural oats and Florida citrus pellets during milking.

Redland maintains meticulous cleanliness and quality-control standards throughout the milking process. Milk is extracted using stainless steel equipment and in-line filtration systems, rapidly chilled to preserve freshness, and routinely tested both on-site and through independent laboratories. The farm avoids growth hormones and harmful pesticides whenever possible and is proud to support South Florida’s local agricultural community.

Just outside Miami, Paradise Farms spans 17 lush acres of regenerative agriculture rooted in ancestral farming wisdom. The farm thrives in tropical abundance, restoring soil health, protecting biodiversity, and growing food in rhythm with the land and seasons.

Paradise Farms cultivates more than crops—it supports a whole ecosystem. Through practices that build living soil, nourish pollinators, and create natural balance, the farm brings people closer to the true source of their food.

With on-foot educational tours, Winter and Spring CSA memberships, a presence at local farmers markets, and an Online Farm Store, Paradise Farms makes fresh, chemical-free, nutrient-dense food accessible to the Miami community.

Led by owners Karla and Dylan Dascal, the farm is committed to real, clean nourishment—food that is vibrant, pure, and full of life as nature intended.

Simon's Farm is a family-run operation raising both cows and goats on South Florida pasture — a rare dual-herd setup that lets them craft a wider range of raw dairy than most single-species farms. Their goats are Nubian and Nigerian Dwarf, two breeds prized for naturally rich, higher-butterfat milk, raised alongside the cows and handled with the kind of day-to-day attention only a family working its own land can give.

What sets Simon's apart is their artisan range. Beyond fresh cow and goat milk, the family produces small-batch specialty products you won't find at scale — cultured cream cheese and brined feta, thick cow and goat yogurts, and rich, grass-fed butter. Each is made using traditional culturing and churning methods that preserve the natural enzymes and microbial diversity of the raw milk, resulting in dairy that tastes like the farm it came from.

Erinwood Farm is a goat dairy, and only goats. In Southwest Ranches, Florida, Jennifer Dachton has raised them since 2000 — starting with pygmies, then moving to ADGA-registered dairy goats in 2013. The herd is small and deliberately mixed: LaManchas, Nigerian Dwarfs, Toggenburgs and Oberhaslis, each animal known by name rather than number. Goats are not a sideline here alongside cattle. They are the whole farm, and twenty-five years of breeding decisions show up in the milk.

Erinwood’s animal care is independently verified rather than simply claimed. The herd tests negative every year for CAE, CL and Johne’s, and as an ADGA Plus herd enrolled in DHIR milk testing and Linear Appraisal, an outside body inspects each animal’s structure and udder health and measures every doe’s production. From that herd comes raw goat’s milk bottled in small batches, never homogenized and never heated, alongside four fresh chèvre-style cheeses — plain, creamy feta, jalapeño, and onion garlic chive.

Fort McCoy Ranch is run by the Rudnianyn family, Marion County ranchers for generations. Matt Rudnianyn learned the work as a kid alongside his grandfather, and today the family raises its own herd across thousands of acres of open pasture, forest, and wetlands in north-central Florida, land where cattle and wildlife share the same ground. Their grass-finished cattle eat grass from start to finish, the way cattle were meant to be raised.

What makes Fort McCoy rare is that the ranch processes its own beef. In 2025 the family took over the USDA-inspected facility right on the property, so the animals never face a long haul to a distant plant. Everything about it is built around calm, low-stress handling — the corral was designed by Temple Grandin, the country's best-known expert in humane livestock care, with insulated walls to keep it quiet — and every cut is still done by hand, not by laser. They also open the plant to neighboring Florida ranchers, keeping more local beef local. For us, it's the same standard we hold our dairy farms to: know the people, know the land, and know exactly how the animals are treated.

La Finca del Nene is a small family farm in the Redlands, built around beekeeping. Yailene's husband keeps bees the way his father did in Cuba — hives set along the Florida Keys coast and up in Central Florida, each one harvested when its own flowers are in bloom. The honey comes to us raw, unfiltered, and never pasteurized: a wildflower honey that changes with whatever the Keys' coastal, tropical, and native blossoms are offering that season, and a rare black mangrove honey gathered during the few early-summer weeks when the mangroves flower along Florida's southern coast — light, silky, and gone when the season is.

The farm is also home to a flock of heritage and exotic breeds — Ameraucana, Easter Egger, Brahma, and more — raised on open pasture and tended by hand, which is where the naturally blue, teal, and sea-green eggs come from. Many of the birds arrived as rescues: the family is passionate about rehoming chickens that end up in residential neighborhoods with nowhere to go. Produce on the farm is grown organically, and every carton and jar reflects a place small enough to know each hive and each hen.