Samantha Weigel/Daily Journal Adriana Serrano explains the goat milking system at Harley Farms

More than 100 health-conscious students, enthusiasts, locals and farmers convened in Pescadero this week to learn more about sustainable farming practices as part of the 33rd annual EcoFarm conference in Pacific Grove.

A guided tour of several coastal farms was the first in a line of seminars and events that kicked off Wednesday and ends Saturday.

The Ecological Farming Association is responsible for the event that encourages education and advocacy toward creating locally sustainable food practices. The first stop on the tour was the organic Jacobs Farm; it's hidden in the lush valley on the outskirts of Pescadero and yields some of the country's finest culinary herbs. More than 60 varieties of herbs and edible flowers are grown on the large farm diligently maintained with the help of its residents.

The surrounding area dates back to the late 1800s when a boom in flax seed production started the success found today. A wide array of edibles were once grown on the prosperous land; including wheat, potatoes, peas, corn, carrots, broccoli and cattle. In the 1930s Gerber contracted with the area's property owners to create their now famous baby food products, said farm owner Larry Jacobs.

The farms' tasty organic herbs were once only known in the Bay Area.

"When we started the market was really really tiny; we could satisfy the San Francisco market out of a little Honda,” Jacobs said.   

Years later, Jacobs Farm as been approached by large food chains such as Safeway, and their herbs are now shipped across the country.

Just three miles south of Jacobs Farm, sits the self-sustained nine-acre Harley Farms. Owned for 20 years by London native Dee Harley, the farm produces everything from the grass to the cheese. At any time, around 200 milk-producing alpine goats reside on the farm where no more than 25 feet away is a milking room that can extract from 12 goats at a time. Four lamas graze nearby the goats as a means of discouraging predators such as coyotes.

Similar to humans, the goats only produce milk during and after giving birth. Every year, two sets of 50 goats are impregnated to allow year-round production, said tour guide and office manager Adriana Serrano.

Visitors can causally browse the exterior of the facilities before entering into the farm store where scrumptious natural goat cheese can be sampled. In-depth guided tours allow visitors exclusive insight into the cheese-making process and are typically offered on the weekends.

It takes about a gallon of milk to produce a pound of cheese. During peak production days, each of the 200 goats can lactate a gallon of milk per day allowing Harley Farms the ability to produce 200 pounds of cheese, Serrano said. The ecologically sustainable system begins with the selected species of grass grown on the farm. The goats are kept in close proximity to the processing facility. The milk collected from the goats travels just a few feet through overhead pipes. The milk is chilled along the way by cold recycled water, Serrano said. Pasteurizing involves the milk being transferred into a tank and heated to 145 degrees. The milk is slowly cooled down to 80 degrees after which cultures and a milk-clotting enzyme called rennet is added to coagulate the milk. This custard-like product is poured into cheesecloth bags where the liquid will drain and leave a thicker cheese base, Serrano said.

Consistent with eco-friendly procedures, the leftover cheese liquid is full of nutrients, vitamins and protein that is later given to local cow farms, Serrano said.

The seasons have an effect on the taste of the cheese since weather conditions and the accessibility of crops varies throughout the year. Spring bears the tastiest of cheese, Serrano said. Harley Farms continues to be progressive; they're currently working out a recipe for a new aged cheese.

These organic coastal farms are dedicated to being ecologically supportive to ensure the continuation of the land.

For more information about the eco-farm conference visit ecofarm2013.org.