Our Farm

Farm Manager Katrina Coffman brings over a decade of experience in sustainable agriculture along the Sonoma and Mendocino Coast. After a personal health journey inspired her transition from cake decorating to organic farming, Katrina has dedicated herself to building resilient, regenerative food systems. Today, she leads our efforts across vegetable, egg, mushroom, and beef production, helping The Farm flourish while nourishing our guests and community.

Our farm is alive with diversity. A small but growing herd of grass-fed cattle rotate through pastures, building soil health while providing richly flavored beef. Our hens, protected in their purpose-built “chicken fortress,” supply fresh eggs, while oyster mushrooms produce up to 10 pounds each week. In the greenhouse and gardens, vegetables like beets, lettuce, broccoli, peas, kale, and tomatoes thrive, ensuring The Lodge kitchen has an abundance of seasonal produce. We also raise pigs on a varied diet of sprouted grains and vegetable scraps, while composting closes the cycle and returns nutrients back to the soil for the next harvest.

Seasonal items that we grow for our menus at The Lodge:

• Year-Round: Lettuce, arugula, kale, chives, edible flowers, salad turnips, and beets
• Spring: Green garlic, snap peas, fava beans, cabbage, dill, parsley
• Summer: Tomatoes, green beans, basil, summer squash, broccoli, strawberries, fennel
• Fall: Shelling peas, broccoli, ground cherries
• Winter: Fava greens

Beyond producing food, The Sea Ranch Farm is a place of connection and learning. Each weekend during the growing season, guests and community members are invited to join us for farm tours, edible garden walks, and forest hikes. We also host hands-on workshops ranging from mushroom cultivation and spring planting to animal husbandry, offering a chance to engage with the land, learn regenerative practices, and take part in the rhythms of farm life.

Each season begins with a shared plan between our chef and farmer to grow what best reflects the unique flavors of our region. Throughout the season, the kitchen and farm stay in close communication about what is thriving in the fields, the timing and types of cuts from the livestock, and what dishes guests enjoy the most. This ongoing collaboration allows both the menu and the plantings to evolve together to create a dining experience deeply connected to the land.