Flip Flop Farms is a 22-acre certified organic farm nestled on the coastal bluffs of Pescadero, California. Founded in 2021 by Kaysea Cook, Finn Ellis, and Taylor Lane, the farm is dedicated to revitalizing fallow land to provide fresh produce while fostering the community’s connection to local food. With backgrounds spanning biology, industrial design, and permaculture, the trio shares a passion for sustainable farming and building a healthier, more resilient food system.

The farm’s coastal location provides a mild, temperate climate that allows brassicas and lettuces to thrive late in the season. Bordered by the highway and coastal bluff, the fields are naturally protected from deer and wild turkeys—common challenges in the area. This year is Flip Flop Farms’ first year operating year-round. They grow a wide range of row crops, root vegetables, tomatoes, and herbs, along with subtropical varieties like passionfruit and guava.

Flip Flop Farms employs sustainable and regenerative farming practices that build healthy soil and promote biodiversity. The farm uses compost amendments, cover crops, beneficial insects, and other methods to preserve soil structure and boost crop nutrition and flavor. Fully off-grid, the farm runs on a solar array that powers both field and packing operations. All crops are hand-harvested—no mechanized equipment is used. Looking ahead, Flip Flop Farms aims to operate as a fully self-sustaining system.

The farm offers a versatile event space for workshops and gatherings, and will introduce a U-Pick program and establish a CSA next season.

Fun Fact: The name comes from the founders’ love of the ocean, surfing and occasionally farming in flip flops!