Son of Something Farm is a small scale regenerative farm designed through Permaculture principles and Biointensive techniques. Located north of the town of Auburn, on 4.5 acres in the Sierra Nevada Foothills. We are nestled along the picturesque Bear River and cultivate less than 1/2 an acre. We specialize in high quality salad greens, goji berries, micro-greens, artichokes, heirloom tomatoes, herbs and baby root crops with our signature Son of Something Salad mixes .
We grow with no pesticides and no chemicals. All of our crops are Non-GMO and we utilize little to no fossil fuels in the production of high quality produce. We are a hand powered farm and work with nature to grow the highest quality produce around.
You can find our produce served at select local restaurants and in numerous locations throughout the Tahoe area, thanks to the Tahoe Food Hub.
Heartwood – 237 Commercial St, Nevada City, CA 95959
South Pine Cafe – Nevada city & Grass Valley locations
Kaliko’s Hawaiian Kitchen – 110 York St, Nevada City, CA 95959
Emily’s Catering & Cakes – Grass Valley
Son of Something farm sprouted from the idea that growing food can change the world. Through the cultivation of locally grown food on a small scale a great impact can be made to the health of the people, the community and the natural resources.
In 2010 I was working as a wild land firefighter and my father had his second triple heart bypass surgery. I moved back home soon thereafter and started growing food for family and friends.
Realizing how much of an impact the acquisition of food plays in our modern world I decided to take a more active role in our food system. I wanted to address the issues of food and where it comes from, how it is grown and the way it ends up on our plates. All these issues impact our health and our environment.
I immersed myself into sustainable agriculture and began to experiment with growing food on the land that I had been raised. What started out as a homestead grew into a market garden.
Eventually I convinced my dad that it was best to tear out the lawn and to put in our annual vegetable beds. I started putting in long term perennials such as fruit trees, Goji berries and artichokes on other parts of the property. Luckily my dad is a collector of goods so there was an abundance of materials to be up-cycled into infrastructure for the farm.
And so began the journey of living closely with the soil, the seasons and the plants. It has been the most challenging career I have ever taken on and everyday I learn something new.
Peter Hidalgo is the owner and primary operator of the farm. He grew up along the Bear River and attended the local schools from Cottage Hill through Bear River High. A native of Nevada County his triple bottom line is to grow quality food in a sustainable manner that nourishes the consumer, while caring for the environment through how it is grown and making a living by doing something that matters.
He has a Bachelors degree in Social Science from the University of California Chico, a Natural Science degree from Sierra College and a Permaculture Design certificate from Oregon State University. Visit his page here.