by Shannon Bowman-Sarkisian

Photos courtesy of Harley Farms.

June 2011 — Like many agricultural communities in the United States, Pescadero — with its small-town charm — beckons tourists from around the world. But beneath that quiet façade, this South Coast community is helping to lead the foodie revolution. No one knows this better than Dee Harley, owner of Harley Farms Goat Dairy. Harley founded the dairy 19 years ago with six goats. Today, the farm boasts 217 alpine goats; nationally and internationally award-winning chevre, fromage blanc, ricotta and feta cheeses; goat milk bath and body products; a retail shop; farm and dairy tours; and monthly farm dinners.

“One thing we’ve chosen to do as a business is stay small,” says Harley. “We could have more goats, make more milk, make more cheese, have distributers all over the country, and go down that path.”

Instead, Harley Farms chose to diversify, opening the farm shop and giving year-round tours of the working farm and dairy. A table was created from the center piece of a tree, handmade chairs were built at the farm, and through this decade-long process the upstairs loft was transformed into a one-of-a-kind dining area.

Meanwhile, the farm and retail shop drew in more and more visitors. “People would come in the shop and then they’d go upstairs,” Harley says. “They’d see this great table and then they wanted to use it, which then evolved into farm dinners.”

Guests purchase space at the table via the Harley Farms website. A few weeks before their farm dinner, invitations arrive with a wine selection. The meal, however, remains a mystery until it is served.

The event begins with a tour of the farm. Harley, along with her staff, personally welcomes guests, plates the foods, and explains each course. “People have a very personal experience,” she says. “We grow most of the food that we serve: vegetables, greens, herbs, and of course, the cheese and milk. We like to use Pescadero produce, as close to Pescadero as possible. We have a five-course meal. We explain each course they’re eating, where the ingredients came from, why it might taste so good.”

The monthly dinners are always held on Saturdays, but Harley Farms also has two farm luncheons each year — one on Mother’s Day and another on Father’s Day — as well as seasonal dinners on the equinoxes and solstices. “The winter solstice in December was one of the most amazing ones last year,” says Harley. “The season does change on those days. You can reflect upon the past season and look forward to the new one and what’s going to be in store for us. I do find those four in particular to be quite special.”

June 21, 2011 marks the summer solstice. Another group of strangers will celebrate the changing of the seasons by gathering at Harley Farms for a meal unlike any other. Their palates will be entertained and their minds stimulated. What will their hostess gain from the festivities? “I like looking down the table and knowing that I need the talents of every single person, just like they need mine,” Harley says.

Want to create your own summer solstice dinner celebration? Try this recipe for flank steak with roasted peppers, onions and goat cheese from the Harley Farms website.

Flank Steak with Roasted Peppers, Onions and Goat Cheese

Prep Time: 2 hrs 10 minutes

Cook Time: 35 minutes

Yield: 4 servings

1/2 cup olive oil

6 cloves garlic

1 flank steak, 2-2 1/2 pounds

Salt and freshly ground pepper

Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across

Toasted Garlic and Parsley Sauce

Olive oil

6 cloves garlic, peeled and thinly sliced, plus 2 cloves garlic, chopped

2 shallots, coarsely chopped

1 carrot, chopped

1 stalk celery, chopped

1 cup red wine

3 cups chicken stock

1 cup veal stock

1/4 cup chopped parsley

2 roasted red peppers, peeled, seeded and diced

1 Spanish onion, sliced, grilled and diced

Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.

Goat Cheese Potato Puree

1 1/4 cup heavy cream

6 ounces soft (log) Harley Farms chevre

6 potatoes, cooked, peeled and diced and kept warm

4 tablespoons unsalted butter, softened

Salt and freshly ground pepper

Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.

For more recipes or information, or to book a reservation to take a tour or dine on the farm, please visit the Harley Farms website. However, please note that all farm dinners for 2011 are sold out.