Forty John Farms is a regenerative farm in Lebec, CA raising organic eggs, composting waste, and building future food systems—from scratch and with purpose.
Feeding People. Healing Land. Farming with Intention.
From Controller to Cultivator
A Story of Roots, Redirection, and Regeneration
Erica Schmidt is a first-generation American, a restaurant industry veteran, and the founder of Forty John Farms. She has spent over 22 years working in hospitality — from front-of-house service to back-end operations, and ultimately building a career rooted in leadership, logistics, and care.
After facing a personal health challenge with diverticulitis, Erica began rethinking how we eat, live, and connect with food. That shift sparked something bigger — a desire to produce clean, responsibly grown food that prioritizes wellness, sustainability, and local impact.
“I didn’t set out to be a farmer — I set out to do better.”
Together with her family, Erica started Forty John Farms in the mountain town of Lebec, California. The farm currently provides organic, free-range eggs to both the local mountain community and the restaurant group Genuine Restaurant Concepts. Soon, Forty John Farms will also supply sustainably grown hydroponic leafy greens exclusively to Genuine Restaurant Concepts.
Forty John Farms is built on a foundation of regenerative values — with a mission to nourish, educate, and serve with intention.
Learn More About Our Restaurant Partnership
Forty John Farms is independently owned—but closely connected to the kitchens it serves. Founded by Erica Schmidt, a longtime leader behind the scenes at Genuine Restaurant Concepts (GRC), the farm reflects nearly two decades of hands-on experience in the restaurant world.
She runs the numbers—and she runs the farm.
Erica built her career keeping operations sharp, teams supported, and food flowing. Now she’s bringing that same discipline and purpose to the field—raising eggs, building soil, and preparing to grow hydroponic greens for select GRC restaurants as part of their shift toward more sustainable sourcing.
The farm is her own, but the mission is shared: better food, grown with intention.
If you found your way here from one of the restaurants—this is where the next chapter of your meal begins.
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Hydroponics allows us to grow high-quality, consistent greens with less water, less land, and fewer variables. In our mountain climate, it also means we can deliver fresh produce year-round—something that traditional farming just can’t guarantee here.
It’s not about shortcuts—it’s about sustainability, precision, and control over every harvest.
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Our hydroponic greens and organic, free-range eggs are grown exclusively for the restaurants within Genuine Restaurant Concepts — including Brophy Bros, Benchmark Eatery, Farmer Boy, and On The Alley.
We also provide eggs to our local mountain community, but we do not offer public retail sales of greens or participate in CSA programs at this time.
This farm was built to directly serve the restaurant kitchens that shaped our founder’s 22-year journey in hospitality, while staying grounded in local connection and sustainable practice.
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This partnership is personal. Erica spent over 18 years working within this restaurant group — from the dining room to the back office — and knows firsthand the commitment these teams have to quality, hospitality, and community.
By growing directly for the restaurants she helped build, this farm closes the loop. It ensures every ingredient is grown with intention and served by people who care. We’re proud to support menus that value freshness, transparency, and sustainability just as much as we do.
Take a Look Inside the Farm
Where Every Harvest Begins
Carefully selected greens begin in the propagation room, where light, nutrients, and timing are dialed in from day one.
Greens, Grown Up
Inside the vertical hydroponic farm, every square inch is maximized for fresh, sustainable growth—year-round.
Lettuce, Grown With Intention
Crisp, clean, and chemical-free—grown with 90% less water in a controlled environment.
Take a Look Outside the Farm
Eggs with a View
Our free-ranging Hens enjoy fresh mountain air, sunshine, and open space — resulting in eggs that are as nutritious as they are ethical.
Grazing with Purpose
Our Nigerian Dwarf goats help clear brush and naturally manage the land while our hens roam beside them — regenerative farming in action
Feathered Co-Workers
Each of our hens plays a vital role in soil health and sustainability — and yes they’re just as curious about you as you are about them.
Questions or Curiosity??
We love questions, curiosity, and connections.
Whether you’re a part of our mountain community or just curious about how it all works, reach out!
