We Create Lasting Relationships with our Suppliers.

Our unique relationships with our suppliers has been built for over 40 years with a simple philosophy: help our suppliers produce the highest quality products possible and expand in a sustainable way. This partnership allows our suppliers to focus on creating and not on trying to sell to other outlets. Our buyers continue to maintain personal relationships with the top growers and producers throughout Northern California, and our Quality Assurance Team upholds the highest standards, ensuring that every case of product entering our facility meets your expectations.

Focus on Quality

“Working directly with Greenleaf over the past 10 years has saved my farm a tremendous amount of money and has given me peace of mind in knowing that customers are getting the highest quality and freshest produce I can grow. It is apparent how much Greenleaf really values the farmer and has our best interest in mind. The big difference between Greenleaf and everyone else is the quality, this is a winning partnership for everyone.” -Jim Miller, Comanche Creek Farms Owner

Produce

San Mateo County

Cabrillo Farms is a third-generation family farm located in Moss Beach, California, active since the 1930s and known for growing Brussels sprouts, English peas, artichokes, fava beans, and pumpkins. The Cabrillos were affected by the “artichoke wars” of the 1930s, when mafias ravaged 2,000 acres of artichokes to coerce growers into selling to a New York-based food racket. This led to a ban on selling artichokes in New York, and eventually, several hoodlums were convicted of racketeering charges. Thankfully, things are quieter in Half Moon Bay these days.

San Benito County

Rich Collins founded California Endive in 1983 after spending time in Europe learning hands-on growing techniques. He brought his expertise to what is now the nation’s only major grower of organic and conventional endive—the sweet, crunchy, and slightly bitter leaves of chicory root. California Endive has become an industry leader in improving the complex growing process required for this delicate vegetable.

Yolo County

Capay Organics is a second-generation family farm located 90 miles northeast of San Francisco, in the Coastal Ranges of Capay Valley. Founded in 1976 by Kathleen Barsotti and Martin Barnes, the farm began as only 20 acres. Today, the farm grows more than 130 varieties of fruits and vegetables on 500 acres of certified organic land. Capay Organics practices healthy crop rotation, encouraging a diverse ecosystem around their fields, and efficiently uses local water sources to
support their crops.

Santa Clara County

Founded in 1956 by company patriarch, Don Christopher, Christopher Ranch has been the nation’s leading garlic producer for generations. Unlike many other garlic growers who offer short-lived seasonal varietals, Christopher Ranch offers the nation’s only true heirloom seed. Utilizing state of the art controlled-atmosphere cold storage, Christopher Ranch is able to offer fresh California garlic year round.

San Benito County

It all started in 1980 when founder, Dale Coke, planted a quarter-acre of strawberries on his property in Watsonville, California. Interested in organic farming for its environmental and social impacts, Coke Farm became one of the first CCOF’s certified farms in Central California, fueling a movement that created a higher standard for organic farming. Coke Farm’s organic agriculture is in tune with nature’s processes, avoids adding more toxins to the environment, improves soil health, and provides safe nutritious food for consumers.

Butte County

Comanche Creek Farms’ deep-seated philosophy upholds a great respect for the environment, leading to the adaptation of many organic methods of farming, some of which include growing cover crops to aid in soil fertility, maintaining natural methods of pest control, and recycling natural materials back to the soil. Comanche Creek strives to supply local restaurants with their variety of tomatoes, herbs, peppers, squash, and melons, as well as other seasonal produce.

Sonoma County

David Retsky started County Line Harvest on a six-acre plot on the Sonoma-Marin County line before moving over to Red Hill Ranch in Marin County. Shortly after settling on the new property, Marin Agriculture Land Trust acquired Red Hill Ranch, preserving it as farmland. Not only did this new property provide more acreage for cultivation, but the abundance of renewable on-site water and the MALT easement helped ensure the continuation of County Line’s goal to provide the freshest produce to its surrounding communities. Present day, they have expanded with another farm in Coachella Valley.

Contra Costa County

Dwelley Farms is a 4th generation family-owned farm, established in Brentwood, California in 1921. Brentwood’s unique microclimate of hot valley days combined with the cool coastal evening breeze creates the perfect condition for growing produce, such as their well-known sweet corn and green bean varieties. Using responsible farming practices has enabled Dwelley Farms the ability to provide the healthiest quality and best tasting produce.

Earthworks

Alameda County

Earthworks owner, Andy Powning, had the fortune to dine at numerous Bay Area restaurants while working for a produce distributor. Within one week, he was served a salad strewed with pansy petals, a soup garnished with wild mustard blossoms, and a dessert sporting a mint tip. From this experience, he was inspired to grow and curate the beautiful edible additions he was seeing throughout the restaurant industry. Today, Earthworks partners with produce and specialty food distributors who serve restaurants, hotels, and caterers so they can focus on their growing.

Monterey County

Field Fresh Farm has been active on the fertile land of California’s Central Coast for four generations, with the Dobler Family delivering the highest-quality, freshest vegetables across North America. Today, Field Fresh Farms offers an array of conventional and organic leafy greens—including arugula, romaine hearts, spinach, Asian greens, and more. Their top priority is using sustainable practices in growing, processing, packing, and shipping to offer the freshest produce year-round. Over the years, they have developed a longstanding reputation of delivering sustainably-grown produce.

San Diego County

Combining the benefits of their great weather with a deep passion for quality and innovation, Fresh Origins has become the number one source of microgreens and edible flowers to America’s top restaurants and resorts. Fresh Origins’ microgreens have exceptional color and an outstanding keeping quality due to the care and attention they give their growing, harvesting, and packing methods. These microgreens are hand harvested daily to order at the peak of freshness.

Contra Costa County

Located in Brentwood, California, Frog Hollow’s 280-acre farm is home to thousands of trees that produce peaches, nectarines, cherries, apricots, plums, mulberries, pears, persimmons, apples, blood oranges, and more. Frog Hollow supports the health of life forms both big and small, down to the billions of microorganisms that reside in the soil, causing the “brix” level (a measurement of sugar and nutrient development) of their fruit to be off the charts. They are certified organic and committed to regenerative practices.

Gilroy

Global Mushrooms is a premiere, state-of-the-art mushroom growing facility located in Gilroy, California. They specialize in the production of many distinct varieties of restaurant grade mushrooms including: White Button, Crimini, and Portabella. Partners—Alice Chiala, Frank Gogliano Jr., and Sylvan Rosenzweig—prioritize innovation, food safety, employee safety, quality, efficiency, and versatility to grow the finest quality mushrooms available.

Yolo County

Gotham Greens is a fresh food company, operating sustainable greenhouses in cities all across America. Local cultivation helps deliver their products quickly after being harvested to ensure they are fresh and nutritionally dense. Their indoor farming facilities are sun powered and climate controlled, for a year-round growing season that ensures clean, sustainable, and quality food, anytime, anywhere. It takes 95% less water and 97% less land than conventional farming to grow their lettuces, and they can produce year round and use no pesticides or herbicides. Their greens and herbs do not need to be washed, and are also Non-GMO.

Monterey County

Hilltop Specialty Farm is a reliable source for natural shelled almonds, inshell almonds, and manufactured grades of almonds—all grown and processed in Monterey County, California. Their commitment to quality and food safety is embodied in their quality policies, years of food safety innovation, and HAACP program disciplines. California produces 70% of the world’s almonds, and Hilltop Ranch, is one of its fastest growing almond processors—numbered among a very few dynamic handlers who together ship 75% of the California almond crop.

Half Moon Bay

Since 1962, father and son team, Louis and Mike Iacopi, have been farming in the cool, seaside region of Half Moon Bay. They grow a wide-selection of high quality produce including English peas, fava beans, sugar snap peas, artichokes, and more, but are best known for their fresh shelling and dry bean varieties such as Italian Butter, Borlotti, Cranberry, and Cannellini. About half of their crop is “dry farmed,” which means it has no access to water. Iacopi Farms has developed specialized moisture enhancing and soil tilling techniques that enable seeds to grow without added irrigation.

San Mateo County

The roots of Jacobs Farm stretch back to 1980, when husband and wife co-founders, Larry Jacobs and Sandra Belin, started growing on just eight acres in Pescadero, California. Jacobs Farm has since expanded to include seven sites along California’s Central Coast and become an industry leader in organic herbs. They have always had one simple goal: make lives better through food. Their soil produces organic crops, which fuel healthy lifestyles. Today, they farm nearly five thousand acres of field-grown and greenhouse-grown herbs, tomatoes, and other veggies.

Contra Costa County

Knoll Farms was established in 1979 by Rick and Kristie Knoll in Brentwood, CA. Their 10-acre farm not only produces delicious, high-quality food all year round, but is also a haven for local wildlife. Knoll Farms practices food safe biodiversity farming with an emphasis on soil health, which leads to wide varieties of produce such as their famous Knoll figs, green garlic, salad greens, and stone fruit. They work closely with Bay Area restaurants, with a passion for helping shape California food culture.

Monterey County

Lakeside Organic Gardens takes pride in growing a wide offering of organic produce on their family-owned and operated farm. Owner, Dick Peixoto, personally walks his fields daily to guarantee their 50+ organic vegetables are held to the highest quality and food safety standards. Lakeside Organic Gardens is 100% organic, 365 days a year. Their commitment to organic certification requires strict adherence to government standards and a commitment to their integrity

Santa Cruz County

New Native’s farming practices are basic, simple, and natural—always on display in their greenhouses filled with the most nutritious food available. They begin with the seed, always organic. The growth cycle is initiated with pure, clean, tested water from their deep well, and the seed is planted in their mineral-rich, composted, vegan soil. The plants enjoy the natural light from the sun and plenty of fresh air. This philosophy has been in practice since 1982.

San Mateo County

The Oku Family takes great pride in providing the best lettuce possible. Created in insect protected, screened greenhouses, the lettuce is grown atop floating rafts in very large ponds, only taking up the nutrients that the plant needs, with no ground water pollution. This method uses only 5% of the water of traditional farming, and nothing more. They believe Hydroponics is the future of Sustainable Agriculture. The Oku Nursery is located in a beautiful valley in the small town of Pescadero CA, proudly standing 5 generations.

Medicino County

Oz Farm is hidden in a quiet, private valley on one of the most pristine stretches of the scenic Mendocino County coast. Bordered with redwood forests and the Garcia River running through, Oz Farm is blessed with tranquility, fresh air, and clear water. They are ‘off-the-grid’, using solar and wind power for all operations. The farm is most well known for growing apples, pears, and a large variety of vegetables. Their 17 acres are certified organic by CCFO.

Santa Barbra County

Founded in 1970, Pete’s is California’s leader in hydroponically grown living greens, using up to 85% less water and 70% less land than traditional growers. Every product from Pete’s is grown in state-of-the-art greenhouses where light, temperature, humidity and nutrients are controlled, which increases crop yields and allows for year-round availability. Best known for its line of Living Butter Lettuce, Pete’s offers consumers the highest-quality produce possible with their roots still intact, allowing consumers to enjoy long-lasting farm-fresh flavor right from the store.

Stanislaus County

Ratto Bros. was founded in 1905 when Antone L. Ratto started a vegetable business on Bay Farm Island near Oakland, California, delivering produce to customers by horse-drawn cart. They continue to produce top quality produce today, specializing in an array of leafy greens, specialty vegetables, herbs, tomatoes, and watermelons. Their state-of-the-art facility ensures their produce is shipped to customers within hours of being picked, maximizing freshness, flavor, and shelf-life. Ratto Bros. continues to be family owned and operated today.

Monterey County

Owned by Tim Mueller, Riverdog Farms has been located in Capay Valley since 1996 and grows over 80 different organic crops with diverse varieties on 450 acres of farmland. They rotate crops through their fields to help maintain healthy soil and prevent the build-up of pests. There are several organic fruit and nut orchards on the farm, featuring a variety of peaches, apricots, plums, necaterines, walnuts, and almonds. Their integrated pasture grazing system enables them to utilize the space between trees for organic pasture.

Sonoma County

Sebastopol Microgreens is a small local company delivering live microgreens to fine dining establishments and creative chefs in the San Francisco Bay Area. Sebastopol’s microgreens are grown in trays of organic soil from carefully selected seeds. Each flat is tended by hand and nurtured in fresh air and the warmth of the sun. Their farm fresh greens are delivered still growing in the flat—colorful, nutrient-rich, and bursting with flavor. They are never pre-cut or shipped long distances, to ensure the best, quality product.

Solano County

After completing a mycological studies program at UC Davis in 1986, Sam Shin founded a commercial mushroom farm specializing in Shiitake and Oyster mushroom cultivation. At the time, few varieties other than White Button mushrooms were commercially produced in the United States, making Sam one of the earliest domestic producers of Shiitakes and Oysters, which are now very popular.

Sonoma County

Solana Gold Organics has been farming organic apples since the 1970s. Some of the trees on their Sebastopol property are over 100 years old. They grow dozens of heirloom apple varietals while maintaining our planet’s environment and promoting sustainable agriculture. Their Sonoma County farming collective is called Appleseed Orchards in honor of Johnny Appleseed.

Veggie Life Farms

Butte Creek

Veggie Life Farms encourages healthy organic lifestyles by providing beautiful, great tasting organic vegetables. Their location, just south of Chico, CA, resides in Butte Creek, abundant with mineral rich soil. To respect the environment, Veggie Life Farms has adopted a constructive organic approach to farming by working with recycled materials and growing cover crops to maintain soil fertility.

Yah-Whooo Farm

Solano County

Yah-Whooo is a small custom grower of premium quality gourmet microgreens, providing specialty greens for high-end restaurants since 1981. They grow their products year-round in a greenhouse, providing optimal nutrients and water to the plants on-demand, resulting in the highest quality products possible. They maintain an extensive selection of organic seeds at all times and are continually doing trials of new varieties. Their products are available by overnight mail anywhere in the continental US or delivery.

Cheese & Dairy

Petaluma

Clover Sonoma has been an active dairy purveyor in the Bay Area since the early 1900s. They are certified by the American Humane Association and achieved the Seal of Sustainability. Clover products are HACCP controlled, kosher, and USDA-certified organic. All milk and cream for Clover’s products come from cows that are not treated with antibiotics or the growth hormone RBST. As part of their American Humane Certification, all of Clover Sonoma’s farms also abide by the following practices: zero tolerance of animal abuse, safe environment for each animal, extensive employee training, herd health plan overseen by a veterinarian and nutritionist, annual farm audits, and strict adherence to the five freedoms of animal welfare

Humboldt

Cypress Grove founder, Mary Keehn, began raising goats in the 1970s to provide her family with healthful milk. In 1983, she took that milk to the next level and created Cypress Grove, a forerunner in the American artisanal cheese movement. Today, Cypress Grove works with small local farms to gather the best goat milk California has to offer, and turns that milk into products that represent the gold standard of fine cheese in the U.S.  ​

Rio Vista

Glaum Egg Ranch has been a family owned and operated farm since the early 1920’s. In the fresh egg business for 3 generations and counting, the Glaum philosophy is simple: ensure the health and welfare of the chicken is maintained at above-standard conditions, and produce the freshest eggs for the customer. All of the chickens on the farm are 100% cage-free, and are fed an organic vegetarian feed without animal proteins, hormones, or antibiotics. Glaum Egg Ranch was the first egg ranch in California to be certified humane by Humane Farm Animal Care, and is also an innovator in terms of creating organic fertilizer from their composted manure. ​

Sonoma

In 1979, Laura Chenel began crafting her own farmstead goat cheese. Using techniques she learned in France and milk from her own goats, she became synonymous with quality and taste. Laura Chenel partners with family farms across the western U.S., sourcing fresh milk from purveyors in California, Nevada, Oregon, and Idaho. By extending long-term agreements to work together, their farmers are free to explore the passion and expertise necessary to raise happy goats and maintain high standards of quality.

Petaluma

Marin French Cheese Company is the single oldest continuously-operating cheese factory in the United States. Widely held to be the originator of California-made brie and camembert, Marin French got their start producing “Breakfast Cheese,” which was a fresh, rindless cheese sold to San Francisco saloons as an alternative to pickled eggs. They are known for their small batch, soft-ripened cheeses that are handmade with care using time-tested techniques that go back centuries. The addition of ingredients like mustard seeds, truffles, and jalapeños appeals to the adventurous tastes of the contemporary customer, but their foundation honors the work of those who came before us and will always remain rooted in tradition.

Point Reyes

Point Reyes Farmstead has always been known for making the freshest, highest quality milk. Their family’s herd of Holsteins were all raised from birth right on the property, giving them complete quality control from start to finish. Their first creamery was, and still is, right next to the milking parlor. They now have two locations with one in Point Reyes and a secondary creamery in Petaluma. While still owned by the same family, they are now 100% Woman-Owned by the 3 sisters of Bob Giacomini, who bought the farm with his wife, Dean, in 1959.

Specialty

Salt Lake City

The Creminellis have been producing artisan cured meats since the 1600s. Cristiano Creminelli grew up helping his father in his salumificio at the foot of the Italian Alps, and by 2000 was asked by the Istituto Alberghiero di Trivero to instruct students in the art of salami making. In 2006, the salumificio was the first meat producer in the province to receive the Artisanal Excellence Award, bestowed by the Piedmont region and the Slow Food organization. Creminelli only uses all natural and organic ingredients, and heritage meats that are humanely raised without antibiotics. They source locally whenever possible, and flavor and quality are of the utmost importance in all their salamis. ​  ​

New York

It is Divina’s mission to preserve the simplicity of Mediterranean ingredients and support the communities that produce them. It means securing entire crops for traceability, and bringing flavors from all over the world together for everyone to enjoy. Divina works closely with communities in the olive growing regions, supporting their operations and ensuring that centuries-old traditions continue to thrive. All olives and antipasti are hand-picked, hand-sorted, and cured or preserved using all-natural processes to enhance their fresh, vibrant flavor. Divina’s commitment to sustainability extends to acreage density, irrigation practices, and recycling programs in order to preserve the integrity of the land and its people. ​ ​

Nevada City

Early Bird Farm & Mill is nestled in the Sierra Foothills in Nevada City, California. The farm was established in 2014 using sustainable practices to grow the healthiest and most nutrient dense produce. Their milling operation supplies the freshest, highest quality stone ground flour available. Using natural granite stone mills and a personally-developed technique for millstone dressing, they mill at low temperatures to preserve the rich flavor and nutritional value of their wheat, rye, and corn products. They do all milling on demand, assuring the freshest products available.  ​  ​

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