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.
Cal Microgreens 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.
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.
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.
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.
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.
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.
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.
Dalena Farms is a family farm located in California’s Central Valley. Their onion business started with one ﬁeld of yellow onions more than 30 years ago, and today they produce nearly 5 million packages of onions per year of both conventional and organic yellow, red, white,and sweet onions. As a family-operated farm, Dalena Farms are stewards of the land and very conscious about social responsibility and sustainable farming. They use farming practices, like crop rotation and growing cover crops, to replenish the ground with nutrients. Their team also plays an integral part in water conservation in the industry.
The Durst family has been farming in Yolo County since the late 1800’s. They are known for their organic fresh market and commodity crops, with their asparagus being a favorite. Current owners, Jim and Deborah Durst, have worked hard to build a conscious, ecologically minded business where both people and the planet are treated respectfully. It is the mission of Durst Organic Growers to produce and distribute fresh organic produce, while serving as an educational, sustainable, and social network for their surrounding community.
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 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.
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.
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.
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.
Full Belly Farm is located in Capay Valley, and has been certified organic since 1985. The farm produces a wide variety of fruits, vegetables, herbs, beans, nuts and ﬂowers year-round, amounting to more than 80 different crops. They are committed to fostering sustainability on all levels, with the goal of integrating farm production with longer-term environmental stewardship so that this generation and future generations may continue to be nourished by the foods that they produce.
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.
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.
Gourmet Mushrooms, Inc. is committed to growing the finest quality specialty mushrooms using sustainable practices. They have been pioneer growers of fresh culinary mushrooms since 1977, as the first to commercially cultivate shiitake in the United States. Their fresh mushroom division, Mycopia Mushrooms, has earned its reputation as the premier grower of top quality, flavorful forest mushrooms that are “no longer wild, but far from tame.” Their mushrooms are grown on oak-based substrate in reusable bottles and have been certified organic and kosher since 2005.
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.
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.
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.
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.
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
Muzzi Family Farms is committed to ensuring the sustainability of their various facility protocols to protect the environment. Their continual commitment is to use proven sustainable approaches that limit adverse effects on the environment. These approaches include implementing sustainable facility energy solutions, purchasing environmentally safe and renewable consumables, proper recycling, and utilizing automated systems to manage our operation.
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.
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.
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.
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.
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.
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.
The cool, coastal, Mediterranean-like climate and fertile soil of Castroville and the Salinas Valley make an ideal growing condition for the Original California Artichoke. Scattini Farms has been perfecting the artichoke for decades with generational knowledge and expertise to their farming methods, ensuring top quality and delicious taste. Their passion for farming drives them to grow top-quality produce which feeds families worldwide, bringing a unique level of expertise to their farming methods which can only be learned through generational knowledge. As stewards of the land, Scattini Family Farms values its heritage and is committed to growing premium products wile developing a brand that customers can trust.
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.
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.
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.