Produce Partners

Babé Farms has been a pioneer in specialty vegetables since 1986 and is family owned and operated. Their sustainable farming practices include cover cropping, composting, crop rotation, drip irrigation, and water recycling. They currently grow and harvest over seventy different varieties of gourmet vegetables. Committed to food safety and sustainable farming practices, Babé is the testing ground for many new varieties of specialty vegetables and leafy greens. 

Located in Reedley, California, this family-owned-and-operated 4th-generation farm is a certified organic oasis of stone fruit, heirloom tomatoes, and summer crops. They have been active since 1925 and their history illustrates their deep roots in tradition, family, inclusion, and integrity.

Cabrillo Farms is a third-generation family farm located in Moss Beach, California. They have been active since the 1930s and are known for growing Brussels Sprouts, English Peas, Artichokes, Fava Beans, and Pumpkins.

Cal Microgreens is a small custom grower of premium quality gourmet microgreens. They have been providing specialty greens for high-end restaurants since 1981. Their products are grown year-round in a greenhouse, which provides optimal nutrients and water to the plants on-demand and results in the highest quality possible. They maintain an extensive selection of organic seeds at all times and are continually doing trials of new varieties.

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 the 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 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, encourages a diverse ecosystem around their fields, and efficiently uses local water sources to support their crops.

Founded in 1956 by 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.

Interested in organic farming for its environmental and social impacts, Coke Farm became one of the first CCOF 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 their 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.

County Line Harvest spans across 120 acres of land in Thermal, California and cultivates a wide assortment of hand harvested specialty produce including baby lettuces, salad & cooking greens, baby root vegetables, and more. They are certified organic and deeply passionate about being good stewards of the land while providing the freshest, most flavorful produce possible.

Durst Organic Growers 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 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. Brentwood’s unique microclimate of hot valley days combined with cool coastal evenings creates the perfect condition for growing produce. Using responsible farming practices has enabled Dwelley Farms to provide the healthiest quality and best tasting produce. They are most well-known for their sweet-corn and green bean varieties.

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.

Field Fresh Farm has been active on the fertile land of California’s Central Coast for four generations, delivering the highest-quality and freshest vegetables across North America. They offer an array of conventional and organic leafy greens, some of which include: 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.

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, and more. Frog Hollow supports the health of life forms both big and small, all the way down to the billions of microorganisms that reside in the soil. This causes the brix level 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. They produce 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.

Goldbud plants exclusive heritage selections of fruit curated from decades old orchards, ensuring a consistent flavor pattern. They are one of the last operations that hand harvests and grades each piece of fruit. Their mountain orchards are rooted in either the deep rich Volcanic Aiken Clay Loam of Apple Hill or the sandier decomposed granite soils of the Gold Hill Region. Both soils retain water and nutrition far better than the valley.

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. Their greens and herbs do not need to be washed and they are also non-GMO.

Gourmet Mushrooms Farm is committed to growing the finest quality specialty mushrooms while using sustainable practices. They are known for being the first to commercially cultivate Shiitakes in the United States. Their fresh mushroom division, Mycopia Mushrooms, has earned its reputation as the premier grower of top quality, flavorful forest mushrooms. 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, in-shell almonds, and manufactured grades of almonds—all grown and processed in Monterey County. 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 that contribute.

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 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.

Jacobs Farm was founded in 1980 when husband and wife co-founders, Larry Jacobs and Sandra Belin, started growing on just eight acres in Pescadero, California. Jacobs Farm has always had one simple goal: make lives better through food. Their soil produces organic crops, which fuels healthy lifestyles. Today, they farm nearly five thousand acres of field-grown and greenhouse-grown herbs and vegetables.

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 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 figs, green garlic, salad greens, and stone fruit. They work closely with Bay Area restaurants, with a passion for helping shape California’s 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. 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 greenhouses, their 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 only uses 5% of the water of traditional farming and nothing more. The Oku Nursery is located in a beautiful valley in the small town of Pescadero, 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.

Ratto Bros. produces top quality produce, 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.

Riverdog Farm is a 350-acre, certified organic, diversified family farm that grows vegetables, fruits, nuts, and pasture-raised chickens and pigs. They are located in the beautiful Capay Valley where rich creek-bottom soil, intense summer heat, and winter frost make exceptionally tasty fruits and vegetables. They grow over 80 different organic crops with diverse varieties and rotate crops through their fields to help maintain healthy soil and prevent the build-up of pests.

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.

Sebastopol Microgreens is a small local company delivering living microgreens to fine dining establishments and creative chefs in the Bay Area. Their 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.

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.