In 1915, the name Boskovich began when Stephen Boskovich, a young Croatian immigrant, began farming on seven acres of land in California’s San Fernando Valley. Today, four generations later, Boskovich Farms is still family owned and operated. Growing on more than 10,000 acres in California and Mexico, producing about 30 different vegetable crops year-round, with shipping points also in Salinas, California, and Yuma, Arizona. They started out specializing in green onions but expanded their line to include Bok Choy, Broccoli, Cabbage, Carrots, Celery, Chard, Cilantro, Collards, Kale, Lettuce, Parsley, Radishes and Spinach.
Bok Choy, Broccoli, Cabbage, Carrots, Celery, Chard, Cilantro, Collards, Kale, Lettuce, Parsley, Radishes, Spinach & Onions
Deardorff Family Farms has operated since 1937 from various locations around California. Currently, the 4th generation of Deardorffs are running the show in Ventura and Orange County California. Current organic production includes Bok Choy, Broccoli, Cabbage, Cauliflower, Celery, Chard, Cilantro, Collards, Kale, Lettuce, Parsley & Spinach and all are farmed using sustainable farming practices, and meet the strict requirements USDA National Organic Program as certified by Quality Assurance International.
Bok Choy, Broccoli, Cabbage, Cauliflower, Celery, Chard, Cilantro, Collards, Kale, Lettuce, Parsley & Spinach
QAI Certified Organic
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Glory B Farms is nestled in the Grays River Valley just 2 miles from the historic Grays River Covered Bridge. Tom Zimmerman, his wife April and their four daughters live on the family farm. Tom has been farming since his teens, when his family moved to the valley in 1976.
He started with a small patch behind the house and now has 17 acres of cropland on two different sites. One field is on the wet side of the west coast range and the other is in the rain shadow. Having land in these two separate microclimates allows Tom an extended harvest season, including some really good shoulder season kales and collards.
Washington State Certified Organic since 1993, Glory B was an early adopter of the standards, and is proud to hold cert #468, in a state now issuing certs numbered over 2000.
Chard, Collards, Dandelions & Leeks
During the winter months, the Imperial Valley in Southern California grows an estimated 80% of the US’ vegetable supply. Heger Farms was the first organic farm in the region and today produces over 50 kinds of fruits and veggies. In the winter they grow a variety of winter vegetables including broccoli, cauliflower and greens. Their spring crop includes corn, melons, onions and peppers.
Melons, Arugula, Beets, Bok Choy, Broccoli, Cabbages, Cauliflower, Celery, Chard, Cilantro, Collards, Corn, Fennel, Kale, Leeks, Lettuce, Onions, Parsley & Zucchini
International Herbs Ltd is a young, exciting, and growing agricultural company out of Surrey, BC. Every aspect of their business across North America is guided by their number one priority: supplying the best organic and conventional fresh herbs and specialty produce in the world, with integrity and wholesomeness unique to a small family run company. Their mission is to be the best fresh herb and specialty produce company in the world, measured by their quality, food safety, sales, category leadership, innovation, charity, and community involvement.
Basil, Beets, Chards, Chives, Cilantro, Dill, Kales, Marjoram, Mint, Parsleys, Savory
The Peixoto family began farming in the Pajaro Valley of California in the late 1800’s and perfected conventional growing throughout the 1900’s. As their passions for harvesting the riches of the soil grew and evolved, the family made a committed decision to convert all their farms to 100% organic. Lakeside Organic Gardens was launched by Dick Peixoto and his extended family in 1996. Dick first converted the farm that he and his brother, Jim, had farmed beans on so many years earlier when Dick was in high school. The 55-acre ranch includes a lake, a white farmhouse and an old-fashioned water tower with a windmill on top. This location became the inspiration for the Lakeside Organic Gardens logo, which includes this very farmhouse and water tower amidst the rolling hills. Once Dick got the “bug” for organic farming, things took off. Every year Lakeside Organic Gardens increases in acreage and commodities. Now they grow on approximately 1,200 certified organic acres in the Pajaro Valley. And in order to keep a steady supply for customers through the winter, they grow on approximately 600 certified organic acres in the Imperial Valley in California. Today, the company is still family-owned and operated with more than 10 family members on the Lakeside team!
Arugula, Beets, Bell Peppers, Bok Choy, Broccoli, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Celery, Celery Root, Chard, Cilantro, Collards, Cucumbers, Daikon, Dandelions, Dill, Eggplant, Fennel, Green Beans, Kale, Lettuce, Mustard, Parsley, Parsnips, Radishes, Rutabagas, Spinach & Turnips
Bob Myers can remember, as a youngster, clearing the land for their family hobby farm in the Fraser Valley. 40 years later, he’s still at it, having just finished putting in yet another 10 acre field recently to go with the 60 acres he, his wife Marlene and son Brock, have expanded over the past 2 decades.
This family operation is the major provider of high quality lettuces, chard, kales, parsley, bok choi, spinach and many more leafy green crops to a handful of major retailers in Vancouver, plus six wholesalers who serve organic stores and supermarkets as far away as Manitoba and the Yukon.
Beets, Bok Choy, Chard, Cilantro, Dandelions, Fennel, Kale, Lettuce, Mustard, Parsley, Radishes & Spinach
Nash Huber is a visionary who farms on the North Olympic Peninsula in Washington state. Because of the unique micro climate in Sequim, his farm, Nash’s Organic Produce, grows vegetables year round. It is famous for exceptionally sweet and full-flavored carrots, though Scott Chichester, field production manager, is constantly toying with adventurous over-wintering crops.
In 1999, Huber collaborated with PCC Natural Markets in Seattle to save farmland. The PCC Farmland Trust was created, and the 80-acre Delta Farm adjacent to Nash’s operations was purchased. Nash and his crew have a 30-year lease on the land, and it has become one of the central hubs of the operation and an integral part of Nash’s efforts to train the next generation of organic farmers. Today, Nash is fortunate to have a strong crew of young managers who are committed to the future of the farm and organic agriculture, including organic seed production.
In addition to high-quality organic produce, the farm also grows several kinds of grain, including red and white wheat, triticale, rye, and barley for animal feed. The livestock includes about 100 hogs and 200 laying hens. These animals are humanely raised on pasture. The farm is certified organic and Salmon-Safe.
Green Beans, Beets, Bok Choy, Broccoli, Cabbage, Carrots, Chard, Cilantro, Dill, Hontsaitai, Kale, Leeks, Mustard, Parsnips, Rapini, Rutabagas, Spinach, Sunchokes & Turnips
Ralph de Vries moved his family from the Netherlands in the 1950’s, when his son Ray was a toddler. After Ralph retired from the dairy business in the late 80’s, Ray took over managing the farm. Ray De Vries and Tim Terpstra (Ray’s lead hand) start their leeks in greenhouses, but if you look in Ray’s plastic frames in the summer and fall, you will find tomatillos, cilantro and other Mexican greens, as 30 employees raise fresh vegetables for their traditional lunches.
Ray’s leeks are stunning, with long thick stalks of white “meat” – the stuff that good winter soup is made of. Growing over 45 acres makes him the leek king, supplying customers all over North America through the winter, when all but a few southern States and virtually all of Canada are locked in winter’s grip.
Leeks keep Ray’s permanent work force occupied year-round. Carrots are another natural crop that grows superbly in the local soil. Ray and Tim Terpstra try new ideas every year to take advantage of their moderate climate and expand their long-season selection of vegetables for their regional customers.
Beets, Cabbage, Carrots, Chard, Collards, Dandelions, Fennel, Thai Basil, Sage, Sorrel, Kale, Leeks, Shallots, Parsnips, Potatoes, Spinach & Turnips