Farm-to-Fork Seasonal Dinner, San Francisco

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Join us at Scoma’s beautiful restaurant near San Francisco’s famous Fisherman’s Wharf. Mingle with farmer Thaddeus Barsotti and chef Efren Sandoval and enjoy a specially crafted four-course dinner that features produce from our farm.

THURSDAY – October 26th
Scoma’s Restaurant, San Francisco
Hosted by Farm Fresh To You & Capay Organic

Together, Capay Organic, Farm Fresh To You and Scoma’s restaurant welcome you to sit down to a fall-inspired, seasonal dinner. Throughout the event, you’ll hear from chef Efren and our farmer Thaddeus about the inspiration behind making this meal, their passion for sustainable and organic practices and the use of local ingredients.

4-Course dinner with wine benefits the Kathleen Barsotti Non-Profit for Sustainable Agriculture. and the SF-Marin Food Bank.

Click here to learn more and reserve your seat.

FROM OUR FARM TO YOUR FORK!

Late Summer Harvest

tomatoes
The summer is such a busy season! There is literally activity everywhere. The harvest of summer crops is still in full swing. Heirloom tomatoes are so tall, and reaching for the sky, it makes it a little more difficult to navigate when searching for the perfectly ripe tomato.
The crews are in good spirits over the win-win piece-rate harvest arraignment we have come to. This arrangement guards their hourly wage as well as incentivizes them to increase output. The result being, harvesters earn fifteen plus dollars per hour and our farm’s harvest cost-per-unit has decreased. Everyone is happy.

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Many of the melon fields are still in their prime, but the first melon fields we began harvesting have been cleaned up and tilled into the soil for the next crop. The last of the melons are about the size of softballs and are growing quickly – not as quickly as they were now that the nights are cooler – but they are still coming along nicely.

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Next to the melons are some of the winter squash fields. Even though they are all a light green color, we can still tell their variety by their shape and size. The butternut brown, kabocha blue, delicata rainbow and sugar pie orange are colors that have not yet arrived. The previously brightly colored green leaves have deepened with the intense summer into a darker green. Here and there you’ll find some orange flowers, but for the most part, all signs point to the final stages of the winter squash. In a month or so the first fields we planted will be ready to harvest. Winter squash: the sign that fall is almost here.

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The orchards are moving along nicely too. Each week we see more and more figs. All of our apricots and peaches have come and gone. Next to the green, leafy fig orchard are our satsuma mandarins that are sizing quite nicely. I was wandering around the farm and I noticed out of the corner of my eye a baseball sized mandarin orange. The harvest of these guys will be early October at best, but something tells me this season will show up earlier than it ever has before.

10th Annual Capay Tomato

Capay Organic Blog

One of our biggest events of the year! We’re looking forward to our 10th annual celebration of all things tomato! Join us on Saturday, July 22nd, from 3:00 p.m to 11:00 p.m.

Come and taste our heirloom and cherry tomatoes, fresh from our fields — and vote for your favorite! There will be live music from 3 bands and dancing, delicious local food and wine, a tractor-tram tour of the farm, camping in the orchards and plenty of activities for the whole family to enjoy.

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Activities:
– Organic Heirloom & Cherry Tomato Tastings
– Tractor Trailer Rides
– Harvest Activity – Heirloom Tomatoes!
– Live Music and Dancing
– Best Guest Picnic Contest
– Self-Guided Farm Walking Tour
– Kids’ Activities and Arts & Crafts
– Sprinkler Fun
– 4-H Petting Zoo
– Make Your Own Herb Salts to Take Home
– Local Honey & Olive Oil Tasting
– And more…
Additional Event Activities Available for Purchase*
– Delicious Local Food

California Love Food Truck – New American street food
Tacos 911 – Farm Fresh Tacos & Burritos from
Culinerdy Cruzer – Handmade burgers and fries
Township Valley Farms – Homemade pestos
Luciano’s Scoop – Artisan Gelatos and Iced Coffee Drinks
Pachamama – Iced coffee

– Local Beer & Wine
– Non-Alcoholic Beverages
– Market Stand with Fresh Produce from the Farm
– Face Painting
– Camping on the Farm

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Camping in the Fruit Orchards

Sleep under the stars and among the fruit trees. Reserve a camp site in our orchards.

$35 Advance Campsite Reservations (admission not included)

$40 Day-of-Event Campsite – Available First-Come / First-Serve Basis*

– Each site is 15′ wide and extends the length of the orchard row.

– One car allowed per site, parked at site.

– Stay until 10:00 a.m. on Sunday, July 23rd

– Restrooms and sinks available.

– Sorry, no pets allowed!!

Pack a picnic for the Best Guest Picnic Contest. Bring your family, friends, appetite and your dancing shoes! We hope to see you at the farm for our special event benefiting the Kathleen Barsotti Non-Profit for Sustainable Agriculture.

For more tickets and more information: http://capaytomato2017.eventbrite.com/

Spring Priorities

It’s grow time in Capay!

A post shared by Thaddeus Barsotti (@farmerthaddeus) on

The rain has been a blessing, but there comes a time that every farmer, including this one, is done with the rain and ready to start farming. There has been about a ten-day break in the storms rolling over the farm and that has been just enough time to being to get the tractors out the equipment yard and into the field.

The timing of this window could not be more critical. Only a day ago were the fields dry enough to begin working, and tomorrow another three to four-day storm is supposed to show up. So, we have two days to get some farming done and that is what is going on. Everyone on the farm who is able to safely and correctly operating tractors is driving one, yet there are still tractors in the yard that we all wish could be put to work.

Here are our priorities. Tomatoes are due from the green house in ten days. Their field has grown a fair amount of weeds over the winter so we cultivated that whole field. If we had the time to inject the drip tape in now we would, but we figure we will have a chance to do that in the next ten days. Our first set of spring vegetable transplants (lettuce, kales, chards) are in the greenhouse and ready to go, so we have three tractors in this field; the first is taking the old beds of last fall’s vegetables and incorporating them into clean new beds; the second tractor has a transplanter with a small crew on it who are tucking the plants from the greenhouse into their new home, and the third tractor has a trailer filled with sprinkler pipe that is getting put down to irrigate the little plants (the rain just isn’t that reliable this time of year).

In the distance beyond this bustle, other tractors are mowing fields of cover crops that were planted in open fields and between the tree lines of our citrus, fig and apricot orchards. Another tractor is disking in said cover crops, trying to get prepared ground ahead of its demand.

That is just what we are doing, meanwhile, nature is working its millions of little miracles all over the place. Trees have flowers. Plants are growing. Birds and bees are bustling, and the local flock of wild turkeys is becoming more pompous than ever.

Seasonal Dinner at Mulvaney’s B&L

 

Mulvaney's Facebook Artwork

Join us in savoring the delicious flavors of winter with farmer and chef at our Seasonal Dinner in Sacramento!

THURSDAY – February 16, 2017
Mulvaney’s Building & Loan, Sacramento
Hosted by Farm Fresh To You

Together, Farm Fresh To You and Mulvaney’s B&L restaurant welcome you to sit down to a winter-inspired, farm-to-table meal. Throughout the meal, you’ll hear from chef Patrick Mulvaney and our farmer Thaddeus Barsotti about the inspiration behind making this meal, their passion for sustainable and organic practices and the use of local ingredients.

4-Course dinner with wine shared with farmer and chef benefits the Kathleen Barsotti Non-Profit for Sustainable Agriculture.

Click here to learn more and reserve your seat.

FROM OUR FARM TO YOUR FORK!

 

Farmers Market Update - Fall

Lot’s of fantastic produce at the Farmer Markets this fall! Romanesco cauliflower, winter squash, Meyer lemons, kale, bok choy, red and gold beets, Nantes and rainbow carrots, chard, King Richard leeks, scarlet turnips, Satsuma mandarins and more. Come and see us!