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.

CT pic square

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

P1030329 copy

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!

Autumn Rains on the Farm

We received a healthy shower of rain yesterday and today, under today’s blue skies and sunshine, the farm sits moist and covered with little pools of water. The ground was so dry from the intense summer that there are no pools of water on the soil, the pools are in the leafs of kale which bend with the tablespoons of water that have not found their way to the ground.
The trailer to the kid’s peddle powered tractor sits, glazed with a pool of clean, crisp rain water. The large rock at the events site has a few bowls that were worn into it over the past thousands of years – which too are filled with water.

Beautiful rainy day

A photo posted by Capay Organic (@capay_organic) on

We received a healthy shower of rain yesterday and today, under today’s blue skies and sunshine, the farm sits moist and covered with little pools of water. The ground was so dry from the intense summer that there are no pools of water on the soil, the pools are in the leafs of kale which bend with the tablespoons of water that have not found their way to the ground.
The trailer to the kid’s peddle powered tractor sits, glazed with a pool of clean, crisp rain water. The large rock at the events site has a few bowls that were worn into it over the past thousands of years – which too are filled with water.

By the end of the day most of these little pools of water will be gone, some will end up in the sky, other in the rock that holds them and much will be teased to the ground by the gentle fall breeze. The soil now sits dark and muddy saturated with enough water from the storm to stop all harvest and tractor operations. In the dark fields small green lines of cover crop are poking up in the weaving lines of the tractor that sowed them. This mixture of beans and grasses are the most productive part of fall and winter, by next spring these plants will have taken free water and sun and transformed them into organic matter and green fertilizer – literally feeding the soil that will feed our plants.

The hills beyond the farm as still dry and yellow with the grass from last year. The oak trees have most of their leaves and under them lay a relatively large crop of acorns. On the sloping ground that separates the hills from our flat vegetable ground in the bottom of the valley are our satsuma mandarin trees. The citrus fruit that has been green and hidden all summer now are bright orange and screaming out the farm.

Tomorrow we expect the soil to be dry enough to resume harvest activities. On the list to harvest are mandarins, radish, lettuce, kale, chards, fennel, beets and bok choy. With the sunshine we are expecting through the week we should see our small vegetables sizing up nicely and with Thanksgiving around the corner we hope to see our cooler shipping tons of vegetables to all of our markets.

Farm Tank Summit

Food Tank, in partnership with the Sacramento Convention & Visitors Bureau, Farm-to-Fork Program, and University of California, Davis, is excited about the 1st annual Farm Tank Conference in Sacramento this fall. The two-day event will feature more than 35 different speakers from the food and agriculture field. Researchers, farmers, chefs, policymakers, government officials, and students will come together for interactive panels.

Our chief farmer, Thaddeus Barsotti will be one of the speakers at the summit. He recently had the opportunity to speak with Farm Tank for a little Q&A session.


Q. What inspired you to get involved in food and agriculture?

A. I was born and raised on an organic farm, and it wasn’t until I was in college that I realized that there are not a lot of people who grew up like that! After we lost our mother to cancer, my brothers and I all agreed to keep the farm going.

Q. What do you see as the biggest opportunity to fix the food system?

A. Fixing the food system is not something that can be done by one specific group of people. In order to fix the food system, all the different components of the food system (farmers, distributors, government, academics, customers) need to band together behind a common vision. This united effort that spans industries is the opportunity.

Q. What innovations in agriculture and the food system are you most excited about?

A. I am most excited about using the internet to completely connect all of the users of the food system with all of the information in the food system.

Q. Can you share a story about a food hero that inspired you?

A. My mother loved to grow new produce (baby mixed lettuce, heirloom tomatoes, cherry tomatoes, satsuma mandarins were some of the things she was the first to grow post world war II). I remember her sitting at the dining room table with all of her seed catalogues deciding what to grow next season. Looking back at it, I respect her courage to grow new items and hustle to find customers that loved those products.

Q. What drives you every day to fight for the bettering of our food system?

A. I am driven on a daily basis to provide my customers with genuinely healthy and just food.

Q. What’s the biggest problem within the food system our parents and grandparents didn’t have to deal with?

A. Past generations didn’t have to deal with children growing up eating processed food that has been scientifically perfected to “taste” great.

Q. What’s the first, most pressing issue you’d like to see solved within the food system?

A. Our society needs to figure out how to empower everyone to afford and prepare healthy, wholesome food.

Q. What is one small change every person can make in their daily lives to make a big difference?

A. Participate in a local CSA.

Q. What’s one issue within the food system you’d like to see completely solved for the next generation?

A. The ability for everyone to source and prepare wholesome, healthy food.

Q. What agricultural issue would you like for the next president of the United States to immediately address?

A. Stop subsidizing commodities.

Click here to learn more about the Sacramento Food Tank Summit.