About Us
Our Capay Organic farm was started in 1976 on 20 acres of star thistle and a dream. Inspired by the idea of farming organically and sustainably, our parents Kathy Barsotti and Martin Barnes started the tradition that we carry on today. Together, with our family of employees, we are proud to practice the highest levels of food safety and accountability in our growing, packing and shipping operations. We are family-owned and operated and raising a 3rd generation to continue as stewards of the land.
Our family of employees, some of whom have been with us for decades, are the reason we’ve been farming organically for over 40 years. They prove why sustainable agriculture is not only doable, but critical in changing the market for other family farms and farm workers.
THADDEUS, NOAH & FREEMAN
Owners, 2nd-Generation
It is the integrity, hard work and ingenuity of our farm team that enable us to bring high-quality, organic produce to the market place year-round. We are proud to support our family of employees by offering year-round employment opportunities, job training, health and retirement benefits, and safe, clean and responsible working conditions.
Founded in 2009, the Kathleen Barsotti Non-Profit for Sustainable Agriculture (KBNP) is created in memory of our late mother, Kathleen Barsotti, for her progressive work in supporting farm workers and their families. Click below to learn more about KBNP programs and ways to support our community movement.
kathleenbarsotti.org
After more than 30 years of organic farming, our Capay Organic farm grows more that 130 varieties of fruits and vegetables on 500 acres of certified organic land. Our farm is now owned and operated by the second-generation farmers – Kathy and Martin’s sons – Noah, Thaddeus and Freeman, shown with our late brother, Che. We are proud to carry on our parent’s vision.
As graduate students, our parents, Kathleen Barsotti and Martin Barnes, realized the potential harm of modern agriculture's reliance on unnatural methods and chemicals, especially the overuse of DDT. They began to believe there was a real chance that they, and others in their generation, could reexamine and fight to rebuild the food system that nourished our communities.
Our parents, marveling over the sun-sweetened perfection of a cherry tomato. Our family loved introducing new crops at the farmers market — specialty cherry tomatoes, ambrosia melons, heirloom tomatoes and satsuma mandarins are just a few that became fast favorites. We continue to introduce new favorites to this day!
At a young age, we inherited the farm from our parents, and made the decision to keep the business going. We are fortunate to have been given the opportunity to continue this legacy, and we focus on remembering the base cause of this company and cherish the fundamental principles that founded our farm as we move forward.
In 1976, our parents and fellow graduate-school students co-founded the famous Davis Farmers Market. This connection of farmers and community marked the early stages of the organic foods movement. Small organic farms like ours had a platform to not only sell the fruits of their labor, but also introduce the concept of "organic" produce. Here, Thaddeus is selling our freshly-picked produce.
Today, at Capay Organic we keep with our parents’ vision by practicing healthy crop rotation, encouraging a diverse ecosystem around the fields, efficiently using local water sources and carefully select produce varieties that grow well and taste great.
Having the community out to our farm is so important to us. Our mission is to connect people with the farmers and the land that grows their food by offering farm tours and events every Spring through Fall. Noah, Camille and two of their kids Jonah and Kate enjoy a ride on our tractor tram, passing Thaddeus in the field as he speaks about sustainability at one of our farm tours.
In 2007, we expanded our agricultural roots and began farming in areas of Southern California as the warmer winters allowed us to lengthen our growing season and extend the availability of some of our most-loved heirloom and traditional crops to those looking for trusted, organic produce.
Today, our farm is able to create lasting change in our community by joining forces with organizations focused on healthy eating and sustainable agriculture. This year alone, we donated over 100,000 lbs of organic produce to local food banks. We are proud to support numerous farm-to-school programs and health organizations.
For 17 years, our family operated a full-service gourmet market in San Francisco’s historic Ferry Building, selling our farm’s organic produce and specialty foods to local shoppers, commuters and folks visiting the city. Today, we draw on these experiences and relationships when providing the season’s best produce to our grocery and retail partners. Here we are dropping off pumpkins.
Freeman tosses his son Jamison into the air as the sun sets behind the Capay hills that surround our farm and the cousins run around picking carrots for dinner. Raising a family on the farm certainly has its beautiful moments.
As our family grows on the farm, we hope some of our kids are interested in continuing the work of farming. For now, we are instilling in them a good work ethic, and an understanding of how it works so maybe they stick around and pass on the legacy to their own kids.
