For more than 35 years, the Garrone family has been dedicated to the growing, distribution and marketing of organic speciality mushrooms.

Garden Variety Cheese is a small farmstead cheese business based out of northern Monterey County on the 40-acre Monkeyflower Ranch. It began commercial milking and cheese production in March of 2009. To ensure the health and well-being of the animals and the high quality of the milk and cheese, the 100 milking ewes at Monkeyflower Ranch graze on 30 acres of pasture and are fed alfalfa hay, organic brewer’s grain, and organic corn. On top of this, the dairy sheep are seasonal producers, only giving milk for about six months per year. In addition to sheep, the ranch is home to 180 pasture-raised chickens and pasture-raised, whey-fed pigs.

Owner Greg Beccio has been farming organically for more than 20 years in the central coast region of northern California. Happy Boy Farms is located near Watsonville and tends to multiple plots of lands located in neighboring counties. Each field has a unique microclimate and soil structure, creating a multitude of growing conditions for a wide array of row crops.

Completely family run, Herr’s Farm is known for their wide selection of freshly harvested vegetables including many more commonly found in Asian cuisines. Come check out their stand to find out what’s in season and try the young greens that have been picked when they’re especially tender and sweet.

Located on 100 acres in Linden, CA, Hidden Star Orchards is run by Johann Smit and Wendy Holm. Hidden Star, which began as a dairy farm, became an apple orchard in 1985. Today, a number of fruits are grown including apples, cherries, and grapes. Hidden Star’s apples are known for their delicious taste profile, a result of the mile-long swath of Delta trade winds that blow over the orchard.

Stepladder Creamery is a small farmstead goat dairy and creamery just north of Cambria. They create small batch, handmade cheeses with milk from their herd of LaMancha goats and artisan cow’s milk cheeses using milk exclusively from the Cal Poly dairy program.

Tomatero Organic Farm is located in the Pajaro Valley, just south of Santa Cruz and 5 miles inland of the California coast. The farm has been CCOF-certified organic since it was founded in 2004 when farmers had to borrow a neighbor’s tractor to farm the four acres of leased land. Since, the farm has grown to over 90 acres and sells its goods at 15 markets throughout the Bay Area.n goes here

Twin Girls Farm is run by Nacho and Casamira Sanchez and is located in the town of Yettem, CA. The farm grows a number of organic fruits on 616 acres of land. Twin Girls got its name in 1991 after Nacho and Casamira gave birth to twin daughters, Christyna and Serena. Since then, the Sanchez family has grown and Nacho has named some of his peach varieties after their third daughter, Savannah.

Rhasaan Fernandez, a 15-year restaurant veteran, started Boffo Cart to celebrate simple, organic, approachable real food. “Boffo” is movie-era slang used to describe something sensational.

Born in Mexico City, Isabel Caudillo cooks the food she was raised with, the richly flavored dishes of her childhood. El Buen Comer was born out of Isabel’s commitment to growing her business through La Cocina, a non-profit incubator kitchen in San Francisco that works with women who are launching and formalizing food businesses. Isabel makes her authentic Mexican dishes from scratch, using organic masa and hand-rolling enchiladas. Her entire family helps her in the kitchen and with running the business.

Always organic, always seasonal, local and sustainable, Juicey Lucy’s has been San Francisco’s premiere producer of organic, fresh-pressed fruit and vegetable juice since 1994. Instead of pressing standardized recipes exhibiting the same ingredients year-round, Juicey Lucy’s shops by the bounty of the season and offers juice made from produce that is fresh and abundant from local farmers markets. The company’s philosophy is simple: real fresh juice doesn’t come from a bottle that has been sitting on a shelf or in a refrigerator; it’s healthier and tastes better when it’s enjoyed the same day it was pressed.

Jennifer Kenny Nguyen is a fifth generation Native San Franciscan and a passionate pastry chef with more than 12 years of experience, including at SF restaurant pastry kitchens at Hawthorne Lane, Aqua, Salt House, Campton Place, and one Michenlin-starred restaurant Spruce. In 2007, she was named a Rising Star Chef by the SF Chronicle. While she loved making high-end desserts, what she really craved on her day off was a killer brownie. She started Native Baking in 2013, and her offerings range from comforting classics to imaginative multilayered creations like the Elvis bar and the Smoked Nuts ‘n’ Chew.

Sour Flour was founded in 2009 by Danny Gabriner when, through home experimentation with sour dough baking, he decided to start a bakery with a twist. The first 1000 loaves would be free and would be given away to neighbors, collaborators and anyone who expressed an interest in Sour Flour. Today, this attitude has not changed as the company offers bread education courses and free Bagel Monday as a way of fostering community giving. All of Sour Flour’s bread is naturally fermented and made with just organic flour, water, and salt.

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