Location: Watsonville, CA
Tomatero Farm is located just south of Santa Cruz, and only about five miles from the California coast. Their farm has been certified organic since its start in 2004. The ranch is owned and managed by Chris and Adriana, who got started when they were in their early twenties. They had a youthful dream to be inspired by what they did for a living, and several years later their aspiration has blossomed into a thriving farm providing fresh, organic produce to food lovers all over the Bay Area.
The name "Tomatero" means "tomato picker" in Spanish and comes from a nickname Adriana’s Nicaraguan Grandmother bestowed on Chris during a sampling of how certain tomatoes tasted with the several different growing methods. The name just seemed to embody their farm's spirit: to learn how to grow wonderfully-flavored tomatoes. Adriana and Chris now try to bring that same spirit into everything they grow and do with their farm.
Tomatero Farm currently grows heirloom, dry-farmed early girl, green zebra, and cherry tomatoes, as well as greens, carrots, strawberries, brassicas, peppers, squash, melons, and root vegetables. They also raise chickens for eggs on several acres of rotating pasture.
CUPBOARD QUINOA Our lovely and handsome volunteer, Ronald Loosen, shared this tasty recipe of his with us. Stop by the info booth to let him know how your version turned out! Recipe below, check it out! QUINOA INGREDIENTS – 2 cups quinoa – olive/coconut/avocado oil (your favorite oil will do – sesame oil adds a nice robust flavor) – 4 cups low sodium chicken broth or water or a veggie (more broth more flavor!) – 1 medium sized yellow onion – … →
I am admittedly a tomato fanatic and I can honestly say that there are very few things that I look forward to more about summer than ripe tomatoes. Every week I fill my basket with at least a couple pounds of beautifully colored, sweet, juicy tomatoes. But even so, they only last a few days in my household. I just can’t help myself. Today I’m going to share my go-to bruschetta recipe which is one of my favorite tomato recipes. If … →
This super easy and quick recipe can be summed up in one word: summer. As you have probably already guessed from the title, the main cast in this colorful salad are tomatoes, corn, and avocado. Tomatoes are at their peak season which means each bite is packed with a wonderfully delicious harmony of flavors from sweet to tangy. You could use frozen corn in this recipe, but why not take advantage of the fresh corn available at markets right now. … →
As spring begins to move into summer, more and more vegetables and fruits are popping up at Mission Community Market each Thursday. This past week Tomatero Farm introduced the season’s first zucchini and yellow summer squash, while Blue House Farm across the way had bundles of fresh mint… If you’ve never combined zucchini and mint together, this week’s recipe is a must try! The sweetness of the zucchini is highlighted by the mint when sauteed in fresh olive oil. Combined … →