Our crop list covers scores of speciality crops that can be grown in this cool-Mediterranean zone, we continually experiment with new crops that are particularly desirable in creative cuisine. We continue to use the time-honored organic techniques of natural fertilizer and cover-cropping–growing humus building plants to turn back into the ground–in order to enrich our soils and create healthy crops.
Star Route Farms produce is served nightly in some of the Bay Area’s most renowned kitchens. In the 1970’s we sold directly to burgeoning natural foods stores in the Bay Area and to distributors supplying them. We also sold to a few distributors out of state.
In 1981, we began supplying chefs who were innovating California cuisine, such as Paul Bertolli, Joyce Goldstein, Judy Rodgers, Annie Somerville, Jeremiah Tower, and Alice Waters. Over the years many chefs took us with them as they moved to other restaurants or opened their own.
Throughout the 1980’s and into the 1990’s we grew with the organic movement, expanding production to the Coachella Valley in southern California in order to supply restaurants and organic distributors year-round. When very larger growers/shippers entered the organic market in the late 1990’s, we were forced to scale back our production. Since then we focus only on direct sales to three farmer’s markets and about 80 restaurants and have scaled up our production accordingly.