Farming at Capay Fruits and Vegetables is truly a family affair. This 240-acre certified organic farm was established by Kathleen Barsotti in 1976, and is now owned and operated by her four sons, Noah and Ché Barnes and Thaddeus and Freeman Barsotti. The boys were born and raised on this Capay Valley farm, and after receiving degrees in Agricultural Economics and Agricultural

Engineering from UC Davis and Cal Poly SLO, respectively decided to follow in their mother’s footsteps. Capay Fruits and Vegetables was one of the first farms in the region to use organic practices. Noah and his brothers are committed to promoting good stewardship of the land to pass on to future generations, just as their mother passed the farm on to them. Capay Fruits and Vegetables grow over 50 different crops organically, and

introduce new crops and varieties every year. Summertime brings heirloom tomatoes, Ambrosia melons, and peppers, figs and table grapes in autumn, Mandarins, kale and chard in winter, and mouth-watering peaches in the spring. These high quality crops are available through Farm Fresh to You, the farm’s CSA box program, which was one of the first of its kind. Capay Fruits and Vegetables’ produce is also available at restaurants, stores, and farmers’ markets throughout San Francisco and Greater Sacramento. .

Capay Fruits & Vegetables