The Mariquita Farm restaurant delivery service is an informal cooperative effort of six small farms. Julia and Andy at Mariquita Farm took the initiative to start the restaurant delivery route because their farm was too small to be of much interest to the conventional wholesale companies and chain stores that dominate the produce business. By working with other neighboring small farms who have experienced the same difficulties in the new big box world Mariquita Farm is able to offer chefs a wider range of fresh organic fruits and vegetables while maintaining the attention to detail that is the luxury of small scale operations.

High Ground Organics cultivates 40 acres near the ocean outside of Watsonville. Owners Jeanne Byrne and Steven Pedersen are partners with Mariquita Farm in a cooperative community supported agricultural project called Two Small Farms as well as participating in the restaurant delivery route. High Ground's coastal location allow them to produce cool weather crops like salad greens, strawberries, broccoli, and cauliflower all summer long.

Photo: Jeanne and Steves's daughters in High Ground's flower patch.

Martin Bourhonesque

Just known as "Martin" to many chefs, he's passionate about farming for restaurants. He's born and raised in the bay area, and has worked at many restaurants himself. He knows how to cook and he knows what chefs want.

Everlasting Garden in Aromas is a one acre organic greenhouse that grows transplants for Mariquita Farm and other local growers. Owner Yi Ling cultivates a number of different salad greens and herbs for the restaurant route. The small scale of her operation allows Yi Ling to specialize in the sort of labor intensive specialty crops that befuddle many field based farms.

Sea Level Farm Jane and JP have been farming and surfing in Santa Cruz county for many years. Jane is the original founder of Dirty Girl Farm and still enjoys ribbing Joe about his continued success. Both Jane and JP are passionate about growing many varieties of delicious produce: like Andy, they want to eat well in their own kitchen and share with restaurants what they've grown. Some photos of their produce on a separate page.