The first version of our family farm began in a backyard in a Berkeley neighborhood in

1985 where three friends collaborated and developed an efficient urban salad farm.

Borrowing from French intensive practices we grew salad greens, herbs and vegetables

to supply the local community. It was the 1980’s and the love of good food and

community became the canvas for a food revolution. With the support and

encouragement of Alice Waters and her restaurant Chez Panisse we were able to

launch a sustainable enterprise based on authenticity, respect for the old ways and a

passion for learning combined with hard work. We are focused on seasonality,

sustainability, organic and local.

Kenter Canyon Farms evolved gradually from small suburban backyards and urban lots

to our current base of operations in Ventura County where we have converted

previously conventional parcels of farmland to organic using regenerative methods such

as cover cropping, companion planting, crop rotation, water conserving irrigation

systems, and composting. This is our “home base” where we grow 100% certified

organic herbs, lettuces, seasonal vegetables, six varieties of avocados, lemons and

oranges year round. We also grow organic winter wheat in Imperial Valley for our retail

bakery in Fillmore. When we say “sustainability” we refer not only to the land but also

the whole community of people who work with us and make this happen every day.