Capay sells seasonal organic produce grown on a 240-acre family farm in the Capay Valley 85 miles northeast of San Francisco. The Marketplace shop is a beautiful showcase for the bounty the farm has become known for—offering strawberries and fragrant sweet pea bouquets in the spring, heirloom tomatoes, peaches, grapes and ambrosia melons in the summer, winter greens and a broad selection of specialty citrus. Capay also features dried fruits and nuts, nut oils, hand-made soaps and gift boxes. Shoppers are offered “glorious fruit and mouth-watering vegetables” that are grown safely and sustainably by community employees sharing a high standard of living.
In 1976, Kathleen Barsotti founded the first twenty acres of Capay Fruits & Vegetables. At that time the farm was one of the first to embrace the emerging organic foods movement. Today the business is owned and operated by Kathleen’s four sons; Che Barnes, Noah Barnes, Thaddeus Barsotti and Freeman Barsotti. The brothers sell at several farmers’ markets in the Bay Area, including the Ferry Plaza Farmers Market, and operate an organic produce delivery service ‘Farm Fresh to You.’