Corie, who has a background as a food scientist, launched the sprout business in 1996. She named it Brooks and Daughters in honor of her two young girls. She is proud of the business and sells most of the sprouts directly to consumers. Brooks and Daughters uses only clean water and organic compost on their sprouts.

All sprouts and microgreens are started on specially designed racks under a large shaded structure. As the seeds begin to sprout, they are planted in soil or open bottom nursery flats and moved into greenhouses. The sprouts and microgreens then grow for one to four weeks in the greenhouses before they are ready for market.

Bill Crepps began farming in 1987 after completing a graduate degree in alternative farming techniques. He farmed organically for years and continues to use the same practices, although he is no longer certified.

Everything Under the Sun dries many of its products so that they can attend farmers markets year round. All fruits are fully ripe before they are hand cut and dried, and no preservatives are added. Products are sun dried throughout the summer and into fall, and a low temperature dehydrator is used the rest of the year. Bill is always experimenting and working to expand his dried food selection. He grows a wide variety of crops and encourages biological diversity on the farm. He does not use synthetic chemicals.

Farmer Joy is a sixth generation family farm in Chileno Valley. Joy Dolcini and her family began by raising cattle and pigs to produce their own meat, and eventually started selling it to local businesses in 2018. When Joy’s children started raising chickens, resulting in an abundance of laid eggs, she started selling them at their preschool and eventually made it a business.

At her stand, she offers honey from the farm’s bees, duck, quail, and chicken eggs, and beef and pork in a variety of cuts including ground beef, sausage, and bacon. The animals roam freely in the pastures while foraging on grass and feed in the barn. The chickens, ducks, quail, and pigs eat natural grains and vegetables, while the cows are fully grass fed.

Four Star Seafood and Provisions proudly supplies seafood and specialty chef curated products featured throughout Nisei's menu. Founded by two friends, chefs, and fishmongers Adrian Hoffman and Ismael Macias in 2015, the company was born from their travels to coastal towns around the world where they experienced pristine catches. This inspired them to elevate seafood standards back home on the Pacific Coast.

Drawing on their culinary backgrounds, Adrian and Ismael understand what chefs seek in premium ingredients, building relationships with local fishermen and artisans to source exceptional seafood and specialty products from around the world.

Emilio Ghiggeri planted the first sweet corn in Brentwood in the 1940s when the area was known primarily for lettuce, apricots, and melons. The farm became G&S Farms in the 1980s when Glenn Stonebarger, a third generation Brentwood farmer, married Emilio’s daughter, Jeannie. Today, Brentwood is famous for its sweet corn production, particularly a variety called Brentwood Diamonds, which G&S Farms was first to grow in the 1990s.

The operation continues under the management of Glenn, with the help of his nephew Joseph Ghiggeri and his two sons, Paul and Michael. The farm's staples are Brentwood Diamond Sweet Corn, cherries, tomatoes, and beans. To connect the community to the food they eat, G&S welcomes Bay Area families onto the farm for seasonal cherry u picks each spring and an off the vine pumpkin patch each fall. As a family, G&S Farms is proud to grow all Non GMO produce.

Gary’s parents, Dirksen and Chee, migrated from Laos to California in the 1980s. Along with many Laotian refugees, they fled to Thailand to escape the Vietnam War and immigrated to the United States to escape persecution. They brought knowledge of farming and chose to grow vegetables in Fresno, home to the nation’s largest Hmong diaspora.

Despite the hard work and long hours, the Moua family remains dedicated to growing a diversity of crops for Asian communities and beyond, such as kabocha squash, lemongrass, bitter melon, opo, sinqua, and Thai chilies. Focusing on Asian vegetables has helped define their niche at the farmers market. At the end of 2019, Gary started his own farm and named it GG Farm.

Starting in 2011, Jeff and Tim discovered that wasabi in most restaurants was made from green dye and horseradish. After tasting real fresh wasabi, they set out to grow it in Half Moon Bay and bring authentic wasabi to the United States.

What began as a passion project has grown into something unique. With custom designed greenhouses and sustainable practices, they now supply some of the best chefs in the country. From Half Moon Bay to high end restaurants, their wasabi has become a favorite among those who value real ingredients and exceptional taste. They are among the only United States based producers of fresh wasabi, using sustainable methods in state of the art greenhouses, and their consistent quality is trusted by restaurants across the country.

A farmer since age 14, Grant has experience in both small scale agriculture and corporate agribusiness. In early 2006, he acquired Heirloom Organic Gardens from founder Stuart Dickson. He is committed to flavor, freshness, and genetic preservation. The farm primarily grows open pollinated and farm made varieties that have been passed down through generations.

The farmland also includes Brians Ranch, which was the second member to join the CCOF on the Central Coast. Heirloom Organic Gardens uses a combination of organic and biodynamic practices to grow about 150 varieties of root vegetables, squash, potatoes, apricots, walnuts, herbs, and specialty greens. Diversity is paramount, and the farm focuses on open pollinated heirlooms that have been passed down for generations.