Capay Organic is a second generation organic farm which got its start in the Coastal Range’s Capay Valley, 90 miles northeast of San Francisco. The farm was founded by our parents, Kathleen Barsotti and Martin Barnes, in 1976 - marking the early stages of the organic foods movement.
Understanding the sometimes harmful methods of modern agriculture, they realized that there was a niche for quality organic produce grown the way that nature intended for it to be – organically. While our mother was working towards her graduate degree at UC Davis, our parents and several fellow students developed a student farm where they were able to begin farming.
Eventually, Kathy and Martin purchased a 20-acre patch of Starthistle, establishing the first organic farm in the Capay Valley. The farm started as a part-time interest for Kathy while she raised her family and worked as a researcher at UC Davis. Eventually the day came when Kathy elected to spend all of her time building the farm. Having no idea of the toil that lay ahead, but armed with a great idea and determination, the journey began.