We hope you all had a great holiday weekend! It's been awhile since we sent out a newsletter, but with the country gradually reopening things are starting to have a sense of normalcy around here, which means lot's more activity at Babé Farms!
At long last, we are so excited to be back on the trade show circuit! We brought the bounty of the Santa Maria Valley all the way to Las Vegas for West Coast Produce Expo - our first show since the start of the pandemic. Being able to meet with our amazing customers face-to-face and make new connections in the produce industry was a breath of fresh air after being limited to Zoom meetings for the last year and a half.

Overall, we couldn't have been happier with the turnout at West Coast Expo and are looking forward to October when we will be exhibiting at PMA Fresh Summit. We hope to see you there!
Pictured: Rocio Munoz (Sales & Procurement), Ande Manos (Director of Sales & Marketing)
Veggie Rescue
Recently, we began collaborating with Veggie Rescue, a local organization working to improve the quality of food available to citizens struggling with food insecurity. Veggie Rescue uses locally produced fruits, vegetables, and even already prepared meals to deliver fresh food to different organizations, such as senior centers and schools. Since they "sprouted" in 2010, Veggie rescue has delivered over 1.7 million pounds of food to people in need! They are always hard at work preventing excess food waste and simultaneously improving the nutritional value of meals available to those in need. All the produce they collect and redistribute is grown and eaten in Santa Barbara County.
The Swiss Bar "Camo Classic" Golf Tournament
This past weekend was the annual 'Camo Classic' Golf Tournament put on by the Swiss Bar. Babé Farms Director of Sales & Marketing, Ande Manos, and her husband George - owners of The Swiss Bar - play a huge part in planning this event each year, in an effort to raise funds for Mission Hope Cancer Center (Santa Maria) and their patients.
Pictured left to right: George Manos, Jimmy Krouse (Eureka Specialties), Ande Manos
Babé Farms was well-represented on the golf course with a team led by captain, Jimmy Krouse of Eureka Specialties. Jimmy has been a long-time customer and a true friend to all of us here at Babé. He participates yearly in the 'Camo Classic' and is always a generous donor. You rock, Jimmy!
NEW VIDEOS COMING SOON!
We are excited to share that we have some fun new video projects in the works! Check out these behind the scenes shots and be sure to follow us on social media to be the first to see when they're released. In the meantime, check out our BRAND NEW drone video below!
Babé Farms - Sights from the Farm Pt. 2
Get Grillin'!

With the weather warming up and summer in full swing, now is the perfect time to dust off the barbecue pit! Grilled vegetables are a quick, easy, and delicious addition to your meal no matter what you're cooking. The easiest way to grill your veggies is on skewers. Just stick your choice of vegetables (we find that baby-sized vegetables work best 😉) on the skewer and top with olive oil and seasoning salt for a delicious side. You can mix and match to your preference and include a wide variety of veggies ranging from summer squash, beets, shishito peppers, or brussels sprouts as seen below. The are no wrong answers when it comes to grilled veggies!
AEF Scholarship Recipients

Babé Farms recently had four out of 74 students win Agribusiness Education Foundation scholarships from the UnitedAg program. The awards were distributed based on a variety of criteria, including essay submissions, recommendation letters, leadership, extracurricular activities, and more. Congratulations to Kimberly Calderon, Eddie Lundberg, Doris Nogales, and Karli Lundberg, who received the second place William C. Goodrich scholarship.
Below is the full video of the 2021 Scholarship Virtual Awards Ceremony
Kohlrabi Now
In Great Supply!
Our beautiful kohlrabi are thriving right now and great supplies are available! Perfect for processing, kohlrabi can be sliced, diced and even made into noodles. With a flavor profile similar to broccoli with a hint of radish, kohlrabi can be enjoyed raw, roasted, sautéed, braised or pickled. We’ve long referred to kohlrabi as the “space cabbage” or “alien veg” because of its unique appearance but that’s no reason to shy away from it!
BEST IN SEASON NOW!
Our beautiful summer weather has positioned us with bountiful supplies of the following:

  • Beets, Baby - All Varieties (2 dz.) - Good Availability!
  • Carrots, Baby All Colors - Good Availability!
  • Carrots, Large Mixed (25 lb. Sack) - Good Availability!
  • Celery Root (1 dz.) - Good Availability!
  • Fennel, Baby (2 dz.) - Great Availability!
  • Fennel, Large (1 & 2 dz.) - Great Availability!
  • Frisée, Baby (1 & 2 dz.) - Good Availability!
  • Frisée, Blonde (1 dz.) - Good Availability!
  • Kale, Green & Lacinato Org. (2 dz.) - Great Availability!
  • Kohlrabi, Med. Green (1 dz. & 30 lb.) - Great Availability
  • Lettuce, Baby Head (2 lb.) - Good Availability!
  • Lettuce, Little Gem (24 ct.) - Good Availability!
  • Radish, Watermelon (10 & 25 lb.) - Great Availability!
  • Romanesco, Lg. (12 & 16 ct.) - Great Availability!
  • Turnips, Tokyo (2 dz.) - Great Availability!
Limited Items

  • Bok Choy, Baby
  • Radishes, French Breakfast & Icicle
Roasted Kohlrabi Steak with Mushroom Sauce

Ingredients
  • 2 medium kohlrabi - green or purple
  • 1 tbsp olive oil
  • Sea salt - to taste
  • Black pepper - to taste

For the mushroom sauce:
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 cups baby bella mushrooms - ~8 ounces, sliced
  • 3 cloves garlic - pressed or minced
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary - chopped
  • 1 cup vegetable broth

Instructions
  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
  • Remove the leaves and trim the top and bottom of each kohlrabi bulb. Cut into 1/2" round slices. Place on the parchment paper (do not overlap) and brush each side with olive oil. Sprinkle with salt and pepper. Bake for 30-35 minutes, or until they are fork tender.
  • About 10-15 minutes into the roasting time, prepare the sauce. Heat the olive oil and butter in a skillet over medium heat. Add the sliced mushrooms, thyme, and rosemary. Cook for 5 minutes, or until the mushrooms are tender.
  • Add the vegetable broth to the skillet and bring to a boil. Reduce heat to a low boil/simmer and let the sauce "reduce" so that it becomes thicker, about 5-10 minutes.
  • Transfer the roasted kohlrabi from the baking sheet to serving plates, and top with spoonfuls of the mushroom sauce. Enjoy warm!
Babé Farms recently launched a digital catalogue where anyone can view our entire product line. We feel this will help our customers to better familiarize themselves with our products, pack sizes, etc. Check out the most recent catalogue below!
SUSTAINABILITY INITIATIVES
At Babé Farms we feel strongly about being good stewards of the land. We are 100% committed to implementing practices that preserve our natural resources, as well as producing safe, fresh produce for our end users.
Babe Farms Specialties, Inc. 
1205 West Craig Drive
Santa Maria, CA 93456