Bill Crepps, along with 1 full-time and 3 to 4 seasonal employees.
28 acres comprise 5 plots of land in Winters, about 80 miles from the Ferry Plaza Farmers Market.
Bill began farming in 1987 after completing a graduate degree in alternative farming techniques.
He farmed organically for years and continues to use all the same practices, although he is no longer certified.
Bill grows a wide variety of crops and encourages biological diversity on the farm. He does not use any synthetic chemicals. 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. All products are sun-dried throughout the summer and into fall; the rest of the year, a low temperature dehydrator is used. Bill is always experimenting and working to expand his dried food selection.
Class 1 clay loam. The soil is very deep and is one of the best soils that exist. Bill uses cover crops, crop rotation, some organic compost, and minimum tillage to build up the soil.
On-site wells are used to irrigate the fields and orchards using drip, sprinkler, and furrow irrigation, depending on the crop. One orchard is dry farmed.
Hand weeding, machine cultivation, and crop rotation.
Organic insecticides such as light oil spray for aphids and sulfur for mites. They also leave some plants to flower in order to attract beneficial insects. The farm does not use any synthetic chemicals.
The farm originally got its name not from the diversity of crops it grows, but because Bill sun-dried all of his products.
Listen and Learn
The farm prides itself on regularly introducing new crops to the marketplace. Cherry tomatoes, sweet pea flowers, Ambrosia melons, and heirloom tomatoes are a few of the crops that Capay first introduced.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »