Steven and Lisa Kashiwase, along with 3 full-time and 40 seasonal or part-time employees.
190 acres in Winton, about 117 miles from the Ferry Plaza Farmers Market.
Steven’s family has strong ties to the land in California’s Central Valley. His grandfather started a 20-acre vineyard in the 1920s, and his father purchased most of the current acreage of Kashiwase Farms in 1948. After studying pomology and entomology at UC Davis, Steven began farming in the 1970s and converted to organic in the 1990s.
Steven and Lisa strive to maintain the farm, both ecologically and financially, for the next generation. Marketing directly to consumers at farmers markets and planting a diversity of crops are both important to sustaining the operation.
California Certified Organic Farmer since 1997
The stone fruit orchards are not tilled; natural organic residue and supplemental compost help to fertilize the soil, retain moisture, and prevent topsoil erosion.
To conserve water, drip emitters and mini sprinklers are used on the fruit trees, and manually operated impact sprinklers irrigate the almond orchards.
Hand and mechanical cultivation.
Pest populations are carefully monitored; beneficial organisms and/or certified organic controls are used to control insects and disease. Pheremone strips and Bt, for example, are used to minimize crop-damaging insects, and an application of copper spray is used to control peach leaf curl.
The 20 acres that Steven’s grandfather (a Japanese immigrant)first farmed in the 1920s are still part of Kashiwase Farms.
The name Craftsman and Wolves alludes to the pastry chef’s pursuit of perfection in his craft; the wolves are, in William’s words, “the trials and tribulations that it takes to get you there.”
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »