Santa Cruz Farmers Markets

New Natives is a Santa Cruz based microgreens, sprout and mushroom farm started by Sandra Ward and Ken Kimes in 1982. Sandra states, “We started very green but, curious and eager to embark on a creative endeavor where we would learn much and possibly make a living”. Developing the growing system and many processes on their own, the two worked day and night spurred by increasing demand. Over three decades their tiny production in a garage blossomed into a business with 10 employees producing over 2,000 lbs. weekly. With your health in mind, New Natives harvests their microgreens in the sprout stage when the plant is feeding from the seed. This stage is noteworthy for a high concentration of vitamins and enzyme activity in addition to flavor. To find their spectacular array of sunflower, broccoli, scallion and arugula shoots, aside a spread of colorful mushrooms and tasty sprouts, stop by their farmstand at the Live Oak or Downtown Santa Cruz Farmers' Market.

Santa Cruz Permaculture (SCP) arrives at the markets in the early winter and sells their beautifully packaged, artful hoshigaki - dried whole hachiya persimmons. Alongside hachiya they are rolling out a whole line of preserves - pickles and salsas. Seasonally they bring kiwi, greens and other produce to the markets.

Their most unique seasonal treat, hoshigaki is referred to as the kobe beef of the fruit world because it is incredibly laborious, tender and delicious. Each fruit is massaged multiple times as it hangs to dry over a period of weeks. It is most common in Japan, Korea and China. Dave Shaw, the owner and founder of SCP, was first inspired to make hoshigaki over 15 years ago when he noticed abandoned persimmon trees around the county, their fruit dropping and rotting on the ground. As a long-time student of food systems Dave was moved. He knew that world hunger is a distribution, not a production problem; just one third of food produced is eaten. What could be done about this food waste?

Santa Cruz Permaculture is a spirited endeavor, not solely economic. Dave comes from a lineage of educators and health practitioners, his parents a retired teacher and doctor. As Dave moved through his 20s and into his 30s he examined how he could contribute to the important work he was studying: permaculture, agriculture, forest and water regeneration, etc. During this time he also completed the UCSC Farm and Garden Apprenticeship. Preserving local food and moving it out of the waste stream became one part of a large vision. He sought out elders and learned from them eventually launching Santa Cruz Permaculture in 2016. The organization would include educational programs, consultation with farms and homesteaders and eventually production and an immersion program. Hoshigaki is the production part of the company.

Serendipitously there are persimmon trees on land where Dave lives. There he harvests, dries and packages the fruit. It is a sophisticated processed - the first year the about 200 fruit he strung to dry molded. Now, over a decade later, Dave has honed his skills and the hoshigaki he sells at market are beautiful.

In addition to running SCP Dave is a teacher at UCSC and out in the community and he is a PhD student. When we were closing our conversation he brought up the trimtab principle. On ships the trimtab is a small rudder that turns first, then turning the larger rudder. He sees SCP as a trimtab for the Great Turning; a move from the industrial society toward a life sustaining society. Learn more about Dave and his work by visiting his stand at the markets this winter or visit his website. Glad to have you on board this season SCP!

The Sorensen Family delights in growing the "tastiest blueberries around." They love bringing their blueberries to the people who love them just as much as they do.