We understand that the healthiest, most flavorful tomatoes are also grown responsibly. Our family has discovered sustainable ways to harvest the sun's energy to grow a diversity of healthy, organic tomatoes-cherry, yellow, orange and red beefsteak-for our customers. In the Sonora high desert, we use all-natural ingredients to brew rich, organic compost teas to feed our plants. Compost provides tomato plants with countless beneficial microorganisms that exist in a natural symbiosis with the plant's roots. We continually aerate our compost, promoting the aerobic microorganisms most beneficial to the plants and safest for the soil. This symbiosis keeps our organic plants healthier and your tomatoes naturally safe and tasty. We also use European technology to reduce and reuse any water finding its way to the floor of our greenhouses. And after our tomatoes are picked and packed, environmentally-responsible technologies help us minimize the impact of their shipment to you from our distribution center in Arizona. These are all parts of our whole commitment to responsibly growing delicious, certified organic tomatoes that are safe for the eating.

We use healthy, sensible means to protect our cucumbers on the way to your table. Like all our crops, our cucumbers are shipped in 100% recyclable packaging. Our cucumbers may also be coated with an organic vegetable wax-never any petroleum-based products-that keeps the cucumber from losing moisture before it reaches your table. We also use environmentally-friendly ways to protect the cucumbers in the fields. Chemical insecticides are never used. This is a challenge for us, as the aphids abundant on our farms love to chomp down cucumber vines. So we keep aphids off our crop by growing cucumbers in shade houses structures with a fine netting to keep out aphids. It's just another way that we keep our fresh, organic cucumbers healthy and chemical-free.

Gardeners know growing the sweetest organic bell peppers requires keeping a careful eye on the pepper, as it grows, to spot the first sign of trouble or disease. We watch our peppers with our eyes-but we use our fingers, too. It's not uncommon to find us literally plucking pepper weevils (bugs that bore into a pepper and destroy a healthy harvest) right off the plants. Modifying the time-tested practice of pest-plucking to fit our fields and greenhouses helps us harvest beautiful and sweet green, red and yellow bell peppers without using any harmful pesticides. And like our tomatoes, our pepper plants stay healthy with a steady diet of organic compost-ensuring plenty of natural nutrients help pack your peppers full of flavor.

It may sound funny, but we have found a secret to growing the most wholesome organic eggplant is rain. The eggplants not only receive a drink from rain, but the rainstorm confuses the plant's natural enemies. Turns out there is something about a good old-fashioned rainstorm that bewilders the bugs that plague eggplant gardeners all over America. So in our sustainable greenhouses, we use sprinklers to give our eggplants a shower and confuse the insects. It's another, natural way that our family keeps our certified organic produce safe and chemical-free.

Our acorn, Kabocha, butternut and spaghetti squash stay fresh for months after harvest when kept in our family's organic storage areas, butternut and spaghetti squash stay fresh for months after harvest. But storing healthful squash means more than just storing it correctly. The squash must be at peak health when it's harvested so that you may enjoy its delicious, wholesome flavor months later. That's where one of the organic grower's best friends-compost-helps us again. Twenty years ago, Theo Sr. noticed that the plants in fields and greenhouses where organic compost was used were far less likely to develop diseases than plants in conventional fields. Since butternut and spaghetti squash are susceptible to numerous plant diseases common in the Americas, we use generous amounts of fluffy, organic compost to fortify and supplement the soils where squash are grown. Because growing the healthiest vegetables means starting with organically balanced, healthy soil. Read More...

We ship healthy organic zucchini to you from November to May, the time of the year when it's most difficult for North American consumers to purchase delicious zucchini. How? By using the natural, climatic complexity of our ancestral home, Mexico. The best zucchini are grown when temperatures are not too hot. So when it is too warm to grow really healthy zucchini in Culiacan, we grow them at a ranch in La Cruz, in southern Mexico. The beautiful microclimate at La Cruz, right next to a Pacific Ocean beach, gives us a unique microclimate and an ocean breeze that literally blows bugs and diseases away from the vegetables. And a ranch big enough to provide full truckloads of zucchini helps keep the footprint of each zucchini small when we send them all to our distribution headquarters in Arizona. That's how the ocean breeze keeps our certified organic zucchini coming to you, all year winter long .

Mangoes are a tropical fruit that became wildly popular in North American produce sections. But as North American and European consumers discovered the mango, producers in Mexico and South America often established mango plantings with high levels of petroleum-based fertilizers, insecticides and machines powered by fossil fuels. It is also common to find mango farms burning leftover mangoes and vegetation growing around their trees after harvest. Our mango producers are different-organic farmers in Mexico and a cooperative of fair-trade certified producers from Peru. They prefer traditional, non-mechanical means for cultivating and harvesting mangoes. And instead of burning weeds and other vegetation after harvest, they incorporate the vegetation into the soil to provide organic nutrients and enrich soil structure. And all season long, the juicy organic mangoes they ship taste really, really good.