Search this site

Large Mixed Carrots Colorful and convenient, these large-sized mixed carrots are perfect for food service and ideal for processing. Kids love rainbow carrots, making them a healthy and fun option for school programs as well. Roast, sauté, grill, juice, or even enjoy them raw! Approximately 5 to 6 inches in length, these colorful carrots are grown on our farms in Santa Maria, California, and come topped and trimmed for ease of use. Contains 3-4 of the following varieties: French, pink, purple, white, or yellow. Available in a 25 lb. sack. The colors may vary depending on current availability.

Baby Green Brussels Sprouts About the size of a queen olive, Baby Brussels Sprouts are one of the finest of the cool-weather vegetables. Cooked properly, Brussels sprouts have all the delicate sweetness of cabbage, but with a more complex vegetable flavor as well.

Baby Gold Beets Baby Gold Beets possess an orange exterior and a golden interior. When sliced, they do not bleed as much as their deep red counterparts, making them better suited for raw applications. These beets have a sweet, earthy flavor profile. Weight (Bunch): 16-20 oz. Pieces/Bunch: 5 - 6 Diameter: 1.5” - 2” Weight: .63 - .75 oz. (1 beet / no top)

Hidden Rose Apples Hidden Rose Apples are mildly tart with a subtle sweetness, featuring a unique flavor reminiscent of strawberry lemonade. Their pale, yellow skin has a delicate, red blush and white speckles, while the vibrant, pink flesh is crisp and juicy. They are ideal for pairing with spreads and cheeses, or as a colorful garnish. What’s more is they retain their vivid color even when cooked! Season: Available Mid-October through February.

Tokyo Turnips Tokyo Turnips have a globe shape with white smooth skin and are tender, slightly sweet and taste like a cross between a radish and a turnip. Try these turnips raw in salads, thinly sliced on crudités plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them. They are also delicious marinated or pickled in vinegar and salt. The greens also slightly spicy, tender and delicious and can be prepared just as other greens. Weight (Bunch): 15 -18 oz. Pieces/Bunch: 6 – 8 Diameter: 1.5” - 1.75” Weight: .63 - 1 oz. Color: White inside and on the outside Flavor: Juicy, mildly sweet with a hint of radish.

Red Fresno Peppers Red Fresno peppers are a delightful addition to any kitchen, known for their bright red color and smoky peppery flavor. These medium-sized peppers combine a mild to medium heat with a sweet, fruity undertone, earning them the title “Gateway Pepper”. Their taste and versatility make them a chef’s best friend, whether used fresh in salads and salsas or cooked in stir-fries and sauces. Growing Region: Santa Maria, CA & Baja, MX Seasonal: Call for current availability

hand-peeled carrots

Red Little Gem A cross between butter lettuce and a red romaine. With its deep, red leaves and lime green inner core, Red Little Gem has all the sweetness of romaine with the mild flavor of butter lettuce.

Spring Crudités with roasted beet hummus This colorful spring crudités plate is fresh, vibrant, and almost too pretty to eat. Featuring a mix of specialty roots and lettuces paired with roasted beet hummus, it’s an easy appetizer for spring entertaining, Easter, Mother’s Day, or any seasonal spread. Ingredients: Crudités Plate Rainbow carrots Tokyo turnips Baby beets (gold and/or striped) Specialty radishes Ruby Ro-Minis™ lettuce Pink Rhône™ Little Gem lettuce Green Little Gem lettuce Beet Hummus 3 roasted baby red beets, peeled and chopped If using full-size beets, 1 is enough 1 can cooked chickpeas (15 oz), drained 1/2 cup tahini 1 lemon, juiced 2 cloves garlic, chopped 1/4 cup olive oil, plus more to garnish 1 tablespoon fresh thyme 1 tablespoon fresh rosemary 1 teaspoon cumin 1 teaspoon kosher salt Instructions: Start by roasting your beet(s). Wash, then coat them lightly with olive oil and a sprinkle of salt. Wrap in foil and roast at 400°F for about 45 minutes, or until fork-tender. Let them cool, then remove the skin, which should slide right off if they are fully cooked. Tip: You can use disposable gloves or a paper towel when removing the skins to avoid staining your hands red. Make the beet hummus by adding the beet, chickpeas, tahini, lemon juice and zest, garlic, cumin, salt, and herbs to a food processor. Blend until mostly smooth, then drizzle in the olive oil while hummus is mixing and blend until smooth and creamy. Adjust seasoning to taste. To assemble the platter, wash and dry the vegetables, then trim and cut as needed into bite-sized pieces. Spread the beet hummus onto a serving platter. Layer in the lettuces first, then tuck in the root vegetables, mixing colors, shapes, and textures as you go. We like to leave some of the leafy tops attached to the root vegetables for that garden-fresh feel. Serve and enjoy!

Baby Beets

The Pioneer in Specialty Vegetables The creation of Babé Farms can be credited to its visionary founder Will Souza, a third generation farmer from a pioneer farm family in the Santa Maria Valley. Will, an avid world traveler, while in Europe in the early 1980's noticed the popularity of delicate salad greens called "mesclun" and mini "baby size" vegetables, a gourmet delight! An innovator by nature, Will returned to the family farm to capitalize on the idea of growing the European lettuce varieties and mini "baby" vegetables. In 1986, Will and his founding partners; Frank & Judy Lundberg and Greg & Cherrie Pedigo established "Babé Farms", a small innovative company breaking the mold of traditional farming. Babé Farms was one of the first to introduce packaged European salad mixes "mesclun", hand selected specialty greens and a colorful array of baby vegetables into the United States and Canada. In the 80's and early 90's, spring mix salad greens weren't completely embraced by consumers, traditional lettuce varieties such as; iceberg, romaine, red & green leaf dominated the grocery shelves. Over time, as fine dining restaurants began serving these frilly and flavorful salad greens, the consumer began to demand packaged spring mix at the retail level. Additionally, with the revolution of the Food Network, foodie websites, blogs, specialty produce distributors, upscale grocers and a wide array of publications dedicated to gourmet cooking there has been substantial growth in the specialty produce category. Today, Babé Farms has "grown-up", growing and harvesting over seventy different varieties of gourmet vegetables, including a colorful spectrum of baby carrots, specialty radishes, baby beets, baby lettuces, specialty greens, organic kales and spring mix, just to name a few. Committed to food safety and sustainable farming practices, Babé is the testing ground for many new varieties specialty vegetables and leafy greens. Now offering an extensive list of nearly 600 customized packs that meet the needs of well-stocked retailers and top chefs across the U.S. and Canada. Based in the mild climate of Santa Maria, California, Babé Farms grows, packs, and ships on a year-round basis. Judy Lundberg-Wafer, one of the original founding members of Babé Farms and her son Jeff Lundberg now own and operate Babé Farms. In early 2014, Judy stepped aside as Babé Farms President/CEO and passed the torch to her son Jeff who now serves as the President/CEO of the company. Lundberg-Wafer continues to play an active role as Babé Farms Chairman of the Board. It’s always been a "family style" business; many of the employees from the field and office/sales staff have been with the company for over twenty years. The focus of Babé Farms is the same; maintaining superior quality, innovation and genuine customer relationships. Now, over thirty years later, what was once a little company with a big vision Babé Farms has now become the premiere label in specialty vegetables and one of the main catalysts for the gourmet revolution in the produce industry.

Baby Green Butter Cakes™ These petite heads of butter lettuce get their name from their buttery flavor and cake-like shape. They are soft and luscious with ribboning leaves that hold onto all types of dressing. Baby Butter Cakes™ contain 3 times more leaves than an average butterhead lettuce. All in uniform shape and size. Available in both green and red, they are great for all types of salad, sandwiches, burgers, poké and more!