Babé Farms grows, packs, and ships a colorful assortment of baby and specialty vegetables in California’s gorgeous Santa Maria Valley. ABOUT Us Judy Lundberg-Wafer, one of the original founding members of Babé Farms and her son Jeff Lundberg now own and operate Babé Farms. Jeff, President/CEO of Babé oversees all aspects of the farming operation and business, while Judy is the Chairman of the Board and remains actively involved in the day-to-day operations. It’s a "family style" business; many of the employees from the field, administrative and sales staff have been with the company for well over 20 years. Read More About tHE pIONEER IN sPECIALTY vEGETABLES Since 1986 fAMILY oWNED aND oPERATED yEAR-rOUND AVAILABILITY AND VARIETY fOOD SAFETY + fARMING PRACTICES Instagram Contact

Food safety and farming practices At Babé Farms, food safety and responsible farming practices are integrated into our daily operations. We participate in the California Leafy Greens Marketing Agreement (LGMA) and are independently audited under the PrimusGFS standard. Our food safety program includes monthly irrigation water testing conducted by a third-party laboratory, documented harvest and sanitation procedures, robust traceability systems, and dedicated food safety oversight to support the production of safe, fresh produce. We farm both conventional and certified organic crops, with approximately 100 acres in certified organic production. Our organic acreage is certified by CCOF and managed in accordance with organic standards. On these fields, we do not use commercial synthetic fertilizers, instead relying on compost and other approved natural soil amendments to build healthy, nutrient-rich soils. Cover cropping with diverse blends is used to enhance soil organic matter, suppress weeds, and support nutrient cycling, while crop rotation across a variety of vegetables helps reduce disease pressure in the field. Drip irrigation is employed to improve water efficiency and allow precise application of water and nutrients. These practices not only maintain soil quality for future plantings but also support long-term environmental stewardship across our ranches, all while producing high-quality, safe, fresh produce. Additionally, our Integrated Pest Management (IPM) program, certified under PrimusGFS, guides pest monitoring and control across both our conventional fields. Common practices include the use of crop scouting, and targeted treatments, helping us manage pests responsibly while maintaining crop health and productivity. Babé Farms Food Safety Director, Luis Ramirez

salade lyonnaise (Babé's Version) This Babé take on a French bistro classic is crisp, bitter, and rich in all the right ways. Blonde Frisée™ and Pink Rhône™ Little Gem pair beautifully with a warm, savory bacon vinaigrette, finished with a soft poached egg, shaved watermelon radish, and fresh chervil. *Sorry, no video for this recipe! Ingredients (Serves 2–4): Frisée Salad 2-4 heads Blonde Frisée™ washed, dried, torn into bite-size pieces (or 1 - 2 lb. bag Platinum Blonde Frisée™) 1 head Little Gem lettuce, leaves separated (we used Pink Rhône™ Little Gem) ½ lb thick-cut bacon or slab bacon, cut into short strips 4 large eggs, poached 1 Watermelon Radish, thinly shaved Fresh chervil (for garnish) Freshly cracked black pepper Warm Bacon–Shallot Vinaigrette 2 Tbsp minced shallot 1 Tbsp Dijon mustard 2 Tbsp red wine vinegar or sherry vinegar 1/3 cup olive oil Kosher salt, to taste Instructions: 1. Cook the Bacon Heat a large skillet over medium heat. Add bacon lardons and cook until deeply golden and crisp, about 8–10 minutes. Transfer bacon to a paper towel-lined plate, keeping about 1/4 cup of the rendered fat in the pan. 2. Make the Warm Vinaigrette Reduce heat to low. Add minced shallot to the bacon fat and cook gently until softened, about 2–3 minutes. Remove from heat and whisk in Dijon and vinegar. Slowly drizzle in olive oil, whisking to emulsify. Season lightly with salt and black pepper. 3. Poach the Eggs Bring a pot of water to a gentle simmer. Add a splash of vinegar if desired. Poach eggs 3–4 minutes, until whites are just set and yolks remain runny. Remove with a slotted spoon and drain briefly. 4. Assemble Clean frisée and lettuce thoroughly and place in a large bowl. Spoon the warm vinaigrette over the greens and toss gently, just enough to coat the Blonde Frisée. 5. Finish & Serve Plate the salad, top each portion with bacon and a poached egg, and finish with shaved watermelon radish, Pink Rhône Little Gem, and a light sprinkling of fresh chervil. Finish with freshly cracked black pepper and enjoy!

Baby Mixed Beets This baby beet pack includes Gold, Red, and Stripe varieties, creating a colorful blend of earthy-sweet flavor. These beets have a signature sweet, earthy taste and are filled with nutrients and anti-inflammatory benefits. Weight (Bunch): 16-20 oz. Pieces/Bunch: 5 - 6 Diameter: 1.5” - 2” Weight: .63 - .75 oz. (1 beet / no top)

The classic butter cake salad Making salad is a “piece of cake” with our new Baby Butter Cakes™️ lettuce! Just clean n' core, dress n' decorate, and customize your salad how you see fit! This unique lettuce is 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.

Blonde Frisée™ A member of the chicory family, frisée has narrow frilly leaves with a blanched heart. Babé Farms gourmet trimmed Blonde Frisée™ is a head of entirely yellow delicate tendrils and is virtually a 100% usable product. Top chefs’ prize this type of gourmet yellow frisée for its curl, texture and its delicious bitter edge! Blonde Frisée™ pairs well with flavor-packed ingredients: Dress leaves with rich truffle oil or with a warm vinaigrette of roast chicken pan drippings and sherry wine vinegar toss in browned bits of thick-cut pancetta and top with a poached or fried egg ~ Bon Appétit!

Beets & Burrata Elevating a classic: Beets and burrata meet their match with the vibrant addition of Watermelon radish, creating the ultimate spring salad. The marinated, tri-color beets and watermelon radishes are paired with wild arugula, toasted pistachios, microgreens, and of course a creamy helping of burrata. Trust us, this one is as good as it looks!

Baby French Carrots Baby French carrots have been a staple in the culinary world for many years. With a sweet flavor profile, they pair well with countless entrees, from the sweet to the savory and everything in between. Packed in generous bunches, these petite, orange carrots are available year-round. Weight (Bunch): 9 -10 oz. Pieces/Bunch: 10 –12 Length: 4” - 4.5” Weight: .63 - .75 oz. (1 carrot no top)

Caramelized apple salad Hidden Rose apples are now in season so you know we had to get creative with another fun, fall salad! In addition to these iconic, pink beauties, this salad features Babé Farms Pink Rhône™ Little Gem, Blonde Frisée™, and celery root. The caramelized apples, leafy greens, and celery root are finished with crumbled feta, raisins, and a homemade apple cider vinaigrette. Recipe inspiration from @theblurrylime . Her original recipe is can be found here !

Baby White Carrots Whether enjoyed raw, cooked, or pickled, this white carrot stands out in any dish. Its unique off-white coloring and subtly sweet flavor make this baby carrot a go-to choice for chefs looking to add brightness to a dish. Grown in the beautiful Santa Maria Valley, these carrots are available year-round and packed with essential nutrients. Weight (Bunch): 9-11 oz. Pieces/Bunch: 9 - 11 Length: 5” - 5.75” Weight: .75 - .9 oz. (1 carrot no top)

Radishes

Easter Egg Radish Weight (Bunch): 9.25-10.5oz. Pieces/Bunch: 11–12 Diameter: 1” - 1.063” Weight: .5 - .63 oz. (1 radish/no top) Flavor: Mild spicy Contains 3-4 Colors: Pink, White, Purple, and Red