Another PMA Fresh Summit in the books! This year's PMA took place just a few hours south of us in Anaheim, CA. Not only did this Fresh Summit 2019 see record setting attendance, but we also experienced a wonderfully overwhelming amount of visitors to our booth! We would like to sincerely thank everyone who made this the best PMA in recent memory. Looking forward to Dallas next year!
Pictured Left to Right: Jeff Lundberg (CEO), Ramona Chavez (Sales), Rosa Cerda (Sales), Ande Manos (Director of Sales/Marketing), Ron Labastida (Director of Food Safety)
If you follow our Instagram, you'll know that the first annual Santa Barbara County Farm Day was a huge success! We were so humbled by the turnout we received and pleasantly surprised at how many were interested in our family farm. Thank you to everyone who visited the farm - we're looking forward to participating again next year!
Braised Short Rib over Cheesy Polenta with Roasted Babé Farms Veggies
Dish by Chef Hector Ibarra
Learn about his monthly cooking demo classes here ->
We have a plentiful supply of the following items:
  • Kohlrabi, Medium Green & Red (1 dz. & 30 lb. no tops) - Great Availability!
  • Bok Choy, Baby - Great Availability!
  • Carrots, Baby French - Good Availability!
  • Fennel, Baby ( 2 dz.) - Great Availability!
  • Fennel, Large (1 & 2 dz.) - Great Availability!
  • Celery Root (1 dz.) - Great Availability!
  • Beets, Baby All Colors ( 2 dz.) - Good Availability!
  • Beets, Bulk Stripe (25 lb.) - Good Availability!
  • Lettuce, Ro-Minis (24 ct.) - Good Availability!
  • Leeks, Baby (1 dz.) - Great Availability!
  • Radish, Black (25 lb.) - Good Availability!
  • Radish, Watermelon - Good Availability!
  • Radishes, Specialty (except Cincinnati) - Good Availability!
  • Turnips, Tokyo (2 dz.) - Great Availability!
Limited Items

  • Kale, Green & Lacinato - Limited Availability
  • Romanesco, Baby & Large - Limited Availability to N/A
  • Lettuce, Baby Head - Limited Availability
  • Frisee, Baby & Blonde - Limited Availability
  • Carrots, Baby All Colors except French - Limited Availability
  • Chervil - Limited Availability to N/A
  • Parsley Root - Limited Availability to N/A
  • Radish, Cincinnati - N/A
  • Wild Arugula - Limited Availability
The Wash Line Crew
On this month's CROP TALK we would like to recognize our outstanding wash line crew. The crew is responsible for washing and packing all root vegetables harvested over the course of the day. We can’t say enough about the dedicated individuals that make up our harvest and packing crews. They show up day in and day out and ensure our customers are getting the best quality vegetables possible. Show them some love!
Top-Left: Roberto Gomez, Top-Right: Bertha Rodriguez (Supervisor), Bottom-Left: Avelino Ramirez-Garcia and Mario Jackson, Bottom Right: Angel Aguilar
Recently, Babé Farms donated celery root to CAPSLO Teen Wellness for their Harvest of the Month program. CAPSLO's mission is to reduce and prevent adolescent obesity by providing research-supported, innovative, culturally sensitive and youth-driven programs. The Harvest of the Month program is aimed to inspire teens to eat local seasonal produce. This month, they brought our celery root to the students of Santa Maria High School and helped educate them with recipes, etc. As you can see below, the program resulted in many smiling faces!
Kohlrabi Gratin


  • 3 pounds kohlrabi (6-7 medium), peeled and cut into ⅛-inch slices
  • 1 tablespoon butter
  • 1 large leek, sliced
  • 1⅓ cups low-fat milk, divided
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • Pinch of freshly grated nutmeg
  • 1 cup shredded Gruyère cheese
  • ⅓ cup fresh whole-wheat breadcrumbs, toasted


  1. Preheat oven to 400°F. Put a large pot of water on to boil. Coat an 8-inch-square baking dish with cooking spray. 
  2. Cook kohlrabi in the boiling water until tender, about 10 minutes. Drain. 
  3. Meanwhile, melt butter in a small skillet over medium heat. Add leek and cook, stirring occasionally, until softened but not browned, about 5 minutes. Remove from heat. 
  4. Heat 1 cup milk in a small saucepan over medium heat until steaming. Whisk flour and the remaining ⅓ cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in salt, pepper and nutmeg. 
  5. Arrange ⅓ of the kohlrabi in the prepared pan. Top with half the leek and ⅓ cup each cream sauce and cheese. Repeat with another layer of kohlrabi, the remaining leek and ⅓ cup each cream sauce and cheese. Top with the remaining kohlrabi and sauce. Sprinkle with the remaining ⅓ cup cheese and breadcrumbs. 
  6. Bake until bubbling and golden on top, 25 to 30 minutes. Let cool for 5 minutes before serving.
Photo by: Marissa Oliver-Horton
Recipe: Eating Well Magazine
Babé Farms recently launched a digital catalogue where anyone can view our entire product line. We feel this will help our customers to better familiarize themselves with our products, pack sizes, etc. Check out the Spring/Summer 2019 catalogue below!
Sustainability Initiatives
At Babé Farms we feel strongly about being good stewards of the land. We are 100% committed to implementing practices that preserve our natural resources, as well as producing safe, fresh produce for our end users.
Babe Farms Specialties, Inc. 
1205 West Craig Drive
Santa Maria, CA 93456