John Givens started John Givens Farm in the Goleta Valley under the "Something Good" label in 1980 with 1 acre. Over the years, John Givens Farm grew slowly to 180 acres in 12 locations stretching over 30 miles. Their seasons are extended due to the diverse microclimates. John uses innovative methods for cultivating produce, such as nurturing tomatoes in cold frames in the winter, which dramatically extends their availability into the cooler months. They plant many varieties of produce every week of the year. This gives them timely arrivals of seasonal products with extended growth terms.

Knowing that diversity of crops creates a more sustainable farming ecosystem, Givens' fertilizer program includes composting, cover cropping, and mineral additions that provide mineral and microbiological enhancement to the crops while resulting in more flavorful produce.

Organic farmland is a safeguard during the fire season (a "green-zone" buffer), provides open breathing space, and improves the local environment.

John Givens Farm grows leafy greens during fall and winter, strawberries, leafy greens, beans, and onions in spring. That gives way to summer squash, tomato varieties, melons, winter squash, and a little less leafy greens and strawberries during summer. Then on to fall, where, thanks to the outstanding climate of the Santa Barbara coast, they continue to grow summer squash and tomatoes late into fall.