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 its present size of 180 acres in 12 locations stretching over 30 miles. Their goal is to provide fresh, local, organic produce of excellent quality all year long. Their seasons for many items are extended due to the diverse microclimates on John's land. He 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. John Givens Farm plants 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 major and minor mineral additions that provide mineral and microbiological enhancement to the crops while resulting in more flavorful produce. The farm harvests daily for better shelf life.
Givens Farm's coastal land is envied by developers who prize its incredible attributes, including a unique, temperate climate. While he could sell to developers, John Givens believes it is important to maintain vibrant, sustainable farmland within the county. Animals and insects, essential components of a diverse ecosystem, naturally prefer organic land to tract houses. Organic farmland is a safeguard during the fire season (a "green-zone" buffer), provides open breathing space, and improves the local environment. Along with the temperate climate, Goleta Valley boasts rich soil and gentle topography, attributes that are nearly perfect for responsible farming.
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 somatoes late into fall.
Beans, Beets, Berries - Strawberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chard, Corn, Cucumber - Lemon, Cucumbers, Endive, Escarole, Fennel, Greens - Collards, Greens- Dandelion, Herb - Parsley, Herbs - Cilantro, Kale, Lettuce, Lettuce - Frisee, Melons, Onions, Onions - Leeks, Peas, Peppers, Potatoes, Spinach, Squash - Summer, Squash - Winter, Tomatoes