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Our Roots

Jacobs Farm was founded in 1980 as a small organic family farm dedicated to growing fresh, high quality, delicious food without damaging the environment. Nearly forty years later, our unwavering pursuit of social change in farming and business practices remains at the core of our company. We’re proud of our ongoing support of farmers and their communities.

Early pioneers in organic farming methods, organic certification, and Fair Trade practices, husband and wife co-founders Larry Jacobs and Sandra Belin began pursuing a healthier way of farming after Larry fell unconscious as a result of exposure to toxic pesticides. Since then, they’ve dedicated themselves to farming without the use of harmful chemicals.

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Farming That Sustains

Practitioners of sustainable growth, we have expanded to include eight sites encompassing 471 acres of crops and an additional one million square feet of greenhouse space along California’s Central Coast. Our approach to agriculture includes using sound business practices and modern organic farming methods. Yet, we continue to take an artisanal approach, putting flavor and soil preservation at the heart of our farming practices.

Committed to our roots as one of the first certified organic farms, we remain passionate about our desire to benefit people, communities, and the environment for generations to come.

Our Products

We produce over 30 varieties of organic herbs and vegetables for consumers across the the USA and Canada.

A Taste of the Jacobs Farm World

Stories

November 13, 2018

Larry Jacobs: Growing Green Business Leader recipient

The NRDC (Natural Resources Defense Council) celebrates America's most influential leaders in the sustainable food movement each year. Our founder Larry Jacobs was acknowledged as a Growing Green Business Leader Recipient in 2013. Listen to his story here.

Useful Tip

How to Store Basil

Basil is different from most herbs, it does not like cold temperatures or contact with moisture, both of which can cause the leaves to blacken. The ideal storage temperature is between 50—55°F so a cool room is preferable to your refrigerator. If your basil is bunched, try trimming the stems slightly and placing the "bouquet" in just enough water to submerge the ends, while keeping the leaves dry. A plastic bag placed loosely over the top will further extend the life of your fresh basil. If your basil is in a container, remove it and either use the "bouquet" technique described or place it in a plastic bag leaving the top of the bag open enough to help prevent condensation from forming. If the room temperature is too warm, place the loosely closed bagged basil in the refrigerator. Always wash basil just before using.

Tips Basil