When food lovers visit Santa Cruz County, it’s hard to choose from the hundreds of fabulous restaurants. One dish the county loves? Clam chowder—evident from the Santa Cruz Clam Chowder Cook-Off at the Boardwalk which draws thousands every February! Many eateries offer this beloved soup on their menus year-round.

We’re highlighting New England chowder. There’s something special about this rich, savory, soup—it can make you feel cozy on a cool day and provides tasty soothing comfort any time of year. Each chef makes it a little differently, so there is bound to be a perfect bowl for everyone. There are versions with bacon and without; some serve it with crackers, others with croutons or grilled bread. If you like eating your chowder out of a bread bowl, you have a few options, on or near the Wharf: Ideal Bar & Grill, Riva Fish House, Stagnaro Bros. Seafood, Firefish Grill, and Woodies Cafe. It’s fitting so many places offer this; the original sourdough bread bowl was made in nearby San Francisco and chowder in bread bowls first became common on Fisherman’s Wharf in SF.

Jack O’Neill Restaurant at Dream Inn

The chowder from Jack O’Neill Restaurant at Dream Inn is so cherished, you can even get it from room service. You don’t have to be a hotel guest to enjoy it—it’s offered daily in the restaurant’s dining room—but if you choose to stay at the hotel you’ll enjoy relaxing in the comfortable rooms, then waking up to sights and sounds of the Pacific Ocean. The soup, served with grilled bread, features ingredients including bacon and shellfish velouté. Address: 175 West Cliff Drive (in the Santa Cruz Dream Inn), Santa Cruz

Pleasure Pizza East Side Eatery

Don’t let the name Pleasure Pizza East Side Eatery fool you into thinking this is only a spot for great pizza. The restaurant boasts fantastic, award-winning chowder. East Side Eatery began competing in the Clam Chowder Cook-Off in 2015. Its chowder, chock full of potatoes and bacon, has been awarded first place several times. Also of note: its chili, a meat version, has earned top honors in the local Chili Cook-Off many times. And the restaurant has a diverse menu with lots of offerings for non-soup-lovers. Address: 800 41st Ave, Santa Cruz

If you visit the Santa Cruz Wharf for chowder, you’ll have opportunities to revel in beautiful vistas from the dining rooms’ windows. If you’re lucky, you will also witness a classic Santa Cruz scene: frolicking sea lions. Here are the Wharf options:

Stagnaro Bros. Seafood

Stagnaro Bros. Seafood, located at the far end of the wharf, has a rich Santa Cruz history. The Stagnaro family, originally from Italy, put down roots in Santa Cruz in the early 20^th century and opened a small seafood market and lounge in 1937. Today, Stagnaro Bros. operates a restaurant—where you can enjoy chowder and many seafood delicacies—plus the largest fish market in Northern California which sells fresh fish to cook at home. The takeout counter next to the market has ready-to-eat food including signature chowder sold by the cup, bowl, bread bowl, quart, or gallon! Other counter goodies include fish tacos, crab sandwiches, and deep-fried fish or chicken baskets. Many customers utilize the outdoor seating, which is plentiful. This includes tables and chairs right by the market, and nearby bench options. Address: 59 Municipal Wharf, Santa Cruz

Riva Fish House

The chowder at Riva Fish House has vegetables sauteed in white wine, which makes the flavors stand out perfectly. One of Riva’s dishes that pairs well with chowder is Arugula and Spinach Salad with ingredients like pickled red onions, pepitas, white wine-poached pears, and Gorgonzola. Riva is situated about 2/3 of the way down the Wharf. Address: 31 Municipal Wharf, Santa Cruz

Firefish Grill and Woodies Cafe

Firefish Grill and Woodies Cafe: these two neighboring restaurants have the same owner and serve the same delicious bowl of chowder. After you enter the Wharf, they are located about halfway down. The burgers and fish and chips are also popular choices among families who dine at Woodies. A restaurant specialty: seafood cooked with a mesquite charcoal broiler like the signature Firefish Grill selection (includes skewered charbroiled prawns, scallops, and salmon). Both Addresses: 25 Municipal Wharf, Santa Cruz

Now that we’ve visited the Wharf, here are some more chowder options. One is located next to the Wharf, a couple are by the Santa Cruz Harbor, and one pops up in Aptos each week:

Ideal Bar & Grill

With its beachfront setting between the Boardwalk and the Wharf, Ideal Bar & Grill is a great place to enjoy a bread bowl filled with hearty, creamy chowder. Given its location, it makes sense that the restaurant has participated in the chowder cookoff every year since the competition began. Ideal has earned every award at least once, and it is particularly proud of winning People’s Choice in 2023, 2024, and 2025. Address: 106 Beach Street, Santa Cruz

Crow’s Nest Restaurant

You can savor the chowder at Crow’s Nest Restaurant in three different spots. The main restaurant offers ocean views either through the windows or directly in front of you if you sit on the patio. The upstairs bar/restaurant has a smaller food menu but a larger drink menu. The third option is getting a takeout version at the restaurant’s Beach Market, which is on the dock near the Crow’s Nest and carries lots of grab-and-go food plus gifts and souvenirs. You can take chowder home or eat it outside, just steps from the Santa Cruz Harbor, and enjoy views of Walton Lighthouse. Address: 2218 East Cliff Drive, Santa Cruz

Johnny’s Harborside

Across the way from Crow’s Nest is Johnny’s Harborside, another popular chowder spot. The restaurant has lots of window seating — about a dozen tables — and many of these overlook the Santa Cruz Harbor. There are rotating fresh catch seafood specials listed on a chalkboard, and you can pick your sides (like Southwest, which is polenta, grilled rustic vegetables, Rojo sauce, and lime crema). Also, the eclectic menu, which includes a burger, fish tacos, and oysters, means your dining companions can each be in the mood for something different. Address: 493 Lake Avenue, Santa Cruz

Bay Living Culinary

Although not a brick-and-mortar spot, you don’t want to miss the chowder from Bay Living Culinary, a vendor at the weekly Saturday Aptos farmers’ market at Cabrillo College. Although chef/owner Jody Lombardo has only been selling at the market since summer 2023, she has been making this creamy soup—filled with scrumptious veggies—for many years. During this time, several restaurants have purchased her chowder for their menus. Lombardo sells her chowder all year long (she also sells delicious rotating items like chicken pot pies and turkey chili). One of her chowder secrets? “The precision and the patience,” says Lombardo. “I strive to have every ingredient in the chowder cut to almost  the same size, so that when you enjoy a spoonful, you get everything in every bite.” Address: 6500 Soquel Dr, Aptos

Rustic Table

Eating chowder from The Rustic Table is a win-win: you savor an incredible soup and simultaneously support a worthy cause. The classic clam chowder is velvety; ingredients include bacon, onion, potatoes, and celery. “We pride ourselves in the unique seasonings and three-part method of cooking the chowder,” says a The Rustic Table spokesperson. “It’s a high-quality product.” Judges of the 2025 Santa Cruz Clam Chowder Cook-Off agreed, awarding this chowder first place. At The Rustic Table, you can order the soup a la carte as a small or large bowl. Or if you order a pasta dish, it comes with a choice of clam chowder or a side salad. You’ll find The Rustic Table at the Grace Harbor Women’s Center building. Restaurant proceeds benefit nonprofit Teen Challenge, whose participants work as restaurant staff. Address: 55 Brennan St., Watsonville

There is something special about dining at a restaurant where the chef pays tribute to their roots through delicious food. Here are a few Santa Cruz County places where this is the case. Of course, this is only the tip of the iceberg!

Pana Venezuelan Food
118 Cooper Street, Santa Cruz & 2738 Mission Street, Santa Cruz

_{Photo by Jenn Day}

Open since 2023 inside the Octagon at Abbott Square, Pana serves up authentic Venezuelan style arepas. These cornmeal pockets are opened in half and filled with a variety of tasty ingredients. Pabellon is a customer favorite with a magnificent combination of black beans, mozzarella, shredded beef, and plantains. Another must-try combination is the Sifrina, which overflows with flavorful shredded chicken, tasty cheddar cheese, and a generous helping of ultra-fresh avocado. Their homemade sauces are the crowning touch: choose from guasacaca (avocado), garlic, or spicy. Insider tip: you can customize your arepa however you want. Interested in the Capresa (a takeoff on an Italian Caprese salad) but also craving chicken? Go ahead and ask for a chicken addition! Love plantains but the arepa you’re looking at doesn’t come with them? Add them—or get a whole side order instead.

The arepa “houses a lot of emotions, stories, and culture,” says German Sierra, who is chef and co-owner/business partner with his wife Gabriela Ramirez. He is a Venezuela native; Ramirez was born in California to parents from Mexico. The foundation of the arepa recipes came from his family in Venezuela. He and Ramirez have enhanced the recipes from there. Their goal, which they definitely achieve, is for people to experience a feeling of comfort—and for people who grew up eating arepas to be taken back home through wonderful food memories. “Every morning before going to school, my most vivid moment is waking up listening to my mom in the kitchen cooking arepas, then the smell of arepas, then I got to the kitchen and there were arepas ready for me for breakfast,” says Sierra. They originally created Pana as a food truck in 2019. You can find the truck on the Westside (2738 Mission Street) many days of the week.

Fun facts: Pana’s arepas are also available to San Jose Sharks hockey fans in a kiosk at the SAP Center. And Pana earned a spot on Yelp’s Top 100 Places to Eat in the Bay Area in 2022 (one of only 2 Santa Cruz places to receive this honor).

Copal
1203 Mission Street, Santa Cruz

_{Photo by Liz Birnbaum, The Curated Feast}

Chef Ana Mendoza, a Oaxaca native, opened Oaxacan restaurant and mezcal bar Copal in 2020 with partners Stuyvie Bearns Esteva and Noëlle Antolin. The trio’s mission is to share Oaxacan culture through fabulous food and drinks. They brought back much of the decor from Oaxaca including handmade textiles and wood block prints. There are also vivid folk-art sculptures from Mendoza’s village, San Martin Tilcajete.

They make all the food from scratch, and it shows. Recipes have been passed down to chef Mendoza from several generations of her family.

Looking for unique regional appetizers? Try Chapulines (sautéed grasshoppers with chile, lime) or fresh Nopales (chopped cactus with tomato, radish, onion, and cilantro—ingredients complement each other beautifully). If you’re a meat eater, you will adore the Molotes: masa fritters filled with potato and chorizo.

_{Photo by Caryn Hewlett}

Menu standouts include signature mole; choose from four kinds including Mole Negro and Mole Verde and choose your protein (chicken, pork leg, pork ribs, or vegan with tempeh, garbanzo beans, and roasted chayote). The verde is excellent with either of the pork options. Chef Mendoza and her staff grind the many spices necessary for this dish, by hand. In fact, the Negro contains 30-plus ingredients including roasted chile ancho, chocolate, and cinnamon, and takes three days to make. The homemade tortillas that are included (in this and many entrees) feature corn that Copal has milled itself. They use organic heirloom varieties which are imported from Oaxaca and grind it every day to make masa for tortillas and other selections.

Meat lovers shouldn’t miss two specialties: Albondigas soup (the pork meatballs are to-die-for) and Tlayuda. Some refer to the Tlayuda as a Oaxacan-style pizza, but it is way more than that. Picture a hard corn shell that’s over a foot in diameter topped with ground chicharron, savory black bean paste, grilled pork adobo, thinly sliced salt-cured Wagyu steak, and housemade chorizo. Now add quesillo, avocado, cabbage, tomato, and outstanding homemade salsa. It’s as colorful as it is delicious.

If you’re dining at lunch, you’ll love the Oaxacan torta sandwich, served on a large fresh-baked roll called a “telera.” It’s spread with pasta de frijol (a black bean paste). Additional fillings include avocado plus protein choices such as a breaded pork cutlet.

Copal has a mezcal selection unlike anywhere else in the county, with more than 200 available from small-batch producers. You can even order a mezcal flight! Copal also has mocktails like Bright Eyes with botanical spirit Livener from Three Spirits, Martini and Rossi Floreale, housemade hoja santa syrup, and lemon. Beer, wine, and agua frescas round out their drink menu.

Emozioni Pasticceria & Rosticceria
2841 Porter St. Suite B, Soquel

_{Photo by Jenn Day}

Emozioni is an authentic Italian treasure, serving artisan pastries and espresso plus a small selection of pizza. Partners Crescenzo “Enzo” Pelliccia (founder/co-owner/executive chef) and Michele “Mic” Tartaglia (co-owner) are natives of the Naples region of Italy. Pelliccia’s experience includes attending culinary school and serving as the executive pastry chef at Los Gatos-based fine dining restaurant Dio Deka.

There is no indoor seating, but several tables adorn the patio, in a courtyard in Soquel Village. Most ingredients Emozioni uses are from Italy. As you devour the results, you can taste the difference. The name they chose for the business, Emozioni, is fitting. It comes from the Italian word meaning emotion, and you will undoubtedly be filled with emotion as you enjoy these works of art. 

One must-have pastry is Baba Al Rum, a staple in Naples and a staple at the bakery. “We operate with a great deal of Neapolitan philosophy and pride,” says Tartaglia. Delectable Baba Al Rum is sponge cake soaked in spiced rum syrup. They also make equally delicious spinoffs that appear on a rotating basis, like pistachio-cherry Baba. 

Other stars from Emozioni, available most days, are La Pastiera Napoletana aka Neapolitan Easter Pie, and Sfogliatella Frolla. Easter pie ingredients include ricotta and citrus. Flavors are hard to describe but it’s masterful! Sfogliatella Frolla, one of Naples’ most famous pastries, is exceptional. Stuffed with ingredients such as semolina, sweetened ricotta, candied oranges from Sicily, and cinnamon, the filling is creamy and wonderful.

Chocolate Bomb, also available regularly, is a chocolate lovers’ dream. The core is a flourless dark chocolate brownie; it has whipped milk chocolate ganache, vanilla chantilly cream, and dark chocolate glaze. People of all ages love this—kids can eat it on its own, adults can take it home and complement it with a glass of red wine. Warning: it sells out early. 

Do not skip the cream puffs! Fresh patê choux made daily is utilized for rotating varieties of cream puffs and tarts. The puff topped with powdered sugar, with organic fresh whipped cream sandwiched in between the two buttery, heavenly pastry layers, is always available. It sounds simple, yet it will elicit moans of delight. 

Other rotating delights include Limoncello E Meringa (lemon meringue tart): take one bite to be transported to another dimension. It features Sicilian candied lemon, Sicilian lemon marmalade, white chocolate ganache, and more. What an incredible contrast of crunchy and creamy textures. At lunchtime, Emozioni offers savory homemade pizza. There is always at least one vegetarian selection. With thin crust, and organic flour from Petaluma’s Central Milling, chef/owner Pelliccia says it’s a style served in the bars in Italy. It definitely works! The crust is perfectly crisp, and you can taste the quality of the toppings, from the cheese to the imported Italian tomatoes featured in the sauce.

A retail section has a small, yet carefully curated, rotating selection of items from Italy. These include organic extra virgin olive oil, pasta, organic Italian soda, and fruit spreads. 

Real Colima 2
1101 E Lake Ave, Watsonville

_{Photo courtesy of Real Colima 2}

Yes, there is a plethora of Mexican food in Watsonville—from grocery stores that sell tacos, to taquerias, to sit-down restaurants. And many of them serve very authentic cuisine. But there was only room for one in this article, and that’s Real Colima 2. The Watsonville-based family-run Mexican restaurant is a true gem that has been serving customers since 1992. The Moran Family operate this plus Real Colima 1 in Royal Oaks; the latter has been open since 1980. Owner Rosa Moran was born in Mexico. Her son Alphonso Moran is Real Colima’s general manager.

When you first see the restaurant, you will be charmed by its exterior—that of a small, quaint house. The staff are friendly, and portions are large. The popular tortillas are made fresh every day. Many orders come with a tortilla; if you choose flour, know that it is huge, but you still might want to order an extra because they are fantastic.

One of the dishes that comes with a tortilla is a restaurant specialty: Camarones Al Charco, otherwise known as fabulous bacon-wrapped shrimp. This is a must-try on your first visit; you will truly enjoy the smoky and spicy flavor juxtaposition. Each order contains several meaty, large shrimps encased in bacon, smothered in Monterey jack cheese and spicy Diabla sauce.

A can’t-miss breakfast dish, available all day, is the Chilaquiles. Cut-up chunks of fried homemade corn tortillas, Mexican and Monterey jack cheese, and Ranchero sauce with a nice kick combine to create a wonderful harmony of flavors. And you get rice and beans on the side.

Hot tip: for another Real Colima specialty, birria soup (only available on Saturday and Sunday), go as early as possible. They open at 8 a.m. on weekends. Both the birra and the menudo, another traditional dish only offered on weekends, draw crowds. These selections sell out every weekend; once it’s gone for the day, you’re out of luck. The same advice is true if it’s a cold or rainy day and you want the “regular weekday” soup. These are Caldo de Res (beef soup) and Caldo de Pollo (chicken soup) and there is only one batch each day.

Real Colima 2 is also known for empanadas (cheese, shrimp, or meat), sopes, and chile colorado, among other dishes.

Hanloh Thai Cuisine
1011 Cedar Street, Santa Cruz

_{Photo courtesy of Hanloh}

You’ll love Hanloh, which has been serving extraordinary dishes at Bad Animal (a wine bar and rare and used bookstore) since 2022. Bad Animal is homey and casual with a Bohemian spirit; it serves as a perfect backdrop for Hanloh’s down-home yet sophisticated cuisine.

Hanloh’s owner/executive chef Lalita Kaewsawang was born in Thailand and emigrated to the Bay Area at age 13. Her extensive culinary experience includes working at Michelin-starred Manresa in Los Gatos and doing popups and catering with Hanloh for several years.

The menu rotates, so not all dishes will be available when you visit—but whatever you order you’re in for a treat! From the starter selections, don’t miss Phla Pla, which is essentially a Thai crudo. Thin, ultra-fresh halibut slices are layered with paper-thin cucumber slices. Seasoned with scallion, the herb sawtooth (a relative of coriander), and a piquant citrus sauce, you will savor these bright flavors.

If you see tomato jaew relish, order it. Made with tomato, spring onions, garlic, shallots, and fish sauce, it’s currently offered a la carte and as part of Gai Tod Hat Yai. Vegetables are fire-roasted which brings out the natural flavors; the result is a knock-your-socks-off delicacy with a tapenade consistency. Hanloh usually has a fried chicken dish on the menu. The current version, Gai Tod Hat Yai, is comfort food with a Thai spin: coriander-rubbed fried chicken thighs with the aforementioned relish.

Another must-try is Nam Prik Lon—it’s heaven in a bowl. Right now, Hanloh is serving this with crab; a past version has included smoked trout. A bowl is filled to the brim with creamy, savory, soup-like deliciousness. Picture a cool broth made of coconut cream, aromatics like galangal and ginger, and crabmeat. Surrounding the bowl are fresh lettuce leaves, cucumber and radish slices, and homemade shrimp chips. It’s fun to assemble your food and personalize the ingredients to your liking. The vegetables in this, and all dishes, are fresh from Santa Cruz farmers’ markets; Kaewsawang shops there twice each week. Hanloh receives fresh meat and fish twice-weekly, too.

“My food is very much centered around shareable dishes with rice,” says Kaewsawang. “I like to feel transported to Thailand when I eat them. I’m quite proud of our team that they are able to execute my vision!” The chef has vivid childhood memories of eating fantastic food from Thai street vendors. “Many vendors are dedicated to their craft. A lot of Thai street vendors are only focused on one dish, so they spend years making the best version of a dish. I can resonate with that.” Hanloh’s menu is intentionally small so the team can create excellent dishes each night with seasonal ingredients.

Visitors will not want to miss the wine. The list, focused on natural, organic, and biodynamic vintages, has more than 50 choices curated by Bad Animal—which features Hanloh as part of its rotating chef residency. There are also local beers and hard cider.

Santa Cruz County is a paradise for many reasons, including an abundance of fabulous food venues and a plethora of natural attractions, from the redwoods to the beaches. And there are countless neighborhoods that offer both. Let’s explore a section of East Cliff, specifically a couple of blocks that feature two wonderful restaurants plus a store that draws crowds for its signature tamales. All three are family-owned. And the cherry on top? These spots are just a hop, skip and a jump from the 14^th Avenue entrance to Twin Lakes State Beach, Sunny Cove, and Santa Maria’s Beach.

Lago di Como Ristorante

Chef Giovanni Spanu and his wife Mary Ellen founded this beloved Italian restaurant in 2012. In 2023, Matteo Robecchi and Lindsay Rodriguez joined them as partners. Giovanni and Matteo are both natives of Italy’s Lombardia region. The menu includes several homemade pasta selections which rotate, like the delectable Spaghetti alla Carbonara, prepared authentically with Guanciale (Italian cured pork) or Spaghetti Costa Smeralda with fresh clams and aged caviar—a perfect combination. If you’re a meat lover, you’ll love the tender Veal Scallopini with rich porcini and crimini mushroom sauce. Past seasonal specials include unique creations like Borsetti Pere & Formaggio, which is delicious, pillowy ravioli filled with pear and smoked Scamorza cheese and with topped with a rich Pecorino sauce and exquisite 25-year-old balsamic. Lago di Como offers pizza nights every Sunday with woodfired pizza made by Culinary Institute of America alumnus Sam Kornfeld, also known as “The Pizza Schmuck.” The pizzas feature high-quality ingredients like San Marzano tomato sauce and Fior di Latte mozzarella, and you can taste the difference! In early 2023, Robecchi and Rodriguez designed a new look for the restaurant with a revamped menu; the warm atmosphere, attentive service, and fabulous food remain.

Taqueria Michoacan

Open since 2001, this small-but-mighty taqueria has a loyal fan base—some customers have been coming for more than 20 years. Husband and wife Mario Maldonado (who serves as chef) and Monica Berumen run the restaurant with the help of their family. If you enjoy carne asada, make sure to try the version from Michoacan—it’s succulent and perfectly seasoned. Another must-order is the shrimp; the tacos and burritos are very popular, and with good reason: they are flavorful and addictive. The chile relleno burrito is a unique, signature item that is one of the taqueria’s best sellers. And here’s an insider tip: even though it’s not mentioned on the menu, you can add fries to the inside of any burrito. You can also add chorizo to a beef burrito for an amazing, meat-lovers’ dream come true. There are great lunchtime specials if you’re looking for hearty, affordable options—selections include two tacos with your choice of meat, accompanied by rice and beans. In March, the taqueria added a dessert display case that is filled with treats from Laura’s Sweet Side. This is a separate business run by Mario and Monica’s daughter Laura (before she added this brick-and-mortar location, she did only pop-ups and catering); they are open for several hours each day. Selections include churro cheesecake bites (topped with chocolate and strawberry), brownies, and small cakes in rotating flavors such as tres leches, red velvet, and the incredible “churro cake” which is vanilla cake topped with cinnamon cream cheese frosting and a churro. Families have been known to fight over the last bite.

El Rosal Bakery

Looking at the unassuming storefront tucked into a small shopping plaza, you would never imagine that El Rosal Bakery contains a bounty of treasures. But people flock to El Rosal for scrumptious tamales— made fresh daily—and lots of other goodies. It has been open since 1994, and it’s clear from the constant flow of customers that their recipes have withstood the test of time. It’s also great that both vegetarians and omnivores can be satisfied. The star of the show is tamales. Very reasonably priced, they come in several choices: chicken or pork with red sauce, chicken with green sauce, sweet corn, or cheese and jalapeno (also known as rajas). They are served quickly and are always nice and warm. The savory red sauce, which includes guajillo chiles, perfectly complements both of the meats. The sweet corn is a decadent treat, featuring fresh corn, sugar, and butter. Tamales are plenty filling on their own, but El Rosal also offers a “loaded” version topped with cheese and veggies, with or without rice and beans on the side. The bakery has several display cases overflowing with pan dulce (Mexican sweet bread) in many colors, shapes, and flavors including traditional conchas, and other pastries like apple turnovers which are bursting with fruit and sweetness. El Rosal also serves seasonal specialties like Rosca de Reyes in January and sugar skulls in October. And the plaza it’s located in has another bonus: every Sunday from 9 a.m.-1 p.m. it is the site of the Live Oak farmers’ market with fresh produce and bread plus other ready-to-eat options.

A couple interesting facts about California’s history, published in the September 2022 newsletter of Santa Cruz County Farm Bureau (SCCFB): in 1949, the income from agriculture in the state was around $2.3 million. By 1995, it had grown to $2.6 billion. The newsletter goes on to say that “According to the 2021 crop report from the California Department of Agriculture, the state’s 69,600 farms and ranches income grew to $49.1 billion.” California actually produces “nearly double the agricultural revenue of the second highest state (Iowa),” according to the May 2022 Community West Bank article “The Importance of Agriculture to The Economy of California’s Central Coast.”

SCCFB operates many programs and events related to the agriculture industry in Santa Cruz County and the Pajaro Valley. These include an annual fall farm dinner fundraiser, several scholarships for college students majoring in agriculture or related fields, and a popular apple pie baking contest. Co-sponsored by Pajaro Valley apple producers and growers, it’s part of the annual Santa Cruz County Fair. SCCFB also publishes a “Country Crossroads Map” that lists Central Coast farms that sell directly to the public.

Both locals and visitors can become more aware of our area’s economic, cultural, and ethnic aspects of agriculture on the second Saturday of each month at Watsonville’s Agricultural History Project Center & Museum (AHP). You can also make an appointment to visit at other times and learn factoids like: “…potatoes and wheat were once major crops of the Central Coast of California. Today these fields are growing lettuce, strawberries, and raspberries. Years ago, ships and railroads, not today’s trucks, transported the agricultural bounty to markets.” With lots of exhibits and interactive activities, AHP is a terrific place for families. Another great resource for historical information surrounding farming and farmers in the Santa Cruz County area is the California Agricultural Workers History Center located in the Watsonville Library.

U.S. Congressmember Sam Farr played a pivotal role in our state’s organic agriculture movement. In 1990, Farr authored the California Organic Standards Act, which established standards for organic food production and sales in California. Also, Farr secured state funding for the renowned UCSC Agroecology Program “…to assist with its important research and extension work with the rapidly expanding organic farming sector,” said Farr in 2007 as part of the series “Cultivating a Movement: An Oral History of Organic Farming and Sustainable Agriculture on California’s Central Coast.” Farr also said, “The (UCSC) Farm’s influence has been far-reaching, inspiring many sustainable agricultural programs at other universities, including UC Riverside, Cal Poly, and USDA’s Agricultural Research Service.”

The UCSC Farm’s origins date back to the 1960s. In 1969, Sunset Magazine visited what was then named the UCSC Student Garden Project and referred to the project’s Alan Chadwick as “…one of the most successful organic gardeners the editors have ever met” (from Cultivating a Movement). The UCSC Farm & Garden started its nationally recognized apprenticeship program in 1973.

Cultivating a Movement is a great resource for anyone interested in learning more about our local agriculture history. Completed in 2010 and conducted by UC Santa Cruz’s Regional History Project, it includes 58 interviews with farmers, activists, researchers, and educators. Other interview subjects include “Amigo Bob” Cantisano—he helped establish CCOF (California Certified Organic Farmers) and created the annual Ecological Farming Conference at Asilomar, the largest sustainable agriculture gathering in the Western US—and organic farmer Dick Peixoto, who founded Watsonville’s Lakeside Organic Gardens in 1996. Lakeside’s website proclaims they are the “largest family-owned and operated solely organic vegetable grower/shipper in the U.S.” They supply local restaurants like Watsonville’s California Grill. Dick and his daughter Ashley opened this spot in 2012 and they also ship vegetables to grocery stores across the country.

The Root of the Matter

As the first industry and a cornerstone of the Santa Cruz County economy, our agriculture roots here are deep. With generations of families committed to the blossoms of farming, the certified organic movement was born here, an incredible collection of farmers’ markets and u-pick opportunities became available to the community, and astonishingly fresh, sumptuous dishes landed on local restaurant menus highlighting our county’s exquisite produce. Continue to learn more about the agricultural magnificence in Santa Cruz County.

Farmers’ markets play a critical role in the regional food system, as they enable small farmers to regularly sell the fresh produce they grow to provide crucial income and also give the community direct access to a variety of fruits and vegetables.

The Saturday morning Aptos market at Cabrillo College, which is offered year-round, is the county’s oldest and biggest farmers’ market (70-plus vendors). Monterey Bay Certified Farmers Market (MBCFM) runs it and also operates three Monterey County markets. Because the market accepts EBT/SNAP (Electronic Benefit Transfer/Supplemental Nutrition Assistance Program), people in need—who receive assistance through CalFresh benefits—are able to buy plenty of healthy items.

Santa Cruz Community Farmers’ Markets (SCCFM), which has served the county since 1990 when it started with the downtown market, operates five markets: Felton (Tuesday), downtown Santa Cruz (Wednesday), Westside SC and Scotts Valley (Saturday) and Live Oak (Sunday). The downtown, Westside and Live Oak markets are year-round; the other two are seasonal. “SCCFM represents over 100 family farms, specialty food purveyors and artisans,” as posted on its website. All SCCFM markets accept EBT, WIC (Women, Infants and Children) and Senior Nutrition Coupons, and provide a “market match” where CalFresh/SNAP participants receive a dollar-for-dollar match for the benefits they redeem (matching tokens can only be used to purchase produce). Also, markets periodically offer “Double Matches” where these participants receive two tokens for every EBT token. By offering an incentive that makes fresh produce more accessible, they help shoppers stretch their food dollars while keeping their families healthy. In addition, SCCFM hosts events and educational campaigns that focus on agricultural education and food.

With our county’s abundance of produce, and the plethora of farmers’ markets, it’s easy for restaurants to make fantastic dishes. Venus Spirits’ restaurants in Santa Cruz and Aptos utilize local vegetables in items such as a crispy Brussels sprouts dish with date jalapeño cashew cream and black garlic sauce. Davenport Roadhouse and Santa Cruz’s Gabriella Café both utilize Brussels sprouts from Rodoni Farms for selections that feature an apple gastrique. Rodoni is run by third-generation farmers; other crops include artichokes and pumpkins. They have a seasonal pumpkin patch and corn maze on the coast near Davenport. At Charlie Hong Kong in Santa Cruz, you can find a signature vegetable medley on many menu selections with organic chard, broccoli and other vegetables from Central Coast farms including Lakeside Organic Gardens. “We use Lakeside because their soil is nutrient dense and the land in Watsonville has such beautiful dense nutrition,” says CHK owner Carolyn Rudolph. La Posta, in Santa Cruz’s Seabright neighborhood, gets their lettuce from Live Earth Farm. Plus, they “…shop at local farmers’ markets three times each week,” says owner Patrice Boyle. At Dream Inn’s Jack O’Neill Restaurant, they regularly feature fresh herbs and produce from many local farms. These include Watsonville-based Marquita Farms, where they source heirloom and specialty vegetables, greens, fruit, and herbs.

We are very fortunate to have a temperate climate, which helps our crops grow and thus helps our economy thrive. The area can experience dry summers, yet there is also a lot of fog moisture that helps plants survive. In the Central Coast, “unique climatic niches and soil types are ideal for year-round agriculture and the production of fruits, vegetables, and seed crops” (as published in the California Energy Commission’s 2018 Central Coast Region Report as part of California’s Fourth Climate Change Assessment). Wine grapes have been a top crop in our region for more than a century. The local climate is well suited for the unpredictable pinot noir wine grape, a historically challenging varietal to grow. Some believe our fog-blanketed coastline helps grapes reach their mature flavors while simultaneously retaining their acidity. A few wineries that are known for outstanding pinot noir are Alfaro, Beauregard, and Sante Arcangeli.

The Root of the Matter

As the first industry and a cornerstone of the Santa Cruz County economy, our agriculture roots here are deep. With generations of families committed to the blossoms of farming, the certified organic movement was born here, an incredible collection of farmers’ markets and u-pick opportunities became available to the community, and astonishingly fresh, sumptuous dishes landed on local restaurant menus highlighting our county’s exquisite produce. Continue to learn more about the agricultural magnificence in Santa Cruz County.

History, Organic Roots, and Learning More

From the economic impact and cultural significance to being forerunners in the Certified Organic movement, Santa Cruz County offers a rich timeline of agricultural impact in the area and around the world. Learn more about the history, organic movement, and more.