Chino Farm is well-known by local residents and world renowned chefs alike. Chino is one of the only local farms that doesn’t use a distributor, but continues to sell produce directly to clients from their farmstand in Rancho Santa Fe. Their success comes from having some of the best produce in California. Junzo Chino established himself as a talented farmer in the early 1900’s and the farm has been a family run operations since inception.

In the early 1920s, Junzo Chino emigrated from the small Japanese fishing village of Hashiguii to Los Angeles, California with his wife Hatsuyo Noda. The two of them became skilled artisans at a community farm in Los Angeles. However, during WWII, the family was displaced and put into internment camps in Arizona. After the war, the Chino family returned to California, resumed farming and purchased 56 acres of land in the San Dieguito Valley where they raised their nine children and established Chino Farm. Today, you’ll still see some of Junzo’s children, who have been there their whole lives. Tom, Ko, and Fumio split the responsibilities of the farm, and Junzo’s grandson Makoto runs the day to day operations and will likely lead the farm toward further success.

In the days of Instacart and Amazon Fresh, I can get a basket of strawberries delivered to my home within an hour with just a flutter of the fingertips. It doesn’t even matter if strawberries are in season. We’re living in a world that is so focused on capitalism, maximizing our growth potential and hustling to make things easier, faster and streamlined for consumers. If the hustle brings you joy and purpose, do that. But it’s clear Chino Farms is not following that model. And that might just be the reason we all love the farm so much. At Chino Farms, they still hand write their daily pick lists, invoices and orders. To enjoy the produce Chino has to offer, it requires a drive and a visit to the farm during the day, mid-week or weekend. They might not have what you’re looking for. You might not know the cost. But a visit to the farm takes time out of your day. It’s intentional. And there’s such beauty in that essence. There’s something to be said about staying close to your roots and your traditions, to stay humble, doing what you love. For Chino, it’s clear that despite the passing of time, they still do enjoy having their hands in the dirt and being face to face with their community and customers. And maybe, just maybe, those strawberries taste sweeter because they came from a farm owned by third generation of farmers who have stayed true to their traditions.

Chino Farm’s The Vegetable Shop is open to the public five days a week. Anyone who wants to get their hands on the coveted produce shops side-by-side with restaurateurs, chefs and curious residents alike. We visit the farm often to pick up our weekly specialty produce. During one cloudy weekday morning, we stopped by the farm to pick up our produce order, snapped some photos of the farm and got to chat with Makoto and Elina.

First of all, when is the best time to shop?

It might be best to shop on weekdays to avoid lines, but people like to get Wayfarer bread and pastries from us on the weekend.

You’re known for your corn and strawberries. Is there anything else that people have truly loved over the years?

Tomatoes, figs, melons, cucumbers, lettuce, potatoes, Asian greens, peppers—I think everyone has a favorite fruit or vegetable that they come for, and many people come back because we have some unique fruit or vegetable that they remember having in childhood or in their home country. And they can’t get it anywhere else.

What do you think sets your farm apart?

Our Japanese traditions and identity have persisted for three generations. Everything is grown and sold on site and we do not distribute or sell at other markets.

Aside from the family, are there any other employees who have been with the company for a long time?

All of our coworkers are integral to running the farm, some have been with us for over two decades.

Is there any new produce you’re growing or trying to grow?

Tom is always experimenting with unique seeds from around the world—especially many types of herbs and microgreens.

Can you hint at any new projects you’re working on?

Aisu is our farm to pint ice cream using our fruit, made in small batches and available daily. French Mara Des Bois strawberry is our signature flavor and we are excited to share more seasonal flavors.

How can people say in touch?

Visit the farm. And follow us on Instagram: @chinofarms @aisu.creamery

Hours:
Monday & Tuesday: CLOSED
Wednesday - Saturday: 10:00am - 3:33pm
Sunday: 10:00am - 1:00pm

6123 Calzada Del Bosque Rancho Santa Fe, CA 92091