Sage Kendrick of Catlin Ranch
Rachel Hommel

Name: Joshua “Sage” Kendrick

Farm: Catlin Ranch

Location: 5815 Casitas Pass, Carpinteria, CA 93013

What they grow: Oranges, artichokes, strawberries, select herbs and spices, raspberries, apples, ginger, corn, squash, sunflower seeds, kiwi, pears, figs, and their popular “dinky” Haas avocados.

Where to buy: Farmers markets including Tuesday in downtown Santa Barbara, Thursdays in Carpinteria, Fridays in Montecito, and Saturday in downtown Santa Barbara. Additionally, they work with Calavo Growers, selling their creamy Haas avocados for guacamole production.

In season now: Yellow and red raspberries, sweet white corn, hybrid grafted apples, squash, pears, kiwis, guavas, figs, and the beautiful Kahili Ginger. Fragrant at night, these unique flowers are native to India but were brought over to the U.S. via Hawai’i. In the near future, Catlin hopes to also produce avocado masks, shampoos, and other nutrient-rich beauty products.

Their story: A fifth-generation farmer, Sage grew up on his great grandmother’s farm, learning various farming techniques from his father on their 30-acre property. A UC-Santa Cruz graduate, Sage knew he wanted to work in the family business after graduation.

“I love farming,” he said. “It has a very therapeutic effect on me. It’s great to feel somewhat sustainable. Making oxygen and food is something I’m very proud of.”

The Catlin farm in Carpinteria is a family affair, with Sage’s father, sister, and wife working in the business. Using natural pest management and composting, the farm also produces its own well water. Since 1893, the farm has stayed true to its organic practices, hoping to become certified organic in the near future. While Sage enjoys working on the farm, he loves connecting with consumers at the market, particularly tourists.

“I love practicing my French on tourists!” he explained. “The markets are a really fun way to connect to the various communities of Santa Barbara. It’s great that we can sell produce that would otherwise go rotten. I think of it as ‘preventative recycling’ — sustainable and tasty!”


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