Jack Motter of Ellwood Canyon Farms
Organic Produce and Preserves in the Good Land
Name: Jack Motter
Farm: Ellwood Canyon Farms
Location: 295 Ellwood Canyon Road, Goleta, CA 93117
What They Grow: Certified organic, the three-acre farm offers a wide selection of produce, from peppers and strawberries to heirloom tomatoes and fresh cruciferous greens. Additionally, Ellwood has mastered the art of preserves, creating specialty products including roasted pepper salsa, pickled daikon, and heirloom tomato sauce.
Where to Buy: Farmers Markets, including Sunday in Goleta, and their own farm stand, open Saturdays, 10 a.m.- 4 p.m. in Goleta. Additionally, their popular CSA offers weekly and bi-weekly deliveries to the Santa Barbara community.
In Season Now: Hachiya and Fuyu persimmons, red and yellow cabbage, leeks, carrots, swiss chard, kale, cauliflower, broccoli, and various mixed greens.
Their Story: Just three years ago, Jack Motter became the face of young agrarians in Santa Barbara County. A 2007 graduate of UCSB, he started Ellwood Canyon with a mission to bring taste and nutrition back into the local food system.
“I like working outside and experiencing the seasons,” said Motter. “There are so many dynamic aspects of farming.”
A fourth-generation farmer, Motter was excited to get back to his roots, purchasing a small plot of land in Goleta in 2009. Working with the School Food Initiative, Motter offers CSA pickups at various elementary schools, giving 7 percent of the proceeds back to help fund schools and promote healthy food choices.
“I love working in the farming community,” said Motter. “I knew after graduation, I wanted to do it on my own. It’s been a great experience.”
Utilizing all excess produce, Ellwood has created its own canning and preserving niche, working alongside Duo Catering for creative recipes and specialty products. Favorites at the market, Ellwood Canyon has successfully created a farm that people can connect with, a chance to really “meet your farmer.”
“Markets are a great way to interact with the locals,” said Motter. “It’s exciting to have people buy your food and feel the appreciation for your hard work.”
