An interview with Erica Esquivel of Esquivel Farms, a California Certified Organic Farm in Santa Clara County.
How did you get your start with Esquivel Farms?
My son, Jonathan, started Esquivel Farms in 2016, when he graduated from high school. We are three generations of farmers: his grandparents, his father, and now my son. I’ve worked in farmers’ markets for over 20 years – first for other farmers, and now for my son.
What do you love most about the work?
The people. You see all kinds of people at the farmers’ market, and my customers become my friends. Some of my customers have been coming for years.
How does the Napa Farmers Market support your business?
Well, coming here gives me a job! The Napa Farmers Market also helps bring more customers with programs like Market Match. I’ve noticed more Latino families stopping here this year.
Do you have any tips for cooking with red cabbage?
I use it in fried fish tacos. I cut tilapia into fingers and bread those with pancake mix and flour seasoned with paprika, oregano, and garlic salt with parsley. Then you put those on a corn tortilla, and top with very finely sliced red cabbage, pico de gallo and sriracha. If you like cream, you can mix sriracha with crema. My family sometimes eats eight tacos each when I make these.
What is your go-to recipe this time of year?
I like to sauté veggies like broccoli and cauliflower with garlic pepper or lemon pepper, and chicken diced up very small, and serve that with rice. It’s easy to make and the kids love it!