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Sanchez Brothers Year Round Hothouse Cucumbers

Neither John nor Paul Sanchez has formal farming experience but they grew up with a love of farming from working in the family garden with their grandfather, mom and dad. John went on to major in ornamental horticulture at Cal Poly under the agricultural program with a strong interest in soil science. Ultimately John chose a career as a landscape contractor and Paul as a general contractor.

It is by accident that the Sanchez Brothers came back to their love of farming. Eight years ago they were looking to buy a piece of land to park their business trucks on. They came across a few acres perfect for their trucks, complete with a hothouse and a barn they could rent.  Soon after they bought the property the rental deal fell through and John and Paul were left with an empty hothouse. They remembered how much they loved gardening with their family and eating fresh produce they had helped grow. The Sanchez brothers decided to give farming a go!

Sanchez Brothers John and Paul

John and Paul Sanchez

John and Paul started off growing heirloom tomatoes for about three years and then moved into green beans and cucumbers. Customers told them “Now this is what a cucumber tastes and smells like!”  They wanted a niche market and decided to focus on growing the best quality slicer cucumbers year round. “We work 7 days a week, 24 hours a day, but we love it,” said John with a laugh.  When they are not farming they still continue to work as contractors with home offices on the farm.

The hothouse is located on 1 ½ acres in Carpinteria just south of Santa Barbara. “We have the best and the worst of each type of weather,” said John. They are located in a little cove nearer to the mountains than the ocean. This helps them because they don’t get as much fog and it is nice and sunny. The sun passes through the plastic on the rooftop providing light to the plants and helping to heat the inside of the hothouse. The downside is when it gets really windy, it blows up against the hothouses and the strong winds have been known to knock off the roof. Fortunately Paul is a general contractor and can have his crew out there fixing the hothouse when needed.

Sanchez cucumbers will be arriving at Earl’s this week and we can expect to see a year round supply. “We enjoy it here in Carpinteria. We love growing all organic because we want to see healthy bodies,” said John. When they are not working hard the Sanchez Brothers can be found enjoying a refreshing cucumber mojito.

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Sanchez Brothers hothouse cucumbers in Carpinteria

 

 

 

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