D’Arrigo California Headquarters

Visit our beautiful headquarters located in Spreckels, California.

Mark Houle, Shipping Operations Manager

Take a tour of Andy Boy’s state-of-the-art 152,000 square foot cooler with Shipping Operations Manager, Mark Houle. Learn how the company is constantly evolving and improving practices and building strategic partnerships to provide consumers with the highest quality produce while making efficient use of renewable, solar-powered resources.

Stephanie Bouquet, MS, RD, CSSD, CDE

Did you know Broccoli Rabe consumption aids in fighting cancer, protecting bones and combating health disease? Listen in as registered dietitian and certified diabetes educator, Stephanie Bouquet, explains why Broccoli Rabe is a delicious and nutritious vegetable that everyone should be consuming daily.

Hector Rodriguez, Romaine Hearts Harvesting Superintendent

Enjoy a walk through an Andy Boy Romaine Heart field with harvesting superintendent and leaf lettuce expert Hector Rodriguez. Hector walks us through the farm so you can learn how nearly 1.5 million Hearts are harvested and packed daily, right in the field!

Javier Rodriguez, Broccoli Rabe Harvesting Superintendent

Javier Rodriguez, Andy Boy Broccoli Rabe harvest superintendent, shares with us the strategic growing practices behind the company’s flagship item, Broccoli Rabe. Javi explains how crews adjust to the different microclimates, soil types and growing regions of broccoli rabe.

Sautéed Fennel with a Citrus Thyme Pest Sauce

Take a moment to pause and mull over those last four words above – Citrus Thyme Pesto Sauce. Does anything sound more wonderful than the marriage of citrus and thyme? To top it off, we’re drizzling the heavenly sauce over a bed of perfectly sautéed and silky fennel. Oh right, the best part – the recipe is actually easy.

Broccoli Rabe and Kale Harvest Salad

Combining blanched broccoli rabe with massaged kale makes for a nice twist on a typical kale salad. It gives the greens a little extra dimension. The orange-cranberry vinaigrette has a nice zip from fresh ginger, and helps to lighten the heft of the greens. Shaved fennel and apples add some beautiful and fresh crunch. There’s a little something for everyone with this salad. This recipe is vegan. For a gluten-free option, replace the farro with some cooked quinoa or wild rice.

Beet, Fennel and Sweet Potato Crostini

This Beet, Fennel and Sweet Potato Crostini is the perfect way to enjoy root vegetables, and it’s a great appetizer for group gatherings. Tossed with garlic and balsamic, then finished with fresh thyme and sage, this crostini takes fall flavors to the next level!