The Braga family has contributed to the bounty of California since the 1920s when young Swiss immigrants, Sebastian and Josie Braga, started their farm in the Salinas Valley. Today, the Braga farm has grown beyond California’s borders to bring premium-quality vegetables to family dinner tables across the country. Much has changed over the past 88 years, including the introduction of the Josie’s Organics product line of fresh vegetables—named to honor Josie Braga. What hasn’t changed since the beginning is the Braga family’s commitment to sustainable farming and caring for the land. Their farm has some of the healthiest and most productive farmland in the world, producing organic romaine lettuce, broccoli, celery, kale, chard, beets and more than 20 other vegetables and herbs. Recently, the crew from California Bountiful TV came to the Braga Home Ranch to talk with CEO and third generation farmer, Rod Braga, about how he and his family are continuing to grow the business while maintaining the same standards for quality, integrity and sustainability set by his grandparents. This year alone, fennel, dandelion greens, leeks and Easter egg radishes have been added to the organics line. And that’s something Rod’s certain that Nonnie Josie would be proud of. California Bountiful also caught up with Josie’s Organics’ food and lifestyle expert, Chadwick Boyd, in the ranch kitchen to find out how he is working with the Braga family to help home cooks extend the quality and care put into growing the Josie’s Organics vegetables all the way to the dinner table. Through tips and recipes based on “whole vegetable cooking,” Chadwick shows how families can easily use all parts of vegetables, from the leaves, bulbs and skins, in every meal.