A family farm, Rico Farms is run by the Tapia family. Francisco Tapia, Sr., is an engineer by trade, and his son Francisco Tapia, Jr., has been educated stateside where he gained a degree in Industrial Process and Systems Engineering. That’s a lot of technical savvy for a farming family.
The farm is situated inland from the Sea of Cortez near Hermosillo. The Tapia family’s lands cover over 4,000 acres and more than 90% of this land has been set aside as a wildlife preserve. The production area is surrounded by this wilderness on three sides, which reduces the chance of pests or diseases affecting crops- great natural protection for an organic farm!
Francisco Sr. began farming organically 30 years ago, starting with grapes, and then expanding to other crops including many types of squash, both summer and winter varieties, and melons too.
Realizing that he needed to look after his labour force who come from the surrounding communities, and at our urging over several years, Francisco recently got certified Fairtrade. During harvest season, Rico Farms accommodates up to 400 farm workers.
A 6-10 lb butternut squash! Can be roasted and toasted and also be pureed (to make a soup) or mashed. Great for casseroles, breads, and muffins. </br></br>All squashes provide vitamin A and vitamin C, some of the B vitamins, and are a good source of fibre. They are also rich in carotenoids. The darker the flesh of the squash the higher the concentration of beta-carotene.
A personal size spaghetti squash. A great size for everyone to get their own "bowl". </br> </br>The flesh of the spaghetti squash is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
Flavourful and refreshing. Just in time for that spring time fruit salad. </br></br>A cup of watermelon will provide just under 50 calories with zero fat. They are high in vitamin C and potassium.