What happens when a century-old farming legacy meets a bunch of chefs who care a lot about what’s on the plate? You get this Q&A. We sat down with the team behind Andy Boy to talk broccoli rabe, bold flavors, sustainability, innovation, and what it really takes to keep quality high and kitchens happy. They’ve got stories to tell, insights to share, and a few surprises that might just change the way you look at your produce.
Quality & Consistency
Q: Chefs live and die by quality. What do you think sets Andy Boy produce apart when it hits a restaurant kitchen?
A: When chefs work with Andy Boy produce, they’re getting a premium product grown with precision, care, and over a century of expertise. Our name carries weight in kitchens because of the trust we’ve built. From broccoli rabe to romaine hearts, chefs can count on Andy Boy for bold flavor, vibrant color, and exceptional quality, all of which make a real difference on the plate.
D’Arrigo California’s industry-leading specifications give chefs the confidence that when they receive a box of Andy Boy produce, they’re getting maximum value, with the highest weight and the largest, most consistent sizing in the industry.
Heritage Meets Innovation
Q: D’Arrigo California has been farming for four generations. How does that history shape the way you innovate today?
A: Our roots go all the way back to 1923. What started as a humble family farm soon evolved into a pioneering force in the produce industry, including being the first to brand fresh vegetables with the iconic pink Andy Boy label. That spirit of bold thinking, innovation and grit continues to guide us today. We’ve carried forward that legacy by embracing change while never compromising on quality. Whether it’s investing in precision technology, developing sustainable packaging or trialing regenerative farming practices, we’re not innovating just to follow trends, we’re innovating to elevate our product, care for the land, and meet our evolving needs of our customers and ensure long-term sustainability of the Andy Boy brand.
Q: From seed research to packaging, you’ve been described as an “industry trend-setter.” What’s one innovation you’re especially proud of right now?
A: We’re especially proud of our advancements in mechanized equipment development. By customizing harvesting technology tailored to our crops, we’ve significantly increased field efficiency and reduced operating costs, all while creating safer, more ergonomic jobs. These tools get our crews upright and off the ground, reducing physical strain and improving working conditions. It’s a win across the board—for our teams, for our business, and for our customers.
Broccoli Rabe Spotlight
Q: Andy Boy is practically synonymous with broccoli rabe. What makes your broccoli rabe different, and what should chefs know when building it into their menus?
A: What truly sets Andy Boy broccoli rabe apart is our dedicated in-house seed research and development team. Their sole focus is refining our broccoli rabe varieties to achieve the perfect balance of flavor, texture, health benefits, harvestability, etc. The result is a line of patented varieties that are exclusive to D’Arrigo California and that you cannot find anywhere else.
We harvest at precisely the right stage to ensure a tender bite, vibrant color and signature bold flavor that stands out across a wide range of culinary applications. Whether it’s sauteed with garlic and olive oil, grilled for a smoky char, blended into pesto, layered into sandwiches, or topping artisan pizzas and pasta dishes, Andy Boy broccoli rabe performs with consistency. For chefs looking to deliver both flavor and function, it’s a premium ingredient that elevates any menu.
Farming Philosophy & Sustainability
Q: Can you walk us through how sustainability plays into your daily farming and shipping operations?
A: Sustainability is at the heart of everything we do and is woven into every decision we make. We continuously adopt smarter, more sustainable farming practices that not only protect natural resources, but also improve long-term soil health and crop performance. For example, we’ve implemented new tillage methods that reduce tractor passes and preserve soil structure, and our cover cropping program boosts organic matter in the soil and helps minimize nutrient runoff. We are also the largest user of drip irrigation in the Salinas Valley, a system that significantly conserves water while delivering precise hydration to our crops.
On the energy side, we’ve installed solar panels that generate over 9.88 megawatts of clean energy—enough to offset more than 80% of the electricity needed to run our 152,000 square foot cooler. Of that, 52,000 square feet are dedicated to Driscoll’s berries, and we’ve further expanded our efficiency through a cross dock and consolidation program that stores and ships products from other growers. This one-stop-shop approach minimizes redundant truckloads, cutting down on emissions and food miles across the supply chain.
These examples truly only scratch the surface of our sustainability efforts as a company. At every turn, our goal is to protect the land we farm, reduce our environmental impact, and ensure we’re producing the highest quality products as responsibly as possible.
Employee Culture & Legacy
Q: Many of your team members have been with you for decades. How does that deep-rooted loyalty impact the final product?
A: Our employees are the heart and soul of our operation. When team members have spent 20, 30, even 40+ years with us, they bring a level of pride, precision and consistency that can’t be taught, but learned through thousands of harvests and many seasons in the field. That kind of deep-rooted experience translates directly into product quality. They know what excellence looks like, and they won’t settle for anything less. A crop isn’t just a job—it’s a legacy that shows up in every carton that we ship.
Q: From your perspective, how does that strong internal culture translate into something chefs and consumers can feel on the plate?
A: D’Arrigo California’s culture, largely driven by President and CEO, John D’Arrigo, energizes and encourages its employees, fosters connected relationships and great teamwork, empowers and enables people to learn and grow and provides an opportunity for people to do their best work. Our team isn’t just a workforce—they’re part of our extended family. Pride, integrity and excellence are upheld through every stage of our operations, from the seed we plant to the produce that reaches the plate. Chefs and consumers can feel that difference in the consistency, quality and care behind every harvest.
Behind the Pink Label
Q: The Andy Boy pink label is iconic. What story does it tell about your company, and why do you think chefs gravitate toward it?
A: The Andy Boy pink label has become an iconic part of who we are—bold, instantly recognizable, and rooted in family history. Originally chosen to stand out in the produce aisle, it has come to represent much more. For almost a century, the Andy Boy brand has embodied quality, consistency, and a deep commitment to the craft of farming. Today, that pink label is a visual cue for something trusted, meaningful, and thoughtfully grown, which is exactly why chefs continue to reach for it.
Q: Anything else you’d like chefs to know?
A: We’re here as partners. Whether you’re creating seasonal specials, developing plant-forward menus, or scaling for high-volume service, our team is ready to support you. From the field to the kitchen, D’Arrigo California has built and nurtured the Andy Boy label for chefs who won’t compromise on quality.
You can source the Andy Boy items below from What Chefs Want:
- Broccoli 14ct
- Broccoli Crowns
- Cauliflower
- Butter lettuce
- Green leaf crowns
- Green leaf 24ct
- Iceberg lettuce 24ct liner
- Iceberg lettuce 24ct cello
- Romaine 24ct
- Romaine hearts 12x3s & 48ct
- Celery
- Red leaf 24ct
- Broccoli Rabe
- Sweet Baby Cauliflower
Looking for some inspo? Check out the Andy Boy recipes for some innovative (and delicious!) ways to use their produce.
