While he specializes in peppers -- especially the Padrone -- he also raises chickens and grows fraises des bois, watercress and some rhubarb, all sought after by select Bay Area restaurants and farmers market goers.
Winsberg spends his time tinkering, innovating and cooking up new products, collaborations and markets with the zeal and ingenuity of a high-tech entrepreneur in the backyard of Silicon Valley. His newest offering is a line of hot sauces made in a commercial kitchen for which he bartered. Happy Quail Farms is a family operation with multiple generations rolling up their sleeves including at the Saturday morning farmers market in downtown Palo Alto.
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