“Does it taste like a story? That’s when you know it is ripe.” - David Mas Masumoto & Nikiko Masumoto We are very excited to introduce our newest partner to the Rootstock lineup—welcome Masumoto Family Farm to the store! Most famous for their spectacular peaches (we can't wait!), we're starting with apricots, and they are amazing. Ours make the short trip from Del Rey, in California's Central Valley—but before they reach your kitchen, let's take a closer look at the long journey of this well-traveled fruit. Origins of the Apricot The botanical name for the apricot is Prunus armeniaca—"the Armenian plum." Evidence of the apricot's long life in Armenia runs deep. At ancient sites like Shengavit and Garni, archaeologists have pulled apricot pits from the earth that are as much as 6,000 years old. Surely, everyone assumed, a fruit buried that deep in Armenian soil was Armenian-born. But the apricot was only passing through. Thousands of miles east, in China, archaeologists later found even older apricots—pits preserved in the waterlogged ground of a roughly 7,000-year-old Neolithic village. The apricot had been in Armenia a very long time, but it had been in Asia longer. From that homeland it made one of history's great journeys west along the Silk Road—the roughly 4,000-mile web of caravan routes that linked China to the Mediterranean for more than 1,500 years. Traders carried silk, spices, ideas—and, perhaps for snacking on along the way, apricots. Masumoto Family Farm The Masumoto Family Farm sits on 80 certified-organic acres in Del Rey, just south of Fresno. The first acres were bought in 1948 by Takashi "Joe" Masumoto, after the family returned to California following their unjust incarceration during World War II. To plant an orchard is an act of faith in the future—a bet that you'll still be there, years on, to taste what you put in the ground—and the family has been keeping that faith for four generations since. They are best known for fruit that the modern grocery trade had all but given up on. When the heirloom Sun Crest peach was disappearing from stores—too soft, too fragile, too fleeting to ship and shelve like the tougher new commercial varieties—David "Mas" Masumoto chose to keep growing it anyway, and wrote a book about that choice, Epitaph for a Peach. It became a quiet manifesto – not just for flavor over convenience, but for stewarding the land, preserving agricultural diversity, and honoring the people who care for both. "I have been trying to farm a new way, working with, and not against, nature, which always requires a certain risk and willingness to experiment." - David Mas Masumoto That's exactly why we're proud to carry their fruit. The Masumoto family grows for taste, stewardship, and community, not for travel. Those are the same values that inspire Rootstock– and why we work to bring fruit like this from a family farm to your table when it’s at its most delicious. Their apricot orchard is young: planted only a couple of years ago, this is among its first large harvests. A four-generation peach-growing family is branching into apricots, and we’re grateful to share the first big crop with the Rootstock community. Nutrition with a Secret Almond Heart Masumoto's Golden Sweet is a bright golden-orange, freestone apricot—the pit pops right out. The flesh is firm and smooth, with an intensely sweet apricot flavor carrying a little tang and an almond-like roundness. That freestone quality is a real gift in the kitchen: easy to halve, easy to pit, easy to cook. Eat them out of hand, roast or grill them until they slump and caramelize, fold them into a tart or a batch of jam, or lean savory—apricots love rosemary, honey, and roast chicken. They're as good for you as they are good tasting. That deep orange color is beta-carotene, which the body turns into vitamin A; apricots also bring vitamin C, potassium, and fiber to the table, all in a fruit you can eat by the handful. And then there's the secret inside. Apricots belong to the rose family, Rosaceae, alongside peaches, plums, cherries—and almonds. Crack the stone and the kernel within looks, and tastes, remarkably like an almond. It's that kernel, not the nut, that traditionally flavors amaretto and amaretti cookies, lending them their soft almond perfume. A reminder that this fruit has a quiet kinship with half the orchard. And the Peaches Are Coming For now, savor the apricots—golden, fleeting, and at their peak right now. But consider this the opening note. As summer deepens, the fruit that made Masumoto famous arrives: those legendary peaches, grown by the same hands, with the same stubborn devotion to flavor. If the apricots are this good, the wait won't be long, and it will be worth every day. Get the apricots while they last—and keep an eye on the store as the season turns. In the meantime, we highly encourage you to pick up a copy of these incredible books from the family and dive into the storytelling.  Epitach for a Peach (Bookshop.org) Every Peach Is A Story (Bookshop.org)  

Every farm in our store was chosen for how they grow, not just what they grow. Here's who they are. Organic certification is a starting line, not the finish. It tells you what a farmer doesn't use — synthetic pesticides, prohibited fertilizers, GMO seed. It doesn't tell you whether the soil is getting healthier each year, whether the workers have a stake in the operation, whether the farmer has spent thirty years tracking down a forgotten variety, or whether the strawberry in your hand was bred for flavor or for freight. Every farm in the Rootstock store has crossed that starting line. What makes them worth knowing is what they've done after. Here's a tour of the network — the growers, makers, and beekeepers whose work fills our weekly boxes. We will continue adding new partners—so watch this space!   See all farms Return to the Bay     Watsonville Around Watsonville, on the Central California coast, four farms anchor a big part of what's in your weekly box. JSM Organics, in Watsonville, is led by Javier Zamora — an ALBA graduate, advocate for the Latino grower community, and recipient of the Organic Trade Association's Leadership Award. Beyond growing some of the finest strawberries on the coast, Javier leases land to and mentors aspiring farmers. "I'm not doing this to get rich," he told a Rootstock gathering this June. "I want to have a positive impact in my community." Live Earth Farm, in Watsonville, has been running a CSA program since 1995 — among the oldest in the region. Tom Broz, Jerry Morales and their crew use cover cropping, crop rotation, and low-impact tillage on a farm that has gone beyond paying a living wage to embrace workers as family and runs community-based education programs for local youth. Coastal Moon, in Watsonville, combines agronomic science with innovative growing technologies to bring you blueberries that consistently pack a punch. Darren Story, Joe Tampas, and Jonathan Zepeda grow blueberries using bioponic systems that target nutrient density, water efficiency, and phytonutrient content — methods we explored in our June feature on container vs. soil-grown berries. Oya Organics, in Hollister, takes its name from the Japanese word for "nourishing parent." Marsha Habib and Modesto Sanchez Cruz blend California agroecology with Oaxacan and Japanese farming traditions, using crop rotation, minimal tillage, and dry-farming. The farm operates on a horizontal leadership structure that emphasizes shared decision-making and profit sharing. The Pescadero Coast Fifth Crow Farm, on the San Mateo County's coast in Pescadero, is a 150-acre, highly diversified operation founded in 2008. Teresa Kurtak, John Vars, and Mike Irving grow salad greens, vegetables, beans, and flowers, and partner with land trusts to preserve farmland. They're certified organic and bee-friendly — and a brood of pasture-raised hens handles pest control duties. Swanton Berry Farm sits on Highway 1 in Davenport, where founder Jim Cochran proved in 1983 that strawberries could be grown without methyl bromide. Swanton became California's first commercially successful organic strawberry farm and, in 1998, the first organic farm in the country to sign a union contract with the United Farm Workers. The farm pays hourly wages instead of piece rate, offers low-cost employee housing, and rotates physical tasks so farmworkers stay for years. Slightly Further Afield Four more farms, spread across the state's interior — from the Capay Valley down to Bakersfield. Full Belly Farm, in the Capay Valley, is the kind of farm other farmers point to as a model. Dru Rivers and Paul Muller founded it in 1984; today, four partner-families across two generations grow more than 80 crops alongside pastured chickens, sheep, and pigs. The farm hosts school visits, runs an apprenticeship program for new farmers, and throws the beloved annual Hoes Down Harvest Festival, a fundraiser for sustainable agriculture organizations. Murray Family Farms, in Bakersfield, started in 1989 when Steve Murray traded his house for 20 acres of bare land and a chance encounter with two cherry nurserymen. Three years later, the farm produced the earliest cherries in North America. Today, Steve and Vickie run a 320-acre operation with their son Steven Jr. and daughter Katie. Steven Jr. has visited 125 countries in pursuit of rare and forgotten fruit varieties — from Buddha's hand citron to the lesser-known che fruit. Burroughs Family Farms — run by Ward and Rosie Burroughs, along with their children, in Denair — produces hand-raised, small-batch goods like almonds, almond butter, and olive oil, using regenerative, soil-first cultivation. Burroughs is certified by the Regenerative Organic Alliance, a designation that layers soil health, animal welfare, and social fairness standards on top of organic certification. Learn more about Burroughs in this Gazette article.  Frog Hollow Farm has more than 30 years of organic certification and a deep commitment to regenerative practice. Al and Rebecca Courchesne, with Sarah Coddington, ripen fruit fully on the tree and harvest only at peak sweetness — and turn "imperfect" fruit into dried goods, conserves, and pastries. The Pantry Beyond the farms, a small but growing constellation of standout local makers fills out the dynamic pantry section in the Rootstock store. We have some standing items, but you’ll see items coming in and out with the seasons. Wise Goat Organics — founded by Mary Risavi in San Juan Bautista — is a small, family- and woman-owned business specializing in fermented foods like sauerkraut and kimchi, alongside sprouted nut butters, tinctures, and teas. Their ferments are naturally rich in live probiotics, supporting gut health, digestion, and overall resilience. Roxanne's Biscotti, from Morgan Hill, has been baking biscotti and granola by hand for over 30 years. This is proof that using only the freshest ingredients available, low sugar, and no preservatives can make for delicious flavor. Dandelion Chocolate, in San Francisco's Mission District, sources the highest quality cocoa from small farms around the world and roasts in tiny batches that highlight each region's distinct terroir. Their single origin chocolate is made with just 2 ingredients: cocoa and organic cane sugar. The Beekeepers State Street Honey, founded in 2010 in Redwood City, tends about 75 hives across distinct Bay Area microclimates, from Half Moon Bay to Portola Valley. Beekeeper Jen Parsons manages chemical-free apiaries and selectively breeds hygienic queens. Dave's Backyard Bees began as a backyard project during the pandemic and grew into Dave's second act after a career in tech. Today, he tends more than 100 hives on the Peninsula — a reminder that sweet things can grow from unexpected transitions. Why this matters A grocery store doesn't usually tell you very much about who grew your food. We do, because we think it changes how you eat it. The farmer behind a Chandler strawberry is the reason it tastes the way it does. The beekeeper behind a jar of wildflower honey is the reason its taste is a unique reflection of  the local flora. When farms thrive, we thrive. We mean it literally — these farm partners are what makes Rootstock possible. Every order helps invest in their success.

A Swashbuckling Raider of Rare Fruit Brings Us the Earliest Cherries in North America

Hopefully you froze some berries last summer — enough to get you through the winter season! If you've got some left, it's time to eat them up because berry season is back! Take a look at what else is coming your way at Rootstock.

From a quarter-million miles away, Earth is one small thing — and what we eat is one of the most direct ways we can take care of it.

A closer look at the Watsonville advantage—and why we call it the 'Bordeaux of Berries'

Rootstock member Dr. Jessica Campbell shares her journey and explains how eating all the colors builds a strong foundation for health.

From ancient bonfires to suburban candy routes, Halloween has always been about the harvest. This week we trace how Samhain and All Hallows’ Eve became the neighborhood candy heist we know today.

Protein is having a moment. Everyone seems to be looking for more of it—but how much do we need? We looked a little closer at the Mighty Macro.

How Fifth Crow Farm built a thriving, ecologically diverse farm a few short miles from Silicon Valley.

Dr. Erica Sonnenburg tells us how to keep our trillions of gut bugs happy and healthy—and why we should.

The official start of fall—from a celestial point of view—is the autumnal equinox. What exactly is an equinox?

Legendary, sweet, tart, and nutritious—here are a few reasons why we’re so excited about these apples.

Summer is winding down, and Fall is just getting started.

Oya Organics began over a decade ago in Hollister, California, when Marsha Habib and Modesto Sanchez Cruz combined their roots, values, and skills to grow something of their own.

Rootstock's and Live Earth Farm's missions are closely aligned: connect people to the land, foster community, and help cultivate a more just and sustainable food system from the ground up.

Texts, Quick Calls, and Visits—look behind the scenes at Rootstock.

Dr. Mitchell Feldman walks us through the science of joy.

The Burroughs family is redefining almond farming with regenerative practices that build soil, save water, and support pollinators. A living model of farming for the future.

Javier Zamora grows flavor, community, and opportunity in Aromas, CA.

Rootstock strives for transparency—to help members understand where our food comes from and how it’s grown.

All fruits are vehicles designed to spread seeds. So why, if blackberries are meant to be eaten, do they surround themselves with barbed wire?

The Crisis Facing Bees and Native Pollinators California is home to over 1,600 native bee species—making it one of the most bee-diverse places on Earth. But these essential pollinators are in trouble. Habitat loss, pesticides, and competition from non-native species are driving population declines across the state.¹ An example: Crotch’s bumble bee declined 98% in the last decade and is listed as endangered in California.² We need pollinators. Without them, many fruits and vegetables wouldn’t exist. “Blueberries start off as little flowers—and the bees pollinate them. We need the bees!”—Darren Story, Coastal Moon Farm Bees make fruit possible—and unforgettable honey. Wild, raw honey tastes far better than the pasteurized, ultra-filtered store brands. Those processing steps may extend shelf life, but they strip away the richness, complexity, and deep sense of place. The flavor, color, and aroma of honey all depend on the flowers bees visit. The floral source is the biggest influence on taste—lavender makes honey light and delicate; buckwheat makes it dark and bold.³ “You can taste the difference in the honey from hives in Redwood City to the ones in Palo Alto because the plants are different.”—Dave Rickling, Dave’s Backyard Bees Honey from your neighborhood is a snapshot of the local landscape and season. A spoonful of local honey tastes like that place at that time. Health Benefits of Raw Honey Raw, wild honey is also good for you—it’s packed with antioxidants, vitamins, and enzymes that support wellness. Studies suggest it may soothe sore throats and coughs, aid digestion, promote wound healing, and provide a steadier energy boost than refined sugar. It may help with seasonal allergies by introducing small amounts of pollen—but the science is mixed. What You Can Do for Bees Plant native flowers, avoid harsh pesticides, and buy from local beekeepers like Dave Rickling who do ethical, sustainable foraging. Dave started beekeeping with his kids as a backyard science project during the COVID lockdowns. Today, they manage over 150 hives buzzing across the Bay Area. Learn more at: www.davesbackyardbees.com We’ll have Dave’s honey periodically in the Rootstock store—add one to your order while you can!  

A Family Farm Built From The Ground Up From a single squash field to a thriving organic farm, Roberto and Manuel Rodriguez have built a family legacy rooted in resilience, flavor, and community connection. The fields of Watsonville are a long way from the mountains of Michoacán, where brothers Roberto, Manuel, and Rosario Rodriguez first learned to farm alongside their grandfather. Their mother encouraged them to help after school, tending crops of corn, beans, and berries. Rosario, the eldest, was the first to leave for the U.S., arriving in Watsonville in 1985 in search of new opportunity. Roberto and Manuel followed in 1993. Like many who came from rural Mexico, the brothers found work picking strawberries—drawing on the skills they learned back home. “It was a lucky shot,” Roberto says, reflecting on their journey from field workers to farm owners. Squash and a Turning Point It started with Rosario. “He was one of those guys—always looking for something else,” Roberto remembers. Tired of working for other people, Rosario found a small piece of land for rent and planted squash. It was a good year. Prices were strong, and the harvest turned a profit. Roberto helped in the afternoons, harvesting and hauling squash to brokers. Manuel joined not long after. As the farm grew, so did the brothers’ commitment. But brothers will be brothers. When Roberto found a chance to take over a berry farm, he saw it as a natural extension of the operation. Rosario wasn’t on board. So Roberto and Manuel worked the berry plot on the side while continuing to support their elder brother’s farm. Then came the turning point. Leading up to Memorial Day weekend, the berries were ripening late. Roberto and Manuel were short for the upcoming holiday weekend market and asked Rosario to help cover the gap. He turned them down with little explanation. That moment made their path clear—it was time for Roberto and Manuel to strike out on their own. In 2001, Rodriguez Brothers Ranch was born.   Building the Farm, One Season at a Time In the early days, the brothers made a point not to compete directly with Rosario — instead, they looked for new markets, new places to sell. “I remember one funny story,” Roberto says. “I was on Highway 1 at the beach, selling strawberries. There was a huge line of people wanting fruit.” A police officer approached and let him know he didn’t have the proper permit to sell there. Roberto gave an apologetic, sheepish shrug—the kind that says, But look at all these people. The officer let him serve the line before packing up. Over the years, the brothers added crops like broccoli and cauliflower to support healthy crop rotation and diversification. What began as soil stewardship grew into a vibrant, seasonal offering sold at farmers markets across the region. The work is constant. Winter brings fewer sales but steady expenses. “We’re not afraid of hard work,” Roberto says. “But bad weather, disease, weeding, months without income… with organic, it’s even harder. Every year it’s, ‘Will we make it?’ I think somebody up there is taking care of us.” Why They Keep Going For Roberto, it’s simple: the customers. “The feedback we get from people means everything,” he says. “When someone tells us, ‘These are the best strawberries I’ve ever had,’ that gives you the energy to keep going. It’s like applause from the audience.” The brothers have built a loyal following at markets stretching from San Carlos, California to Carson City, Nevada. Full Circle: A Multi-Generational Family Farm Today, the family is all in. Roberto rattles off a long list of relatives involved in the farm: his wife Alva, Manuel’s wife Melania, their daughter Monce, niece Melissa, brother-in-law CG, CG’s wife and children, and his sister Annie and her husband Miguel. “A lot of family members have worked with us over the years,” he says. “Even if they move on, they’re proud of the time they spent here.” At one point, mom stepped in— she encouraged the brothers to repair and stop talking about the farm when they’re together. It worked. Even as  they continue to run their farms independently, the bond with Rosario is strong. Looking to the Future Monce and Melissa grew up helping at markets. Roberto and Manuel assumed they’d find other careers—but now, they’re showing interest. “If they want it, we’ll guide them,” Roberto says. “But I hope they find balance. They’ve given a lot—and they deserve a weekend too.” Roberto is excited about Rootstock as a way to educate customers and reach those who can’t make it to the market every weekend. It also gives him more time at the farm. “When I look at Rootstock, I see innovation,” he says. “I want more customers to get this produce at peak freshness—and this is a good way.” Try some Rodriguez berries—and let us know what you think. We’ll pass it on to Roberto and Manuel!

At Rootstock, organic strawberries currently range from $7 to $10 per pound, and organic blueberries are priced at $12 per pound. The fruit is sold in one-pound clamshells—larger than the typical open pint containers found at many farmers markets, which generally hold closer to three-quarters of a pound. Whenever possible, fruit is packed in compostable cardboard containers, reducing reliance on plastic. The 67¢ vs 16¢ Difference: Why Fair Pricing Matters Pricing is set in close coordination with partner farms, with a focus on transparency and long-term sustainability. Rootstock is committed to paying farmers 67 cents of every consumer dollar—a sharp contrast to the national average, just 16 cents¹. In addition to curation and sourcing, Rootstock handles all logistics, including farm pickups, customer orders, delivery, marketing, and support, allowing small growers to focus on production. While occasional promotions may occur, Rootstock aims to keep pricing steady throughout the growing season to ensure consistency for both members and growers. It’s a model designed to build a healthier, more resilient food system. Source: USDA Economic Research Service, Food Dollar Series Documentation

Because we care deeply about how they’re grown, how they taste, and who grows them.   You can’t get fresher, tastier berriesThey’re high quality organic and nutrient richSupporting growers is the right thing to do   1. You can’t get fresher berries anywhere Rootstock berries are picked at peak ripeness—either the morning of delivery or the afternoon before. They go straight into cold storage to slow ripening, and we maintain that cold chain all the way to you. No long-haul shipping. No sitting on grocery store shelves. Just fresh, flavorful fruit that lasts up to a week in your fridge—far longer than most store-bought berries (especially the ones on sale which are about to go bad).   2. High quality organic and nutrient rich berries Berries top the “Dirty Dozen”1 list for pesticide contamination. Conventional berries often carry residues from dozens of chemicals—some linked to cancer or reproductive harm, and many banned in Europe. Our berries are certified organic and our growers go beyond with regenerative and ecological practices. That means you get all the good stuff—antioxidants, fiber, anti-inflammatory compounds, vitamins—without the synthetic pesticides and environmental degradation. Eat them by the handful. Blend them into smoothies, toss them into salads, or snack straight from the carton. However you eat them, our berries nourish your body and help meet the American Heart Association’s call for four to five servings of fruit and veg a day2—real food that supports real health.   3. Supporting growers is the right thing to do Berry farming is hard. It’s seasonal, fast-paced, and labor-intensive. Berries are delicate, perishable, and must be harvested by hand—work that’s becoming harder and harder to staff. At the same time, small and mid-sized organic farms face mounting pressure. Input costs are rising, margins are thin, and nationally, farmers earn just 16 cents of every consumer dollar. At Rootstock, we pay 67 cents—because growers deserve better. By sourcing directly from growers like JSM Organics, Rodriguez Brothers, and Coastal Moon, we support the people who grow your food with care. It’s better for them, better for you, and better for the future of food.   Sources:¹ Environmental Working Group, 2024 Dirty Dozen — www.ewg.org² American Heart Association, How to Eat More Fruits and Vegetables — www.heart.org

Savage boars, French spies, botanical accidents, and science — where did all these strawberries come from?

Rootstock founder Julia Sunderland is building connections, community, and a better local food system.

After a high-pressure finance career in San Francisco, Darren Story co-founded Coastal Moon Farm in 2015. With a tight-knit, long-standing team and a focus on regenerative practices, they grow nutrient-rich berries that prioritize flavor and soil health.