Rootstock Gazette

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