A Week in the Life of Rootstock

We’re a little over a month into our 2026 season, and we’re having an absolute blast.

A lot has happened already. We have a warehouse space now. We’ve expanded across almost the entire Peninsula—most recently into Mountain View, Los Altos, and Stanford. We hosted our first pop-ups and made a whole lot of new friends. We started working with more legendary local growers like Swanton Berry Farm and Masumoto Family Farm. Our team is growing. And honestly, that’s just the start.

In addition to those big items, there’s the weekly operations plan we’re always optimizing to bring you the very best our local farms have to offer. Here’s a peek.

It starts Saturday morning, when the store opens and the week’s lineup goes live. You browse, you pick what looks good to you—no surprise boxes, no guessing—and your order is in. By Monday the window closes, and we get to work.

Monday is all about the farms. First thing in the morning, before most inboxes are even awake, we’re sending orders to our growers—because for many of them, what you ordered determines what they harvest on Tuesday. Coastal Moon and Anita’s Ranchita need to hear from us first thing so they can pick for us. Swanton and JSM by noon. This is the opposite of supermarket produce that was picked weeks ago and trucked across the country. Flavor, not freight.

All the while, we're keeping a close eye on our hello@ inbox—fielding last-minute exception requests, questions, and asks so nothing falls through the cracks before orders are locked in.

Tuesday is when we put the finishing touches on our latest story for you—a final edit on the week's blog post before it goes live, then out across our socials so the word gets around. It's our favorite way to share what's in season, who grew it, and why it matters.

Tuesday is also when we make a run to the Berkeley farmers market for smaller-batch treasures you won't find just anywhere—think pink lemonade blueberries from Triple Delight, or a seasonal special from Full Belly Farm.

By midweek, the produce starts arriving. On Wednesday our warehouse comes alive—deliveries roll in, and we taste everything that lands. If a berry isn’t sweet enough, it doesn’t go in your order. We print labels, assemble, and hand-write thank-you notes to everyone ordering for the first time.

Thursday is the big day. We’re at the warehouse early, packing each order to the exact items you chose, double-checking quality one more time, then loading the vans. Some orders head out to our pickup points across the Peninsula; others come straight to your door that evening. From a farmer’s field on Tuesday to your kitchen on Thursday—that’s the whole point.

Friday, we catch our breath. Sort of. You'll often find us out at a pop-up somewhere on the Peninsula (come say hi). It's also when we get to know the needs of exceptional, entrepreneurial local chefs, bakeries, and specialty food makers. And we get on Zoom as a team—we're a hybrid bunch, with folks in India, South America, and right here on the Peninsula—to talk through what went well, what didn't, and how to make next week even better.

Then Saturday rolls around, the store opens, and we do it all again.

It’s a lot of moving parts—farms, vans, a growing team, a brand-new warehouse—but every one of them exists to do something pretty simple: get you the best-tasting food in California, picked just a couple days ago, chosen by you.

If you’re on the Peninsula and haven’t tried us yet, there’s never been a better time. Come find out what all the fuss is about.

See you Saturday.