Umbel Roots Farm

People

William Henpenn, with 7 full-time employees

Farmland

 15 acres in Petaluma, 36 miles to the Ferry Plaza Farmers Market

About

William Henpenn gained decades of experience as a Michelin-starred chef, restaurateur, and sommelier in Oregon and New York City before settling down in Sonoma County. In his first farming operation, Kicking Bull Farm, William only sold to chefs at local restaurants, which led business to come to a halt during the pandemic when many restaurants were forced to shut down. After closing Kicking Bull Farm, William expanded his product range to include unique, chef-driven crops such as turmeric, edible flowers, and young ginger. He also broadened his customer base by joining local farmers markets across the Bay Area and continuing his long-standing relationships with local restaurants such as Atelier Crenn, Lazy Bear, and Saison.

Umbel Roots Farm is certified organic and soon to be certified biodynamic by the Demeter Association. They use no-till farming methods and conserve water by using low-emitting sprinkler heads and growing multiple crops in one row. Following biodynamic standards, Umbel Roots makes teas with compost, which are fed to plants instead of fertilizers, along with other sustainability practices, such as setting aside 10% of their acreage for biodiversity.

Certifications

California Certified Organic Farmers (CCOF), Demeter Biodynamic Certification