GO BEYOND FOUR SEASONS
Each fruit and vegetable has its own season, with subtle shifts that happen every day. Follow their microseasons to unlock flavor at every stage.
In season today
These are the first harvests of a variety. Not yet available in abundance or fully developed, this is the time to get inspired by new flavor combinations.
Artesia Radishes
Grower
Amanda
Location
Barre, Vermont
Seasonality
October - February
Bergamot
Blanched Escarole
Bloomsdale Spinach
Castelfranco Radicchio (Local)
Comice Pear
Esmee Arugula
Fingerling Japanese Sweet Potatoes
Gold Nugget Tangerines
Green Meat Radishes
Hachiya Persimmons
January King Cabbage
Kabu (Tokyo) Turnip - Large
Kyoto (Kintoki Red) Carrots
Local Verona Radicchio
Mountain Rose Apples
Orange Carrots - Extra
Pineapple Guava
Puntarelle
Purple Daikon Radishes
Quince
Radicchio Castelfranco
Radicchio Treviso
Radicchio Treviso - Local
Rainbow Carrots
Red Dragon Carrots
Rosa del Veneto Radicchio
Scarlet Queen Turnips
Verona Radicchio
Yuzu
EARLY
Kabu Turnips
Grown by Ken in Delmar, DE
The first large Kabu Turnips are here, boasting delicate texture and flavor. Subtly earthy, the stark white, tender flesh is full of juices and a mild spice — ideal for eating raw or roasted. Like Jumbo Kohlrabi, the larger these roots are, the more flavorful they become. This is largely due to their variety, but expert care and the right growing conditions play a considerable role as well. Plus, the turnips still have their peppery greens, though as frosts settle in, the greens will soon be removed.
While Ken grows most of the year, the best crop is in the Fall and Winter. To ensure a bountiful winter harvest, Ken and his team sow the seeds in autumn when weather conditions are favorable, and pest pressure is subsequently low. They then nurture them slowly outdoors in the cold, where the roots spend ample time in the soil, drawing moisture and turning starches into sugars.
PEAK
Taylor's Gold Pears
Grown by Randy in Parkdale, OR
In the shadow of Mt. Hood, pears are reaching the peak of their season. The fruits are developing more flavor than ever as temperatures have cooled across the Pacific Northwest orchards.
While all of our pears are standing out right now for their incredible, nuanced flavor, the Taylor Gold is a current favorite, taking on a beautifully delicate richness unlike the other varieties. A descendant of the Comice Pear, these are large in size with russeting on the skin and a creamy flesh so fine it is nearly grit-free. Best suited for raw or gently cooked applications, they hold notes of toasty bread and nuts, honey, and orange blossom.
As pears do not fully ripen on the tree, it takes a grower with exceptional instincts to know when to pick and how long to mature in storage. Randy tests the Brix levels of his fruits to harvest at the perfect moment. He controls the second stage of maturation on site — placing pears into very cold storage to allow the sugars established on the tree to set. This is an often overlooked step in intensive production, as growers prioritize getting the pears to market at the expense of flavor.
LATE
Japanese Eggplant
Grown by Ken in Delmar, DE
The last weeks of Japanese Eggplant are upon us, as we fully transition out of summer produce. Still, the eggplants are outstanding in their texture and flavor: nutty and naturally high in sugars, with a pudding-soft consistency when cooked. The minimal seeds in these contribute to the incredible texture and to the absence of bitterness. They are a favorite every season for a reason, and this was a banner year.
Ken grows a wide variety of Japanese vegetables and is one of only a few doing it on the East Coast. Across 35 acres, he grows 30 varieties of Japanese vegetables, carefully selecting seeds and trialing new varieties each year.
Go Deeper
Voir tout
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.
GO #OFFTHEPASS
United States
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