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
Arugula
Asian Pears (Extra)
Bon Bon Dates
Castelfranco Radicchio (Local)
Chervil
Delica Squash
Gold Beets
Green Cara Caras
Green Meat Radishes
Green Meyer Lemons
Green Minneola Tangelo
Green Owari Satsuma Tangerines
Jumbo Kohlrabi
Khadrawy Dates
Kiwi Berries
Kyoto (Kintoki Red) Carrots
Passion Fruit
Pink Lemons
Pink Pearl Apples
Puntarelle (Local)
Purple Napa Cabbage
Purple Sprouting Broccoli
Quince
Radicchio Treviso - Local
Red Beets
Red Dragon Carrots
Tokyo Negi Onions
Verona Radicchio
Yuzu
EARLY
Kabu Turnips
Grown by Ken in Delmar, Delaware
Ken's outstanding Kabu Turnips are in —delicate in texture and high in sugar, making them perfect for raw or roasted preparations. At this time of year, they're smaller than winter turnips, with bunches typically holding three to five pieces. Week by week, they'll size up as temperatures drop.
Ken grows and harvests his Kabu from autumn through spring, with the most flavorful roots coming in midwinter, their sweetness intensified by frost. To ensure a steady winter harvest, he sows in autumn during favorable weather, then lets the plants mature slowly outdoors in the cold.
For forty years, Ken has dedicated himself to bringing native and unique Japanese varieties to the U.S. Unable to find high-quality, affordable Japanese produce on the East Coast, he began by renting a small plot to grow for himself. Demand from Japanese chefs soon followed, and today he cultivates over 30 varieties across 30 acres.
PEAK
Red Sensation Pears
Grown by Randy in Mt. Hood, Oregon
Right now, the tension between warm days and cool nights in Oregon's Mount Hood River Valley is developing sugar-forward flesh and intensely pigmented crimson skins in Randy's Red Sensation Pears. Similar in shape to Bartlett but with higher sugar content, their brilliant red skin makes them a striking dessert pear. The cream-colored flesh is fine-grained and juicy, with a bright sweetness.
After last year's freeze reduced yields, this season's warmer weather has brought both abundance and exceptional quality. Pears don't fully ripen on the tree, so Randy relies on instinct and experience to know when to pick, testing Brix levels to harvest only once sugars reach their natural high.
He controls the second stage of maturation on-site, placing the fruit in cold storage to let sugars fully set — a step often skipped in large-scale production. Fertile soils at the base of Mt. Hood and glacier-fed water sources create a unique growing environment, allowing Randy to produce over 100 varieties of apples, pears, and Asian pears.
LATE
Concord Grapes
Grown by Ray in Germantown, New York
There are just a couple more weeks to catch Ray's Concord Grapes — a highly aromatic, slip-skin variety grown in Germantown, New York.
While most grapes finish their season in October, Concord Grapes continue ripening well into cooler days. Their thick skins protect them from cold and develop a natural powdery bloom, which acts as a barrier against frost and rain that could otherwise split the fruit.
Left on the vine until the first hard frost, they reach their full sugar potential while maintaining freshness. At this point in the season, acidity has mellowed, yielding grapes that are deeply sweet, intensely perfumed, and balanced by a gentle tang.
Ray's century-old vines have adapted perfectly to their environment, with deep root systems that make them self-sufficient and free from fertilization. The natural bloom provides defense against rain and fungus, allowing him to grow with minimal intervention. Each bunch is hand-selected to order, ensuring consistent quality and freshness.
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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