GO BEYOND FOUR SEASONS

EARLY

Red Frilly Mustard
Grown by David in Thermal, California
Jan - Mar

David's Red Frilly Mustard is in. Cold weather slows their growth, making for flavorful and sturdy leaves with a well-balanced flavor. The result is an impactful mustard flavor without the intense heat. Additionally, grown below sea level, it takes on a subtle minerality from the soil and groundwater.

David saves seeds year after year, selecting plants best suited to the Coachella Valley's extreme climate. Adapted to the region, he grows them outdoors without chemical intervention, hand harvesting once they reach the ideal size.

LATE

Tahitian Pomelos
Grown by Steven in Bakersfield, California
Nov - Feb

We are in the final days of Steven's Tahitian Pomelos, an earlier ripening citrus variety. They will be replaced by Ciff & Matt's Sarawak Pomelos, which offer a similar bright, tart juice with lemon lime-like flavor and meaty flesh carrying a floral aroma and tempered bitterness.

Steve's farm is highly diversified, and he is an exceptionally innovative farmer, experimenting with modern and traditional varieties, often in response to changing weather conditions, seeking out more resilient ones.

While Tahitian Pomelos are typically heavily seeded, Steven uses labor-intensive practices to ensure a seedless fruit. During the blossom period, he covers his trees with netting to protect the blossoms from pollinators. Tahitian is a self-infertile variety, which means it must be cross-pollinated to produce fertile, full-size seeds. We get these seedless for a more enjoyable eating experience thanks to Steven's hard work.