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.
Anise Hyssop
Grower
Bradley & Cathy
Location
Middletown, New York
Seasonality
July - October
Apricots
Bonny Melons
Caraflex Cabbage
Fig Leaves
Flowering Cilantro
Heirloom Tomatoes
Japanese Cucumbers
Japanese Eggplant
Jimmy Nardello Peppers
Kinome Leaf
Lemon Balm
Lovage
Mixed Cherry Tomatoes
Mixed Summer Squash
Purple Basil
Purslane
Shiso
Spigarello Riccia
Sungold Cherry Tomatoes
White Nectarines
White Peaches
Yellow Nectarines
Yellow Peaches
Zerbinati Melons
EARLY
Figs
Grown by Rick, Bob, and Karen in Corning, CA
The fleeting but impactful Fig season is underway with the first Black Missions and Adriatics arriving this week. Striped Panache is still a few weeks out, and we eagerly await their arrival. The season arrived earlier than years past, thanks to a warm spring and favorable summer weather that accelerated fruit set on the trees. Soft-skinned and crimson-fleshed, both varieties are jammy, honeyed, and intense, even this early in the season.
Unlike most growers, Bob, Karen, and Rick harvest for ripeness, not durability. Figs cannot ripen once they have been picked, so by allowing their fruit to mature on the trees, they ensure the sugar-forward flesh you would hope for from a fig is there. Or, as Bob puts it, "the sugars go through the roof."
PEAK
Bonny Melon
Grown by Alex in Tehachapi, CA
After gapping briefly while switching fields, Bonny Melons are coming in abundance, showcasing their full spectrum of flavor — fragrant and sweet, with a clean citrus lift. This sweet‑meets‑sour variety is shaped by extremes: intense heat, sudden downpours, and the stress they place on the plant.
Alex and Sherry Weiser grow their melon vine‑ripe, picking only when they’re heavy for their size — a sign the fruit has reached peak sugar content and complexity. As Alex says, the last few days on the vine are when flavor truly develops. He grows roughly 15 melon varieties, both to seek out unique flavors and to bring greater diversity to melon consumption.
LATE
Lemon Zest Mangoes
Grown by Tony in Homestead, FL
Like most stone fruit, Mango varieties ebb and flow throughout their season, ripening for short periods of time. From our team in Miami, the Lemon Zest Mangoes are the latest variety to finish in the coming days. Make the most their final days: the fruits are bursting with sweetness and candied orange flavors.
Like much of the fruit across the Eastern seaboard, the Florida mango season arrived humbled. A late winter freeze in Homestead has kept yields low across the board, and the season is coming together piecemeal. That unpredictability is part of what makes it so special. Tony is an agronomist by training, and his knowledge and expertise are clearly reflected in the stone fruits he grows.
Go Deeper
See all
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
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