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.
Arugula Rabe
Grower
Trini & Tim
Location
Guinda, California
Seasonality
February - March
Choi Rabe
English Peas
Fava Beans
Fiddlehead Ferns
Fresh Horseradish Root
Gold Nugget Tangerines
Minneola Tangelos
Red Spring Onions
Sugar Snap Peas
Sugar Snap Peas
White Asparagus
White Spring Onions
Wild Nettles
Featured This Week
MARCH 6THEARLY
Minneola Tangelo
Grown by Greg in Exeter, California.
Greg's Minneola Tangelos from Exeter are back. Their sugars have developed to produce exceptionally balanced, bittersweet citrus. Leaving his fruits on the tree for several weeks longer than other growers, Greg maxes out on their sugars, which balances out their naturally punchy acidity.
Greg refuses to spray pesticides on any of his trees. In contrast to other citrus groves, which can look almost desert-like between their rows of trees, Greg prefers to foster a more natural ecosystem. He ensures weeds, undergrowth, and pruning fragments are left to flourish at ground level. This natural ecosystem at the base of his trees helps ensure healthy and nutrient-rich soil without commercial fertilizers.
PEAK
Bloomsdale Spinach
Grown by Jack in Newtown Square, Pennsylvania.
After months of slow growth, Jack's Bloomsdale Spinach stands out for its notably sweet stems and leaves as frosts forced the plants to convert starches into sugars to prevent freezing.
These sugars then concentrate in the stems over winter, while the lack of daylight almost completely pauses their growth. In late February, the lengthening daylight hours and warmth end the period of dormancy. By growing his spinach in high tunnels, Jack protects it from the worst of the weather, and he carefully irrigates the vegetables to distill the richest flavors possible.
LATE
Red D'Anjou Pears
Grown by John and Brady in Mt. Hood, Oregon
Just one more week for John and Brady’s Red D’Anjou Pears. They reported an optimal year for pear growth, with moderate weather and not too many extremely hot or cold days. Their topography is ideal for orchard growth — rich volcanic soil, a stream of fresh water from the Hood River, and sloping hills, which mean long hours of sunlight and good drainage.
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. John and Brady test the Brix levels of their fruits to harvest at the perfect moment. They control 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.
Go Deeper
See allWe 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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