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
White Eggplant
Grown by Ken in Delmar, DE
It is always exciting when our growers trial new varieties for us, and White Eggplant is no exception. Two years ago, Ken grew a small patch of these stark eggplants in his home garden. He sent a small sample of these to us, and we, like Ken, were blown away by their outstanding flavor and texture. Pudding-soft, with minimal seeds and an underlying sweetness, these are an eggplant unlike any other.
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.
PEAK
Sweet Red Cherries
Grown by Brad in Hood River, OR
Dark Sweet Red Cherries are at their best right now, though the end of the season is in sight. These are classic in flavor, with deep crimson skin and a balance of rich sweetness and bright tartness. Brad selects only the ripest fruit from varieties like Bing, Regina, Skeena, Lapin, and Sweetheart, picking at peak maturity.
Brad farms with the long view in mind, prioritizing tree health and flavor over maximum yield. While most growers aim for 10 to 15 tons per acre, his harvest is closer to half that. The cooler mountain climate allows the fruit to develop more slowly, concentrating nutrients and deepening flavor. He also leaves cherries on the tree until they reach sugar levels 50% higher than the industry standard, letting sugars and acidity align before picking.
LATE
Candy Heart Pluerries
Grown by Shaun in Reedley, CA
Stone fruit season is full of quick ripening varieties and interesting crosses, bringing us some of the most intriguing bites. A few short weeks of the Candy Heart Pluerry — a unique cross between Japanese plums and sweet cherries — left us craving more. Red-purple speckled skins give way to deep red flesh, full of low-acid juices.
Hybrids are common in the stone fruit family, as apricots, plums, peaches, nectarines, and cherries share similar genetic structures that allow for easier cross-pollination. A plethora of modern hybrids containing differing percentages of the original parents has resulted in certain characteristics of either of the original fruits being dominant, but with distinct benefits, like increased hardiness and higher sugar content. In the Pluerry, Plums are the dominant variety, resulting in their deep coloration and flavor.
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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