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
Chrysanthemum Greens
Fig Leaves
Flowering Cilantro
Heirloom Tomatoes
Japanese Cucumbers
Japanese Eggplant
Jimmy Nardello Peppers
Kamo Nasu Eggplant
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
Blueberries
Grown by Ola, George, and Norman in Berks County, PA
Blueberries are in good supply and just on the cusp of their peak season. These have lost some, but not all, of their early-season acidity, taking on a more rounded bite. The berries are plump and full of fruity juices, and will get sweeter as the summer heat settles in.
Ola and George tend to a small, diversified farm with deep attention to soil health and let their plants grow at their natural pace. Norman takes a similar approach, growing cover crops and allowing the fields to rest between harvests to build up nutrients and soil health. Both of their blueberries reflect this approach: small to mid-size, deep blue in color, and intensely flavored.
PEAK
Agretti
Grown Diane and Samer in Norwich, NY
The short season for local Agretti is underway. Diane and Samer’s Agretti is hand harvested before full maturity, when the texture is at its best — crisp and succulent, with no trace of woodiness. At this stage, the succulent greens can be eaten raw to highlight its signature light salinity and minerality, or if cooked lightly, it retains that bite and brings complexity to the plate.
Amanda’s Agretti is not far off, arriving late next week. Her season comes late, as seeds from her first planting failed to germinate — a problem typical with this green.
Agretti is notoriously finicky to grow, especially in the Northeast. The season is very short, sometimes lasting just a few weeks each year, and the plants are challenging to cultivate as the seeds typically have a low germination rate. Despite these hurdles, Diane and Samer have grown this with success this year.
LATE
Lychee
Grown by Kooi in Homestead, FL
We’re in the last days for Sweetheart and Mauritius Lychees. The season on these is short, but the impact these tropical stone fruits have lingers long. Kooi’s Lychees are incredibly special: intensely perfumed and aromatic, with floral sweetness that hits immediately. The yield on the Sweetheart variety is unusual, as they are known for their small seeds and high seed-to-flesh ratio. The Mauritius variety is smaller in size, but the flavor remains just as intense.
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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