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.
Artesia Radishes
Grower
Amanda
Location
Barre, Vermont
Seasonality
October - February
Arugula
Black Trumpet Mushrooms
Blanched Escarole
Bon Bon Dates
Castelfranco Radicchio (Local)
Chervil
German Butterball Potatoes
Gold Beets
Goldrush Apple
Green Cara Caras
Green Meat Radishes
Green Meyer Lemons
Kabu (Tokyo) Turnip - Large
Khadrawy Dates
Kiwi Berries
Kyoto (Kintoki Red) Carrots
Local Radicchio Tardivo
Local Rosa del Veneto Radicchio
Macomber Turnips
Passion Fruit
Pineapple Guava
Pink Lemons
Pink Pearl Apples
Puntarelle (Local)
Radicchio Castelfranco
Radicchio Tardivo
Radicchio Treviso - Local
Red Beets
Red Dragon Carrots
Red Sensation Pears
Scarlet Queen Turnips
Seville Oranges
Sunchokes
Verona Radicchio
Yuzu
EARLY
Macomber Turnip
Grown by Rosendo in Hadley, Massachusetts.
Right now, Rosendo is seeing a spectacular crop of Macomber Turnips: an heirloom variety with gentle peppery spice balanced by crisp sweetness. A variety native to Massachusetts, the seed is not commercially available and has survived only thanks to a handful of farmers who have saved it for over 140 years.
The roots are champions of regional adaptivity, thriving in Hadley's cool climate and sandy loam soil — integral for their characteristic sweetness. Harvested as needed, Rosendo gives the roots ample time in the soil, where exposure to repeated frosts triggers the conversion of starch to sugar. The result: complex roots with heightened sweetness.
Alongside Rosendo's turnips, we are carrying his Scarlet Queen Turnips, Forono Beets, Lutz Green Leaf Beets, and Orange Carrots.
PEAK
Kyoto Carrots
Grown by Ken in Delmar, Delaware
In Delmar, Ken's Kyoto (Kintoki) Carrots and Tokyo Turnips have been thriving with the cooler temperatures. This heirloom Kyoto vegetable showcases striking crimson color with rich, earthy sweetness — and as Ken says, "vegetables that endure the cold develop an especially rich and delicious flavor."
After years of refining his growing practices, Ken has achieved what he initially struggled with: straight, uniform roots. Through thorough soil preparation, raised beds, and careful thinning, this season's carrots are the longest and thickest he's seen yet, with some growing to nearly 1 lb each.
Planted for a late-season harvest, these carrots will continue through March and April.
LATE
Tendersweet Cabbage
Grown by Maria in Hudson, New York.
Last week, Max and Maria harvested the last of their Tendersweet Cabbage. As temperatures dip below freezing, frost damages the remaining plants. Their Tendersweet cabbage differs from predominant types available right now, which tend to be tougher and don't stand up well to raw applications. They break from the norm by cultivating varieties that are notably tender and subtly sweet.
Tendersweet Cabbage is a round, slightly flattened variety with large peelable leaves ideal for wrapping, stuffing, and raw applications. Storms meant the couple was three to four weeks late planting a large portion of their brassicas and succession crops, which has extended their season slightly into December.
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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