GO BEYOND FOUR SEASONS
Each fruit and vegetable has its own season, with subtle shifts that happen every day. Follow their microseasons to unlock flavour at every stage.
In season today
The first harvests. Not yet available in abundance or fully developed, this is the time to get inspired by new flavour combinations.
Forced Rhubarb
Growers
Robert, Jonathan & Jason
Location
The Rhubarb Triangle, West Yorkshire
Seasonality
January - April
Marinda Tomatoes
Tardivo di Ciaculli Mandarins
Agretti
Baby Artichokes
Baby Swiss Chard
Blanca de Tudela
Borage
Camone Tomatoes
Figs Dried, Kimi
Hass Avocados
Italian Broad Beans
Mashua Root
Oro Blanco
Passion Fruit
Rosella di Lusia
Tarassaco
Wild Garlic
Witloof Chicory
PEAK SEASON BOX
Our Sourcing Team have selected the 9-10 varieties tasting their best right now. From familiar favourites to lesser known ones, these are our picks this week.
Pomelo de Corse Grapefruit - Corsica, France
Baby Artichoke - Lazio, Italy
Red Giant Mustard Greens – Hampshire, UK
Grezzina Courgette - Lazio & Campania, Italy
Tardivo di Ciaculli Mandarin - Scordia, Sicily
Hass Avocado - Malaga, Spain
Wild Garlic Leaves - UK
Loquats - Spain
Spring Tropea Onion - Calabria, Italy
Fresh Peas - Campania, Italy
Featured This Week 03/04 – 10/04
SAVOURING THE SEASON:
SEA KALE
Sea Kale is native to shingled beaches in the UK, where it grows wild. Our foragers pick its hardy purple leaves from between shelf-like rocks, well above the tide line. Once prized over cabbage, the leaves have a meaty bite and a balanced brassica flavour. The young, purple shoots become jade-green with age and yield to a milder flavour.
Aside from our foragers, Sandy has been cultivating and forcing sea kale on his farm in the North West of Scotland, in the same way, for his entire growing career.
In October he takes cuttings from his best performing sea kale crowns and stores them in peat over the winter. He then grows them outdoors through spring and summer, covered in mulch to eliminate the need for chemical intervention. Sandy then selects the best crowns, hand-harvests them from the field and then replants them in trays of local peat, where they're forced in complete darkness with a little heat and water. The resulting shoots are sweet and tender with a delicate mineral flavour - the purple pigment isn't activated during forcing, leaving the stalk pale and pearlescent. Wild Sea Kale is a tale of former abundance and forced one of persistent dedication.
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 flavour, 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 flavour at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the people behind everything we source. Recognise 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 flavours.
PEAK SEASON BOX
United Kingdom
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