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.
Calamansi
Grower
Pedro
Location
Murcia, Spain
Seasonality
December - March
Calçot Onions
Camone Tomatoes
Cara Cara Oranges
Cedro
Cime di Rapa
Forced Rhubarb
Green Kiwis
Iberiko Tomatoes
Kumquats
Leafy Navel Oranges
Meyer Lemons
Minestra Nera
Pink Radicchio
Radicchio Castelfranco
Radicchio Chioggia
Radicchio Tardivo
Radicchio di Treviso
Radicchio di Verona
Rosella di Lusia
Sea Kale
Seville Oranges
Spiky Artichokes
Tacle Mandarin
Tema Artichokes
Variegated Grumolo
Walnuts Dry
White Onions
Witloof Chicory
PEAK SEASON BOX
Our Sourcing Team have selected the nine varieties tasting their best right now. From familiar favourites to lesser known varieties, these are our picks this week.
Yukon Gold Potatoes – The Potato Shop, Kent, UK
Sandy Carrots – François, Dunkirk, France
Parsnips – Duncan, Lancashire, UK
Delica Pumpkin – Oscar, Mantua, Italy
Roscoff Onions - Co-operative, Brittany, France
Pink Radicchio - Veneto, Italy
Rainbow Chard - Luca, Savona, Italy
Black Iberiko Tomatoes - José, Almería, Spain
Leafy Clementines - Ciro, Puglia, Italy
Goldrush Apples - Matthias and Sophie; Marc and Vincent, Toulouse, France
Sicilian Pomegranate - Marco, Marsala, Italy
Featured This Week 17/01 - 24/01
EARLY
CALÇOTS
Catalonia, Spain
Jan - Apr
We source Calçots from our growers Andy and Jaume, who expect a strong start to the season, with high volumes in January and February. These onions are close relatives of Spring Onions, though typically, they are larger, juicier and sweeter.
They are grown from the replanted bulbs of white onions; Andy harvests onions planted nine months before in June, then cuts off the shoots and stores them. In September, the bulbs are planted and soil is mounded up as they grow taller, encouraging the bulbs to grow shoots, while depriving them of light. This process promotes sweetness and tenderness in the Calçots’ stems.
Calçots tend to be cooked at Calçotadas – these are traditional Catalan gatherings where communities come together over local food. They are barbecued over open flames until very dark, then they are wrapped in paper to steam. When they are ready to be eaten, their outer layer, which tends to be covered in soil from the field, is finally removed.
PEAK
RADICCHIO – TARDIVO
Veneto, Italy
Oct - Apr
Conditions in Veneto have recently been adverse for Radicchio growers – in September and October, they experienced 40 days of rainfall, which led to flooding. This affected different producers in different ways. For Damiano and Stefano, who grow the Tardivo variety, it meant a reduced yield at the stage when plants are selected from the field for forcing.
Now, however, the weather is better for Tardivo – this is a variety that thrives in the cold. Despite the lesser quantities, at no point has the radicchio’s quality been compromised: it has the same curled, crisp, succulent leaves you expect from this prized local variety.
Both Stefano and Damiano force their radicchio in local spring water once they have been picked from the fields, in order to stimulate a new phase of growth. After around 15-20 days, the outer leaves of the plants are removed, to reveal Tardivo’s signature red and white leaves.
LATE
POMEGRANATE – WONDERFUL
Sicily, Italy
Sep - Feb
Following a typically great yield, we’re now receiving the last delivery of Wonderful Pomegranates from Marco in Sicily. As usual, the fruits have been juicy and vibrant, with a sharp but sweet flavour, owing to Marco’s dedication: from checking sucrose levels with a refractometer to hand-checking the pomegranates for quality, his process is extremely detailed.
Once we have finished with Marco’s fruits, we will be moving to a grower in Puglia found by our sourcing team. This will ensure that we are able to continue Wonderful Pomegranates up to the end of their season in February.
Go Deeper
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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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