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
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.
Spring Green Cabbage - Lancashire, UK
Radicchio di Chioggia - Verona, Italy
Leafy Blood Orange - Scordia, Sicily
Tardivo di Ciaculli Mandarin - Scordia, Sicily
Black Iberiko Winter Tomato - Almería, Spain
Cime di Rapa - Puglia, Italy
Pear Passe Crassane - France
Sandy Carrot - Dunkirk, France
Seasonal British Apple (Jonagold/Melrose) - Sussex, UK
Hass Avocado - Cadiz, Spain
Featured This Week 06/02 – 13/02
SAVOURING THE SEASON:
WILD GARLIC
Wild Garlic has become synonymous with winter’s end: as days become longer, shady patches of woodland become carpeted in fragrant shoots.
Part of the allium family, the leaves are particularly pungent early in the season and as spring progresses, they grow larger and more mild, before eventually bearing delicate white flowers that pack an unexpected punch.
The joy of finding such intense flavour growing wild has made these a particularly sought after green. However, foraged wild garlic incorrectly can lead to dwindling supply – while confusing them with lookalikes can have poisonous consequences. This is why we only get wild garlic from licensed foragers who have been given explicit permission to forage on their patches and know the land intimately. They always cut stalks and never pull them, to ensure the root remains in the ground and wild garlic can regrow on the same patch year after year.
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 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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