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.
Blueberries
Grower
Jada & Matt
Location
Woodlake, California
Seasonality
May - August
Green Asparagus (Local)
Green Blueberries
Green Strawberries
Japanese Cucumbers
Kinome Leaf
Loquats
Mizuna
Outdoor Rhubarb
Sorrel
Spruce Tips
Strawberries
Wild Morels
EARLY
JAPANESE CUCUMBERS
Grown by Ken in Delmar, Delaware.
Japanese Cucumbers are now coming from Ken, a dedicated grower in Delmar who specializes in Japanese varieties. This year, he is trying a new cultivation method, the hanging vine method, with the aim of continuously harvesting cucumbers. Currently, temperatures in Delmar are still cool, meaning pest pressure is reduced and cucumbers are thriving.
Their Japanese Cucumbers are harvested early, resulting in thinner and shorter fruit compared to the norm. Ken and his team harvest these first thing in the morning, before they've been exposed to heat or sun, which results in incredibly crisp, fresh cucumbers. The absence of seeds means less bitterness.
PEAK
SHASTA GOLD TANGERINES
Grown by Greg in Exeter, California.
Greg's Shasta Gold Tangerines are tasting incredible right now. Larger than most Tangerine varieties, Shasta Golds have rough and bumpy skin that is very easy to peel. Their bright and assertive acidity balances nicely with their ample sugars, creating an almost pineapple-like flavor.
A later-ripening and longer-lasting variety, these should last well into June, getting sweeter all the while. As with all seasonal citrus, these remain unwaxed.
Greg refuses to spray pesticides on any of his trees. In contrast to other citrus groves, which can look almost desert-like between their rows of trees, Greg prefers to foster a more natural ecosystem. He ensures weeds, undergrowth, and pruning fragments are left to flourish at ground level. This natural ecosystem at the base of his trees helps provide healthy and nutrient-rich soil without commercial fertilizers.
LATE
RAMPS
Foraged by Sam in New York.
Ramps from Sam are in their final days, though they look and taste exceptional, with large bulbs and intense allium flavor. We are expecting the final drop-off this week. At the end of the season, the outer layer tends to detach while harvesting, which means they will be slightly cleaner than the previous batches.
Ramps are frost-hardy spring ephemerals with a very short growing season. Their leaves are out for 4-9 weeks each year. Sam's ramps boast particularly large bulbs, evidence of his skilled and thoughtful foraging. Larger ramps come from areas that have been intentionally thinned out and harvested, giving them space to size up.
Sam forages his Ramps from a few dedicated swaths of land Upstate, with rich soil and deciduous forests where these wild alliums thrive. Ramps take 7 years to reproduce from seed, which makes them susceptible to overharvesting. Ramps grow in clusters, and Sam leaves 30-45% of any cluster untouched. Plus, Sam intentionally promotes repopulation of Ramps by moving bulbs around, which have better than 95% survival.
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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