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
Ola
Location
Shoemakersville, Pennsylvania
Seasonality
July - August
Bonny Melons
Caraflex Cabbage
Catalogna Chicory
Chanterelle Mushrooms (Button)
Costata Romanesco Zucchini
Fig Leaves
Finger Limes
Flowering Cilantro
Flowering Dill
Fresh Tropea Onions
Genovese Basil
Green Romano Beans
Heirloom Tomatoes
Japanese Cucumbers
Jimmy Nardello Peppers
Kinome Leaf
Lemon Balm
Mixed Summer Squash
Purple Basil
Purslane
Shiso
Sorrel
Spigarello Riccia
Sungold Cherry Tomatoes
Sweet 100 Cherry Tomatoes
Tendersweet Cabbage
Yellow Romano Beans
EARLY
SPLASH PLUMS
Grown by Nick in Reedley, California
Delicate, floral, and only around for a brief window, Splash Plums — technically a plum-apricot hybrid — are one of the most expressive fruits in Nick Boldt's lineup. Their thin skin gives way to glowing orange flesh that's juicy, dense, and saturated with sugar.
The flavor is sweet and honeyed, with subtle tropical and floral undertones that bloom as the fruit reaches peak ripeness. They're intended to be eaten soft, just as the skin begins to give under pressure.
Nick farms in Reedley, California, on dry, nutrient-poor soils that naturally stress the trees. This slows growth and concentrates the fruit's flavor — the opposite of irrigated, fast-growing crops. His trees are never pushed; instead, he lets the fruit mature slowly, developing dense, flavor-packed flesh that's never bloated with water. The final days of ripening occur on the tree, where sugars accumulate and skin color deepens under the extremes of the Central Valley's warm days and cool nights.
PEAK
AGRETTI
Grown by Amanda in Barre, Vermont
We're thrilled to have our first harvest of Agretti from Amanda. This is the first time we've worked with her on this traditional Italian succulent green, and it reflects both her curiosity and technical precision as a grower.
Her Agretti is hand harvested before full maturity, when the texture is at its best — crisp and succulent, with no trace of woodiness. At this stage, Agretti can be eaten raw to highlight its signature light salinity and minerality, a flavor that hints at sea greens and iron-rich soil. Cooked lightly, it retains that bite and brings complexity to the plate.
Agretti is notoriously finicky to grow, especially in the Northeast. Amanda's first planting was lost to colder weather early in the season, but her second has come through beautifully. Due to the initial delay, the season will be short, with possible gaps, but the quality is outstanding.
As she has done with her exceptional radicchios, Amanda has adapted growing traditions rooted in Italian agriculture to the Northeast, proving that, with proper attention and timing, crops like Agretti can thrive here.
LATE
LOCAL SNAP PEAS
Grown by Simon in Chester, New York
We're in the final days of Snap Pea season. As the summer heat intensifies, the sugars in the pods begin to convert to starch, meaning this is the last chance to catch them before the season comes to a close. After sourcing from a network of local growers throughout the spring, the season closes out with Simon.
Simon farms in the Black Dirt region of New York, a former glacial lakebed known for some of the most nutrient-rich soil in the country. The land is deep, dense muck — high in organic matter and with exceptional water retention — creating the ideal conditions for growing clean, flavor-dense crops.
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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