GO BEYOND FOUR SEASONS

EARLY

Spigarello
Grown by Max and Maria in Hudson, New York

Brassicas are taking off, with Max and Maria’s Spigarello back in-house. Spigarello is a tender, curly heirloom green with a bold, earthy flavor and subtle minerality. This brassica, unable to withstand intense heat, thrives in cooler temperatures. The plants grow more slowly in the cold weather, building sugars and clinging to the nutrients they need to survive: the key to complex flavor.

They put massive effort into maintaining soil health, ensuring their cooler-weather crops have enough nutrients to draw on through their slow-growing period. Every year, they build organic matter in their sandy loam soil through crop rotation, cover cropping, and allow fields to lay fallow for a whole season so they do not become depleted.

LATE

Bonny Melons
Grown by Alex in Tehachapi, California

We're in the final stretch of Bonny Melons — expect them for three more weeks. As colder nights settle in, growth slows and fruit sizes shrink, but flavor remains concentrated: expect the same concentrated sweet-tart flavor despite this change in sizing. They are still showcasing their full spectrum of flavor — fragrant and sweet, with a clean citrus lift.

The Bonny thrives in Tehachapi's high‑elevation, subtropical‑Mediterranean microclimate, where summer heat is tempered by cool nights. Even in the dry season, nearby mountains can draw in late‑summer rainstorms, prompting the plants to dig deeper and adapt more quickly. Only a handful of growers are working with this variety in the U.S., but its natural resilience and knockout flavor point to a future far beyond the niche.

Alex and Sherry Weiser grow their melon vine‑ripe, picking only when they're heavy for their size — a sign the fruit has reached peak sugar content and complexity. As Alex says, the last few days on the vine are when flavor truly develops. He grows roughly 15 melon varieties, both to seek out unique flavors and to bring greater diversity to melon consumption.