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.
English Peas
Grower
Chris
Location
Lompoc, California
Seasonality
March - May
Fava Beans
Nettles
Wild Morels
EARLY
JAPANESE KNOTWEED
Foraged by Evan in Pennsylvania.
Evan's Japanese Knotweed Shoots are in their prime. Expect them to move into peak shortly, as it's a fleeting window for this foraged food. This hollow-stalked plant is highly invasive and persistent - making it an ideal plant to forage. These are harvested young before their stalks become too fibrous and woody, and the tender shoots carry a bright, tart flavor akin to Rhubarb. Supporting foragers – those whose livelihoods depend on keeping the balance of nature intact – is vital to a resilient local food system.
In springtime, Evan forages 85 species of fungi, roots, greens, and shoots in Pennsylvania and moves north as summer approaches. He forages in rural places, and all harvesting is done sustainably and thoughtfully.
PEAK
WHITE ASPARAGUS
Grown by Frédéric in D'Anjou, France.
Frédéric's White Asparagus, in good supply, continues to taste better as the season progresses. From the Loire Valley, the region is famed for White Asparagus production: sandy soil allows spears to grow straight, while the mineral-rich soil encourages the sweetness characteristic of his Asparagus.
Milder temperatures here mean spears can grow without artificial heat or light, developing at a natural pace, which helps build sugars in firm, fibreless stalks.
It's a combination of the exceptional growing conditions in the Loire Valley and Frédéric's commitment to organic growing methods that take his White Asparagus to new heights. It's unusual for an asparagus grower to reject all chemical inputs, practice crop rotation, and leave time between crops — up to 25 years in Frédéric's case — for natural soil restoration. For Frédéric, this is a crucial part of providing a dense nutrient base for his plants that will continue to deliver year after year.
LATE
YORKSHIRE FORCED RHUBARB
Grown by Robert in Pudsey, West Yorkshire
Next week, we'll receive the last of Robert's Forced Rhubarb. The season has been challenging for Robert: two rainy summers have weakened the plants, reducing yields in his forcing sheds. But with just a few weeks left in the harvest, this fourth-generation grower is finally seeing his efforts pay off: the volumes are there, and the quality is on point.
We finish off the season with his last variety, the Stockbridge Arrow. Its deep red, thick, and tender stalks will fill the last crates of the season. Once Robert's harvest is finished at the end of April, we'll move on to outdoor Rhubarb.
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
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