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.
Arugula Rabe
Grower
Trini & Tim
Location
Guinda, California
Seasonality
February - March
Baby Rainbow Beets
Calamansi
Cara Cara Oranges
Choi Rabe
Florida Pomelos
Forced Rhubarb
Fuerte Avocados
Mandarinquats
Meiwa Kumquats
Moro Blood Oranges
Nagami Kumquats
Nettles
Passion Fruit
Pink Lemons
Radicchio Masera
Red Spring Onions
Sorrento Lemons
Spigarello Riccia
Sugar Snap Peas
Three Cornered Leek
Unwaxed Lemons
White Spring Onions
EARLY
Spigarello
Grown by David in Thermal, California
Spigarello, a tender, curly heirloom green with a bold, earthy flavor and subtle minerality, is beginning its season. This tender, curly heirloom had a later start. Slower growth means the plants build sugars and hold onto nutrients, translating into bold, earthy flavor with a subtle minerality that's hard to find anywhere else.
We move through multiple growers across the season, and right now we're kicking things off with David out of Thermal in the Coachella Valley. He saves seeds year after year, selecting for plants best adapted to his region, growing outdoors without chemical intervention, and hand harvesting at the ideal size.
PEAK
Meiwa Kumquats
Grown by Armando and Leticia in Fallbrook, California
Juan and Letiticia’s Kumquats arrived a bit later this year, and are tasting incredible. Right now, their Meiwa Kumquats stand out for their thick, sweet skins, which counterbalance the tart flesh.
After an extended time on the tree, Armando and Leticia's Meiwa Kumquats are at their best right now. The skins have become entirely orange, and acidity has mellowed out. Their Meiwa Kumquats stand out for their thick, sweet skins, which counterbalance the tart flesh.
Since 1989, the Garcia family has committed to growing diverse varieties to preserve unique flavors and ecosystem biodiversity. From 10 acres of barren land, the Garcia family has nurtured 29 acres of diverse orchards over time.
The third generation of family growers is committed to practices that help the land flourish for future stewards. For a unique approach to pest control, they use lacewings, carnivorous snails, and ladybugs. They use chicken compost, bioflora, cover crops, and mulch to maintain and improve the soil.
LATE
Costa Bianca Chard
Grown by David in Thermal, California.
David's Thermal-grown Costa Bianca Chard is in its final week. As temperatures begin to rise, the season draws to a close. Cooler winter temperatures slow growth, producing leaves that are exceptionally tender — and because David grows these greens below sea level, salinity from the soil and groundwater intensifies Erbette Chard's characteristic minerality, a slight saline edge, and a beautiful velvety texture when cooked.
David saves seeds year after year, selecting plants best suited to the Coachella Valley's extreme climate. Adapted to the region, he grows them outdoors without chemical intervention, harvesting by hand once they reach the ideal size.
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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