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.
Baby Artichokes
Grower
John, Theresa & Mike
Location
Pescadero
Seasonality
March - May
English Peas
Fava Beans
Fava Greens
Green Garlic
Nettles
Overwintered Parsnips
Pea Shoots
Pink Lemons
Red Spring Onions
Sugar Snap Peas
Three Cornered Leek
White Spring Onions
Wild Morels
EARLY
BABY ARTICHOKES
Grown by Mike, John & Teresa in Pescadero, California
The first Baby Artichokes are here and in good supply from John, Mike, and Teresa. Good Baby Artichokes are hard to find in the US, as two companies control most of the growing market. We are lucky to work with John, Mike, and Teresa who grow incredible baby artichokes.
They harvest Baby Artichokes from the lower stalks of the plant, where the shade provided by the mature heads slows and stunts their growth. The result is a small, incredibly tender artichoke that is wholly edible from its outer leaves to the almost fibreless, underdeveloped choke.
Their artichokes draw on an incredibly rich nutrient base in their clay loam, the result of years of soil health restoration through cover cropping, organic compost, and a flock of chickens that are moved around the farm in mobile coops. Every year, they offer an unrivaled complexity of flavor in tight, meaty heads.
PEAK
BABY GREEN GARLIC
Grown by Rick in Brentwood, California.
In Brentwood, Rick's Baby Green Garlic is hitting its stride with long, fragrant stalks and purple bulbs. Rick and Kristie practice succession planting to maintain the supply throughout the season. By harvesting as soon as the plants reach their baby size, they increase light and water to neighboring plants and free up space for new sowings.
Since they began growing in 1979, Green Garlic has been a staple in their diverse patchwork of specialty greens, seasonal vegetables, and fruits. They max out on the characteristics of Green Garlic at this valuable stage when the bulb has not yet formed and the soft flesh is crisp, aqueous, and edible in its entirety.
LATE
KALE RABE
Grown by Trini & Tim in Guinda, California
Take advantage of the final days of Kale Rabe, the bolting tops of Lacinato Kale. Trini and Tim harvest while the buds are still intact before they go to flower. Only found for a brief window, it’s a marker of the transition to warmer temperatures. The season is fleeting; within the next few days, the plants will go to seed, and at this point, the rabe becomes overly fibrous.
They have a slight crunch and taste like a young, sweet cabbage. At this stage, while much of the main leaves are harvested, the kale is ready to go to flower. They cut back the stems, redirecting energy into the plants and encouraging new growth. Tender throughout with high sugars, they have a more delicate flavor than the leaves.
Overwintered, they standout for high sugar content, which has been produced by the plant to survive cold temperatures, alongside a prominent brassica flavor. What is classified as waste for many growers is treasured by Trini and Tim, who recognize the pleasantly complex flavor of these tender, meaty greens during this phase. As a result of this stage of growth, primarily seen as past their prime, they are hard to access through commercial markets, making them a genuinely seasonal and special green.
Go Deeper
See all
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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