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
WHITE ASPARAGUS
Grown by Frédéric in Loire Valley, France.
In France, White Asparagus season has begun for Frédéric in the Loire Valley, although fluctuations in temperature mean a delayed and slow start. These perennials need consistently warmer days to raise soil temperatures and activate the crowns. Frédéric has said this situation should be improved from next week, resulting in better quality in terms of caliber and freshness.
The key to white stems lies in the blanching process. Grown under mounds of nutrient-rich soil, the spears are unable to photosynthesize, resulting in their white color, tender texture, and high levels of natural sugars. By covering his mounds alternately with white followed by black sheets — to intensify the heat and block out light respectively — Frédéric enhances the process.
It's a combination of the exceptional growing conditions in the Loire Valley and Frédéric's commitment to minimum intervention 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.
PEAK
ORO BLANCO GRAPEFRUIT
Grown by Greg in Exeter, California
Last week’s arrival of Oro Blanco signals a new phase of their season, as their skin turns to bright yellow. After one month of cooler temperatures, the fruit's sugars concentrate, showcasing their full spectrum of flavor: the flesh is aromatic and delicately sweet, with a kick of bright acidity.
Greg refuses to spray pesticides on any of his trees. In contrast to other citrus groves, which can look almost desert-like between their rows of trees, Greg prefers to foster a more natural ecosystem. He ensures weeds, undergrowth, and pruning fragments are left to flourish at ground level. This natural ecosystem at the base of his trees helps provide healthy and nutrient-rich soil without commercial fertilizers.
LATE
SPIGARELLO
Grown by David in Thermal, California.
Spigarello, a tender, curly heirloom green with a bold, earthy flavor and subtle minerality, is in its final weeks as temperatures climb in Thermal, California. 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. Once David’s season ends, there will be a short gap while we transition to local growers.
David saves seeds year after year, selecting plants best suited to the Coachella Valley's climate. Adapted to the region, he grows them outdoors without chemical intervention, hand harvesting once they reach the ideal size.
Go Deeper
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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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