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
Grower
David
Location
Thermal, California
Seasonality
October - May
Baby Rainbow Beets
Blanched Escarole
Calamansi
Cara Cara Oranges
Fuerte Avocados
Goldrush Apple
Hawaiian White Ginger
Iberiko Tomatoes
Limequats
Moro Blood Oranges
Oro Blanco Grapefruit
Passion Fruit
Pink Lemons
Radicchio Castelfranco
Radicchio Tardivo
Rosa del Veneto Radicchio
Rosa di Gorizia
Rosella di Lusia
Tahitian Pomelos
Variegated Grumolo
Witloof White Endive
EARLY
Erbette Chard
Grown by David in Thermal, California.
The first Erbette Chard is here, grown by David in Thermal, California, where cooler winter temperatures keep growth slow, making the leaves more tender. Erbette Chard has a complex minerality, a slightly saline flavor, and a beautiful velvet texture when cooked.
Additionally, as David grows these greens below sea level, the salinity is intensified from the soil and groundwater. While we wait for local greens to come in, we’re grateful for the beautiful leaves David has provided us all winter.
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, hand harvesting once they reach the ideal size.
PEAK
Puntarelle
Grown by Daniele in Lazio
We're now sourcing Puntarelle from Daniele in Lazio. The best Puntarelle comes from this region thanks to its mild climate, mineral-rich soils, and a north-facing plot close to the mountains. This season’s harvest boasts chicory with densely packed inner leaves and long, hollow shoots growing evenly from the core.
Daniele is one of the growers who sets the bar on quality, focusing on just puntarelle and tomatoes on his 1.5-acre plot. Growing a variety unique to Lazio, Daniele lets his best plants go to seed to save for the next season's crop. He hones in on the characteristics he values the most: thick stalks surrounded by densely packed, thin, tapering leaves.
We have identified that the best Puntarelle comes from Lazio, the native growing region around Rome. Most intensive growers moved their production to Puglia in the south, where plants grow more quickly in the warmer climate, producing higher yields earlier in the season. This produces plants with short, hollow, and bland spears — or punta. In Lazio, the cool climate means plants grow slowly and steadily, pulling nutrients for survival and developing complex flavors.
LATE
Asian Pears
Grown by Ruth and Joel in Coopersburg, Pennsylvania
This is the last chance to enjoy Ruth and Joel’s Asian Pears until September. This season, we have rotated through seven varieties, with each ripening for short windows with subtle flavor differences. Now, we have their latest ripening varieties: LilySan and SuSan.
Joel and Ruth have spent the last 50 years with one singular focus: perfecting a variety of Asian Pears. They tend their orchards entirely by hand, turning every pear across the season for ideal and even coloration by the sun. Before picking, they inspect the fruit's skin, feeling the texture to confirm it has reached full ripeness. This attention to detail shows in the outstanding flavor.
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
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