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.
Raspberries
Grower
Norm
Location
Red Hook, New York
Seasonality
July - September
Adriatic Figs
Anaheim Peppers
Black Mission Figs
Bull's Horn Peppers
Catalogna Chicory
Celtuce
Chanterelle Mushrooms (Button)
Costata Romanesco Zucchini
Cured Tropea Onions
Emerald Beaut Plums
Esmee Arugula
Fairytale Eggplant
Flowering Cilantro
Flowering Dill
Genovese Basil
Gold Beets
Kinome Leaf
Kyoho Grapes
Lemon Balm
Natascha Gold Potatoes
Purple Basil
Purslane
Red Beets
Shiso
Thomcord Grapes
EARLY
Blackberries
Grown by Norm in Red Hook, New York
In Red Hook, this year's early fruit reflects a season of warm days balanced by cooler nights, a pattern that preserves acidity while sugars begin to build. At this stage of the season, the berries carry an acidity that will evolve into greater sweetness as we move further into peak harvest.
Supermarket blackberries are often picked underripe, firm, and flavorless. Norm's berries are the opposite: harvested only when ready, with sweetness and nuance that can't be faked off the vine. To taste good, Blackberries must be picked at the exact moment of ripeness. If there's even a hint of red in the drupelets, the berry will still taste tart. A perfectly ripe blackberry is deep purple-black with a matte finish.
Norm is a second‑generation farmer in Red Hook, running a small pick‑your‑own farm focused on blueberries, raspberries, and blackberries. Unlike most commercial soft berry production — often grown in pots under plastic tunnels to maximize yield — Norm grows directly in the soil, never using herbicides, pesticides, or fungicides, not even organic ones. As he puts it, "I have families and kids in my orchards picking fruit. I would never spray anything, organic or not, it just wouldn't be right."
In the coming week, we're hoping to have his Golden Raspberries available.
PEAK
Emerald Beaut Plums
Grown by Ken in Reedley, California
We've moved over to Emerald Beaut Plums from Ken in Reedley, California. These green-skinned, golden-fleshed plums have thin skins and soft, sugar-laden flesh: bringing them to full maturity on the tree is a challenge, and growers who persevere show a real commitment to quality over yield. A faint red blush marks the skin of the ripest fruit, but it's the dense texture and slow-grown sugars that set them apart. The fruit carries a syrupy sweetness that modern varieties rarely match. Unique, complex, and only with us for a few short months, these are stone fruits grown against the grain.
This season has been promising from the start: steady rainfall in March and April built deep soil moisture reserves, setting the trees up for strong bud break and fruit set. Now, the hot, dry conditions of early summer are concentrating sugars and pushing fruit toward ripeness, though they demand constant irrigation and close attention in the orchard.
Ken's approach sets his fruit apart. His plums are left to hang on the tree longer than most — a practice that allows sugars and nutrients to fully develop in the final days of ripening. His sandy, dry soils naturally stress the trees, slowing growth and preventing excess water from diluting the flesh. The result is a plum that's never bloated, always dense, and rich with the full expression of the season. The Central Valley's rhythm of warm days and cool nights gives the Emerald Beaut its layered, complex flavor.
For Ken, farming is inseparable from human health and environmental stewardship. He produces all of his crops organically, and varietal selection is never based on yield, uniformity, or shelf life. Instead, he chooses varieties with distinct characteristics and flavor, no matter how challenging they are to grow. In conversation, he often points out that it's the "uglier" fruit and vegetables — the ones that bear the marks of natural growth — that carry the most flavor and the best texture. Each variety is picked perfectly ripe, only when it has had time to reach its peak, ensuring maximum flavor and nutrition in every piece of fruit.
LATE
White Nectarines
Grown by Nick in Reedley, California
Make the most of Nick's White Nectarines as we move into the final few weeks. This year has been remarkable for his White Nectarines, which are slightly more acidic than a white peach but balanced by soft, floral sweetness. They deliver a full-spectrum stone fruit flavor — rich, bright, and intensely aromatic. Look out for spotting on Nick's White and Yellow Nectarines, an indicator of higher sugar content and a more robust flavor. These spots are more prevalent on nectarines, indicating more time in the sun: sugars bursting through the skin.
Nick's stone fruit across the board is tasting especially good. A mild spring followed by steady summer heat in Reedley has allowed the fruit to ripen slowly and evenly on the tree. Those warm days and cool nights have helped build concentrated sugars without compromising acidity — ideal conditions for stone fruit with nuance and structure.
Nick Boldt farms over 100 varieties of stone fruit on his land in Reedley, each one chosen for its eating quality, not its yield or shelf life. He always prioritizes flavor over uniformity — planting heirloom and hybrid varieties with character, and letting fruit ripen fully on the tree.
Unlike most commercial growers, Nick refuses to pick early. His fruit is harvested only at full maturity — when sugar levels have peaked and natural acidity is still present to bring balance. He walks his orchards daily to monitor ripeness and harvests by hand, often returning to the same tree several times across a week to catch the fruit at just the right moment.
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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