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
November - June
Bloomsdale Spinach
Cara Cara Oranges
Chioggia Beets
Heirloom Navel Oranges
Lutz Green Leaf Beets
Macomber Turnips
Pink Lemons
Salsify
Scarlet Queen Turnips
Spigarello Riccia
Tahitian Pomelos
Witloof White Endive
Yellowfoot Chantarelle Mushrooms
EARLY
Moro Blood Oranges
Grown by Shaun in Reedley, California
January - March
We hold out on Moro Blood Oranges until they showcase the full spectrum of flavor — mild temperatures before the new year meant we saw a delay on them. However, after a few weeks and cooler nights, Shaun's Moro Blood Oranges are closer to full maturity as they develop the intense pigmentation we seek.
Moros owe their distinctive flesh to a high concentration of anthocyanins, giving them a deep purple hue at peak season. Some people detect a berry-like flavor in the flesh, which is highly sugared but balanced by a sherbet-like acidity.
PEAK
Puntarelle
Grown by Daniele in Lazio, Italy
December - March
We're now sourcing Puntarelle from Daniele in Lazio. The best Puntarelle comes from this region, where the climate is mild, meaning that the plants grow more quickly. With long, plump shoots and plenty of outer leaves essential to a classic puntarelle salad, make the most of their eight—to ten-week season.
Daniele is one of the growers who set the bar on quality, focused 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.
BUTTON
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 the plants grow more quickly in the mild climate, producing a high yield 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 on nutrients for survival and developing a complex flavor.
LATE
Tokyo Negi Onions
Grown by Ken in Delmar, Delaware
October - March
We are entering the final stretch for Tokyo Negi Onions. Right now, we are experiencing a gap, as record cold and snowfalls have prevented Ken and his team from harvesting. Thanks to increased plantings, once they can harvest again, they should be with us until March. The coming harvest will be worth the wait, bringing more sweetness and depth to the onions' flavor due to the cold weather.
Ken leaves his Tokyo Negi Onions in the ground for anywhere from 10 months to a year to ensure long shanks with good blanching. The commercial norm is for Negi, which has very little blanching along the shank. Blanching indicates tenderness and gently concentrated sugars, and the Suzuki team takes extra care to cultivate it on their Tokyo Negi, mounding soil by hand around the base of each plant to block the sunlight and prevent photosynthesis. This is labor-intensive, flavor-driven work.
"At Suzuki Farm, however, we manually cover the roots with soil one by one so our Tokyo Negi has a longer amount of white stem. What is special about Tokyo Negi that is grown on the East Coast is that it tastes much sweeter during winter, typically from October to March."
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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