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.
Asian Pears (Extra)
Grower
Joel & Ruth
Location
Coopersberg, Pennsylvania
Seasonality
September - December
Castelfranco Radicchio (Local)
Concord Grapes
Delicata Squash
Gold Beets
Honeycrisp Apples
Honeynut Squash
Jumbo Kohlrabi
Khadrawy Dates
Kiwi Berries
Koginut Squash
Kyoto (Kintoki Red) Carrots
Natascha Gold Potatoes
Passion Fruit
Prince of Orange Fingerling Potatoes
Puntarelle (Local)
Purple Basil
Quince
Rainbow Carrots
Red Beets
Red Dragon Carrots
Red Sunshine Kabocha
Spigarello Riccia
Tokyo Negi Onions
EARLY
Delica Pumpkin
Grown by Oscar Zerbinati in Mantua, Italy
The wait is over: Oscar Zerbinati's Delica Pumpkins are back. This season, he faces a much smaller harvest as extreme summer heat cut his yields in half, with many fruits lost to sunburn.
Despite the challenges, Oscar has poured the same care into growing and curing his pumpkins, producing fruit with unmatched sugar levels and concentrated flavor. In Sermide, mineral-rich soils shaped by the ancient Po River provide the foundation. By limiting irrigation, Oscar forces the plants to reach deep into the clay, pulling nutrients that build flavor and complexity as they grow.
The final and most crucial step is the cure: up to 30 days in a wood-stove-heated barn, where the pumpkins slowly shed water and their flavor deepens. It's a painstaking process, with real risk of loss, but one he refuses to compromise on.
This year's harvest may be smaller, but Oscar's Delica is as velvety and buttery-sweet as ever—"aiming to reach at least 13° Brix, compared to the 6–8°Bx you'll find in most pumpkins," he explains. A true testament to his pursuit of flavor over yield.
PEAK
Song Cauliflower
Grown by Maria in Hudson, New York
Now is the time for Max and Maria's Song Cauliflower. While cauliflower is available year-round, cooler weather slows the plant's growth, allowing it to build sugars in the stems and florets. Song Cauliflower is a tender, sweet variety with looser florets than typical white-stemmed types.
They are reporting a beautiful entry into the fall season. The vegetables have responded to these warm, sunny days, and they've grown robust enough to endure frosty temperatures. Alongside Song Cauliflower are Max and Maria's vividly colored Purple and Cheddar Cauliflowers, whose hues remain intact even after cooking.
They put massive effort into maintaining soil health, ensuring their cooler-weather crops have enough nutrients to draw on through their slow-growing period. Every year, they build organic matter in their sandy loam soil through crop rotation, cover cropping, and allowing fields to lie fallow for an entire season, preventing depletion.
LATE
Japanese Eggplant
Grown by Ken in Delmar, Delaware
Japanese Eggplant, known for its tender, melty flesh, is winding down. Ken grows this crop from June through September, when hot weather and abundant sun push the plants to produce heavily. To extend the season, he carefully prunes and trims, selecting only one fruit per branch early on so the plants are not exhausted.
Ken explains, "Eggplant is one of the most challenging items to grow, and you are a good farmer if you can grow it well." He certainly does: his eggplants are consistently among the finest. Make the most of them while they last.
Ken is a meticulous grower, deeply rooted in Japanese methods but constantly adapting to the microclimate of southern Delaware. Alongside Eggplant, he grows a wide variety of Japanese greens and specialty vegetables, but his cucumbers are a standout—prized for their refined texture and clarity of flavor. These are not mass-grown crops bred for shelf life; they're harvested at the moment of optimal density and snap, when sugars are perfectly balanced with bright acidity.
Go Deeper
Voir tout
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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