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
Fiddlehead Ferns
Murcott Tangerines
Nettles
Overwintered Parsnips
Pea Shoots
Pink Lemons
Red Spring Onions
Sugar Snap Peas
Three Cornered Leek
White Spring Onions
Wild Morels
EARLY
OVERWINTERED PARSNIPS
Grown by Rosendo in Hadley, Massachusetts
Overwintered Parsnips are in. Rosendo planted his seeds last April and began harvesting them last week – giving his outstanding roots almost a year in the ground. As temperatures drop over winter, the plant cells convert starches to sugars to protect them from freezing. The result: sweetness entirely unrivaled by plants harvested in the fall. Where some roots cannot stand freezing temperatures, parsnips can handle being left in the field throughout winter.
Rosendo takes an incredible risk by leaving his roots in the ground for so long. The timing of harvest is challenging, as Rosendo must wait for the ground to thaw. However, this means running the risk of the parsnips beginning to grow again. This year, he wasn't able to harvest before some new growth, which means that the roots are not as tender as they have been in years past. However, the flavor and sugar levels are extraordinary.
PEAK
BLOOMSDALE SPINACH
Grown by David in Thermal, California.
David's Bloomsdale Spinach is thriving right now — an heirloom variety with a robust, developed flavor and distinct sweetness. They plant the crops close together and pick while still young when nutrients are most concentrated, and leaves are tightly clustered. Their Bloomsdale Spinach has a darker, richer flavor than your standard baby spinach.
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.
By July, the Thermal temperatures will be so high that David will stop production until autumn. Since they farm in the desert, we don't have their produce during the summer heat, so make the most of it now. The benefit of farming in this area in the winter is that everything really thrives when other regions struggle with the weather.
LATE
PUNTARELLE
Grown by Daniele in Lazio, Italy
With temperatures rising across the country, we're ending Italian winter leaves. In Lazio, Daniele is nearing the end of his Puntarelle season, meaning he'll be finalizing the selection of his best plants from which to save seed for next year. Committed to varietal and cultural integrity, he'll be honing in on the characteristics prized in true Roman puntarelle: thick, elongated stalks surrounded by densely packed, thin, tapering leaves.
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 of short, hollow, and bland punta. In Lazio, the cool climate means plants grow slowly and steadily, pulling on nutrients for survival and developing complexity.
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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