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
Judy & Jeff
Location
Santa Maria, California
Seasonality
May - August
Baby Rainbow Beets
Collard Rabe
English Peas
Fava Beans
Fava Greens
Fiddlehead Ferns
Goosetongue
Green Almonds
Green Asparagus (Jumbo & Colossal)
Green Asparagus (Local)
Green Garlic
Kinome Leaf
Local Salad Mix
Outdoor Rhubarb
Purple Asparagus
Radicchio Masera
Ramps
Red Spring Onions
Spruce Tips
Sugar Snap Peas
White Spring Onions
Wild Morels
EARLY
Komatsuna
Grown by Ken in Delmar, Delaware
Ken’s Komatsuna is in. Also known as Japanese mustard spinach, these thick, tender leaves have a mild flavor with a slight peppery kick. While the greens can be found year-round, we hold off until now, when the flavor is at its best.
Ken reports that this Komatsuna crop is growing beautifully, thanks to gentle spring warmth and sunshine. Temperatures in the fields are starting to warm up, but evenings remain cool, which keeps plants growing slowly and allows them to develop higher sugars that balance out the peppery kick.
Ken grows a wide variety of Japanese vegetables and is one of only a few doing it on the East Coast. Across 35 acres, he grows 30 varieties of Japanese vegetables, carefully selecting seeds and trialing new varieties each year.
PEAK
English Peas
Grown by Domenico in Campania, Italy
A combination of heavy rains, winds, and nematode pressure has stunted the growth of California’s English Peas this season. While we await the local season, we’ve turned to Domenico in Campania, Italy. This is a grower we’ve worked with for years because of his exceptional care for produce. His peas are consistently well-sized, tender, and intensely sweet.
Right now, these English Peas are the sweetest we’ve tasted yet, as Domenico has moved the plants to open fields, allowing sunshine to concentrate the sugars in the pods.
Back in 2011, we tracked down Domenico via a truly incredible White Peach. What we found was a dedicated Campanian grower, whose orchards and fields lie between Naples and Caserta. He grows typical regional varieties in the traditional way: open field, minimum intervention, and with outstanding attention to detail. His fresh Peas are the Verdone variety, grown from saved seeds passed down through three generations of his family.
LATE
Hawaiian White Ginger
Grown by Ben and Collette in Kilauea, Kauai
Make the most of Ben and Colette’s Hawaiian White Ginger before we transition to their Yellow Ginger in the coming weeks. Their White Ginger is sweeter, mellower, and more delicate than other gingers.
Committed to the health of people and the land, Collette and Ben switched from growing fruits and vegetables to growing roots like turmeric and ginger, taking advantage of ideal soil and climate conditions. They grow an acre of each crop each year, using cover crops and sea minerals to enhance their fertile soils, and allowing the soil to rest for 3 years between crop cycles.
Colette and Ben’s mission is to provide people with good food that promotes a healthy life. They are committed to paying their workers fair wages and offering housing and insurance to their full-time employees. Collette says the biggest challenge of farming on Kauai is providing adequate, affordable housing for workers — while this takes a chunk out of their business’s bottom line, they do it because they feel it’s right. The relationships they build with those who work on their farm lead people to return year after year, and the skills they develop are reflected in the quality of their product.
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
United States
© 2026 Natoora Ltd.