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 Rabe
Grower
Trini & Tim
Location
Guinda, California
Seasonality
February - March
Baby Rainbow Beets
Calamansi
Cara Cara Oranges
Choi Rabe
Florida Pomelos
Forced Rhubarb
Fuerte Avocados
Mandarinquats
Meiwa Kumquats
Moro Blood Oranges
Nagami Kumquats
Nettles
Passion Fruit
Pink Lemons
Radicchio Masera
Red Spring Onions
Sorrento Lemons
Spigarello Riccia
Sugar Snap Peas
Three Cornered Leek
Unwaxed Lemons
White Spring Onions
EARLY
Minneola Tangelos
Grown by Greg in Exeter, California
Greg's Minneola Tangelos from Exeter are back. By leaving his fruit on the tree several weeks longer than most growers, Greg allows sugars to fully develop, creating an exceptionally balanced, bittersweet citrus that softens the variety's naturally punchy acidity.
Greg refuses to spray pesticides on any of his trees. Where many citrus groves look almost desert-like between their rows, Greg prefers to foster a natural ecosystem — leaving weeds, undergrowth, and pruning fragments to flourish at ground level. This living understory keeps Greg’s soil healthy and nutrient-rich, without the use of commercial fertilizers.
PEAK
Three-Cornered Leeks
Foraged by Trent in Northern California
Three-cornered leeks are one of the more fleeting pleasures of late winter and early spring — and right now, just as their flowers begin to appear, they're at their peak.
Named for the distinctive triangular cross-section of their stems, these wild alliums follow a tight seasonal window. They emerge with the first warmth of late winter, grow quickly through early spring, and are gone by the time temperatures climb. They grow along hedgerows, woodland edges, roadsides, and field margins — often in overlooked patches that reward the attentive.
Every part is edible. The roots are mild and slightly sweet, similar to a spring onion. The leaves are softer and more balanced than ramps, with a gentle allium flavor that works well raw or lightly cooked. The flower stems, buds, and open flowers bring the most intensity — a bright, crunchy hit of garlic that makes them worth seeking out on their own.
Catching them now, in flower, means getting the full range of the plant at once — tender leaves still holding the sweetness of cool weather, and flowers just beginning to open with a sharper, garlicky punch.
LATE
Iberiko Winter Tomatoes
Grown by José and Alejando in Almería, Spain
We're entering the final weeks of Iberiko Winter Tomatoes — and this late in the season, they're the best they've been. Deeper cold and slower ripening have concentrated their sugars, sharpened their acidity, and layered in an umami complexity that builds with every additional day on the plant.
These are nothing like the pale, mealy tomatoes that typically stand in for summer fruit in wintertime. But they're not trying to be summer tomatoes either. Iberiko are cold-weather tomatoes by design — grown specifically in winter, not in spite of it.
The secret is controlled hardship. José and Alejandro cultivate Iberiko on arid, sandy coastal soils where nutrients wash through quickly. They under-water using saline irrigation and keep their plants perpetually on the edge of stress — a balance impossible to maintain in summer heat, but one that the cold allows them to push further than ever. The results: thick, crunchy skin, dense flesh, and a flavor that is bright, acidic, and salty, with deep umami sweetness underneath.
Their wine-dark skins and moss-green collars conceal firm, low-moisture flesh that locks in flavor. When they do soften, they collapse into intensely rich sauces that need little more than good olive oil and a light hand with seasoning.
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
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