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.
Agretti
Grower
David
Location
Thermal, California
Seasonality
May - June
Blueberries
Easter Egg Radishes
Genovese Basil
Green Asparagus (Local)
Japanese Cucumbers
Kinome Leaf
Loquats
Mizuna
Outdoor Rhubarb
Purple Snow Peas
Sorrel
Strawberries
Strawberries (Local)
Sweet Red Cherries
Ume Plums
White Peaches
Wild Morels
Yellow Nectarines
Yellow Peaches
EARLY
AGRETTI
Grown by David in Thermal, California
The Agretti season has been slow to take off with a cooler spring, but it's now thriving. We’re sourcing these succulent greens from David in Thermal.
As most of David’s field greens begin to taper off, Agretti comes into its own, flourishing in the desert heat. The seeds, sourced directly from Italy, are only viable for a single season. With a short shelf life and a germination rate rarely above 40%, growing Agretti is always a gamble, but David continues to grow it for its outstanding flavor.
Just nine miles from the Salton Sea, David’s land — once submerged below the water line — provides the saline-rich soil Agretti needs to thrive, closely mirroring its native Mediterranean conditions. That minerality, drawn from below sea level, intensifies its naturally salty, savory flavor.
PEAK
RED SPRING ONIONS
Grown by Simon in Chester, New York
Greg's Shasta Gold Tangerines are tasting incredible right now. Larger than most Tangerine varieties, Shasta Golds have rough and bumpy skin that is very easy to peel. Their bright and assertive acidity balances nicely with their ample sugars, creating an almost pineapple-like flavor.
A later-ripening and longer-lasting variety, these should last well into June, getting sweeter all the while. As with all seasonal citrus, these remain unwaxed.
Greg refuses to spray pesticides on any of his trees. In contrast to other citrus groves, which can look almost desert-like between their rows of trees, Greg prefers to foster a more natural ecosystem. He ensures weeds, undergrowth, and pruning fragments are left to flourish at ground level. This natural ecosystem at the base of his trees helps provide healthy and nutrient-rich soil without commercial fertilizers.
LATE
RAMPS
Foraged by Sam in New York.
Ramps from Sam are in their final days, though they look and taste exceptional, with large bulbs and intense allium flavor. We are expecting the final drop-off this week. At the end of the season, the outer layer tends to detach while harvesting, which means they will be slightly cleaner than the previous batches.
Ramps are frost-hardy spring ephemerals with a very short growing season. Their leaves are out for 4-9 weeks each year. Sam's ramps boast particularly large bulbs, evidence of his skilled and thoughtful foraging. Larger ramps come from areas that have been intentionally thinned out and harvested, giving them space to size up.
Sam forages his Ramps from a few dedicated swaths of land Upstate, with rich soil and deciduous forests where these wild alliums thrive. Ramps take 7 years to reproduce from seed, which makes them susceptible to overharvesting. Ramps grow in clusters, and Sam leaves 30-45% of any cluster untouched. Plus, Sam intentionally promotes repopulation of Ramps by moving bulbs around, which have better than 95% survival.
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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