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.
Artesia Radishes
Grower
Amanda
Location
Barre, Vermont
Seasonality
October - February
Asian Pears
Bon Bon Dates
Castelfranco Radicchio (Local)
Chocolate Persimmons
Delica Squash
Fuji Apples
Hachiya Persimmons
Honeynut Squash
Jumbo Kohlrabi
Khadrawy Dates
Koginut Squash
Local Verona Dorato Radicchio
Local Verona Radicchio
Passion Fruit
Puntarelle (Local)
Purple Daikon Radishes
Purple Napa Cabbage
Radicchio Treviso
Red Dragon Carrots
Red Sunshine Kabocha
Spigarello Riccia
Sunchokes
Featured This Week
OCTOBER 28THEARLY
Tokyo Negi Onions
Grown by Ken in Delmar, Delaware.
Tokyo Negi Onions — a long, narrow onion variety widely grown in Japan — are in from Delmar, Delaware. They are growing well, benefitting from a dry and sunny October. The coming harvest will bring more sweetness and depth to the onions' flavor due to the cold weather. Ken grew more Tokyo Negi this year, so they should be with us until March.
This is our third year working with Ken, who specializes in Japanese vegetable varieties that are rarely grown to this standard in the US. Ken leaves his Tokyo Negi Onions in the ground for anywhere from 10 months to a year to ensure long shanks with good blanching.
The commercial norm is for Negi with very little blanching along the shank. Blanching indicates tenderness and gently concentrated sugars, and the Suzuki team takes extra care to cultivate it on their Tokyo Negi, mounding soil by hand around the base of each plant to block the sunlight and prevent photosynthesis. This is labor-intensive, flavor-driven work.
PEAK
Song Cauliflower
Grown by Maria and Max in Hudson, New York
Now is the time for Max and Maria's Song Cauliflower — though cauliflower is available year-round, cooler weather forces the plants to slow their growth, building up sugars in the plants. Song Cauliflower is a sweet, tender variety with looser florets than typical white-stemmed varieties. 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.
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 lay fallow for a whole season so they do not become depleted.
LATE
Jimmy Nardello Peppers
Grown by Dale in San Juan Bautista, California
Jimmy Nardello Peppers are winding down as cold temperatures settle in. Anthocyanin pigments are starting to appear in peppers as they resist the cold, indicating the end of a long pepper season.
These thin-skinned frying peppers have a deep and complex flavor—sweet, slightly grassy, and vegetal. Jimmy Nardellos were nearly extinct for a period of time, eventually seeing a resurgence via home gardeners and earning a place in Slow Food's Ark of Taste. Now, growers like Jack and Dale are keeping the momentum going.
Go Deeper
See allWe 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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