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
Arugula
Asian Pears (Extra)
Bon Bon Dates
Castelfranco Radicchio (Local)
Chervil
Delica Squash
Gold Beets
Green Cara Caras
Green Meat Radishes
Green Meyer Lemons
Green Minneola Tangelo
Green Owari Satsuma Tangerines
Jumbo Kohlrabi
Khadrawy Dates
Kiwi Berries
Kyoto (Kintoki Red) Carrots
Passion Fruit
Pink Lemons
Pink Pearl Apples
Puntarelle (Local)
Purple Napa Cabbage
Purple Sprouting Broccoli
Quince
Radicchio Treviso - Local
Red Beets
Red Dragon Carrots
Tokyo Negi Onions
Verona Radicchio
Yuzu
EARLY
Esmee Arugula
Grown by David in Thermal, California
David's Esmee Arugula has arrived. Cold weather slows their growth, resulting in flavorful and sturdy leaves with a well-balanced flavor and high sugar content. The result is an impactful flavor, picked young; the immature greens carry a mild peppery flavor balanced by a sweeter flavor with a tender texture.
David saves seeds yearly, selecting plants best suited to the Coachella Valley's extreme climate. Adapted to the region, he grows them outdoors without chemical intervention, harvesting them by hand once they reach the ideal size.
Located in the Coachella Valley, the town of Thermal is surrounded by high mountain ranges on three sides. The result: hot, arid summers and some of the warmest winters west of the Rockies — a rare climate that allows for flavorful winter greens.
PEAK
Prince of Orange Fingerling Potatoes
Grown by Rosco Zuckerman in Stockton, California
Roscoe's Prince of Orange Potatoes, grown in Stockton, are at their prime. He calls them some of the best potatoes he's ever grown, or tried, and rarely seen elsewhere. To achieve the ideal sizing, you can't grow them for yield.
Grown in the Sacramento–San Joaquin Delta's rich, peat soil — composed of nearly 90% organic matter — these potatoes develop a high natural balance of sugars and starch. The fertility of the soil, combined with Roscoe's attention to the timing of harvest, ensures a high brix level, which means that when cooked, their deep orange flesh turns crisp and golden, with a rich, nutty flavor that speaks to both soil and timing.
LATE
Japanese Cucumbers
Delmar, Delaware
Ken's Japanese Cucumbers are in their final week — and he says this year's crop is his best yet, thanks to improved pruning techniques. The season started off tough, with pest pressure from early warmth and humidity, but a second planting in a better-ventilated greenhouse helped restore balance.
These cucumbers are slender, crisp, and nearly seedless. Their flavor is clean and bright, with subtle sweetness and a dry, refreshing texture — worlds away from standard varieties bred for uniformity and shelf life. Ken's attention to microclimate and timing ensures that every cucumber is picked at the exact point of optimal density and snap.
Ken is a meticulous grower, rooted in traditional Japanese methods but constantly adapting to the microclimate of southern Delaware. He grows a wide variety of Japanese greens and specialty vegetables, but his cucumbers are a consistent standout, known for their refined texture and clarity of flavor. These are not mass-grown crops bred for shelf life. They're harvested at the moment of optimal density and snap, when the natural sugars are in perfect balance with clean, bright acidity.
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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