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.
Blueberries
Grower
Ola
Location
Shoemakersville, Pennsylvania
Seasonality
July - August
Bonny Melons
Caraflex Cabbage
Catalogna Chicory
Chanterelle Mushrooms (Button)
Costata Romanesco Zucchini
Fig Leaves
Finger Limes
Flowering Cilantro
Flowering Dill
Fresh Tropea Onions
Genovese Basil
Green Romano Beans
Heirloom Tomatoes
Japanese Cucumbers
Jimmy Nardello Peppers
Kinome Leaf
Lemon Balm
Mixed Summer Squash
Purple Basil
Purslane
Shiso
Sorrel
Spigarello Riccia
Sungold Cherry Tomatoes
Sweet 100 Cherry Tomatoes
Tendersweet Cabbage
Yellow Romano Beans
EARLY
TROPEA ONIONS
Grown by Lily & Max in Sunderland, Massachusetts
In the Pioneer Valley of Massachusetts, now is the time for Fresh Tropea Onions from Lily & Max. Beneath their red skins, Tropea Onions are white throughout. With intense sugars, crisp flesh, and a delicate aroma, the slender heads can be sliced and eaten raw.
Lily & Max grow these Tropea with care and precision, planting in early spring to hit the narrow harvest window when the onions are still fresh, uncured, juicy, and at their most expressive. It's a fleeting moment. As the summer heat sets in across Sunderland, they'll make the shift to curing, bringing an entirely different texture and character to the crop.
Originally from Calabria, in southern Italy, Cipolla Rossa di Tropea is prized for its sweetness, low sulfur content, and delicate skin. It's the kind of ingredient that defines a cuisine — often sliced into tomato salads, laid raw over grilled meats, or cooked down into preserves.
That Lily & Max are growing them here, in the fertile soils of Sunderland, is no small thing. Tropea onions are notoriously tricky to grow well outside their native climate. It takes deep attention to timing, water, and soil health — all things Lily and Max are known for. Their work brings this Southern Italian staple into a Northeast context.
PEAK
SUN SWEET MELONS
Grown by Oscar in Mantua, Italy
Despite the challenges of a particularly hot midsummer, Oscar's Sun Sweet and Honey Moon Melons are coming along well, and he is reporting a strong season after early summer rains.
He explained that they've retained their sweetness due to the relative temperature difference between night and day, which isn't always present later in the summer. This gives the plants a chance to rest overnight and develop sugars. Oscar also cited the recent lack of rain as a positive, since it allows for closer control over the watering of the fruit.
This year, the season began slightly earlier than last, with frequent rainfall from November through to May. This means we've had higher availability across the first half of the season and will potentially see an earlier-than-usual drop towards the end of the summer.
We've seen chefs and home cooks using these summer fruits in creative and innovative ways lately. Think sweet-savoury salads, sorbets, and in crudos. For more inspiration, read our feature on the savoury side of Oscar's melons.
Every summer, the industry eagerly anticipates Oscar's Sun Sweet and Honeymoon Melons – a grower we've been working with since 2015, whose name is synonymous with quality.
Slow growth, combined with considered cultivation methods – from thinning plants to raising beds and even protecting them with sunscreen during the hottest time of the year – yields some of the most exceptional produce we source. These melons have firm yet buttery flesh saturated with undiluted juice.
LATE
APRICOTS
Grown by Nick in Reedley, California
Throughout the season, we've split our Apricot sourcing between multiple growers: Richard in Dinuba and Nick Boldt in Reedley, California. Now, as we reach the height of summer, we're entering the final stretch of Nick's Apricots.
Often dismissed as a flavorless fruit, apricots, when grown with care, can offer an extraordinary depth of flavor. In Reedley, Nick's trees benefit from a growing environment that brings out the best in the fruit: large size, ample sugars, and a good level of acidity.
Apricots always go earlier than the rest of the stone fruit lineup. This is because they bloom earlier than other varieties, setting fruit sooner and ripening fast, typically by late spring or early summer, long before peaches or plums hit their stride. Their sugars develop quickly, but so do their vulnerabilities: sensitive to extreme heat and rain, apricots can split or overripen on the branch if left too long.
Nick farms with a level of precision and restraint that's rare. He prioritizes soil health and plant resilience over shortcuts, keeping interventions minimal and letting flavor lead the way. That ethos is especially critical with apricots — a fruit that only shines with great care. Nick's commitment shows up in every bite: fruit that's been grown for taste, not shelf life.
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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