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.
Broccolo Fiolaro
Grower
Tim & Caroline
Location
Sunderland, Massachussets
Seasonality
November - February
Castelfranco Radicchio
Forono Beets
Gold Rutabaga
Hawaiian White Ginger
Khadrawy Dates
Limequats
Makrut Limes
Puntarelle
Purple Daikon Radishes
Purple Sprouting Broccoli
Radicchio Tardivo
Rainbow Carrots
Rosa del Veneto Radicchio
Scarlet Queen Turnips
Spigarello Riccia
Sunchokes
Tahitian Pomelos
Treviso Radicchio
Yuzu
Featured This Week
NOVEMBER 27TH
EARLY
Tahitian Pomelo
Grown by Steven in Bakersfield, California.
Tahitian Pomelos are just in from Steven in California’s Central Valley. This citrus variety offers bright, tart juice with melon and lime-like flavor and meaty flesh carrying a floral aroma and tempered bitterness. Right now, they have some green and haven't yet reached full sugar levels, but as the season progresses, expect yellow skins with lots of sweetness.
While Tahitian Pomelos are typically heavily seeded, Steven goes through labor-intensive practices to ensure a seedless fruit. During the blossom period, he covers his trees with netting to protect the blossoms from pollinators as Tahitian is a self-infertile variety, which means it needs to be cross-pollinated to produce fertile, full-size seeds. Thanks to Steven’s hard work, we get these seedless for a more enjoyable eating experience.
PEAK
Hachiya Persimmons
Grown in Fresno County, California
It's time for Hachiya Persimmons from Fresno County, as cold temperatures make the fruits convert their bitter tannins into palatable sugars.
With Hachiya, a bit more patience will go a long way. This variety has an initial astringency that lessens with time, and these are best enjoyed after a secondary ripening until they are sagging within their own skin. The result: Extremely sweet, honeyed flavor and soft, jelly-like flesh.
LATE
Tendersweet Cabbage
Grown by Max & Maria in Hudson, New York
Last week, Max and Maria harvested the last of their Tendersweet Cabbage. As temperatures dip below freezing, frost damages the remaining plants.
Tendersweet Cabbage is a round, slightly flattened variety with large peelable leaves ideal for wrapping, stuffing, and raw applications. Storms mean the couple was three to four weeks late planting a large portion of their brassicas and succession crops, which has meant a slightly longer season into December.
Go Deeper
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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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