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.
Apricots
Grower
Nick Boldt
Location
Reedley, California
Seasonality
May - June
Bonny Melons
Caraflex Cabbage
Dancing Demon Pluots
Fig Leaves
Finger Limes
Flowering Cilantro
Fresh Tropea Onions
Genovese Basil
Heirloom Tomatoes
Japanese Cucumbers
Jimmy Nardello Peppers
Kinome Leaf
Lemon Balm
Mixed Summer Squash
Purple Snow Peas
Sorrel
Spigarello Riccia
Sungold Cherry Tomatoes
Sweet 100 Cherry Tomatoes
Sweet Red Cherries - East Coast
Tendersweet Cabbage
White Peaches
Yellow Nectarines
Yellow Peaches
EARLY
BONNY MELONS
Grown by Alex in Tehachapi, California
Melon season is picking up with the arrival of Bonny Melons from Alex in Tehachapi, CA. This sweet-meets-sour variety is shaped by extremes — intense heat, sudden downpours, and the stress they place on the plant. But it's precisely these pressures that drive its depth of flavor: crisp, fragrant, with a clean citrus lift.
Grown by Alex and Sherry Weiser in Tehachapi's high-elevation, subtropical-Mediterranean microclimate, the Bonny thrives where few melons can. Even in the dry season, nearby mountains draw in late-summer rainstorms, prompting the plants to dig deeper and adapt more quickly. Only a handful of growers are working with this variety in the U.S., but its natural resilience and knockout flavor point to a future far beyond the niche.
PEAK
YELLOW NECTARINES
Grown by Nick in Reedley, California
Nick's Yellow Nectarines are outstanding right now, with warmer temperatures maximizing the sugars and flavor at this point in the season. Currently, they are also showcasing outstanding blush in the flesh.
Look out for spotting on Nick's Yellow Nectarines, an indicator of more sugars and a more robust flavor. These spots are more prevalent on nectarines, indicating that they have spent more time in the sun, with sugars bursting through the skin.
Our six-year-long relationship with Nick ties us to his orchards in the Central Valley, where his growing practices, combined with the significant temperature fluctuations between the highest and lowest temperatures in a single day, yield flavor-packed stone fruit. Alongside his peaches, find his White and Yellow Nectarines in peak, and his Dancing Demon Pluots.
Nick passes over his trees multiple times a season, only ever picking fruit that has reached full maturity on the branch. Mainstream commercial channels would not accept fruit in this form: on top of all the extra work, its delicate, short shelf life makes it impossible for most retailers to handle.
LATE
GREEN GARLIC - LOCAL
Grown by Simon in Chester, New York
Make the most of the final weeks of Simon's Green Garlic. Harvested before the plant begins to bulb, green garlic carries a milder, more herbaceous heat than mature heads. As the plant starts to shift its energy toward forming mature bulbs, the green stalks harden, and the bulbs are harvested to cure.
Grown in the Black Dirt region of New York — a former glacial lakebed prized for its dense, mineral-rich muck — Simon's green garlic pulls flavor from some of the most nutrient-rich soil in the country. Its high organic matter and natural water retention create the conditions for clean, complex flavor and crisp texture.
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
United States
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