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Radical Seasonality

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.

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In season today

  • Cara Cara Oranges

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    • Grower

      Greg

    • Location

      Exeter, California

    • Seasonality

      December - April

  • Cherimoya

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    • Grower

      Nick

    • Location

      Carpinteria, California

    • Seasonality

      February - March

  • Forced Rhubarb

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    • Grower

      Robert

    • Location

      Pudsey, West Yorkshire

    • Seasonality

      February - April

  • Green Garlic

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    • Grower

      Rick & Kristie

    • Location

      Brentwood, California

    • Seasonality

      February - April

  • Heirloom Navel Oranges

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    • Grower

      Jed

    • Location

      Exeter, California

    • Seasonality

      January - April

  • Minneola Tangelos

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    • Grower

      Greg

    • Location

      Exeter, California

    • Seasonality

      February - May

  • Moro Blood Oranges

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    • Grower

      Shaun

    • Location

      Reedley, California

    • Seasonality

      January - April

  • Pink Lemons

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    • Grower

      Greg

    • Location

      Exeter, California

    • Seasonality

      December - April

  • Sarawak Pomelos

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    • Grower

      Cliff

    • Location

      Orosi, California

    • Seasonality

      November - March

  • Unwaxed Lemons

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    • Grower

      Greg

    • Location

      Exeter, California

    • Seasonality

      January - August

  • Wild Morels

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    • Grower

      Foraged

    • Location

      Wild, California

    • Seasonality

      January - March

Featured This Week

Green garlic growing in the field

EARLY

Baby Green Garlic
Grown by Rick & Kristie in Brentwoof, California
Feb - May

Catch the first wave of green garlic—as temperatures rise, it’s beginning to grow vigorously. Rick and Kristie practice succession planting to maintain supply across the season. By harvesting at the baby stage, they increase light and water for neighboring plants while freeing up space for new sowings.

At this stage, the bulb hasn’t yet formed, and the entire soft, crisp stalk is edible. The flavor is delicate yet delivers a formidable allium punch. The firm, pale green stalks are also edible, offering a crunchy, fresh taste reminiscent of spring onions.

Since they began growing in 1979, green garlic has been a staple in their diverse patchwork of specialty greens, seasonal vegetables, and fruits.

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PEAK

Meiwa Kumquats
Grown by Armando and Leticia in Fallbrook, CA
Jan - Mar

After extended time on the tree, Armando and Leticia’s Meiwa kumquats are at their peak. Their skins have fully turned orange, and acidity has mellowed, creating a perfect balance of flavors. Meiwa kumquats stand out for their thick, sweet rinds, which counterbalance the tart flesh.

Since 1989, the Garcia family has been dedicated to growing diverse varieties to preserve both unique flavors and ecosystem biodiversity. What started as 10 acres of barren land has flourished into 29 acres of thriving orchards.

Now in their third generation, the family continues implementing sustainable practices to ensure the land remains fertile for future stewards. Their approach to pest control includes lacewings, carnivorous snails, and ladybugs, while soil health is maintained with chicken compost, bioflora, cover crops, and mulch.

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LATE

Lutz Green Leaf Beets
Grown by Rosendo in Hadley, Massachusetts
Nov - Feb

Rosendo’s Lutz Green Leaf Beets are winding down for the season. Grown exclusively for us, these are the most challenging of his beet varieties to cultivate—but well worth it for their outstanding sweet-vegetal flavor.

To ensure proper sizing, he plants these seeds earlier and leaves them in the ground longer than his other root crops. Given the difficulty of growing them, their season ends sooner than most. Allowing crops to remain in the soil as long as possible forces starches to convert to sugars while strengthening pigments. The result: exceptionally fine-grained beets with deep, variegated color and high sugar content.

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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.

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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?

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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

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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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