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.
Caraflex Cabbage
Grower
George & Ola
Location
Berks County, Pennsylvania
Seasonality
June - March
Dancing Demon Pluots
Easter Egg Radishes
Fig Leaves
Genovese Basil
Japanese Cucumbers
Jimmy Nardello Peppers
Kinome Leaf
Mixed Summer Squash
Mizuna
Purple Snow Peas
Sorrel
Spigarello Riccia
Strawberries
Strawberries (Local)
Sweet Red Cherries - East Coast
Tendersweet Cabbage
White Peaches
Yellow Nectarines
Yellow Peaches
Zerbinati Melons
EARLY
TENDERSWEET CABBAGE
Grown by Ken in Delmar, Delaware
Tendersweet Cabbage — a round, slightly flattened variety with large peelable leaves ideal for wrapping, stuffing, and raw applications — is in from Ken in Delmar. Warmer daytime temperatures with cool nights mean their Tendersweet is crisp and high in sugar. It will last until July, followed by a gap until the fall.
Their tendersweet cabbage differs from predominant types of cabbage available right now, which tend to be tougher and don’t stand up well to raw applications. They break from the norm by cultivating varieties of cabbage that are notably tender and have a subtle sweetness.
PEAK
FAVA GREENS
Grown by Christina in Chester, New York
Christina's locally grown Fava Greens are in, replacing Rick's. At the very start, these tender, young greens present a mild, fresh fava flavor with just a slight grassiness. As this phase of growth comes to a close, you may find a few intense flowers and buds remaining.
Christina leases her land in the Black Dirt region, providing beginner growers with unique access to some of the most mineral-rich soil in the country. The site of an ancient glacial lake, the area has almost nine times more organic matter than the average plot. This organic material not only means a greater mineral content but also that the soil is better at retaining moisture, reducing the need for irrigation. In Christina's Fava greens, this translates to complex flavor and plants with vigor.
Christina focuses on growing East Asian heritage crops using regenerative agricultural techniques, prioritizing soil biodiversity and ecosystem health above yield.
LATE
BLUEBERRIES - CALIFORNIA
Grown by Jada and Matt in Woodlake, California.
We're in the final stretch of Jada and Matt's California Blueberries. They grow their berries on a 10-acre farm on the banks of California's Kaweah River. The unique combination of proximity to the riverbank and sandy, acidic soil creates the perfect environment for growing blueberries.
They've moved through several highbush varieties this season, each with distinct flavor and ripening windows. Heat waves have accelerated the end of their harvest. Now is the time to make the most of what's left before we pivot to local sources to take Blueberry season through August.
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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