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.
Asian Pears
Grower
Joel & Ruth
Location
Coopersberg, Pennsylvania
Seasonality
September - December
Caraflex Cabbage
Castelfranco Radicchio
Delicata Squash
Honeynut Squash
Koginut Squash
Mesclun Chicory Mix
Rosso di Milano Onions
Spigarello Riccia
Tendersweet Cabbage
Featured This Week
SEPTEMBER 18TH
EARLY
Tendersweet Cabbage
Grown by Max and Maria in Hudson, New York
Tendersweet Cabbage — a round, slightly flattened variety with large peelable leaves ideal for wrapping, stuffing, and raw applications — is in from Max and Maria in the Hudson Valley. Storms mean the couple was three to four weeks late planting a large portion of their brassicas and succession crops. This being said, their Tendersweet is crisp and high in sugars for this time of year.
Plus, try their Caraflex Cabbage with its distinctive teardrop shape and thick leaves, it makes an excellent roasting or braising vegetable.
PEAK
Figs
Grown by Bob and Karen in Corning, California
In California, Bob and Karen's Black Mission Figs have hit their peak. This year, their figs have been consistently ripe and bursting with sugars. By allowing their fruit max time on the trees, Bob and Karen ensure the honeyed sweetness with juicy, crimson flesh.
Their jammy figs worlds apart from the unripe, bland figs we are used to, usually picked early when the skin and flesh are firm and best able to withstand transit. The season should go into October, alongside other varieties like their Kadota Figs.
LATE
Bonny Melons
Grown by Alex in Tehachapi, California
It's almost time to say goodbye to Alex's Bonny Melons as we enter the second half of September — enjoy them through the next few weeks. Bonny melons have a unique flavor, starting out sweet but with a delicious sour note to balance out the sugars.
This is our third year sourcing the Bonny variety from Alex, famous for his melons in California. Alex is invested in practices to keep his family farm healthy for the future: he practices no-till, relying on sheep for grazing and fertilizer and reliant on rain and frost for irrigation.
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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