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.
Featured This WeekFEBRUARY 28TH
Grown by Trini and Tim in Guinda, California
Trini and Tim's Arugula Rabe has thrived through the colder months. Overwintered, they cling to the nutrients they need for survival. Now, as temperatures rise and the plants start to bolt, developing small flowers, most growers see them as past their prime. Trini and Tim recognize the pleasantly complex flavor of these tender greens at this phase.
Trini and Tim grow 80 varieties of fruit, vegetables, and nuts, with rabes providing some much-welcome variety during the gap at this time of year. Rabes thrive in the Capay Valley, with rich creek-bottom soil and intense fluctuations between extreme heat and frosts. Through composting, crop rotation, animal integration, and hedgerow planting, Trini and Tim nurture their ecosystem: sequestering carbon in the soil, managing pests, and providing habitats to pollinators and other wildlife. Their nutrient-dense soil is the key to standout flavor in their rabes.
Moro Blood Oranges
Grown by Shaun in Reedley, California
We hold out on Moro Blood Oranges until they showcase the full spectrum of flavor — mild temperatures before the new year meant we saw a delay on them. However, after a few weeks with cooler nights, Shaun’s Moro Blood Oranges have reached full maturity as they develop the intense pigmentation we look for.
Moros owe their distinctive flesh to a high concentration of anthocyanins, giving them a deep purple hue at peak season. Some people detect a berry-like flavor in the flesh, which is highly sugared but balanced by a sherbet-like acidity.
Grown by Chris in Lompoc, California.
Tetsukabuto — a butternut/kabocha cross — moves out of its peak but should be with us through the end of March. This unique variety of squash is not often found outside of home gardens. They need to be planted near other squash to be pollinated, making them challenging to grow at a large scale. We are fortunate to have access to them through Chris, a 5th generation grower in Lompoc, CA.
They are known for their low moisture content and earthy, nutty flavor. Chris, the grower, votes them as his choice for pie fillings. Beyond Tetstukabuto, he grows a variety of vegetables, from tomatoes and peppers to cooler weather crops like peas, which we will receive in the next few weeks.
Go DeeperVoir 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.
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.