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.
Apriums
Grower
Nick Boldt
Location
Reedley, California
Seasonality
May - June
Catalogna Chicory
Celtuce
Chervil
Costata Romanesco Zucchini
Dancing Demon Pluots
Flowering Cilantro
Flowering Dill
Fresh Tropea Onions
Gold Bar Zucchini
Japanese Cucumbers
Japanese Eggplant
Kabu (Tokyo) Turnip - Large
Kamo Nasu Eggplant
Lemon Balm
Lovage
Mixed Summer Squash
Shishito Peppers
Spigarello Riccia
White Nectarines
White Peaches
Yellow Nectarines
Yellow Peaches
Zerbinati Melons
Featured This Week
JULY 24TH
EARLY
Thai Basil
Grown by Christina in Chester, New York.
Thai Basil is in from Christina as her Celtuce comes to an end. We had the chance to visit her earlier in July, spending time going through her plantings, where she generously had us taste everything. She reports that the ideal combination of heat and rain means that many of her plantings are ready a month ahead of schedule.
Christina focuses on growing East Asian heritage crops using regenerative agricultural techniques, prioritizing soil biodiversity and ecosystem health above yield.
PEAK
Red Currants
Grown by Ray in Germantown, New York.
With balanced tartness and savory undertones, Ray's Currants stand apart from the rest – get them before they're gone for the season. Last year was a difficult season for Ray as none of his Currants fruited due to a late-season frost, so it's particularly special to have them back this summer.
Primarily known as a beekeeper, Ray grows Currants almost as a curiosity. Long illegal to cultivate in the U.S., they're a re-emergent crop in the northeast; we're proud to have built a relationship with Ray that allows us to bring them to a broader audience.
LATE
Dancing Demon Pluots
Grown by Max and Lily in Sunderland, Massachussetts
Make the most of the last Fresh Tropea Onions from Max and Lily. Their rich, river bottom, sandy soil produces sweet, mineral-rich alliums. Beneath their red skins, Tropea Onions are white, boasting intense sugars and a delicate flavor.
We will move over to cured Tropea Onions in the next few weeks.
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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