GO BEYOND FOUR SEASONS

EARLY

Thai Guava
Grown by Kooi in Homestead, Florida.

Thai Guava is in from Kooi in Homestead. It is meant to be eaten firm, when the flesh is still dense and crunchy. Unlike other varieties that need to ripen and soften, Thai guava is best enjoyed semi-ripe.

Beneath its green skin, the white flesh offers a coarse, grainy texture and crisp, aqueous bite. The flavor remains clean and lightly floral, making it delicious even when the skin is entirely green.

Kooi grows them in small quantities in South Florida. This enables more careful harvesting than is possible in large tropical operations. Each fruit is picked at the right moment, when that distinctive texture and sugar levels have fully developed.

Use them sliced thin in salads, with salt and chili, or cooked briefly to retain their bite. The firm, crunchy quality is the whole point.

LATE

Koginut Squash
Grown by Maria in Hudson, New York

Just a few more weeks to make the most of Maria's Koginut Squash. Once roasted, it carries a velvety texture and rich, nutty flavor with dense flesh and concentrated sweetness.

Though struck by drought this autumn, Maria managed to get a good harvest that will carry through to the end of February. Her commitment to the land translates directly to high levels of organic matter in the soil and flavorsome squash.

She puts in massive effort to maintain soil health, ensuring cooler-weather crops have enough nutrients to draw on during their slow-growing period. Every year, she builds organic matter in the sandy loam soil through crop rotation, cover cropping, and allowing fields to lie fallow for an entire season, preventing depletion.