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.
Arugula Rabe
Grower
Trini & Tim
Location
Guinda, California
Seasonality
February - March
Baby Rainbow Beets
Calamansi
Cara Cara Oranges
Choi Rabe
Florida Pomelos
Forced Rhubarb
Fuerte Avocados
Mandarinquats
Meiwa Kumquats
Moro Blood Oranges
Nagami Kumquats
Nettles
Passion Fruit
Pink Lemons
Radicchio Masera
Red Spring Onions
Sorrento Lemons
Spigarello Riccia
Sugar Snap Peas
Three Cornered Leek
Unwaxed Lemons
White Spring Onions
EARLY
Overwintered Broccoli Rabe
Grown by Alex in Lititz, Pennsylvania
Overwintered Broccoli Rabe is a spectacular late-spring item — these plants cling through the cold to the nutrients they need for survival. Most growers would consider them past their prime now that temperatures are rising and the plants have begun to bolt, developing small flowers.
Alex disagrees. At this stage, the greens are tender and remarkably complex, with strong brassica character and almost none of the bitterness you'd expect. Make the most of their intense, concentrated flavors while they last. It will be a fleeting season.
The Field's Edge is rooted in a cross-pollination of produce and philosophy — seed keeping, stewardship, and a commitment to regenerative growing practices that are already shaping modern agriculture in Pennsylvania and beyond. Through careful experimentation in cross-breeding and seed saving, Alex has set out to develop the resources and knowledge that could, in his words, help the people in the trenches who are feeding all of us. The farm spans about 16 acres total, with roughly 9 acres in active crops and the remainder in woodland, where agroforestry work is just beginning.
PEAK
Nettles
Foraged by Evan in Pennsylvania
Sourced from wild patches across Eastern Pennsylvania, these carry an almost spinach-like depth of flavor with a slight tang. They are at their best right now, before the plants go to seed and turn bitter and harsh — the young, tender leaves from the tops of the stalks are particularly full of minerals and complexity.
Once cleaned and de-stung, these greens need little more than a quick sauté or a brief simmer in a soup, stew, or braise before serving.
In the first days of spring, Evan moves south into Pennsylvania to hunt some 85 species of fungi, roots, greens, and shoots. From there, he edges north as spring melts into summer, following the coastline in search of sea plants, stone fruit, herbs, and fish — shellfish especially. By autumn, he may reach Vermont, picking apples, pears, plums, and more mushrooms before the season closes.
Evan the Forager is a renowned forager, roving between Maine, Pennsylvania, New York, and Vermont. He brings the highest-quality, most diverse selection of wild-foraged plants and mushrooms to some of the best restaurants across the Mid-Atlantic, the Northeast, and beyond.
LATE
Meiwa Kumquats
Grown by Armando and Letitia in Fallbrook, California
Make the most of the final few weeks of Meiwa Kumquats. Juan and Letiticia’s Kumquats arrived a bit later this year, and are tasting incredible in their final harvests. Right now, their Meiwa Kumquats stand out for their thick, sweet skins, which counterbalance the tart flesh.
After an extended time on the tree, Armando and Leticia's Meiwa Kumquats are at their best right now. The skins have become entirely orange, and the acidity has mellowed. Their Meiwa Kumquats stand out for their thick, sweet skins, which counterbalance the tart flesh.
BUTTON
Since 1989, the Garcia family has committed to growing diverse varieties to preserve unique flavors and ecosystem biodiversity. From 10 acres of barren land, the Garcia family has nurtured 29 acres of diverse orchards over time.
The third generation of family growers is committed to practices that help the land flourish for future stewards. For a unique approach to pest control, they use lacewings, carnivorous snails, and ladybugs. They use chicken compost, bioflora, cover crops, and mulch to maintain and improve the soil.
Go Deeper
Voir 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.
GO #OFFTHEPASS
United States
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