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
Ruth & Joel
Location
Coopersberg, Pennsylvania
Seasonality
September - January
Badger Flame Beets
Bon Bon Dates
Bull's Horn Peppers
Caraflex Cabbage
Celtuce
Concord Grapes
Cured Tropea Onions
Delicata Squash
Easter Egg Radishes
French Breakfast Radishes
Ginger Gold Apples
Habanada Peppers
Honeynut Squash
Husk Cherries
Jimmy Nardello Peppers
Joy's Midnight Chard
Khadrawy Dates
Koginut Squash
Kyoho Grapes
Lobster Mushrooms
Orange Carrots - Extra
Passion Fruit
Rainbow Carrots
Red Sunshine Kabocha
Song Cauliflower
Tendersweet Cabbage
Thomcord Grapes
Tokyo Negi Onions
Tokyo Turnips (Large)
Variegated Chioggia
EARLY
Joy's Midnight Chard
Grown by Amanda in Barre, VT
Vivid and structured, Joy’s Midnight Chard is a standout in the transition between Summer and Fall. More tender than standard chard varieties, these striking leaves are supple enough to eat raw while still holding their texture beautifully when cooked. Selected from Red Beets and Spinach, Joy’s Midnight Chard takes on a mild earthiness, with little to no bitterness and a vegetal finish.
This variety was bred for color and resilience, and it's proving especially well-suited to Amanda's fields. Vermont's cooler nights help deepen the pigmentation in the leaves, while the recent rhythm of rain and sun has supported steady, even growth. Unlike more delicate greens that bolt or suffer in heat, Joy's Midnight Chard stays upright and vigorous, its flavor intensifying as it matures.
PEAK
Button Chanterelles
Foraged in Washington
Button Chanterelles are flourishing right now, with heavy fog keeping the mushrooms small. Earthier and more concentrated than their mature counterparts, these fungi are dense and meaty, holding their structure even when cooked. Their aroma is unmatched at this stage: fruity, with strong woody notes, reminiscent of the forest floor they grew out of.
We rely on a team of foragers who wait for the right moment to harvest for flavor, freshness, and to preserve future mushroom patches. All Chanterelles start as small buttons, poking out of the ground in mid-July and growing abundantly through the Fall. Found primarily in mossy, coniferous forests around Douglas firs, the mushrooms and trees have a mycorrhizal relationship. This means the fungi feed on sugars from the trees, and the fungi provide nutrients from the soil to the trees.
LATE
Yellow Peaches
Grown by Anthony in Reedley, CA
Just a few short weeks remain on this year’s stone fruit season, with Yellow Peaches from the West Coast winding down. Late season varieties have been unpredictable, as heat and rain have made for difficult and inconsistent growing conditions. Despite this, the flavor and texture in the fruit remains unbeatable: dense and floral, that finishes with notes of vanilla and honey — the ideal late-season peach.
Even with difficult and unpredictable growing conditions, our growers are committed to flavor-forward work. Throughout the season, they heavily prune the trees, allowing nutrients to concentrate in only a few fruits. carefully control how much water each piece of fruit gets. The work is time-consuming, but the results are clear: superior, flavorful fruit.
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
© 2026 Natoora Ltd.