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
Grower
David
Location
Thermal, California
Seasonality
October - May
Baby Rainbow Beets
Calamansi
Cara Cara Oranges
Costa Bianca Chard
Fuerte Avocados
Hawaiian White Ginger
Iberiko Tomatoes
Mandarinquats
Moro Blood Oranges
Nagami Kumquats
Oro Blanco Grapefruit
Passion Fruit
Pink Lemons
Rosa di Gorizia
Rosella di Lusia
Tahitian Pomelos
Variegated Grumolo
EARLY
Cara Cara Oranges
Grown by Greg in Exeter, California
Cara Cara Orange season has started strong. The fruit features vibrant pink flesh and sweet, balanced flavor. Early harvests are intense and already show their signature color, which will deepen as weeks progress.
The first frosts have swept through California's Central Valley, and those cold nights and crisp mornings are doing their work, coaxing out more sweetness, more flavor, more color in the fruit still hanging on the trees.
Greg's supply has been steady, and we're not anticipating any disruptions as the season unfolds. The only real weather factor at play across the Central Valley right now is the dense, persistent fog rolling in every morning for weeks. It's slowing the ripening process, blocking the sunlight these oranges need, and creating delays in the groves as pickers wait for the thick fog to lift and the fruit to dry before they can get to work.
PEAK
Rosa del Veneto Radicchio
Grown by Luca in Veneto, Italy
Luca's Rosa Del Veneto is showing what it can truly do: the striking pink color is intensified, the sweetness more pronounced in every leaf. These are long-cycle varieties, planted after the solstice and given far more time in the ground than their earlier counterparts. Now coming out of forcing, they're slower-growing with deeper pigmentation and more concentrated flavor.
It all begins with family seeds, carefully selected and refined over generations in Padua. What follows is forcing: a meticulous process that transforms field-grown radicchio into something extraordinary, continuing a centuries-old Venetian tradition that most commercial growers have abandoned in favor of speed and volume.
This is forcing as artistry, a dying practice that separates Luca's work from what you typically find. Where field-grown Rosa Del Veneto is often dull in color with large, limp foliage, Luca's heads are tightly packed with layers of chalk pink leaves—buttery with crisp central ribs, a complex and unique profile that matches their aesthetic appeal.
After the initial harvest, Luca briefly cools the radicchio to 2–3°C, a step that's only necessary at the beginning and end of the season when field temperatures linger above 20°C. Then comes the forcing phase. The heads are placed into bins and moved into a completely darkened room where temperature, ventilation, and humidity are strictly controlled. Over about 20 days, these precise conditions coax proper development while preventing the risk of fermentation.
At the end of this phase, the radicchio is rinsed in cold water—a thermal shock that reveals its defining qualities: buttery texture, crisp ribs, and that striking pink coloration. Luca adds an unusual finishing touch, rinsing the radicchio in warm water to gently draw out its natural sweetness, then carefully selecting and opening each head by hand.
LATE
Artesia Radishes
Grown by Amanda in Barre, Vermont.
Amanda's Artesia Radishes are in their final weeks now. They are mellowed, sweetened, dense with the kind of texture that only comes from long, slow days in cold soil. Despite their vivid coloring, these radishes are notably mild.
As a true winter variety, Artesias thrive in cold soil and shorter days, developing slowly and evenly. This steady growth produces dense, crisp radishes that avoid the hollow, spongy texture common in fast-growing spring types. The additional time in the soil also allows them to convert starches into sugars, building sweetness as temperatures drop.
Amanda specializes in cool-weather growing, a deliberate choice as increasingly volatile summers make cultivation more challenging.
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
© 2026 Natoora Ltd.