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
Pea Shoots
Grown by Simon and Madeleine in Chester, New York
Warmer days this past week in New York mark the start of the season for Simon and Madeleine's tender Pea Shoots, accompanying the first peas. Right now, they're grown in high tunnels — ideal for Pea Shoots, as the delicate leaves don't hold up well in the field against heat and pest pressure. Soon, their wild watercress, which grows in drainage ditches on their land, will join.
In the Black Dirt Region, the soil is rich with organic matter left by an ancient glacial lake. Higher organic material means greater mineral content and better moisture retention, reducing the need for irrigation — and translating directly into the intense flavor and extra nutrients in their shoots.
PEAK
Heirloom Navel Oranges
Grown by Shaun in Reedley, California
This week, Shaun's outstanding Heirloom Navel Oranges are in. Sweet with a balanced, mild acidity, they have deep orange flesh and are brimming with juice — showcasing their full range of flavor after being left on the trees to ripen through the colder months.
Shaun grows in Reedley, California, where the soil, water, and climate — dry weather, mild winters, and hot summers — are uniquely suited to citrus and stone fruit. In our sourcing team's words, "they can't get any better than this." As with all the citrus we source, these arrive unwaxed, meaning every last bit of the volatile, flavorful zest can be used.
LATE
Puntarelle
Grown by Daniele in Lazio, Italy
With temperatures rising across the country, Italian winter leaves are coming to an end. In Lazio, Daniele is nearing the close of his Puntarelle season and will soon be selecting his best plants from which to save seed for next year. Committed to varietal and cultural integrity, he focuses on the characteristics prized in true Roman puntarelle: thick, elongated stalks surrounded by densely packed, thin, tapering leaves.
The best Puntarelle comes from Lazio, the native growing region around Rome. Most intensive growers have moved production south to Puglia, where plants grow quickly in the mild climate, yielding short, hollow, and bland punta. In Lazio, the cool climate slows growth, allowing plants to draw steadily on nutrients and develop real complexity.
Drawing on the region's unique microclimate and mineral-rich soils, Daniele's commitment to quality — expressed above all through his seed selection — produces exceptional Puntarelle. He grows outdoors from November to January, then moves cultivation into unheated tunnels to protect crops once temperatures drop.
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
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