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.
Anise Hyssop
Grower
Bradley & Cathy
Location
Middletown, New York
Seasonality
July - October
Apricots
Bonny Melons
English Peas
Fava Beans
Garlic Scapes
Heirloom Tomatoes
Japanese Cucumbers
Jimmy Nardello Peppers
Kinome Leaf
Lovage
Mixed Cherry Tomatoes
Mixed Summer Squash
Purple Basil
Purslane
Spigarello Riccia
White Nectarines
White Peaches
Yellow Nectarines
Yellow Peaches
Zerbinati Melons
EARLY
Sungold Cherry Tomatoes
Grown by Jim & Deborah in Esparto, CA
Jim and Deborah are expecting a summer of abundance. We’re in the first weeks of their harvest, but the season ahead for Sungolds looks promising. While the tomatoes are still clinging to a bit of their green, the deep yellow and gold coloration will come with more consistent heat in the next few weeks. Early-season acidity is present, but mellowed by a fruitiness that will only develop as the season progresses.
The family has 105 acres dedicated to tomatoes, their main focus. Set in the mouth of the Capay Valley, Jim and Deborah’s farmland is in an ideal location to grow tomatoes. While rainfall in the area can be unpredictable, they have seen limited rain in the past few months. This has made it easier to control watering, resulting in densely flavored tomatoes.
PEAK
Yellow Nectarines
Grown Nick in Reedley, CA
Nick's Yellow Nectarines are outstanding right now, with warmer temperatures maximizing the sugars and flavor at this point in the season. Currently, they are also showcasing beautiful blushing in the flesh. While he rotates through different varieties throughout the season, with each ripening for only 10 days, one thing remains consistent: exceptional flavor. Aromatic, with deep floral notes and a candy-like sweetness, these are some of the best we’ve tasted all year.
Look out for spotting on the skins, an indicator of more sweetness and a more robust flavor. These spots are more prevalent on nectarines, indicating that they have spent more time in the sun, with sugars bursting through the skin.
Nick’s pursuit of flavor does not stop at varietal selection. He goes the extra step of thinning his trees, sometimes up to 90% of the fruit. By thinning his plants, the remaining fruits do not have to compete so tightly for nutrients, allowing each to reach its full flavor potential. Each tree has a potential sugar level that it divides between its fruits — the fewer on the branch, the higher the sugar concentration in each fruit.
LATE
Wild Morels
Foraged in Washington
The season for wild and foraged products is often unpredictable, as volatile growing conditions complicate our ability to predict the end of a season. Such is the case with Morels: while we expected the fungi to last through the summer, dry conditions across Washington have cut the season short. Right now, we have the last Green and Grey Morels in — a late-season, burn mushroom prized for its large size, distinct greenish tint, and rich flavor.
Burn Morels are a unique species that has three distinct characteristics: they only grow in conifer forests, they only grow in the Western United States, and they only grow after a fire. These varieties live in the ground, forming a symbiotic relationship with the conifer trees and their roots. Burn Morels may lie dormant for 50 years, waiting for a significant burn to come through.
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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