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
Arugula Rabe
Grown by Trini and Tim in Guinda, California
Trini and Tim's Arugula Rabe have been slowly growing through the colder months. Overwintered, they cling to needed nutrients. Now, as temperatures rise and the plants start to bolt and develop small flowers, most growers see them as past their prime. Trini and Tim recognize the pleasantly complex flavor of these greens at this phase.
Trini and Tim grow 80 varieties of fruit, vegetables, and nuts, with Rabes providing some much-welcome variety during the gap at this time of year. Rabes thrive in the Capay Valley, with rich creek-bottom soil and intense fluctuations between extreme heat and frosts.
Through composting, crop rotation, animal integration, and hedgerow planting, Trini and Tim nurture their ecosystem, sequestering carbon in the soil, managing pests, and providing habitat for pollinators and other wildlife. Their nutrient-dense soil is the key to standout flavor in their Rabes.
PEAK
Oro Blanco Grapefruits
Grown by Greg in Exeter, California
Oro Blanco Grapefruits reach the height of their season. As Ken’s early season finished, we have transitioned to Greg’s grapefruits.
This most recent arrival signals a new phase of the Oro Blanco season. The skin turns bright yellow. After a few months of cooler temperatures, the fruit’s sugars concentrate. This showcases their full spectrum of flavor. The flesh is aromatic and delicately sweet, with a kick of bright acidity.
Greg produces some of the most spectacular citrus, thanks to his unique geography and growing practices. His farm is located at the base of the Sierra Nevada mountains. The proximity to the high mountains helps maintain a consistent climate, with warm days and cold nights ideal for growing citrus. Additionally, while most citrus groves can look barren between the rows of trees, Greg chooses to cultivate a more natural ecosystem, allowing weeds and undergrowth to flourish at ground level. This, along with leaving pruning fragments on the ground, ensures healthy, nutrient-rich soil and more flavorful citrus.
LATE
Macomber Turnips
Grown by Rosendo in Hadley, Massachusetts
We’re entering the final weeks for Rosendo’s outstanding roots, including his Macomber Turnips. This has been an outstanding season, as very cold weather throughout the winter has forced the Macomber Turnips to convert their starches into sugars, resulting in the sweetest and most flavorful roots we’ve seen yet.
The roots are champions of regional adaptivity. They thrive in Hadley's cool climate and sandy loam soil, which are integral to their characteristic sweetness. Rosendo harvests only as needed, allowing the turnips to stay in the soil longer.
Beyond favorable weather, Rosendo does everything he can to maximize flavor and resiliency in his roots. He waits until the very last minute to sow, avoiding pests and disease. Once the roots have germinated, he leaves them untouched until a few frosts have passed, allowing them to concentrate their sugars.
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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