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.
Agretti
Grower
David
Location
Thermal, California
Seasonality
May - June
Baby Artichokes
Fava Beans
Green Almonds
Kabu (Tokyo) Turnip - Large
Outdoor Rhubarb
Pea Shoots
Ramps
Wild Morels
Wild Watercress
Featured This Week
MAY 8THEARLY
Agretti
Grown by David in Thermal, California.
The season for Agretti has taken a while to take off as our Northeast growers have had a difficult start to the year, with germination issues with their first transplants. Now, we're sourcing these succulent greens from David in Thermal. Grown below sea level, they take on a subtle minerality from the soil and groundwater.
Expect good supply, as David reports he has “an ocean of Agretti.” In a few weeks, we will be moving over to Phil, who just transplanted his second set of seedlings that germinated along with his Saltwart.
PEAK
Globe Artichokes
Grown by Mike, Nick and Sam in San Martin, California.
Globe Artichokes are now coming from Mike and his sons, Nick and Sam. These nutty flavored and tender heart globe artichoke varieties come from a long line of artichokes grown for many generations in the cool, coastal California Central growing region. They are a totally different vegetable from the intensively-produced, dry Globe artichokes found on the market — they're in the ground for almost the whole year as they are watered, weeded, and fed with nutrients until they are ready to be enjoyed. Despite the added labor and time to grow these globe artichoke varieties, they continue growing for flavor.
We met Mike and his two sons, Nick and Sam, at a Bay area market this year and are thrilled to be sourcing their stellar artichokes. All three have worked in corporate agriculture but decided to pivot as they saw the threat of development and the disappearing farmland of "The Valley of Heart's Delight" and wanted to preserve it. They now grow using minimum intervention and regenerative techniques for artichokes and a diverse roster of other vegetables.
LATE
German Butterball Potatoes
Grown by Justin in Parksville, New York.
German Butterball Potatoes from Justin in Parksville are winding down. He takes an incredibly diligent approach to soil health and quality, making for an uncommonly flavorful tuber. These waxy potatoes have a smooth, buttery texture (hence the variety's name) and carry a complex, somewhat mineral flavor.
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
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