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.
Baby Artichokes
Grower
John, Theresa & Mike
Location
Pescadero
Seasonality
March - May
Fava Beans
Green Almonds
Green Strawberries
Kabu (Tokyo) Turnip - Large
Outdoor Rhubarb
Pea Shoots
Ramps
Wild Morels
Featured This Week
APRIL 24TH
EARLY
Kabu (Tokyo) Turnips
Grown by Ken in Delmar, Delaware.
Ken's outstanding Kabu Turnips are in, with a delicate texture and high sugars — perfect for raw or roasted applications. Despite 4 weeks of repeated rains in Delmar, their seedlings are progressing on schedule, and the weather is now warming up, allowing Ken to steadily plant turnips into open fields. Planting early has the advantage of faster growth, but they are concerned about the still cold days in the northeast. As they anticipate continued weather fluctuations and rains, Ken and his team continue strengthening their drainage measures to prevent damage.
For 40 years, Ken has devoted himself to bringing native and unique Japanese varieties to America. Unable to find high-quality, affordable Japanese varieties on the East Coast, Ken rented a corner of land to grow produce for himself. Soon, he recognized demand amongst Japanese chefs and expanded production to 30 varieties across 30 acres.
PEAK
English Peas
Grown by Chris in Lompoc, California.
Temperatures are ideal in Lompoc, California, right now for Chris' English Peas; warm enough for a steady flow of pods but cool enough to keep growth slow for sweet, tender peas. To max out on bright, fresh flavors, we go to California, where a warmer climate brings out a flush of peas ahead of the northeast. As hotter temperatures kick in and the peas and beans start to become starchy, we move over to our local growers — an example of how our flexible supply chain allows us to support multiple small-scale growers and naturally extend the season of our plants.
Chris takes his peas to the next level by picking them at the right time, ensuring they are tender without starchiness. Lompoc has ideal growing conditions and a climate for peas. Only fifteen miles inland from the Pacific Ocean, as a cool-weather crop, Chris' peas benefit from the ocean breeze. Plus, the proximity to the coast brings an evening fog, which slows down their growth, leading to a greater concentration of flavor in the peas.
LATE
Minneola Tangelos
Grown by Greg in Exeter, California.
We are in the final weeks of Greg's Minneola Tangelos. It has been a challenging winter for Greg, with rains hindering his ability to harvest regularly, but this has made for well-sized fruits when he can get into the groves to pick. At the tail end of their season, sugars are exceptionally high with extended time on the trees, resulting in exceptionally balanced, bittersweet citrus.
Beyond Minneola Tangelos, we still see a diverse variety of citrus from Greg that will carry us into May. His Heirloom navels remain in peak and will be around through May. Plus, there are a few more weeks to enjoy his Cara Cara Oranges, Unwaxed, and Pink Lemons—make the most of them before the citrus season ends.
Go Deeper
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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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