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Radical Seasonality

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.

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In season today

  • Arugula Rabe

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    • Grower

      Trini & Tim

    • Location

      Guinda, California

    • Seasonality

      February - March

  • Choi Rabe

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    • Grower

      Trini & Tim

    • Location

      Guinda, California

    • Seasonality

      February - March

  • English Peas

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    • Grower

      Chris

    • Location

      Lompoc, California

    • Seasonality

      March - May

  • Fava Beans

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    • Grower

      Jeff

    • Location

      Baja California, Mexico

    • Seasonality

      March - May

  • Fiddlehead Ferns

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    • Grower

      Foragers

    • Location

      Washington

    • Seasonality

      March - May

  • Fresh Horseradish Root

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    • Grower

      Phil

    • Location

      Riverhead, New York

    • Seasonality

      February - December

  • Gold Nugget Tangerines

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    • Grower

      Greg

    • Location

      Exeter, California

    • Seasonality

      February - May

  • Minneola Tangelos

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    • Grower

      Greg

    • Location

      Exeter, California

    • Seasonality

      February - May

  • Red Spring Onions

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    • Grower

      Grant

    • Location

      Hollister, California

    • Seasonality

      March - June

  • Sugar Snap Peas

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    • Grower

      Chris

    • Location

      Lompoc, California

    • Seasonality

      March - May

  • Sugar Snap Peas

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    • Grower

      Chris

    • Location

      Lompoc, California

    • Seasonality

      March - May

  • White Asparagus

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    • Grower

      Frederic

    • Location

      D'Anjou, France

    • Seasonality

      March - April

  • White Spring Onions

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    • Grower

      Grant

    • Location

      Hollister, California

    • Seasonality

      March - June

  • Wild Nettles

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    • Grower

      Foragers

    • Location

      Washington

    • Seasonality

      March - April

Featured This Week

MARCH 6TH
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EARLY

Minneola Tangelo
Grown by Greg in Exeter, California.

Greg's Minneola Tangelos from Exeter are back. Their sugars have developed to produce exceptionally balanced, bittersweet citrus. Leaving his fruits on the tree for several weeks longer than other growers, Greg maxes out on their sugars, which balances out their naturally punchy acidity.

Greg refuses to spray pesticides on any of his trees. In contrast to other citrus groves, which can look almost desert-like between their rows of trees, Greg prefers to foster a more natural ecosystem. He ensures weeds, undergrowth, and pruning fragments are left to flourish at ground level. This natural ecosystem at the base of his trees helps ensure healthy and nutrient-rich soil without commercial fertilizers.

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PEAK

Bloomsdale Spinach
Grown by Jack in Newtown Square, Pennsylvania.

After months of slow growth, Jack's Bloomsdale Spinach stands out for its notably sweet stems and leaves as frosts forced the plants to convert starches into sugars to prevent freezing.

These sugars then concentrate in the stems over winter, while the lack of daylight almost completely pauses their growth. In late February, the lengthening daylight hours and warmth end the period of dormancy. By growing his spinach in high tunnels, Jack protects it from the worst of the weather, and he carefully irrigates the vegetables to distill the richest flavors possible.

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LATE

Red D'Anjou Pears
Grown by John and Brady in Mt. Hood, Oregon

Just one more week for John and Brady’s Red D’Anjou Pears. They reported an optimal year for pear growth, with moderate weather and not too many extremely hot or cold days. Their topography is ideal for orchard growth — rich volcanic soil, a stream of fresh water from the Hood River, and sloping hills, which mean long hours of sunlight and good drainage.

As pears do not fully ripen on the tree, it takes a grower with exceptional instincts to know when to pick and how long to mature in storage. John and Brady test the Brix levels of their fruits to harvest at the perfect moment. They control the second stage of maturation on site — placing pears into very cold storage to allow the sugars established on the tree to set. This is an often overlooked step in intensive production as growers prioritize getting the pears to market at the expense of flavor.

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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.

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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?

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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

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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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