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 Bok Choy
Blueberries
Gem Avocados
Japanese Cucumbers
Kabu (Tokyo) Turnip - Large
Mizuna
Outdoor Rhubarb
Pea Shoots
Strawberries
Wild Watercress
Featured This Week
MAY 15TH
EARLY
Ume Plums
Grown by Rick and Penny in Orange Cove, California
Today, we have Rick and Penny's first Ume Plums in their green state. Our team visited them last week, and they are excited for this season. Rick and Penny's Ume came earlier this year thanks to heavier-than-normal rains. At this point in the season, they are pleased with how the ume smells—super fragrant with apricot-like notes—as well as the large yield they are already seeing.
Rick and Penny grow citrus, stone fruit, grapes, pomegranates, apples, and pears across Orange Cove and Reedley. With minimum intervention and no spray, they cultivate in a way that protects the land for future generations.
Now is the time to make umeboshi and umeshu with plums in their early green phase.
PEAK
Fava Leaves
Grown by Steve in Bordentown, New Jersey.
Steve's Fava Greens are in, replacing Rick and Kristie's. At the very start, these tender, young greens present a mild, fresh fava flavor with just a slight grassiness. As this phase of growth rounds off, you may find a few intense flowers and buds attached. Steve pulls these bunches from various stalk clippings to enhance shelf-life instead of harvesting individual or groupings of loose leaves.
As Steve's greens wrap up, we may extend the season by moving to Christina's farm in Chester. Meanwhile, Fava Beans continue in their peak from California.
LATE
Green Strawberries
Grown by Dale in San Juan Bautista, California.
Only one week longer to make the most of Green Strawberries — a hyper-seasonal ingredient available for a short season before the fruits become fully ripe. The underripe fruits are typically picked a week or two before they ripen and are used to add a firm and crisp texture and an acidic, tart, and sour flavor.
We are also sourcing ripe strawberries from Dale alongside Pescadero growers Mike, Theresa, and John. Expect sugars to increase over the next few weeks as acidity lessens with increased temperatures in California.
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
United States
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