GO BEYOND FOUR SEASONS
Each fruit and vegetable has its own season, with subtle shifts that happen every day. Follow their microseasons to unlock flavour at every stage.
In season today
The first harvests. Not yet available in abundance or fully developed, this is the time to get inspired by new flavour combinations.
Trombetta Courgettes
Grower
Paola
Location
Savona, Liguria, Italy
Seasonality
April - October
Baby Cucumbers
Barattiere Cucumbers
Basil
Carosello Cucumbers
Cherries
Cherrybelle Radishes
Chives
Cornish Earlies
Edible Flowers (Mixed, Viola, Cornflower)
Fine Beans
Flat White Peaches
Gariguette Strawberries
Grezzina Courgettes
Leafy French Breakfast Radishes
Mint Tips
Piattone Beans
Purple Asparagus
Red Sorrel Cress
Rock Samphire
Sea Aster
Shoots & Cresses – Tagete, Basil, Komatsuna (see app for all)
Strawberries
Swiss Chard
Wet Garlic
Wild Garlic Capers
Yellow Courgettes
PEAK SEASON BOX
Our Sourcing Team have selected the nine varieties tasting their best right now. From familiar favourites to lesser known varieties, these are our picks this week.
Baby Italian Artichokes – Lazio & Sardinia, Italy
Red Giant Mustard Greens – Great Fen Farm, UK
Yukon Gold Potatoes – The Potato Shop, Kent, UK
Grezzina Courgettes – Lazio & Campania, Italy
Monk's Beard (Barba di Frate) – Lazio, Italy
Spring Tropea Onions – Calabria, Italy
Fennel - Campania, Italy
Marinda Tomatoes - Sicily, Italy
Leafy Tarocco Oranges - Sicily, Italy
Golden Nugget Mandarins - Seville, Spain
Featured This Week 16/05 - 23/05
EARLY
CUCUMBER - CAROSELLO & BARATTIERE
Puglia, Italy
Apr - Sep
Arriving directly from Donato and Vito, our Cucumber Carosello and Barattiere are tasting excellent. Grown in ancient red-clay soils near the sea, their farm is a testament to low-intervention, regenerative agriculture – a philosophy passed down from their father, Giuseppe. Working with nature rather than against it, they wait for the perfect growing conditions to begin each season, avoiding chemicals entirely, which is why their harvest begins slightly later.
We’re proud to work with Donato and Vito, whose commitment to flavour and sustainability is evident in every crisp, refreshing bite of their produce.
Their fields are a delicate balance. Too much irrigation would dilute flavour, but too much salinity from the nearby sea could harm the crops, particularly the Barattiere. Carefully managing these elements, they produce two exceptional varieties – both a cross between cucumber and melon. Carosello is a particularly rare local specialty, even recognised as an endangered variety on the Slow Food ‘Ark of Taste’.
PEAK
TOMATO - BRAD'S ATOMIC GRAPE
Almería, Spain
Apr - May
Cultivated by Jose in Almería, we have Brad’s Atomic Grape. This incredibly unique tomato variety is grown in sandy soils under similar conditions as our prized Iberiko – exposed to saline water and controlled stress. This careful approach intensifies their flavour, balancing the sweetness of a cherry tomato with the firm, crisp skin of a beefsteak. Brad’s Atomic Grapes are instantly recognisable, with their striking purple hue – a result of anthocyanin staining and a reflection of their exceptional breeding.
Named after Brad, the seed breeder in California, these tomatoes are a product of a partnership between an expert grower and a variety bred for both colour and taste. Through careful cultivation, we’re working together with Jose to trial, refine and perfect harvesting. Come early July, we also plan to grow these outdoors in Barcelona.
LATE
ASPARAGUS - WHITE
Veneto, Italy
Apr - Jun
Up to three weeks left of White Asparagus from Matteo’s family farm in northern Italy. He’s harvested a standout crop this spring. Thanks to the drier, slightly warmer temperatures in Veneto, growing conditions have been perfect – boosting overall quality.
Growing from geographically protected seed and with three generations of experience behind them, their spears have been consistently exceptional this year. Thicker than Green Asparagus, but incredibly tender and mildly sweeter: a result of their lightless, forced growing method.
White Asparagus are produced by covering the crop under mounds of earth, blocking out light to hinder chlorophyll production and land on totally white stalks. Perfecting this process requires years of experience: mounds need to be carefully weighted to stress the plant without totally limiting growth. For Luca, Matteo and Lara, this know-how comes as second nature. The siblings cover the mounds with white sheets then black sheets, to enhance the blanching process. Once the ground reaches between 13° - 15°C, they uncover the asparagus, hand-picking each spear for quality.
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 flavour, 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 flavour at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the people behind everything we source. Recognise 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 flavours.
PEAK SEASON BOX
United Kingdom
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