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.
Forced Rhubarb
Growers
Robert, Jonathan & Jason
Location
The Rhubarb Triangle, West Yorkshire
Seasonality
January - April
Marinda Tomatoes
Tardivo di Ciaculli Mandarins
Agretti
Baby Artichokes
Baby Swiss Chard
Blanca de Tudela
Borage
Camone Tomatoes
Figs Dried, Kimi
Hass Avocados
Italian Broad Beans
Mashua Root
Oro Blanco
Passion Fruit
Rosella di Lusia
Tarassaco
Wild Garlic
Witloof Chicory
PEAK SEASON BOX
Our Sourcing Team have selected the 9-10 varieties tasting their best right now. From familiar favourites to lesser known ones, these are our picks this week.
Pomelo de Corse Grapefruit - Corsica, France
Baby Artichoke - Lazio, Italy
Courgette Flowers – Lazio, Italy
Grezzina Courgette - Lazio & Campania, Italy
Tardivo di Ciaculli Mandarin - Scordia, Sicily
Cucumber Carosello - Puglia, Italy
Wild Garlic Leaves - UK
Loquats - Spain
Spring Tropea Onion - Calabria, Italy
Fresh Peas - Campania, Italy
Featured This Week 10/04 – 17/04
SAVOURING THE SEASON:
BASIL DOP
Although basil has become ubiquitous in Italian cuisine, the arrival of Paolo's basil from Savona reminds us that not all basil is alike. The leaves are smaller, deep green and extremely delicate - this character is protected by DOP standards. Not only are its fragrance and taste preserved, but growers like him are supported and encouraged to grow their basil in tandem with tradition and their surrounding environment.
Paolo has been growing on stepped land for over 20 years. He harnesses shade and coastal winds to shield and cool the delicate basil leaves, allowing the sun’s heat to build flavour in the plant, rather than harm it. They are also densely packed, slowing growth and ensuring tender stalks and small, soft leaves.
However, cultivation is only half the story: basil is at its most delicious when freshly picked, so freshness is an essential component of flavour. The effort taken to keep the leaves sweet and delicate are paramount to flavour but a challenge to freshness. This is why Paolo picks his basil with the root intact, giving it some life for its journey. We receive deliveries three times a week, in order to keep stock fresh.
This is a labour of love and part of our dedication to bringing tradition to your table as best we can.
Go Deeper
Voir tout
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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