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.
Caraflex Cabbage
Grower
George & Ola
Location
Berks County, Pennsylvania
Seasonality
June - March
Dancing Demon Pluots
Easter Egg Radishes
Fig Leaves
Genovese Basil
Japanese Cucumbers
Jimmy Nardello Peppers
Kinome Leaf
Mixed Summer Squash
Mizuna
Purple Snow Peas
Sorrel
Spigarello Riccia
Strawberries
Strawberries (Local)
Sweet Red Cherries - East Coast
Tendersweet Cabbage
White Peaches
Yellow Nectarines
Yellow Peaches
Zerbinati Melons
EARLY
MIXED SUMMER SQUASH
Grown by Ola in Shoemakersville, Pennsylvania
Local Mixed Summer Squash is in. Grown by Ola in Shoemakersville, Pennsylvania, this early mix includes four varieties: Zephyr, Gold Bar, and both Green and Grey Striped Zucchini. Expect more single-variety picks soon, including Gold Bar and Costata Romanesco, as harvests pick up pace.
These first cuts are tender and mild, with delicate skins and a clean, sweet, vegetal flavor that will deepen as the season progresses. As local supply strengthens, each variety begins to show its character — Zephyr with its nutty bite, Gold Bar offering clean, bright sweetness, and the striped zucchini varieties bringing more layered, savory notes.
Ola farms with care and precision, focusing on crop health and soil vitality to bring out the best in each planting. Early volumes remain limited, so we're continuing to work across our network of growers to maintain a complete and flavorful mix.
PEAK
GARLIC SCAPES
Grown by Simon in Chester, New York
Make the most of Simon's Garlic Scapes' fleeting season. These curly green shoots are the flowering stems of hardneck garlic, harvested before they bloom to focus energy back into the bulb. They're only around for a few short weeks, but in that time, they offer something totally singular: the grassy sweetness of spring onions or chives, underpinned by a clean, gentle garlic heat.
Grown in the Black Dirt region of New York — a stretch of ancient glacial lakebed known for its dark, mineral-rich muck soil — these scapes benefit from some of the most fertile ground in the country. High in organic matter and naturally moisture-retentive, this soil gives the scapes their crisp texture and layered, vibrant flavor.
Simon focuses on long-term soil health, employing practices such as minimal tillage and thoughtful crop rotation. Garlic Scapes are a brief chapter in the season — but one that leaves a lasting impression.
LATE
UME PLUMS
Grown by CJ in Reedley, California.
We've just received the final inbound of Ume Plums — a crop with a brief season, marking the shift from spring into the full swing of summer. Their harvest window is notoriously short, and this year's yield was especially light, CJ tells us, making this last delivery one to catch before it's gone.
Grown in the Central Valley in Reedley, these small, tart fruits — often used for umeboshi and ume syrup — are among the most seasonal we bring in. CJ and his team work with minimal intervention, using no spray and prioritizing practices that protect soil health and biodiversity over time. Their approach is rooted in long-term stewardship, building up organic matter, reducing inputs, and allowing each variety to express the character of the land.
The final pick of Ume signals more than just the end of a crop — it marks a turning point in the calendar, as early stone fruit gives way to the full flush of summer.
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
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