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.
Baby Artichokes
Grower
John, Theresa & Mike
Location
Pescadero
Seasonality
March - May
English Peas
Fava Beans
Fava Greens
Fiddlehead Ferns
Green Almonds
Nettles
Pea Shoots
Red Spring Onions
Sugar Snap Peas
White Spring Onions
Wild Morels
EARLY
RAMPS
Foraged by Rick in Roscoe, New York.
Ramps have switched over to Northeast forager Rick. Rick forages these sustainably in his corner of the Catskills near Roscoe, NY. Rick carefully plots the patches they pick, letting each rest for years between harvests to ensure availability for years to come. If you leave some bulbs in the ground and rotate patches, they will multiply and regrow.
Rick and his crew forage Ramps with permission from privately owned wooded areas near his farm. He rotates forage spots throughout spring, ensuring he harvests only when at prime maturity.
Rick only forages from any one location every 6-8 years, which allows him to harvest the bulbs without clearing out patches for years to come. Plus, he leaves ramps at the top of the hills untouched as seeding plants to allow their seeds to start the next generation of ramps down the hillside. The dug area creates space for new seeds to grow, as the seeds wash down during rains, and the plants multiply by their rhizomes.
Once harvested, Rick spends tremendous time sorting and cleaning their ramps before sending them out to ensure the highest quality.
PEAK
SNAP PEAS
Grown by Chris in Lompoc, California.
Temperatures are ideal in Lompoc, California, for Chris' Snap Peas. They are warm enough for a steady flow of pods but cool enough to keep growth slow for sweet, tender peas.
Chris takes his peas to the next level by picking them at the right time, ensuring they are tender without starchiness. Lompoc has ideal growing conditions and a climate for peas. Only fifteen miles inland from the Pacific Ocean, Chris' peas benefit from the ocean breeze. Plus, the proximity to the coast brings an evening fog, which slows down their growth, leading to a greater concentration of flavor in the peas.
To maximize bright, fresh flavors, we start the season in California, where a warmer climate brings out a flush of peas ahead of the Northeast. As hotter temperatures kick in and the peas and beans start to become starchy, we move over to our local growers—an example of how our flexible supply chain allows us to support multiple small-scale growers and naturally extend the season.
As a fifth-generation grower, Chris began on 14 acres of hillside property on the southern coast. Over the years, he moved further north to Lompoc and has grown his operations to 300 acres of diverse organic vegetables.
LATE
WITLOOF CHICORY
Grown by Thomas in Weerde, Belgium
From Thomas and his family in Belgium, we source IGP-labelled Witloof Chicory, a phenomenally crisp, sweet chicory grown using a labor-intensive process that shows an enormous commitment to flavor. We have entered the final week for Witloof, so make the most of it while it's still available.
Thomas has had a smaller harvest this season after an incredibly wet summer across northern Europe last year. While he usually grows six different seeds, he's only been able to use four this year due to losing one to hail and the other to heavy rain.
Right now, look forward to sweet, crisp heads that offer an audible, satisfying crunch. The taste is an exceptional blend of bitterness and sweetness.
Thomas' family has been growing Witloof chicory since 1938, with the tradition passed down through four generations.
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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