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.
Artesia Radishes
Grower
Amanda
Location
Barre, Vermont
Seasonality
October - February
Arugula
Asian Pears (Extra)
Bon Bon Dates
Castelfranco Radicchio (Local)
Chervil
Delica Squash
Gold Beets
Green Cara Caras
Green Meat Radishes
Green Meyer Lemons
Green Minneola Tangelo
Green Owari Satsuma Tangerines
Jumbo Kohlrabi
Khadrawy Dates
Kiwi Berries
Kyoto (Kintoki Red) Carrots
Passion Fruit
Pink Lemons
Pink Pearl Apples
Puntarelle (Local)
Purple Napa Cabbage
Purple Sprouting Broccoli
Quince
Radicchio Treviso - Local
Red Beets
Red Dragon Carrots
Tokyo Negi Onions
Verona Radicchio
Yuzu
EARLY
Jumbo Kohlrabi
Grown by Max and Maria in Hudson, New York
Make the most of Max and Maria’s tender, sweet Jumbo Kohlrabi. Despite this year’s drought, they’ve managed a strong harvest that will carry us through to December.
We’ve worked with Max and Maria on this variety for many years. While vegetables grown for size often fall short on flavor, their Jumbo Kohlrabi remains tender and crisp, with stringless flesh and excellent sweetness.
They put massive effort into maintaining soil health, ensuring their cooler-weather crops have enough nutrients to draw on through their slow-growing period. Every year, they build organic matter in their sandy loam soil through crop rotation, cover cropping, and allowing fields to lie fallow for an entire season, preventing depletion.
PEAK
Tokyo Negi Onions
Delmar, Delaware
Tokyo Negi — a long, slender onion variety widely grown in Japan — are in from Ken’s farm in Delmar. Now in our fourth year working together, Ken continues to grow these onions to a standard rarely seen in the U.S.
This year’s crop was delayed, though warmer September weather helped the plants size up beautifully. Ken hand-harvests, moving through each row multiple times to pick only the fully developed onions, leaving the rest to continue growing.
He keeps his Tokyo Negi in the ground for up to a year to achieve long, blanched shanks — a sign of tenderness and concentrated sweetness. To encourage blanching, Ken mounds soil by hand around each plant’s base to block sunlight and prevent photosynthesis. This is labor-intensive, flavor-driven work.
LATE
Black Mission Figs
Corning, California
We’re in the final week of Bill and Karen’s Black Mission Figs — soft-skinned, crimson-fleshed, and rich with jammy sweetness. Since mid-August, they’ve provided a steady flow of perfectly ripe fruit. As the season closes, their figs show deeper color and an even more concentrated, honeyed flavor.
Bob and Karen harvest for ripeness, not durability — a choice that sets them apart from the unripe, firm figs picked for transport. Figs don’t ripen after harvest, so allowing the fruit to mature on the tree ensures the sugars reach their peak and the flesh develops its luscious, jammy texture. As Bob puts it, “the sugars go through the roof.”
Bob’s low-input approach — weed discing, mulching, applying fish emulsion during fruiting, and compost in the off-season — keeps the soil alive and the plants resilient, resulting in deep green leaves and intensely flavored fruit.
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
© 2025 Natoora Ltd.