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.
Arugula
Grower
David
Location
Thermal, California
Seasonality
October - May
Baby Rainbow Beets
Blanched Escarole
Calamansi
Cara Cara Oranges
Fuerte Avocados
Goldrush Apple
Hawaiian White Ginger
Iberiko Tomatoes
Limequats
Moro Blood Oranges
Oro Blanco Grapefruit
Passion Fruit
Pink Lemons
Radicchio Castelfranco
Radicchio Tardivo
Rosa del Veneto Radicchio
Rosa di Gorizia
Rosella di Lusia
Tahitian Pomelos
Variegated Grumolo
Witloof White Endive
EARLY
Hawaiian White Ginger
Grown by Ben and Collette in Kilauea, Hawaii
Hawaiian White Ginger arrived this week from Ben and Collette in Kilauea, Kauai. Their White Ginger is sweeter, mellower, and more delicate than other gingers. Make the most of this young variety before we move on to its spicier, more potent cousin, Yellow Ginger.
Ben and Collette's ginger is notably large — a rarity for minimum intervention ginger. Ben growing practices. They start with larger seed pieces where other growers use small ones, and supplement with sea minerals to enhance the size and health of the roots.
Committed to the health of people and the land, Collette and Ben switched from growing fruits and vegetables to growing roots like turmeric and ginger, taking advantage of ideal soil and climate conditions. They grow an acre of each crop each year, using cover crops and sea minerals to enhance their fertile soils, and allowing the soil to rest for 3 years between crop cycles.
Colette and Ben’s mission is to provide people with good food that promotes a healthy life. They are committed to paying their workers fair wages and offering housing and insurance to their full-time employees. Collette says the biggest challenge of farming on Kauai is providing adequate, affordable housing for workers — while this takes a chunk out of their business’s bottom line, they do it because they feel it’s right. The relationships they build with those who work on their farm lead people to return year after year, and the skills they develop are evident in the quality of their product.
PEAK
Macomber Turnips
Grown by Rosendo in Hadley, Massachusetts
Right now, Rosendo is seeing a spectacular crop of Macomber Turnips: an heirloom variety with a gentle peppery spice balanced by crisp sweetness. A variety native to Massachusetts, the seed is not commercially available and has only survived thanks to a handful of farmers who have saved it for over 140 years.
The roots are champions of regional adaptivity; they thrive in Hadley's cool climate and sandy loam soil, which are integral to its characteristic sweetness. Harvested as needed, he gives the roots ample time in the soil where exposure to repeated frosts triggers the conversion of starch to sugar. The result: complex roots with heightened sweetness.
Alongside Rosendo's turnips, we are carrying his Scarlet Queen Turnips, Forono Beets, Lutz Green Leaf Beets, and Orange Carrots.
LATE
D’Anjou Pears
Grown by John in Mt. Hood, Oregon
We have entered into the final weeks of Randy’s outstanding D’Anjou Pears. At this late stage, the pears should need only a day or two at room temperature to be perfectly ripe for eating.
Pears do not fully ripen on the tree, and it takes an exceptional grower to know when to pick them and how long they will mature in storage. Randy only ever picks once the fruits reach their natural sugar high on the branch, testing their Brix levels to harvest at the perfect moment.
Randy is a third-generation grower from Parkdale, Oregon. His orchards sit at the base of Mt. Hood, where volcanic soils and glacier-fed water provide a rich foundation. He's deeply committed to caring for both the land and the people who help tend it.
Over the years, he's refined his practices to bring out each variety's signature flavor, adapting to Mt. Hood's unique climate and soil. Now, he's passing that knowledge on to his daughter Rebecca — the fourth generation to work this land — ensuring these rare heirloom apples continue to thrive in Oregon's Hood River Valley.
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
© 2026 Natoora Ltd.