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
November - June
Bloomsdale Spinach
Cara Cara Oranges
Hawaiian White Ginger
Kyoto (Kintoki Red) Carrots
Limequats
Lutz Green Leaf Beets
Macomber Turnips
Mountain Rose Apples
Orange Carrots
Oro Blanco Grapefruit
Pink Lemons
Radicchio Tardivo
Radicchio Treviso
Red D'Anjou Pears
Rosa del Veneto Radicchio
Scarlet Queen Turnips
Seville Oranges
Spigarello Riccia
Tahitian Pomelos
Variegated Grumolo
Yellowfoot Chantarelle Mushrooms
EARLY
Lutz Green Leaf Beets
Grown by Rosendo in Hadley, Massachusetts
December - March
Rosendo’s Lutz Green Leaf Beets are in. He grows these just for us — they are the most difficult of his varieties to grow but are worth it for the outstanding sweet-vegetal flavor. In order to ensure the sizing is right, he plants these seeds earlier and leaves them in the ground slightly longer than his other roots.
Leaving crops in the soil as long as possible also forces the starches to convert to sugars and pigment to strengthen. The result is exceptionally fine-grained beets with a deep, variegated color packed with sugars.
PEAK
Owari Satsuma Tangerines
Grown by Anthony in Reedley, California
November - January
As cooler temperatures settle in, coloration on the skins of Anthony’s Owari Satsumas has deepened, and the fruits’ sugars are increasing – Anthony says the fruit needs all the time it can get on the tree to develop its characteristic sweet flavor.
Anthony and Lisa’s Owari Satsumas stand out from typical tangerines for their complex flavor beyond just sweetness – they have a pleasant acidity to balance the flavor.
Anthony’s Owari Satsumas are the first of 20 varieties to ripen in his citrus groves. The trees, over 50 years old, were inherited when he purchased the land, making them highly productive.
Unlike many commercial growers who pick early to extend shelf life, Anthony harvests to order, leaving the fruit on the tree as long as possible — as we visited, he and his team were packing our order for that day. They cut the fruits off the tree to ensure the skins remain intact.
LATE
Koginut Squash
Grown by Wally in Hadley, Massachusetts
September - January
Just a few more weeks to make the most of Wally’s Koginut Squash. Once roasted, it carries a velvety texture and rich, nutty flavor. Though struck by the drought this autumn, he managed to get a good harvest that will carry us through to the end of January.
Wally is a third-generation grower specializing in winter squash varieties in Hadley. From zone tillage and livestock grazing to letting the land lie fallow, Walley’s commitment to his land translates to high levels of organic matter in his soil and flavorsome squash: dense flesh and concentrated sweetness of Koginut Squash make it a perfect choice for pie.
Go Deeper
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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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