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.
Raspberries
Grower
Norm
Location
Red Hook, New York
Seasonality
July - September
Adriatic Figs
Anaheim Peppers
Asian Pears (Extra)
Black Mission Figs
Bull's Horn Peppers
Catalogna Chicory
Celtuce
Chanterelle Mushrooms (Button)
Costata Romanesco Zucchini
Cured Tropea Onions
Emerald Beaut Plums
Esmee Arugula
Fairytale Eggplant
Flowering Cilantro
Flowering Dill
Genovese Basil
Gold Beets
Habanada Peppers
Honeynut Squash
Kinome Leaf
Kiwi Berries
Koginut Squash
Kyoho Grapes
Lemon Balm
Natascha Gold Potatoes
Prince of Orange Fingerling Potatoes
Puntarelle (Local)
Purple Basil
Purslane
Red Beets
Red Sunshine Kabocha
Shiso
Spigarello Riccia
Thomcord Grapes
EARLY
Spigarello
Grown by Max and Maria in Hudson, New York
Brassicas are taking off, with Max and Maria’s Spigarello back in-house. Spigarello is a tender, curly heirloom green with a bold, earthy flavor and subtle minerality. This brassica, unable to withstand intense heat, thrives in cooler temperatures. The plants grow more slowly in the cold weather, building sugars and clinging to the nutrients they need to survive: the key to complex flavor.
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 allow fields to lay fallow for a whole season so they do not become depleted.
PEAK
Black Mission Figs
Grown by Bob & Karen in Corning, California
We're midway through a long, abundant season of Black Mission Figs. Soft-skinned and crimson-fleshed, their flavor is jammy, honeyed, and intense. Since mid-August, Bob and Karen have provided a continuous stream of ripe figs.
Bob and Karen harvest for ripeness, not durability. This sets them worlds apart from the unripe, bland figs we are used to, which are usually picked early when the skin and flesh are firm and best able to withstand transit. Figs cannot ripen once they have been picked, so by allowing their fruit to mature on the trees, Bob and Karen ensure the honeyed sweetness with juicy, crimson flesh you would hope for from a fig is there. Or, as Bob puts it, "the sugars go through the roof."
Bob employs low-intensive farming methods such as weed disking, mulching, laying down fish emulsion during the fruiting season, and compost during the off-season. The benefits are visually evident in healthy-looking soil and deep green fig leaves.
LATE
Bonny Melons
Grown by Alex in Tehachapi, California
We're in the final stretch of Bonny Melons — expect them for three more weeks. As colder nights settle in, growth slows and fruit sizes shrink, but flavor remains concentrated: expect the same concentrated sweet-tart flavor despite this change in sizing. They are still showcasing their full spectrum of flavor — fragrant and sweet, with a clean citrus lift.
The Bonny thrives in Tehachapi's high‑elevation, subtropical‑Mediterranean microclimate, where summer heat is tempered by cool nights. Even in the dry season, nearby mountains can draw in late‑summer rainstorms, prompting the plants to dig deeper and adapt more quickly. Only a handful of growers are working with this variety in the U.S., but its natural resilience and knockout flavor point to a future far beyond the niche.
Alex and Sherry Weiser grow their melon vine‑ripe, picking only when they're heavy for their size — a sign the fruit has reached peak sugar content and complexity. As Alex says, the last few days on the vine are when flavor truly develops. He grows roughly 15 melon varieties, both to seek out unique flavors and to bring greater diversity to melon consumption.
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.