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 Rabe
Grower
Trini & Tim
Location
Guinda, California
Seasonality
February - March
Baby Rainbow Beets
Calamansi
Cara Cara Oranges
Choi Rabe
Florida Pomelos
Forced Rhubarb
Fuerte Avocados
Mandarinquats
Meiwa Kumquats
Moro Blood Oranges
Nagami Kumquats
Nettles
Passion Fruit
Pink Lemons
Radicchio Masera
Red Spring Onions
Sorrento Lemons
Spigarello Riccia
Sugar Snap Peas
Three Cornered Leek
Unwaxed Lemons
White Spring Onions
EARLY
Green Garlic
Grown by Rick in Brentwood, California
Catch the first wave of Green Garlic. As temperatures rise, it has begun to grow vigorously. Rick and Kristie practice succession planting to maintain supply throughout the season — by harvesting as soon as the plants reach baby size, they increase light and water for neighboring plants and free up space for new sowings.
At this stage, the bulb has not yet formed. The soft flesh is crisp, aqueous, and entirely edible, with a delicate yet formidable allium punch. The firm, pale green stalks are equally edible — crunchy, with a fresh flavor reminiscent of spring onions.
Since they began growing in 1979, Green Garlic has been a staple in their diverse patchwork of specialty greens, seasonal vegetables, and fruits.
PEAK
Yorkshire Forced Rhubarb
Grown by Robert in Pudsey, West Yorkshire, UK
Forced Rhubarb is in good supply from Robert this week. Harvesting starts early and involves long hours of careful, manual picking. The dedication behind this labor-intensive tradition is obvious, and the diminishing number of growers speaks volumes.
Rather than opt for Timperley Early, a variety that crops more easily but produces paler, more acidic shoots, Robert sticks to older varieties, including Stockbridge Harbinger. Expect elongated, fiberless stalks with a deep gradient of color that phases from a vivid red at the root to a pale pink at the tip.
BUTTON
The growing process for this harvest began two years ago: it takes two summers of outdoor growth for the plants to build up a strong base of nutrients and minerals before they can be forced. The rhubarb must also accumulate a minimum number of cold units to trigger regrowth — measured by the number of days the soil temperature falls below 10°C, with each degree below counting as one cold unit. Arrow requires 270 cold units, more than twice Harbinger's, which is why so few growers even attempt it.
Once the crowns have gathered enough cold units, they are dug up, trimmed, and transported to the dark forcing sheds. Held at around 12°C, the warmth reawakens them, while the total absence of light prevents photosynthesis. Forced this way, the stalks remain vibrantly pink and fibreless, with high natural sweetness.
LATE
Variegated Grumolo
Grown by Graziano and Antonello in Veneto, Italy
As we move towards spring and temperatures climb, some of our rarer radicchio varieties — including Antonello’s and Graziano’s Grumolo, alongside Antonello’s Rosello di Lusia — are heading into their final week.
Grown in open fields and not subject to the forcing process used for Tardivo, Castelfranco, and Rosa del Veneto Radicchio, Grumolo's distinct coloration and form come down to careful seed selection. Working with these two exceptional growers gives us far greater diversity in palette and shape than what is widely available — in Graziano's case, he has been saving his own seeds for over forty-five years.
Radicchio season will fully wind down after the end of March, as the cold conditions needed to bring out its texture and flavor disappear.
Go Deeper
Voir tout
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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