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
Collard Rabe
English Peas
Fava Beans
Fiddlehead Ferns
Fresh Horseradish Root
Gold Nugget Tangerines
Green Asparagus
Minneola Tangelos
Red Spring Onions
Sugar Snap Peas
Sugar Snap Peas
White Asparagus
White Spring Onions
Wild Blonde Morels
Wild Nettles
Featured This Week
MARCH 26THEARLY
Green Asparagus
Grown by Roscoe in Stockton, California
Asparagus season has begun in Stockton for Roscoe in the Sacramento San Joaquin River Delta. The region's mineral-rich, black peat soils and cool weather are ideal for asparagus growth, resulting in tender, fiberless stalks. Though it has sprung up earlier than last year, Roscoe is experiencing slower growth as storms continue to hit California. For now, we have his large and jumbo spears, with colossal spears needing more time before reaching Roscoe’s ideal sizing.
Today, Roscoe is one of the few remaining growers committed to preserving the region's heritage and maxing out on the complexity of its crops. From large to colossal, his Asparagus preserves the region's legacy of producing exceptional stalks.
PEAK
Cara Cara Oranges
Grown by Greg in Exeter, California
Right now, Cara Cara Oranges from Greg in Exeter carry deep pink flesh and are heavy with juices — showcasing their full range of flavors after being left on the trees to ripen through the colder months.
Most producers choose to wax their citrus fruits. While this protects them during long transport and storage periods, it masks their skins' culinary potential. Greg keeps all his citrus unwaxed, leaving the fragrant aromas in the oranges’ smooth skin fully accessible.
LATE
Rosa del Veneto
Grown by Luca in Veneto, Italy
We are in the final week of Luca’s Forced Rosa del Veneto. He forces his plants, continuing a centuries-old Venetian tradition that heightens flavor, color, and texture in these bittersweet leaves. With temperatures rising as we approach warmer months, Venetian radicchio is starting to tail off. Find Verona, Castelfranco, Tardivo, and Treviso for up to three weeks.
Forcing is a dying artistry, one that many commercial growers forgo in favor of faster and higher yields. Where field-grown Pink Radicchio is often dull in color with large, limp foliage, Luca’s heads are tightly packed with layers of chalk pink leaves. Buttery with crisp central ribs; a complex and unique profile that matches their aesthetic appeal
Go Deeper
Voir toutWe 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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