Fruit & Vegetables, picked this week.

A 22-acre family vegetable farm outside Rhinebeck, growing 180 varieties of heirloom vegetables, salad greens, and berries on regeneratively managed soil. Everything in the basket is picked the morning it ships.

A three-generation family orchard in the Ojai Valley growing Pixie tangerines, stone fruit, avocados, and olives on 40 hillside acres. Fruit is hand-picked at ripeness — nothing gassed, nothing cold-stored.

A horse-powered Amish diversified vegetable farm in the rolling limestone soils of Lancaster County. Four generations growing sweet corn, brassicas, and heirloom melons without synthetic inputs.

Fifth-generation Georgia peach growers with 120 acres of freestone varieties, plus muscadines, figs, and okra. Fruit is tree-ripened and hand-graded — never gas-cooled.

A cooperative of six family farms in the Driftless Area growing storage crops — potatoes, winter squash, cabbages, heritage apples — on ridge-top soils that never saw the last glacier.

Passive-solar high-tunnel greens grown at 5,400 ft on the front range of the Rockies. Twelve-month lettuce, spinach, and hardy Asian brassicas from a single-family operation.

A co-op of eleven small berry farms in the Willamette Valley: marionberries, Chester blackberries, Duke blueberries, and June-bearing strawberries — all hand-picked at dead ripeness.

A coastal Maine farm growing sugar kelp, dulse, and shore vegetables alongside heritage potatoes and wild lowbush blueberries on granite-ledge fields overlooking Blue Hill Bay.