All the Seasonal Foods in June (and the Best Ways to Use Them)
Even as kids in the U.S., we learn that June brings good things—warmer weather, ice cream trucks, and, most importantly, summer break from school. As an adult, all of those things are still important to me (swap summer break for a weekend of outdoor fun), but the arrival of summer produce has climbed to the top of my list of June good things. In this monthly post, I look at the fruits and vegetables that are coming into season and some incredible ways to use them. Let’s dive into June’s offerings.
Why Seasonal and Local Foods Are So Good
Long-distance shipping for out-of-season produce is convenient, but it usually comes at a price, literally, of higher prices or worse quality (or both). Using seasonal produce is a step toward supporting small farms closer to where you live, rather than a monoculture farm far away. A larger, healthier crop with shorter shipping distances likely means a lower price for you. And hopefully, the produce will have the best possible flavor profile because it doesn’t have to travel long distances to get to your market.
By shopping local and in season, you’ll likely see a greater variety of tender greens and delicate fruits that don’t travel well across state lines. Those little strawberries that show up at the farmers market are so juicy and tender that you’ll never see them packed up and shipped across the country—they’ll be turned into jam before they even leave. Head to downtown summer farmers markets and reap the benefits of summer’s juiciest fruits.
What’s in fashion now?
You’ve probably seen it already, but everywhere from small produce markets to big box stores, things are getting fuller as the summer produce glut begins, and prices are dropping. Personally, I celebrate the low berry prices with morning smoothies. (If you’re a fruit smoothie lover like me, here are a couple great blenders you might be interested in.) For those growing their own food, keep an eye on our Home & Garden section for tips.
New products coming to stores in June:
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Apricots
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Cherry (not quite sour cherry yet)
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Strawberry
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Blueberry
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Raspberry
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Blackberry
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Beet
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Broccoli
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Cabbage
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Garlic arrows
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Green peas
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Mustard greens
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Zucchini and squash
Say “au revoir”:
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Asparagus
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Arugula
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Ramps
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Parsnip
Peak season products:
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Beet tops
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Lettuce
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Radish and its greens
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Rhubarb
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Spinach
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Turnip
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Chard
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Green peas
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Snow peas
Keep in mind that your area may be warmer or cooler, or further away, so don’t worry if the strawberry flows haven’t arrived yet or if you still have a ton of wild stingrays growing in your yard. Nature will do its thing, and we’ll keep trying to keep up.
What to cook from spring gifts
Fruits
June is the start of all the fun you want when it comes to recipes. Let’s start with fruit. We’re looking at lots of berries over the next few months and the start of stone fruits, so I recommend heating up those ovens. I know it sounds overly hot, but think of the pies! Cherry pies, strawberry rhubarb, apricot blackberry, blueberry goat cheese tarts – you’ve got to make them. To help you out, here’s my foolproof way to make a lattice pie crust and my best tips for preventing soggy fruit pies . They’re definitely worth a read if you’ve had issues in the past.
If you’d rather be stuck in a room with a pack of wild seven-year-olds than bake a pie, fine. Make a fruit sponge with leftover cake , fill delicious sponges with summer fruits and whipped cream, and why not try your own homemade berry ice cream. I made vanilla ice cream with a swirl of fresh raspberry compote and was pretty darn pleased with myself. If you’re looking for budget ice cream machines, I just tested and reviewed this Cuisinart .
As I mentioned before, fruit smoothies always welcome a handful of frozen berries. I should mention (and I’ll say it again later in the season): freezing berries is the best way to cut down on waste. (Here’s the best way to freeze fruit .) If you’re using berries to top yogurt or granola, there’s no need to freeze them, but if you’re baking with the fruit, making jams, or blending smoothies, freezing them will be extremely helpful. Place the fruit in the freezer in the container it came in (peel any strawberries first, and cut any larger ones in half). After a few hours, they’ll be firm enough to toss into a zip-top freezer bag for easy freezer storage.
Vegetables
All things cruciferous are trending right now, so get out there and get your fiber fix. Use broccoli and kale in a salad. Simmer spinach, Swiss chard, or mustard greens in a hearty soup. My favorite summer zucchini dish is Thai kai jiao . You can use a variety of vegetables in this dish, but zucchini is an all-time favorite. You also can’t go wrong with grilling big, thick slices of summer squash and tossing them in a light vinaigrette.
Got a lot of crunchy lettuce? Well, you can always make more warm salads , or do what I do and add it to every sandwich. Bacon, egg, cheese , and lettuce. Parmesan meatballs and lettuce. Peanut butter and… okay, maybe not that.
Pay special attention to fleeting produce like rhubarb, scapes, and stems. They’re only here for a moment, so grab them. Try roasting rhubarb with strawberries for a sweet, tart, caramelized treat. Enjoy June’s best produce, and hopefully we’ll see tomatoes later in the month.