What’s in Season? June Produce Guide

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Summer is almost here! Can you feel it? I can’t wait for the sun to bust through these clouds for good. The sight of fresh cherries, blueberries and strawberries are giving me hope that the season of sunshine is near. I’m taking a little break from cooking this week, but I’m looking forward to cooking up some summery goodness when I get back.

Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. For more seasonal inspiration, follow my boards on Pinterest!

Avocado

Good gracious, how I love avocado. Avocado on toast is almost impossible to beat, but it’s also a fantastic addition Mexican meals and fresh green recipes of any kind, really. The avocados you’ll find in stores now are probably from Mexico, where avocados are in season year-round, but California avocados are in season now, too. Avocado elsewhere:

• Avocado Cilantro Hummus by What’s Gaby Cooking
• Avocado, Mozzarella, and Jalapeño Chimichurri Grilled Cheese by Naturally Ella
• Black Bean and Avocado Breakfast Burritos by Gimme Some Oven
• Garlicky Avocado Grilled Cheese with Tomato Pesto by Foodie Crush

View more C+K avocado recipes ↣

Beets

I’m slowly changing my tune about beets. I like them raw in salads (like this one and this colorful quinoa salad!) and even in my juice. I’m still learning to appreciate roasted beets, though. Beets are tremendously earthy and can be eaten fresh, cooked or roasted. Some, like the golden variety, are pretty sweet. Beets elsewhere:

• Baked Rosemary Beet Chips by Minimalist Baker (featured above!)
• Beet Bourguignon by Green Kitchen Stories
• Penne Pasta in a Roasted Beet Sauce by Bev Cooks
• Warm Kale, Quinoa and Balsamic Beet Salad by The First Mess

 

Blueberries

Blueberries are here! Those plump little berries are packed full of antioxidants. As with all berries, buy organic if possible to avoid pesticide exposure. Blueberries pair marvelously with lemon flavor (juice and zest). I love them in desserts, baked goods and salads! Blueberries elsewhere:

• Blueberry Crumb Bars by Smitten Kitchen
• Blueberry Lime Salsa by How Sweet Eats
• Brown Butter Cornbread Muffins with Blueberries by Joy the Baker
• Simple Oat and Pecan Blueberry Crisp by Pinch of Yum

View more C+K blueberry recipes ↣

Cherries

Sweet, red cherries will grace us with their presence this June. I like to snack on fresh cherries, but roasting cherries really brings out their inherent sweetness. Roasted or not, they are great with balsamic vinegar. Beyond America’s beloved cherry pie, cherries are a great addition to salads, cocktails and desserts. Cherries elsewhere:

• Cherries and Bourbon by The First Mess
• Grilled Cherry Milkshakes by Edible Perspectives
• Roasted Cherry Sangria by Foodie Crush
• Watercress Farro Salad with Tart Cherries by Love and Lemons

View more C+K cherry recipes ↣

cucumbers

Crisp cucumber is a lovely addition to raw salads. Its vitamin-rich, hydrating qualities make it an excellent juicing ingredient. Peeled, muddled and strained cucumber makes an incredibly refreshing cocktail. Cucumber water is a treat—just soak cucumber and lemon slices in a pitcher of water. Cucumber elsewhere:

• Chili Lime Cucumber Noodles on Salted Watermelon by The First Mess
• Dill Cucumber Salad by Foodie Crush
• Grandma’s Cucumber Salad by Lauren’s Latest
• Ottolenghi’s Green Gazpacho by Yummy Supper

View more C+K cucumber recipes ↣

green beans

Green beans are easily overlooked. They go great with almonds, basil, butter, Parmesan, olive oil, onions, parsley, potatoes, shallots, tomatoes and vinegar. I’m afraid I only have one green bean recipe (click on the above photo for a summery quinoa, feta, and green bean salad). Green beans elsewhere:

• Crunchy Bean, Quinoa and Carrot Salad by Green Kitchen Stories
• Green Bean and Toasted Almond Salad by A House in the Hills
• How To Build A Grilled Green Bean Salad With Ingredients You Already Have by Simple Bites
• Roasted Garlic Green Beans with Lemon and Parmesan by Edible Perspective

 

Greens

Thank goodness for spring greens. You might be able to find local arugula, spinach, lettuce, spinach, Swiss chard and/or watercress now, depending on where you live. I love them every which way: in salads, as pesto, tossed in pasta and sautéed with garlic. Greens elsewhere:

• Garlicky Swiss Chard and Chickpeas by Foodie Crush
• Skinny Spinach Lasagna by Pinch of Yum
• Spicy Cashew Lettuce Wraps by A Couple Cooks
• Spring Salad and Arugula Hummus by Love and Lemons

View more C+K arugula recipes ↣

Herbs

Fresh herbs often make the dish. Although they’re available year round at stores, now might be a good time to plant your herb garden. Herbs that are coming into season now include chervil, chives, dill, green onions, mint, scallions, sorrel and thyme.Herbs elsewhere:

• Carrot, Dill and White Bean Salad by 101 Cookbooks
• Chilled Parsley and Pea Soup by My New Roots
• Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta by Two Peas and Their Pod
• Smashed Potatoes with Garlic and Chives by Vanilla Bean Blog

View more C+K cilantro recipes ↣

Kale

We all love kale, and for good reason! It’s tremendously good for you and totally delicious, given the right preparation. Chop kale for stir-fries or a side of greens (sauté in olive oil and garlic), or massage it with a dash of salt for salads (see any of my kale salads for further instruction), or lightly coat roughly chopped kale with olive oil and roast it for kale chips. You can also blend kale into smoothies or juice it. Kale elsewhere:

• Kale, Spinach and Pear Smoothies by Joy the Baker
• Kale Caesar Salad with Crispy Garbanzo Bean Croutons by Mountain Mama Cooks
• Kale with Japanese Sesame Dressing by Yummy Supper
• Mushroom and Kale Grilled Cheese by Foodie Crush

View more C+K kale recipes ↣

Leeks

I’ve cooked with leeks before, but they haven’t made it to the blog yet. Leeks are related to onions and garlic and have a mild, oniony flavor. They grow in bundled “leaf sheaths” that look similar to celery stalks. You probably won’t want to cook with the dark green parts, which are pretty tough. They’re pretty difficult to clean because dirt gets in between the sheaths. Here’s how to clean them. Leeks elsewhere:

• Braised Leeks and Muscovado Lentils by Sprouted Kitchen
• Lemony Leeks with Chickpeas and Feta by My New Roots
• Quinoa with Leeks and Herbs by A Couple Cooks
• Roasted Cauliflower and Leek Soup by Love and Lemons

 

Mango

Mangos are like tropical peaches and they are awesome. They can seem a little tricky to work with at first, but you just slice off one-third of each side, longways, from the top down, then dice the mango like you would an avocado. Mango elsewhere:

• Mango and Cilantro Guacamole by Two Peas and Their Pod
• Mango Habanero Black Bean Tacos by Love and Lemons
• Mango Jalapeño Margaritas by How Sweet Eats
• Mango Slaw with Cashews and Mint by Smitten Kitchen

Peas

I’m so glad I gave peas a chance. Peas get sweeter with a little heat, but they don’t need much more than that. They go great with a little butter and salt, maybe with some garlic or mint, too. You might be able to find sugar snap peas around now, too. Peas elsewhere:

• A Real Mess of Peas by The First Mess
• Green Pea Soup by Green Kitchen Stories
• Pesto Pea Pizza by What’s Gaby Cooking
• Spinach and Pea Fried Rice by Naturally Ella

Radishes

How I love radishes! Raw, chopped radishes lend a spicy crunch to salads and makes a great garnish for fresh Mexican meals. I often prefer radishes to raw red onion, which can easily overwhelm other raw ingredients. Whole, raw, spicy radishes served with butter and flaky salt are an incredibly simple and delicious appetizer. I also love pickled radishes, but the verdict is still out on roasted radishes. Radishes elsewhere:

• Breakfast Tacos with Avocado Radish Salsa by The Year in Food
• Charred Corn Tacos With Zucchini-Radish Slaw by Smitten Kitchen
• Radish and Egg Salad Sandwiches by A Couple Cooks
• Super Simple Radish Salad with Crème Fraiche by Yummy Supper

View more C+K radish recipes ↣

Rhubarb

Rhubarb season is here for just a little bit longer! Rhubarb is an oddball vegetable related to buckwheat. Rhubarb tastes more sour than sweet and pairs marvelously with strawberry. Rhubarb leaves can be high in oxalic acid, so don’t eat them (and keep them away from your dog, too!). Rhubarb elsewhere:

• Rhubarb Upside Down Yogurt Cake by Green Kitchen Stories
• Strawberry Rhubarb Pop Tarts by Minimalist Baker
• Strawberry Rhubarb Soda by Smitten Kitchen
• Vegan Rhubarb Cheesecake by A House in the Hills

Strawberries

Strawberries are here! Strawberries are one of my favorite fruits to eat as is. I love them in salads. Ever tried strawberries on pizza? No? You’ve been missing out! Strawberries elsewhere:

• Quick Pickled Strawberries by Café Johnsonia
• Strawberry and Champagne Cupcakes by Completely Delicious
• Strawberry Salad with Honey Balsamic Vinaigrette by A Couple Cooks
• Strawberries and Cream with Graham Crumbles by Smitten Kitchen

Looking for an ingredient that didn’t make the list? Check my ingredient index for relevant recipes.

More resources you might appreciate: 16 recipes that pack well for lunch (see also, lunch packing tips), 14 simple weeknight dinners and the fruit and vegetable tools you actually need.