Even though it’s not quite tomato time, June is still chock-a-block with super delicious fruits and vegetables in season. Take a look at our list of what’s fresh, along with tips and tools for making the most of June’s bounty.
So small (usually) yet so mighty. From bunches of basil to bundles of thyme to sprigs of mint – herbs are an easy way to add brightness, depth, and interest to virtually any dish. Chop up a mix of fresh herbs (we like thyme, mint and oregano) to add to green or grain salads, swirl the same mix in plain Greek yogurt for an easy dip or topping for potatoes, or make a homemade pesto. But don’t limit herbs to just food; we like to incorporate them into our summer cocktails, too. Got a whole bunch of herbs? Our Herb and Kale Stripping Comb quickly separates leaves from multiple stems at one time.
Blueberries and Cherries
Blueberries and cherries abound this time of year, and while they’re perfect for straight-up snacking, they’re also equally delicious as a pop of tart-sweetness in pancakes (like these yogurt blueberry ones), atop overnight oats (our favorite combination: one part oats and one part coconut milk, put in airtight container and pop it in the fridge before bed), or starring in a not-so-humble crumble or crisp. Use a pitter for big cherries like Bings, smaller cherries like Ranier and everything in between.
Did you know there are two types of cucumbers: slicing and pickling? This time of year, your local CSA or farmer’s market should have several varieties of each including Kirby, Armenian, Persian, hothouse/English and even lemon. Sure, cucumbers are great in salads (peeled and sliced), but you can also quick pickle ‘em as a side for your next barbeque or, better yet, your next sandwich.
Sugar Snap Peas
They’re sweet, they snap, and they’re a treat. Although you can munch them raw or cooked, you will need to remove the string that runs along their side – or else you’ll unintentionally floss with each bite. Sugar snaps are a welcome addition to chopped salads, lightly steamed and tossed with olive oil, sea salt and fresh herbs and even as a vehicle for the herbed yogurt dip you’re making.
It’s prime time to bake with rhubarb. Try making a pie filling or rhubarb preserves by cooking it down. Rhubarb is intensely tart, so don’t forget to add sugar to offset it.