Pictured: Zucchini Pasta with Sausage, Cherries & Ricotta from Running to the Kitchen
One of the best tricks to eating well is to eat seasonally. Not only do in-season fruits and vegetables taste better, but they also tend to be less expensive to buy.
The month of June is a wonderful time to enjoy fresh produce. In many places, it’s the start of the farmers’ market season – and it also happens to be National Fresh Fruit and Vegetables Month. To help you celebrate, here is a quick guide to the fruits and veggies that hit their seasonal peak in June – and what to do with them:
Is there anything more summery than the sweet crunch of fresh corn? Enjoyed straight off the cob or mixed into a seasonal salad, corn is versatile (it is even a key ingredient in our organic, gluten-free Supergrain Pastas®) and consistently a crowd pleaser. Corn is great served on its own, simply steamed or even grilled. If you’re looking for even more creative options, try one of these:
Charred Corn Salad with Feta, Mint and Quinoa, Sweet Peas & Saffron
Corn & Bacon Hash Stuffed Sweet Potato with Chipotle Cream, DroolWorthy
Also ubiquitous to long days and warm summer nights, ripe melon is a juicy fruit that we anticipate all year long. Savor a slice right out of the fridge, or celebrate the season with one of these super-easy yet festive recipes:
Savory Grilled Watermelon, From Calculus to Cupcakes
Skinny Fresh Watermelon Margaritas, And They Cooked Happily Ever After
Cantaloupe with Chimichurri, vegetarianirvana
Pretty, tasty, packed with antioxidants – what more could you possibly want in a fresh summertime snack? Berries are at their ripest throughout the season, but strawberries and blueberries in particular really hit their peak in June. Sprinkle them in your morning cereal, or try one of these delicious ideas:
Broccoli Salad with Blueberries and Honey-Toasted Walnuts, The Roasted Root
Gluten-Free Cinnamon Blueberry Muffins, love.life.eat
Strawberry Cobb Salad with Black Pepper Vinaigrette, DroolWorthy
Strawberry & Rhubarb Jam, The Patterned Plate
Take a stroll through your local farmers’ market and it will undoubtedly hit you – the distinctly sweet, mouthwatering smell of ripe peaches. Several varieties of stone fruit (so called for the pit at their center) are best in the month of June. Peaches, cherries and apricots are fantastic in fruit salads and desserts – but they also work surprisingly well in savory dishes, too.
Quinoa Salad with Cherries and Cashews, Living Tastefully
Cherry and Coconut Chia Pudding, Fearless Dining
Zucchini Pasta with Sausage, Cherries & Ricotta, Running to the Kitchen
Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp, Half Baked Harvest
Baked Peach Quinoa Porridge, I Will Not Eat Oysters
Roasted Chicken Thighs and Apricots with Tarragon, 10th Kitchen
For even more great summertime recipe ideas, be sure to check out the recipes page on AncientHarvest.com.