Spring is in full swing, and summer is only a few weeks away. June is one of our favorite months for fresh local produce because you’re getting the best of both spring and summer. If you’re gardening-savvy, you might even have a few of these crops beginning to ripen in your own back yard. Keep reading to find out what’s in season for June.
Cooking with local, seasonal produce helps to ensure you’re enjoying your fruit and vegetables at the peak of their nutrition. Another way to ensure you’re eating your produce at the peak is to purchase flash-frozen fruit, veggies, and meals. What’s in season in your area will depend on what climate you live in. Check your nearest farmer’s market to see what crops are coming up in your area.
Here’s what may be in season near you.
It’s time to grab the last of the seasonal asparagus. This spring-loving crop is at its best in April through June, so throw some spears on the barbeque while you still can. Have you tried drizzling asparagus with a balsamic reduction?
Bok choy is an Asian green that is great in stir-fries, soups, and salads. Take a look at our guide to Asian greens here.
Blueberry season has begun! These summer berries are rich in antioxidants and tasty on a salad, in desserts, or on their own.
This crunchy cruciferous vegetable is relative of cabbage, kale, cauliflower, and Brussel sprouts. Many athletes are adopting more plant-based diets, and broccoli plays a role in ensuring they’re still getting enough protein, vitamins, and minerals.
Is there anything sweeter than a bowl of summer cherries? Best of all, they’re full of vitamins and nutrients: just one cup of cherries provides 3g of fiber, 16% of your daily value for Vitamin C, and ample disease-fighting antioxidants.
Refreshingly crisp, cucumber is a spring and summer favorite. Mix things up with these 35 cucumber-centric recipes.
Milder in taste than their white, purple, and yellow relatives, green onions are a great way to add a kick to dishes without overwhelming other flavors. Try green onions in this meal hack featuring our Hawaiian Un-Fried Rice Bowl.
When you picture mushrooms growing, most of us envision a dark, damp forest floor. While many mushrooms prefer cooler temperatures, some like it hot, such as oyster and shiitake mushrooms. Check with your local farmers to discover which fungi are in season in your area this June.
These crunchy little root veggies are a source of Vitamins E, A, C, B6, and K. We love radishes on just about any salad.
While they look like relatives of radishes, rutabagas are more closely related to broccoli and cauliflower. It’s true! These big root veggies are rich in antioxidants and vitamins C and K. If you’ve never cooked rutabaga before, fear not. Try substituting rutabaga in place of potatoes for an antioxidant kick, or make rutabaga fries to pair with a burger at your next summer BBQ.
Whether you love it raw or cooked, leafy spinach is a nutrient-rich green that goes with darn near everything.
Snow peas are some of the sweetest spring peas you can find. They’re great raw or cooked, and even their sprouts are tasty. Try adding snow peas or sprouts as a topper for salads, rice bowls, or wraps.
These sweet berries pack a serious nutritious punch. With Vitamin C, potassium, folate, fiber, and antioxidants, you’ll love adding strawberries to your salads all season long.
Sweet tomatoes are growing plump on the vine as spring turns to summer. Tomatoes are great year-round in sauces and stews, but in the spring and summer, we like them fresh and tossed in salads.
What are your favorite fresh fruits and vegetables available in June? Let us know in the comments section!
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