June Produce Guide
Hello June and welcome to month 6 of our Monthly Seasonal Produce Guide!
With June comes the tail end of spring and the the start of the glorious bountiful summer produce season.
What a month for fruit! Strawberries starting coming in a month ago, and now they are joined by cherries, apricots, and blueberries. It’s the season for tropical fruit as well—pineapples, mangoes, and papaya.
For veggies, we may still find remnants of spring—local asparagus, morels, favas, and sweet peas. The first zucchini of the season arrive, as well as cucumbers, peppers, and even corn. Lettuces abound, along with radishes, carrots, and cauliflower.
What’s your favorite early summer fruit or vegetable?
For me, June is all about the cherries and apricots. Cherries ripen here in Sacramento in late May early June, and usually all at once. If you have a cherry tree, you’ll need buckets!
Just get to the cherries before the birds do. Sweet bing cherries and Rainier cherries start arriving from Washington state in mid June.
If you have a generous friend with a Bleinheim apricot tree, you’re in luck! Bleinheims are the sweetest, most flavorful variety of apricots. But they are delicate, so usually what we get at the market is a sturdier variety.
If the fruit is hard, it won’t be pleasant to eat. Wait until the apricot gives a little before cutting into one.
Scroll down for the recipes!
Eat cherries fresh by the handful, or bake them into a cobbler, pie, or classic French claufoutis custard
This classic French dessert is a custard with fresh cherries baked inside along with slivered almonds, almond and vanilla.
Store-bought puff pastry makes quick work of these sweet-tart cherry hand pies! They're a treat that's easy to share.
Cherry frozen yogurt made with fresh or frozen cherries is EASY to make! The tart yogurt intensifies the sweet cherry flavor.
Toss a few chopped strawberries into your salads, or even your guacamole. Smother pancakes with strawberries or make a quick jam in the microwave.
Do you love strawberry ice cream? Like, REALLY love strawberry ice cream? Then this is the recipe for you. Fresh strawberries and velvety texture, this is the ultimate summer treat.
So easy! Small batch strawberry jam that you make in a microwave oven. Cooks in 15 minutes! Easy cleanup.
Quinoa salad with fresh strawberries, arugula, toasted almonds, mint and a citrus vinaigrette
Make the world's best blueberry pie, or if it's too hot to use the oven, a stovetop blueberry slump. Then throw a party with blueberry pitcher margaritas!
My favorite pie to make in summer is this simple, classic blueberry pie! With the easiest, tastiest, flakiest homemade pie crust.
Want to up your margarita game? Try this spin on a classic margarita infused with blueberries, lime and mint. It's amazing!
Blueberries and lemon? Ricotta cheese in a pound cake? Yes, please! Sweet and lemony, with a delicate crumb, this cake tastes like summer.
Bake apricots into cobblers or rustic tarts. Or cook with chicken for a sweet and savory dinner.
Too hot to turn on the oven? This Apricot Rustic Tart comes with instructions on how to bake it on a grill.
Got fresh apricots? Make this easy Apricot Chicken skillet dinner! It's ready in under an hour and makes a great change from your usual weeknight chicken routine. (You can swap in dried apricots, too.)
Mangoes & Papaya
Chop up fresh mango and make a salsa for fish or shrimp tacos, make homemade mango lassi, or toss with a curried chicken salad.
Cut papaya in half, scoop out the seeds, cut into wedges, cut away the peel, and sprinkle with lime and a little salt. Papaya is great for digestion!
Mango salsa with fresh diced mango, red onion, jalapeño, cilantro and lime. Perfect with seafood!
Looking for a fun spin on classic chicken salad? Try this version with curry powder and sliced mango! It's as beautiful as it is delicious.
Slices of fresh papaya served with thinly sliced prosciutto and fresh squeezed lime. (No prosciutto? Just skip it and sprinkle with lime.)
Look for thin-skinned Persian cucumbers, you may find them in packages labeled "baby cucumbers," which they're not, but who's counting?
Using delicate, thin skinned cucumbers, this cucumber salad recipe includes mint, feta cheese, red onions and sliced radishes with a simple oil and vinegar dressing.
When the first zucchini come in, cut them lengthwise and roast them with garlic and herbs, or sauté them and toss them with pasta for a quick pasta primavera.
The easiest way to cook zucchini is to roast it! Cut it lengthwise, toss with olive oil, garlic, and seasonings, and roast until browned.
Here's an easy vegetarian frittata with shredded zucchini, potatoes, feta, and Monterey jack cheese. Reheats well, so good for leftovers!
Like zucchini bread? Try this lightly sweet lemony zucchini bread with rosemary, you'll love it!
Have you ever tried microwaving a corn-on-the-cob in its husk? It's the easiest way to cook one or two ears of corn, and full of flavor because the corn steams in its own juices.
Cooking corn couldn't be easier! In the microwave, husk on, four minutes. Cut off bottom. Slip off husk. It works!
Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!
Craving greens? Try sautéing some escarole, a slightly bitter chicory in the same family as endive and radicchio.