In Season: June

Here’s our monthly feature on what to look for in area farmers markets. For more vegetable-specific ideas on using seasonal produce in your kitchen, take a look through the archives of our “What’s Coming Up” feature, which ran last year in Food.

June: Summer officially begins the day of the Summer Solstice, June 20. But food-wise, the entire month of June signals to us that spring has given way to summer. The menu of greens and root vegetables we’ve been eating is augmented with the arrival of cucumbers, green beans, blueberries, raspberries and even summer squash. Here’s a list of what to look for in June:

Green onions

Lettuce

Radishes

Kohlrabi

Raspberries and blackberries

Blueberries

Cucumbers

Green Beans

Zucchini and yellow crookneck squash

Early tomatoes

Ideas for the kitchen:

• Mix grated cucumber with whole-milk plain yogurt, garlic, olive oil, cumin, chopped fresh mint or basil and salt and pepper to taste for a cool sauce that can be spooned over grilled meats or vegetables.
• Green beans have the most nutrients when you cook them the least.  For a quick salad, finely chop raw beans and toss with olive oil, salt, pepper and lemon juice or your favorite vinaigrette. Add a dash of red pepper to spice it up.
• Puree fresh raspberries, add sugar to taste, and cream together with room-temperature butter and a dash of lemon juice. Spread on waffles, toast, scones and other treats.

Look for next month:  Sweet corn and summer melons