Cooking

What’s in Season? June

The weather may not be great for produce, but the flowers are gorgeous.

It’s June 1, even though it doesn’t feel like it in the Bay Area where yesterday it was 58 degrees and raining. (Today is only marginally better, but at least the temperatures have hit the 60s. Barely.) We seem to have misplaced Spring this year. I’m hoping for a rapid jump to summer because my tomatoes and cucumbers are looking for a nice shot of heat and sunlight.

The produce is on a bit of an odd schedule because of the weather. The tomatoes and stone fruits haven’t had the burst of heat that they really need, so the assortment at the market is plentiful but not terribly flavorful.

Vegetables (would you look at the size of this list?)

  • Artichokes
  • Asian greens
  • Asparagus
  • Beets
  • Broccoli
  • Cabbage
  • Carrots
  • Cauliflower
  • Corn
  • Cucumber
  • Eggplant
  • Garlic
  • Herbs
  • Kale
  • Leeks
  • Lettuce
  • Mushrooms
  • Onions
  • Peas
  • Peppers
  • Potatoes
  • Spinach
  • Tomatoes
  • Zucchini

Fruits

  • Apricots
  • Blackberries
  • Blueberries
  • Cherries
  • Cantaloupe
  • Nectarines
  • Peaches
  • Plums
  • Pluots
  • Strawberries

The fruits and veggies might be confused by the weather, but the herbs are going strong. Make the most of this year’s crop with some pesto or a nice herbed dipping oil.┬áThe soaked herbs from the dipping oil can also be used to add a nice touch of flavor to your corn on the cob, a little departure from the usual butter-and-salt combination.

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