June Seasonal Produce Guide

What’s in season in June

Below is a list of the fruits and vegetables that are in season during the month of June. This list may vary depending on where you are located.

Legumes

• Fava beans. Also known as broad beans, fava beans are a spring delicacy that’s worth a little effort. The beans require double shelling, first from the large green pods, then from their skins. The beans are bright green with a creamy, buttery texture that’s so special. See my post how to cook fava beans for step by step instructions. I also have a collection of fava bean recipes that’s worth checking out!
• Green beans. Also called string beans, green beans are eaten whole, pod and all. They have a crisp, tender texture, mild earthy flavor and subtle sweetness. They’re wonderful cooked in salads and soups, or sautéed for side dishes or in stir fries.
• Peas. Snap peas, snow peas and English peas are all in season this month. They’re great in stir fries, salads, risotto and more!

Root vegetables

• Beets. Known for their deep, vibrant colors such as red and purple to gold and even striped. They have an earthy, sweet flavor and can be eaten raw or cooked. Don’t toss the beet greens as they are edible and packed with nutrition.
• Carrots. There’s nothing carrots can’t do. They’re sweet and crisp, great for dipping, eaten raw in salads, an fabulous in soups and stews. They can also be grated and added to cakes and muffins for moisture and flavor.
• New potatoes. Freshly harvested young potatoes that haven’t matured, with a thin, delicate skin and creamy texture. They’re lower in starch and higher in moisture, and are perfect roasted, or boiled for potato salads and more.
• Radishes. Crisp and peppery in flavor, and perfect raw in salads or roasted. See my produce guide and collection of radish recipes for more information on varieties and ways to use them.

Other vegetables

• Artichokes. One of spring’s finest vegetables. They take a bit of prep, but they are fantastic steamed and served with aioli, added to pasta salads, or even roasted.
• Asparagus. While green is the most common, asparagus also comes in white and purple varieties. It’s great shaved raw and added to salads, or roasted, grilled or sautéed.
• Celery. Irresistibly crunchy with a slight peppery flavor, celery adds great texture to summer salads like chicken salad, potato salad and more.
• Corn. Crisp, sweet corn is the epitome of summer. It’s available in white, yellow and bi-color varieties, each one with their own sweet flavor. Choose ears with bright green husks and soft silks for maximum freshness. Corn is great boiled or grilled, and works in salads, salsas and more. See my collection of fresh corn recipes for more information.
• Cucumbers. This is one of the most hydrating vegetables, making it very popular in the summer. Varieties include thin-skinned Persian and English cucumbers with no seeds, to larger slicing varieties. They are crisp, cool, and wonderful raw with dips, in salads and pickling.
• Rhubarb. This is a vegetable that’s used like a fruit in baking, jams and more. The stalks are long and bright red, with a fibrous texture and tart flavor when it’s raw. Cooking it mellows it’s tart flavor. See my collection of rhubarb recipes to find out more about it!
• Summer squash. These have tender, silky skins and varieties include yellow squash, pattypan, and crookneck squash. They’re mild and buttery in flavor, and are perfect for boiling, sautéing, grilling are more.
• Zucchini. Both dark green and yellow varieties have a soft skin and mild, slightly sweet flavor. It’s mellow flavor makes it very versatile — it’s perfect for grilling, roasting, baked into breads and cakes, or spiralized into veggie noodles.

Fruits and Citrus

• Berries. There are a wide range of varieties and colors, including blackberries, blueberries, huckleberries, raspberries and strawberries. Each have their own sweet, slightly tart flavor, and are perfect eat raw, added to salads, cooked for sauces and jams or baked into muffins and breads.
• Cherries. If you’re lucky enough, cherries will be in season in your area this month. These juicy stone fruits come in popular varieties like Bing (deep red) and Rainier (yellow with blush tone). They’re great in salads, smoothies, jams and of course pies!
• Citrus. Lemons and limes are fresh and vibrant. Squeeze them and use their juices in savory dishes, salad dressings, cocktails, desserts and more.
• Melon. Varieties include cantaloupe, honey dew and watermelon, and each one is very sweet and refreshing. They’re high in water content and are perfect raw, in smoothies and work well in fruit salads.
• Stone fruit. Their name comes from having a pit or “stone” in the center. Varieties include apricots, cherries, nectarines, peaches and plums. Each one is sweet and juicy, and are great eaten raw, in salads, used in smoothies, cooked for jam or used in pies, breads, muffins and more.