It’s no secret that summertime is the best time for fresh, seasonal produce. As the weather warms up, so does the growing season, meaning fruits and vegetables that were grown in your neck of the woods — not shipped from eternally warm places like California and South America. As farmers markets spring up around the country, it is helpful to know what produce is grown locally, and what is set to be harvested this month and the rest of the summer.
Eat The Seasons has an easy to read month-by-month guide of what fruits, vegetables, and even meat and fish are the best to buy. Here’s what should grace your kitchen counters in the month of June!
Arugula, asparagus, bell peppers, carrots, corn, cucumbers, kohlrabi, peas, radishes, rhubarb, spinach, and zucchini are all harvested during the month of June. While we love all of these picks, this recipe from Once Upon a Chef for grilled asparagus with feta is a summertime favorite.
Grilled Asparagus and Feta Salad
- 1 bunch asparagus, ends trimmed
- 3 tablespoons olive oil, divided
- Salt and pepper
- Zest of one lemon
- Juice of one lemon
- 1/3 cup of crumbled feta
Directions: Heat grill to high. Toss asparagus with 2 tablespoons of olive oil, salt, and pepper. Place on grill perpendicular to grill grates to prevent asparagus from falling through. Cover and cook for 3-4 minutes, until browned and tender. Let cool, then cut into 1 1/2 inch pieces. Toss with lemon zest and juice, additional olive oil and feta. Serve cool or at room temperature.