What’s in Season in June: Your Ultimate Guide to Fresh Produce & Recipes

Welcome to our monthly edition of “What’s in Season?”, your go-to seasonal produce guide! We believe that cooking with ingredients at the peak of their freshness not only enhances flavor but also offers maximum nutritional benefits. There’s a unique joy in visiting a farmers market and finding vibrant fruits and vegetables that truly capture the essence of the season. This month, we’re diving into the abundance that June brings, offering a comprehensive list of delicious produce and creative recipe ideas to inspire your culinary adventures.

June marks the true beginning of summer in many regions, ushering in an incredible variety of colorful, flavorful, and nutrient-rich produce. From sweet berries to crisp greens and versatile stone fruits, the options are plentiful for both sweet and savory dishes. Eating seasonally supports local farmers, reduces your carbon footprint, and often means you’re enjoying food that tastes superior and is more affordable. Get ready to fill your basket with the best of what June has to offer and transform your home cooking!

June’s Seasonal Delights: The Ultimate Shopping List for Home Cooks

Apricots

When June arrives, apricots bring a burst of sunshine to our kitchens. These delicate stone fruits, with their velvety skin and tender, sweet-tart flesh, are a quintessential summer treat. In France, where we’ve seen them abundantly in regions like Languedoc-Roussillon, apricots are cherished for their versatility, appearing in everything from morning jams to sophisticated tarts and refreshing sorbets. Their brief season makes them all the more precious, urging us to savor every bite.

When selecting apricots, look for plump, firm fruits with a rich orange color. Avoid any that are too soft or have green patches. A ripe apricot will also give off a faint, sweet aroma. They are rich in vitamins A and C, and dietary fiber, making them a healthy addition to your diet. Enjoy them fresh, grilled, baked, or in preserves. Just remember not to overdo it, or you might end up like our father-in-law, who once ate so many he grew to dislike them (temporarily, we hope!)

June Apricot Recipe Ideas:

On A Hedgehog in the Kitchen:

• Warm goat cheese salad with apricots

From other blogs we love:

• Apricot jam (David Lebovitz)
• Apricot chicken (Dinner Then Dessert)
• Apricot cobbler (Taste of Home)

Arugula

Arugula, known as rocket in the UK, rucola in Italy, and roquette in France, is a peppery green that adds a delightful zing to any dish. This leafy vegetable is a true standout in June’s seasonal produce lineup, offering a distinct flavor profile that elevates salads, pizzas, and sandwiches. Its slightly bitter, nutty, and peppery notes make it far more interesting than your average lettuce, and it’s a staple in our kitchen.

When choosing arugula, look for crisp, dark green leaves without any signs of wilting or yellowing. Store it in the refrigerator, ideally in a bag or container lined with a paper towel, to keep it fresh for longer. Arugula is not only delicious but also packed with nutrients, including vitamins K and A, folate, and calcium. It’s fantastic eaten raw in salads, lending its bold flavor, but can also be lightly wilted into pasta dishes or used as a vibrant garnish. It truly is one of our favorite seasonal foods available in June.

June Arugula Recipe Ideas:

On A Hedgehog in the Kitchen:

• Mimolette & cheddar arugula Summer salad

From other blogs we love:

• Arugula salad with parmesan, lemon and olive oil (Gimme Some Oven)
• Rosemary arugula pesto (Wanderlust Kitchen)

Asparagus

While asparagus season often starts in spring, June still offers a fantastic opportunity to enjoy these tender green spears, especially the prized wild varieties found in local markets. There’s truly nothing quite like the delicate flavor and satisfying crunch of fresh asparagus. Its subtle earthy notes make it incredibly versatile, pairing beautifully with a wide range of ingredients and cooking methods. In France, we particularly love it lightly steamed and dressed with our classic French vinaigrette, topped with a perfectly poached egg, or incorporated into fresh egg pasta dishes.

When selecting asparagus, look for firm, bright green stalks with tightly closed tips. Thicker spears are often more tender than very thin ones. To store, trim the ends and stand them upright in a jar with an inch of water, then cover loosely with a plastic bag and refrigerate. Asparagus is a nutritional powerhouse, rich in vitamins K, A, C, and folate, and a good source of fiber. It can be roasted, grilled, steamed, or sautéed, offering a delicious and healthy addition to your June meals.

June Asparagus Recipe Ideas:

On A Hedgehog in the Kitchen:

• Wild asparagus risotto

From other blogs we love:

• Cream of asparagus soup with parmesan and garlic (Cook the Story)
• Asparagus ice cream (Endless Summer)

Avocado

While often available year-round, avocados are a fantastic and versatile fruit to enjoy in June, bringing a creamy richness to summer dishes. The key to truly appreciating this “superfood” is knowing how to select a perfectly ripe one every time. To check for ripeness, gently squeeze the avocado in the palm of your hand; it should yield to firm but gentle pressure without feeling mushy or overly soft, which could indicate bruising. The stem cap should also come off easily, revealing a green (not brown) color underneath.

Avocados are packed with healthy fats, fiber, and a wide array of vitamins and minerals, including vitamins K, C, B6, E, and folate, as well as potassium. This makes them excellent for heart health, digestion, and glowing skin. Their smooth, buttery texture and mild flavor make them ideal for sweet and savory applications. In France, a classic way to enjoy them is simply halved and filled with delicious crab meat, lobster, or crayfish, creating an elegant starter perfect for summer entertaining.

June Avocado Recipe Ideas:

On A Hedgehog in the Kitchen:

• Healthy avocado hummus
• The best avocado toast
• Guacamole

From other blogs we love:

• Blueberry banana avocado smoothie recipe for glowing skin! (Well Plated)
• Chocolate avocado overnight oats jars (Girl on Bloor)

Broccoli

When you ask “What’s in season in June?”, broccoli is a resounding answer! This cruciferous vegetable, part of the diverse cabbage family, is a fantastic addition to your diet during the early summer months. Known for its distinct, slightly bitter yet earthy flavor and satisfying crunch, broccoli is incredibly versatile and can be prepared in countless delicious ways. It’s a staple in our kitchen most weeks due to its ease of preparation and impressive nutritional profile.

Look for broccoli heads that are firm, compact, and deep green, with tightly closed florets. Avoid any yellowing or soft spots, which indicate it’s past its prime. Store it in the refrigerator in a plastic bag to maintain freshness. Broccoli is a powerhouse of nutrients, loaded with vitamins C and K, folate, fiber, and potent antioxidants. These compounds are not only beneficial for overall health but also contribute to healthy hair and radiant skin. Whether steamed, roasted, stir-fried, or added to curries, broccoli is a delicious and nutritious choice for your June meals.

June Broccoli Recipe Ideas:

On A Hedgehog in the Kitchen:

• Broccoli carrot potato coconut curry
• Pumpkin calzone with broccoli, mozzarella and ricotta

From other blogs we love:

• Broccoli cheese quiche (Tastes Better from Scratch)

Carrots

While often associated with cooler months, fresh carrots are harvested throughout June, particularly the sweeter, more tender varieties perfect for summer salads and light dishes. We adore carrots in all their vibrant hues – from the classic bright orange to pale yellow and even deep purple. Each color offers a slightly different nuance in flavor and a beautiful visual appeal, making them a joy to cook with.

When selecting carrots, look for firm, smooth roots with a vibrant color and fresh, green tops (if present). Avoid any that are limp, cracked, or discolored. Store them in the refrigerator, ideally with the tops removed, to prevent moisture loss and keep them crisp. Carrots are famously rich in beta-carotene, which the body converts to vitamin A, essential for good vision and skin health. They also provide fiber, vitamin K1, and antioxidants. Enjoy them raw as a crunchy snack, roasted to bring out their natural sweetness, or incorporated into soups, stews, and even baked goods. Their natural sweetness and earthy undertones make them incredibly versatile in the kitchen.

June Carrot Recipe Ideas:

On A Hedgehog in the Kitchen:

• Carrot coconut curry soup
• Miso soup with leeks and carrots

From other blogs we love:

• Indian spiced roasted broccoli (Love Your Greens)

Cucumber

Crisp, cool, and incredibly refreshing, cucumbers are a quintessential summer vegetable that peaks in flavor and abundance during June. Their high water content makes them perfect for hydrating on warm days, and their mild, slightly sweet taste pairs well with a variety of ingredients. Cucumbers are excellent for slicing into salads, making refreshing drinks, or creating light, cooling side dishes.

When selecting cucumbers, look for firm, dark green specimens without any soft spots or yellowing. A good cucumber should feel heavy for its size. Store them in the crisper drawer of your refrigerator, where they will stay fresh for up to a week. Beyond their hydrating properties, cucumbers are surprisingly nutrient-dense, containing manganese, copper, potassium, and a good dose of vitamins A, B, C, and K. These nutrients contribute to bone health, antioxidant protection, and overall wellness. Their versatility in the kitchen, from raw applications to infused waters, makes them a must-have in your June produce haul.

June Cucumber Recipe Ideas:

On A Hedgehog in the Kitchen:

• Vegan sushi with cucumber and sweet potatoes (and cucumber weaving tutorial)
• Indian tomato and cucumber raita

From other blogs we love:

• German cucumber salad (The Blond Cook)

Figs

While often associated with late summer and early fall, some early varieties of figs begin to ripen in June, offering a preview of this exquisite fruit. Figs are truly a sensory delight, with their unique texture, delicate sweetness, and subtle earthy undertones. During fig season, just walking past a “rue des figuiers” (fig street) in France, like the one by the Bibliothèque Forney, is an aromatic experience that instantly sparks inspiration for countless fig recipes.

When selecting figs, look for soft, plump fruits that are slightly yielding to the touch and have a rich, uniform color. Avoid any that are hard, shriveled, or leaking. Figs are highly perishable, so it’s best to consume them within a day or two of purchase. Store them at room temperature if eating soon, or in the refrigerator for a few days. Figs are a good source of dietary fiber, potassium, and several essential minerals. Their natural sweetness makes them perfect for desserts, but they also pair beautifully with savory ingredients like cheese, prosciutto, and balsamic vinegar. Keep an eye out for these early harbingers of summer’s sweetness.

June Fig Recipe Ideas:

On A Hedgehog in the Kitchen:

• Fig sorbet

From other blogs we love:

• Fig salad (The Happy Foodie)
• Fig, date and almond granola bars (Brown Eyed Baker)

Leeks

Leeks are an often-underestimated vegetable that truly shine in June, offering a milder, sweeter flavor profile than onions, with a delicate oniony aroma. These elegant alliums are incredibly versatile, forming a delicious base for many dishes or standing proudly as the star ingredient. Here in France, we absolutely devour them every chance we get, appreciating their distinct yet subtle taste.

When choosing leeks, look for firm, straight stalks with dark green tops and a clean white portion. Avoid any with yellowing leaves or soft spots. To clean, slice them lengthwise and rinse thoroughly under running water to remove any trapped dirt between the layers. Leeks are a great source of vitamins A, C, and K, as well as iron and manganese. They are fantastic in soups and stews, pair exceptionally well with seafood, and become wonderfully sweet and tender when caramelized for use in tarts and quiches. Their gentle flavor adds depth without overpowering other ingredients, making them a superb addition to your June cooking.

June Leek Recipe Ideas:

On A Hedgehog in the Kitchen:

• Salmon leeks and carrots baked in parchment paper
• Japanese scallops with leeks and miso
• Sweet potato leeks tart

From other blogs we love:

• Gruyère bacon and leek quiche (Olivia’s Cuisine)
• Chicken and leek pasta (The Splendid Table)

Mushrooms

While some varieties are available year-round, many wild and cultivated mushrooms thrive in early summer conditions, making June a great month to enjoy their earthy, umami-rich flavors. Mushrooms are truly a gourmet ingredient, capable of transforming simple dishes into culinary masterpieces. Their unique texture and deep flavor make them a fantastic addition to a variety of meals, from rich quiches and fluffy omelets to hearty pasta dishes and elegant sides.

When selecting mushrooms, look for firm, unblemished caps and stems. Avoid any that are slimy, shriveled, or have dark spots. Store them in a paper bag in the refrigerator to allow them to breathe, which helps prevent them from getting slimy. Mushrooms are low in calories but rich in B vitamins, selenium, copper, and potassium. They are also unique in being a natural source of vitamin D when exposed to sunlight. Their versatile nature means they can be sautéed with garlic and herbs, added to risottos, or used as a meat substitute in vegetarian dishes, bringing a wonderful depth of flavor to your June cooking.

June Mushroom Recipe Ideas:

On A Hedgehog in the Kitchen:

• French mushroom quiche
• Three mushroom pasta

From other blogs we love:

• Garlic butter mushrooms (Creme de la Crumb)
• Mushroom masala curry (Veg Recipes of India)

Nectarines

Nectarines, often referred to as “fuzz-less peaches,” are a delectable stone fruit that truly come into their own during June. These juicy gems boast a smooth, vibrant skin and a sweet, fragrant flesh that makes them incredibly appealing. Their refreshing taste and tender texture make them a perfect summer snack, dessert ingredient, or addition to savory salads.

When selecting nectarines, look for firm, unblemished fruits that have a rich color and a sweet aroma. Avoid any with green patches or those that are too hard. A ripe nectarine should yield slightly to gentle pressure. Store them at room temperature until ripe, then transfer to the refrigerator to prolong their freshness. Nectarines are not just delicious; they’re also a nutritional powerhouse. They are rich in vitamins A and C, which strengthen the immune system and are excellent for promoting youthful-looking skin. They also contain potassium and dietary fiber, contributing to overall health and vitality. Enjoy them fresh, grilled, baked in crumbles, or blended into smoothies for a taste of summer.

June Nectarine Recipe Ideas:

On A Hedgehog in the Kitchen:

• Peach nectarine mango crumble

From other blogs we love:

• Bourbon nectarine ice cream (Self Proclaimed Foodie)
• Habanero nectarine jam (The View from Great Island)

Peaches

June is a fantastic month to start enjoying the succulent sweetness of peaches, one of summer’s most iconic fruits. We absolutely adore the fuzzy, velvety skin of peaches, which hints at the juicy, tender flesh within. Their fragrant aroma and sweet, slightly tangy flavor make them incredibly versatile for both fresh eating and a myriad of culinary applications.

To pick the perfect peach, look for fruits that are firm but give slightly to gentle pressure. They should have a vibrant color and a noticeable sweet fragrance. Avoid any peaches with green skin or hard spots. Peaches ripen quickly at room temperature; once ripe, store them in the refrigerator to extend their life. Beyond their delightful taste and texture, peaches are incredibly beneficial for your health. They are rich in vitamins A and C, promoting good vision and boosting the immune system. They also contain potassium and dietary fiber, which are fantastic for the nervous system, strong teeth, and healthy bones. Whether eaten out of hand, sliced into salads, baked into pies, or grilled, peaches are a true taste of summer abundance.

June Peach Recipe Ideas:

From other blogs we love:

• Summer peach salsa (Bowl of Delicious)
• Homemade peach iced tea (Little Spice Jar)

Raspberries

June ushers in the peak season for raspberries, those delicate, jewel-toned berries bursting with sweet-tart flavor. Their tender texture and vibrant color make them an absolute delight, whether enjoyed fresh, in desserts, or as a vibrant addition to breakfast. Few fruits embody the essence of early summer quite like a perfectly ripe raspberry, offering a delicate balance of sweetness and tang that is truly irresistible.

When selecting raspberries, look for plump, firm berries that are uniformly colored and free of mold or crushing. They are very delicate, so handle them gently. Store them in a single layer in the refrigerator, unwashed, and consume within a couple of days. Raspberries are incredibly nutritious, packed with vitamin C, manganese, and a high amount of dietary fiber, which supports digestive health. They are also rich in antioxidants, contributing to overall wellness. Whether you’re making a decadent tart, a light mousse, or simply enjoying them with a dollop of cream, raspberries are a seasonal treat not to be missed in June.

June Raspberry Recipe Ideas:

On A Hedgehog in the Kitchen:

• Chocolate ganache and raspberry caramel shortbread tart

From other blogs we love:

• Chocolate raspberry mousse (Certified Pastry Aficionado)
• The best homemade raspberry muffins (A Burst of Beautiful)

Rhubarb

Rhubarb, with its vibrant red and green stalks, is a fantastic ingredient to feature in your kitchen during June. Though botanically a vegetable, it’s culinary treated as a fruit due to its intensely tart flavor, which mellows beautifully when cooked with sugar. Its unique tang adds a refreshing brightness to both sweet and savory dishes, making it a versatile and exciting seasonal offering.

When selecting rhubarb, choose firm, crisp stalks that have a fresh appearance. The color can range from deep red to pale green, often with red blotches, all of which indicate ripeness. Avoid limp or damaged stalks. Remember that only the stalks are edible; the leaves are poisonous and should always be discarded. Store rhubarb in the refrigerator, wrapped in plastic, for up to a week. Rhubarb is a good source of vitamin K, which is important for bone health, and dietary fiber. Its tartness makes it a perfect complement to sweeter fruits like strawberries, creating classic combinations that define summer baking. Get creative with crumbles, pies, jams, or even savory sauces for a delightful seasonal twist.

June Rhubarb Recipe Ideas:

From other blogs we love:

• Strawberry rhubarb pie (Mel’s Kitchen Café)
• Best rhubarb bars (Chocolate with Grace)

Strawberries

The quintessential taste of early summer, strawberries are at their absolute peak in June, offering unparalleled sweetness, juiciness, and a vibrant aroma. These beloved berries are a universal favorite, perfect for everything from simple snacking to elaborate desserts. Their bright red hue and delicate texture make them visually stunning and incredibly delicious.

When selecting strawberries, look for plump, firm berries with a uniform red color and fresh, green caps. Avoid any that are pale, shriveled, or show signs of mold. It’s best to buy them in season from local farmers for the best flavor. Store unwashed strawberries in a single layer in the refrigerator, and wash just before use to maintain freshness. Strawberries are a powerhouse of vitamin C, an excellent source of antioxidants, and provide a good amount of manganese and fiber. These nutrients contribute to immune health, skin vitality, and digestive wellness. Whether you’re enjoying them in a pie, blended into a smoothie, or simply topped with cream, June strawberries are an undeniable highlight of seasonal eating.

June Strawberry Recipe Ideas:

On A Hedgehog in the Kitchen:

• Fresh strawberry pie with shortbread and cream

From other blogs we love:

• Strawberry banana smoothie (Gimme Some Oven)
• Best ever strawberry spinach salad (The Slow Roasted Italian)

Don’t Miss Out on June’s Bounty!

This June seasonal produce guide is designed to help you make the most of the fresh, delicious ingredients available right now. Embracing seasonal eating not only brings superior flavor to your table but also supports sustainable practices and often offers more nutrients. We encourage you to visit your local farmers’ markets, explore new recipes, and experiment with these wonderful fruits and vegetables.

From the sweet tang of apricots and raspberries to the crisp freshness of arugula and cucumbers, June truly offers a cornucopia of culinary inspiration. We hope this guide empowers you to cook vibrant, healthy, and incredibly tasty meals all month long. Stay tuned for our next seasonal produce guide as we continue to explore the best of what each month has to offer!

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