The avocados you’ll find in stores now are probably from Mexico, where avocados are in season year-round, but California avocados are in season now, too.
Beets are tremendously earthy and can be eaten fresh, cooked or roasted. Some, like the golden variety, are pretty sweet.
As with all berries, buy organic if possible to avoid pesticide exposure. Blueberries pair marvelously with lemon flavor (juice and zest). I love them in desserts, baked goods and salads!
Sweet, red cherries will grace us with their presence this June. I like to snack on fresh cherries, but roasting cherries really brings out their inherent sweetness. Roasted or not, they are great with balsamic vinegar. Beyond America’s beloved cherry pie, cherries are a great addition to salads, cocktails and desserts.
Crisp cucumber is a lovely addition to raw salads. Its vitamin-rich, hydrating qualities make it an excellent juicing ingredient. Peeled, muddled and strained cucumber makes an incredibly refreshing cocktail. Cucumber water is a treat—just soak cucumber and lemon slices in a pitcher of water.
Green beans are easily overlooked. They go great with almonds, basil, butter, Parmesan, olive oil, onions, parsley, potatoes, shallots, tomatoes and vinegar.
Thank goodness for spring greens. You might be able to find local arugula, spinach, lettuce, spinach, Swiss chard and/or watercress now, depending on where you live. I love them every which way: in salads, as pesto, tossed in pasta and sautéed with garlic.
Herbs that are coming into season now include chervil, chives, dill, green onions, mint, scallions, sorrel and thyme.
We all love kale, and for good reason! It’s tremendously good for you and totally delicious, given the right preparation. Chop kale for stir-fries or a side of greens (sauté in olive oil and garlic), or massage it with a dash of salt for salads, or lightly coat roughly chopped kale with olive oil and roast it for kale chips. You can also blend kale into smoothies or juice it.
Leeks are related to onions and garlic and have a mild, oniony flavor. They grow in bundled “leaf sheaths” that look similar to celery stalks. You probably won’t want to cook with the dark green parts, which are pretty tough. They’re pretty difficult to clean because dirt gets in between the sheaths.
Mangos are like tropical peaches and they are awesome. They can seem a little tricky to work with at first, but you just slice off one-third of each side, longways, from the top down, then dice the mango like you would an avocado.
mango jalapeño margaritas
2 ounces Grand Marnier
1 1/2 ounces jalapeño tequila
2 ounces lime juice
2 1/2 ounces mango simple syrup
1/2 mango, peeled and chopped
2 jalapeño peppers, sliced
salt for the rim
For jalapeño tequila: add 2 sliced jalapeños to a large jar or container and cover with 1 1/2 cups of tequila. Let sit for 24 hours, then strain before using. Keep in a sealed container for a few weeks, preferably in the fridge.
For mango simple syrup: combine equal parts sugar and water (I suggest 1 cup of each), bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simple syrup + 1/2 mango (peeled and cubed) in a blender and blend until combined.
To make the margaritas, rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices. I also took a few of the jalapeños from the tequila and removed the seeds, then toss them in the margarita.
Peas get sweeter with a little heat, but they don’t need much more than that. They go great with a little butter and salt, maybe with some garlic or mint, too.
Raw, chopped radishes lend a spicy crunch to salads and makes a great garnish for fresh Mexican meals. I often prefer radishes to raw red onion, which can easily overwhelm other raw ingredients. Whole, raw, spicy radishes served with butter and flaky salt are an incredibly simple and delicious appetizer.
Rhubarb tastes more sour than sweet and pairs marvelously with strawberry. Rhubarb leaves can be high in oxalic acid, so don’t eat them (and keep them away from your dog, too!).
Check out http://cookieandkate.com/2015/whats-in-season-june-produce-guide/#_a5y_p=3851743 for more monthly in season recipes.