Eating Seasonally: Celebrating June's Abundance

Written By Jennifer Trigg

June marks the transition to warmer weather and an abundance of fresh produce ripe for the picking. As the season unfolds, so does the opportunity to reap the benefits of eating seasonally. Choosing foods that are in season during June not only supports local agriculture but also ensures that we consume fruits and vegetables at their peak freshness and nutritional value. Eating seasonally allows us to savor the full spectrum of flavors nature has to offer while promoting sustainability and a deeper connection to the food we eat.

Seasonal vegetables on a picnic table

The Benefits of Eating Seasonally

  1. Enhanced Flavor and Nutrition: Seasonal produce is at its peak in flavor and nutritional value. From the succulent sweetness of strawberries to the crisp freshness of lettuce, seasonal fruits and vegetables offer a sensory experience like no other.

  2. Supporting Local Agriculture: Choosing seasonal produce supports local farmers and strengthens our communities. By shopping at farmers' markets, joining CSA programs, or patronizing local grocers, we can cultivate a deeper connection to the people who grow our food and the land it comes from.

  3. Environmental Sustainability: Eating seasonally reduces the carbon footprint associated with food transportation and storage. By supporting local, sustainable farming practices, we can help preserve natural resources and mitigate the impact of industrial agriculture on the environment.

  4. Cost-Effectiveness: In-season produce is often more abundant and therefore more affordable. By purchasing fruits and vegetables when they're at their peak, we can enjoy a diverse and nutritious diet without breaking the bank.

  5. Cultural Appreciation: Eating seasonally allows us to celebrate the unique flavors and traditions of each season. Whether it's the juicy sweetness of summer berries or the earthy richness of autumn squash, each season brings its own culinary delights to savor and enjoy.

June Seasonal Fruits & Vegetables

Fruits:

  • Strawberries

  • Cherries

  • Blueberries

  • Blackberries

  • Raspberries

  • Apricots

  • Plums

  • Watermelon

  • Cantaloupe

  • Honeydew Melon

  • Red Currants

  • Nectarines

  • Kiwi

Vegetables:

  • Asparagus

  • Lettuce

  • Salad Greens (Arugula, Spinach, Kale)

  • Radishes

  • Peas

  • Green Beans

  • Cucumbers

  • Rhubarb

  • Turnips

  • Carrots

  • Beets

  • Eggplant

  • Artichokes

  • Fennel

  • Broccoli

  • Cauliflower

  • Cabbage

  • Swiss Chard

Jennifer Trigg