It’s time for the June produce guide, because summer is definitely upon us in Seattle. I’ve planted my tomatoes, peppers, and eggplants. As always, this guide is just for fruits and vegetables that reach peak season in June. I also have a post on stuff that’s in season throughout the year!
Arugula
Arugula or rocket has a peppery taste, and makes for a great, soft but crunchy salad green (and grows great in the shade). I wasn’t a big fan of arugula until I moved to Italy and realized it was a really underappreciated salad green.
Organic Meter: 🟢
Like other leafy vegetables, arugula tends to retain dirt and chemicals. Therefore, I recommend going organic with this!
- Roasted beets and arugula salad. You’ve probably seen this salad a number of times, but it’s so versatile and delicious!
- Lemon ricotta pasta with arugula, for when you want something creamy, yet light and refreshing.
- Pizza with fresh arugula. Arugula on pizza is a wicked combination. This pizza from Arizona’s famous Pizza Bianco, except with arugula on top makes for a killer combination.
- Arugula smoothie with pears and ginger. This is one of my favorite green smoothies – the pears provide sweetness, while the ginger and arugula pair off each other perfectly to add some spicy notes. Yum.
Basil
Summertime is here when the basil starts going berserk. I’ve listed some great ideas for using fresh basil below, but make sure to check out my post on how to dry basil or freeze basil if you want to extend the life of this summer crop. Oh, if you’re looking for a quick handy basil substitute guide, I got you on that too.
Organic Meter: 🟢
Similar to leafy greens, I highly recommend that you buy organic basil (or better yet, grow some yourself!) It’s a super easy plant to grow (as long as you get enough sunlight).
- Basil pesto. We can’t talk about basil without talking about basil pesto (whether that’s the traditional pesto all Genovese or something like this broccoli + basil pesto).
- Basil cream sauce. If you want to go off the beaten path with a basil sauce or dip, try the cream sauce (or basil mayonnaise / basil aioli)
- Mango-avocado salad with basil. Finely chopped basil makes this a herby hit. You can also use that in my spinach tortellini salad. Oh, and check out this post to learn how to chiffonade basil.
Green Beans
Green beans are in season since it’s officially summer. I just planted a few varieties of bush beans in my backyard! Fava beans, or broad beans are a new addition to my pantry this year, but nothing beats some good ol’ fashioned green bean recipes.
Organic Meter: 🚫 / 🟢
I almost always buy organic green beans (incl. fava beans). Studies have found that acephate and methamidophos on green beans were a high-risk residue. However, broad beans have lower residue than some other varieties, so you could buy traditional varieties (though I still recommend organic!)
- Green bean “poriyal” (aka South Indian green bean stir fry with coconut) – dry curries are super underrated in Indian cuisine, so give this one a try if you’re looking for inspiration!
- Green bean casserole, for when you need something comforting on a cold summer night (or as a great side for a potluck)
- Spiced fava bean soup with rice and tomatoes. Every season is soup season in my household and this soup makes for a killer weekday meal.
- Arugula and fava bean crostini. Honestly, fava beans + arugula make for a killer combination on toast (say, on this avo toast) or by itself.
Check out even more green beans recipes:
Cottage Cheese Flatbread
Leek and Mushroom Pasta
Eggplant Stir Fry
Vegan Fajitas
Herbs
No shame, I just grouped all of these herbs into one category. Chives, oregano, mint, nettles, garlic scapes and fiddleheads are all in season. I know it’s unfair to give basil it’s own section up there and then lump all of this into one, but hey, basil is more versatile. Here are some great ways to cook up these other herbs.
Organic Meter: 🟢
Similar to leafy greens and basil, I highly recommend that you buy organic herbs. Again, you can also easily grow many of these on a simple windowsill planter if you choose to do that!
- Mint raita. I love adding other fresh herbs to my raita (aka Indian yogurt sauce) because it really elevates the flavors to a whole new level.
- Avocado lime cilantro ranch dressing. This creamy avocado lime ranch dressing brings together the perfect blend of creaminess, sour and salty notes, and can be a great dip or dressing for salads, tacos, and more!
- Garlic scape pesto. Hard to beat a good pesto when it comes to using up fresh herbs! Garlic scapes are mild and yet, super flavorful. Great pesto!
Mango
Growing up in India, summertime was synonymous with fresh, juicy mangoes. Did you know that India has more than 1500 varieties of mango? I miss those days! You can either pick up some good Mexican mangoes or go to the Indian store and get mangoes there!
Organic Meter: 🚫 / 🟢
Mangoes have a pretty thick peel, so as long as you’re washing them thoroughly before slicing and consuming just the flesh, it’s okay to buy regular mangoes. That said, producers sometimes use artificial methods to promote ripening, so you’d be justified in buying organic mangoes too. Your call!
- Mango lassi. This has to be one of the best ways to consume mangoes, period. My recipe uses just three ingredients and comes together in 10 minutes. It also has instructions for using either mango or pulp!
- Mango salsa. Made with simple ingredients, this mango salsa dip is the perfect side for taco night, goes great with just about meat or seafood for the flexitarians in your family, and is just delicious!
- Mango avocado salad. This simple mango avocado salad with a simple lemony vinaigrette screams summertime cookouts! Better yet, it comes together in just 15 minutes.
Mushrooms
Maitake mushrooms (also called “hen of the woods”) are in season in the summer. Oyster mushroom season is just about to end. So, make sure to grab them while you can!
Organic Meter: 🚫
You can skip the organic for this one too. Mushrooms are typically grown under controlled indoor conditions (or foraged for in the wild) and in both those cases, you really don’t have to worry much about chemical residues!
- Roasted oyster mushrooms: This is a simple recipe that can help you get crispy, roasted oyster mushrooms in less than 30 minutes. Cook them up without seasoning (salt draws out water) and enjoy a crispy topper.
- Creamy leek and mushroom pasta: This pasta takes 40 minutes and it’s great for a quick weeknight dinner! Sauté leeks and mushrooms, remove them before cooking the pasta, or you can cook the pasta separately!
- Spring pasta with peas and oyster mushrooms: This is literally spring on a plate – green, luscious pea shoot pesto topped with those delectable oyster mushrooms. What’s not to love?!
Peas & Shoots
My shelling peas are ready to harvest! They’re so sweet and delicious and a great sweet complement to more hearty vegetables like potatoes and carrots (like in my air-fryer samosa or kitchari)
Organic Meter: 🟢
Peas are a really interesting vegetable because you can go totally conventional if you’re buying frozen peas, so for half the year you’re fine. However, for fresh snap peas – high pesticide residue means it’s better to go organic.
- Pea shoot pesto: If you haven’t made pesto with pea shoots, you’re missing out. Oh, you can also make pesto with actual spring peas too!
- Lemony hummus and snap pea crostini: Here’s a toast you can get behind. Hummus, citrus, snap peas? Delicious toast heaven.
- Spring salad with peas, ramps, and asparagus: Yet another version of spring on a plate – this salad is vibrant and green and mouthwatering!
Radish
I recently harvested my first round of summer radishes and they were so delicious! Radishes are a great crop to grow at home because you can eat all the parts – you can eat the radish bulbs raw or cooked, and use the greens in pesto and salads! There are red radishes, daikon radishes and Korean radishes!
Organic Meter: 🚫
Radishes, at least the red kind, are used as a natural pesticide because of how peppery they are! This is driven by compounds called isothiocyanates, which repel pests. Daikon radishes are a bit more neutral, but you can typically go inorganic.
- Pickled Korean radishes: Spring time means it’s pickle time in our household. This is a simple quick pickle recipe that’s a great complement to most Asian dishes (like with this quick fried rice or kimchi pancake)
- Roasted radish: Slice off edges, cut into halves, and roast them after drizzling with olive oil, salt, and pepper at 425F for about 30 minutes. Phenomenal in tacos!
- Daikon salad. I love making this simple daikon and carrot salad with a refreshing sweet and sour dressing. Comes together in 10 minutes too!
Rhubarb
I can’t really talk about springtime in Seattle without talking about rhubarbs. I’d never had rhubarb until I moved to the US so this is a new addition to our shopping list. But here’s to hoping they become more of a favorite over the years to come!
Organic Meter: 🟢
Unfortunately, I wasn’t able to find testing data (from the EPA) on rhubarb, so pesticide levels are unclear. I recommend going organic in these cases just to be sure!
- Rhubarb strawberry margaritas. Strawberries are not quite in season (they will be come June!) but these margaritas sure look appetizing!
- Rhubarb and chia overnight oatmeal. I find overnight oats to be a great way to use up fresh (or frozen!) berries in general.
- Rhubarb crisp. Can’t really talk about rhubarb without talking about a crisp (or so I’ve learned!) So here’s a simple recipe from the NYT.
🥗 Spinach & Greens
Spring and summer are the best for amazing greens! I saw spinach, Collard greens, Swiss Chard, lettuce, endives, escarole, kale, and kohlrabi greens among others.
Organic Meter: 🟢
This depends to some degree on the specific green, but I’m going out on a limb to say, you should probably just get organic greens. Spinach is often one of the worst offenders when it comes to pesticide residues, as is lettuce.
- Creamed Spinach, aka Spinach Maria. This is a salty and spicy spinach dip that gets a nice kick from red pepper flakes. Inspired by a Tennessee restaurant, this has become a favorite in our household!
- Vegan Efo Riro. This is a recipe from my Nigerian sister-in-law (but of course, veganized). This is a delicious Nigerian spinach stew with a tangy red pepper base (the same as the base for Jollof rice!).
- Sautéed spinach. Honestly, throw some garlic, pepper flakes and have the easiest side ever (but delicious of course!)
- Delicious kale salad with a poached garlic-parsley dressing, inspired by Il Corvo, Seattle
Strawberries
My June bearing strawberries are just starting to go a bit crazy, so you know it’s time for berry season. Strawberries are so versatile, and I harvest a boatload of them during the summer and then freeze them for use later in the year.
Organic Meter: 🟢
Studies show that strawberries are one of the fruits containing high levels of pesticide residue even after washing. Also, given that we eat the skin of the strawberries, I highly recommend going organic on this one!
- Strawberry shortcake cookies: You won’t regret making these cookies (and it’s a huge reader favorite!) You can use fresh or frozen strawberries, and either stuff with cream cheese or not – they’re fluffy, and delicious either way.
- Strawberry (or mixed berry) compote: There’s nothing better than a simple mixed berry compote to top your French toasts, pancakes, ice creams, and other desserts and sweet breakfasts!
- Strawberry salad: This is similar to my spinach and avocado salad but with strawberries and a poppyseed dressing. Great, summery feel!
Explore more strawberry recipes including these:
Strawberry Shortcake Cookies
Strawberry Spoon Cake
The Best Mixed Berry Galette
Mixed Berry Compote
Turnips
Turnips are pretty cute. My blog’s mascot is a cute little turnip I called “Mr. Turnip Turnitup” but I digress. Turnips were a vegetable my mom used to make often as a kid and I genuinely despised. But over time, they’ve really grown on me. If you’re looking for Indian turnip recipes, look for “shalgam” (the Hindi word for turnips).
Organic Meter: 🟢
Pesticide data on turnips are a bit complicated to interpret. So, you might be okay getting traditional turnips (especially if you don’t eat a ton of them). However, I recommend going organic if you can afford it / it’s possible to find organic turnips.
- Parmesan crusted turnips. These parmesan crusted crushed turnips are “smashed” turnips to some degree, but a great low-carb alternative to potatoes! Turnips + parmesan are also a match made in heaven.
- Instant pot shalgam ki sabzi (i.e., turnip curry). Like I said, turnips are a fan favorite in Indian households (apparently) – check out this tangy curry for a great dump recipe to cook turnips!
- Creamy turnip soup. Similar to potatoes, turnips lend themselves really well to a creamy soup creation. And super easy to pull off!
(Almost) Always in Season
I realize there are a few recipes that are almost always in season, thanks to growing conditions, hardy plant structures, and/or complementary growing seasons. So, I figured instead of repeating them in each produce guide like I usually do, I’m just going to lob them into a separate section here so you know you can buy these pretty much year-round.
Check out this separate post on year-round vegetables to check whether you need to buy them organic, and find recipes for these. Or just use the search button on the top right of the blog!
