What's in season
In season in June
29 fruits, vegetables and herbs from our recipes are at their best in June in Western Europe. Cook them now, when they taste best and travel least.
Cooking in Northern North America? See what is in season there in June
New this month
- Blueberry
- Broccoli
- Cabbage
- Carrot
- Celery
- Corn and peppers
- Eggplant
- Fresh basil
- Fresh green beans
- Garlic
- Green bell pepper
- Kimchi
- Peach
- Raspberries
- Red bell pepper
- Red cabbage
- Tomato passata
- Tomato passata
- Zucchini
Vegetables
- Bok choy1 recipe
- Broccoli4 recipes
- Cabbage3 recipes
- Carrot28 recipes
- Celery6 recipes
- Corn and peppers1 recipe
- Cucumber10 recipes
- Eggplant3 recipes
- Fresh green beans3 recipes
- Fresh parsley8 recipes
- Garlic71 recipes
- Green bell pepper3 recipes
- Green peas3 recipes
- Iceberg lettuce1 recipe
- Kimchi2 recipes
- Red bell pepper6 recipes
- Red cabbage3 recipes
- Spinach15 recipes
- Tomato29 recipes
- Tomato passata1 recipe
- Tomato passata3 recipes
- Zucchini9 recipes
Fruits
- Blueberry4 recipes
- Peach1 recipe
- Raspberries3 recipes
Herbs
- Fresh basil9 recipes
- Fresh dill2 recipes
Also in season
- Russet potato2 recipes
- Sweet potato3 recipes
Recipes for June
Every seasonal ingredient in these recipes is in season in June.
Zucchini Couscous Fritters with Emmental and Lupin Flour
Nine golden pan-fried couscous patties with grated zucchini, Emmental and lupin flour. Firm, crisp edges surround a tender, cheesy centre.
Sardine Salad Toast with Tomato and Skyr
Creamy mashed sardines with skyr and Dijon are folded with juicy diced tomato, then piled onto crisp whole wheat toast. Removing most of the tomato seeds keeps the topping fresh without making the bread soggy.
Chocolate Peanut High-Protein Overnight Oats
Thick chocolate overnight oats with a clean peanut finish and enough skyr to make the jar properly substantial. Chia seeds set the mixture into a spoonable breakfast by morning.
Thai-Style Curry Noodles with Caramelized Cabbage and Tofu
Rice noodles, caramelized cabbage, carrots, and crisp-edged tofu are coated in a golden coconut-peanut sauce built from curry powder instead of curry paste (I didn't have any left haaaa). Lime keeps the rich sauce bright enough to cling to the noodles without becoming heavy.
Red Lentil Pasta with Cottage Cheese Basil Pesto
A creamy basil pesto built from cottage cheese and cashews coats red lentil fusilli without Parmesan. Lemon and raw garlic keep the rich sauce bright and sharp.
Soy Yogurt Protein Bowl with Banana, Blueberries and Peanut Butter
Cool plain soy yogurt is topped with banana, blueberries, natural peanut butter, and granola. The fruit brings freshness while the granola adds a firm crunch to the creamy base.
Creamy Lemon Tahini Hummus
This hummus is whipped in stages: lemon juice and tahini first, then chickpeas, then cold water for a lighter, spoonable texture. Garlic and cumin keep the flavour direct and savoury.
Indian-Spiced Red Lentil Wraps with Tofu and Hummus
Thin red lentil wraps are blended with ginger, garlic and warm spices, then filled with golden crumbled tofu, hummus, carrot and cucumber. The soft wraps hold their shape well when folded, while the raw vegetables keep the filling crisp.
How we decide what is in season
Each ingredient in our catalogue has the months it is harvested locally in each region. This page lists the ones our recipes use that are in season in June, and leaves out those available all year, such as grains, dried legumes and oils. Seasons shift with the weather and the place: treat it as a guide, and trust your market.