What's in season
In season in June
20 fruits, vegetables and herbs from our recipes are at their best in June in Northern North America. Cook them now, when they taste best and travel least.
New this month
- Bok choy
- Broccoli
- Cabbage
- Carrot
- Cherry tomatoes
- Cucumber
- Fresh basil
- Fresh cilantro
- Fresh dill
- Fresh green beans
- Fresh parsley
- Green peas
- Iceberg lettuce
- Kimchi
- Red potatoes
- Yellow potatoes
- Zucchini
Vegetables
- Bok choy1 recipe
- Broccoli4 recipes
- Cabbage3 recipes
- Carrot28 recipes
- Cherry tomatoes5 recipes
- Cucumber10 recipes
- Fresh cilantro3 recipes
- Fresh green beans3 recipes
- Fresh parsley8 recipes
- Green peas3 recipes
- Iceberg lettuce1 recipe
- Kimchi2 recipes
- Spinach15 recipes
- Zucchini9 recipes
Herbs
- Fresh basil9 recipes
- Fresh dill2 recipes
Also in season
- Baby potatoes2 recipes
- Red potatoes1 recipe
- Waxy potatoes1 recipe
- Yellow potatoes1 recipe
Recipes for June
Every seasonal ingredient in these recipes is in season in June.
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.
Crispy Tofu Udon with Edamame, Green Beans and Broccoli
Crisp-edged tofu sits over chewy udon with green beans, broccoli and edamame, finished with reduced-sodium shoyu and toasted sesame. Keep the vegetables briefly cooked and add the tofu at the end so its browned surface stays intact.
High-Protein Naan Pizzas with Mozzarella, White beans
Crisp-edged naan replaces the usual dough marathon, while white beans tucked into the tomato layer make these pizzas properly filling. Mozzarella still delivers the browned, stretchy finish.
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.