What’s in Season: June

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What’s in Season: June

By Francie Szostak Dekker | Photos By Francie Szostak Dekker 0

From the first salad greens in early spring to frost sweetened root veggies in late fall, the range and diversity of produce available during the year in southern Wisconsin is vast. Each month now through October, we will profile fruits and veggies spotted in peak season at area farmers markets and share ideas on how to enjoy seasonal produce with recipes from Edible Madison’s archives.


Beets

This colorful veggie ranges from golden to deep, blood red. While most people only think of eating the root, beet leaves and stems are edible too and can be used as you would spinach. This Grilled Beet & Carrot Salad with Avocado & Pumpkin Seeds makes a nice early summer side dish.

Bok Choy

Traditionally an eastern Asian vegetable, bok choy is becoming increasingly popular here in Wisconsin. It is used in kimchi (think Korean sauerkraut) and in stir-fries like this Stir-Fried Baby Bok Choy with Pork Belly.

Broccoli

The first petite broccoli heads start showing up at our farmers markets in mid-June. Try this Ginger-Lime Beef or Venison Stir-Fry full of many early summer veggies like broccoli.

Dill

Good for more than just making pickles, fresh dill is great with eggs, salads or in these Smoked Trout & Scallion Cakes.

Fresh Garlic

Fresh garlic is newly harvested garlic that has not been through a curing process to increase shelf life, so use it quickly. Try this Yeast-Raised Rosemary Garlic Bread to showcase the fresh garlic flavor. 

Garlic Scapes

Garlic Scapes are the flower bud that forms on hard neck varieties of garlic and is removed in order to direct energy to the garlic bulb, causing it to thicken up. Don’t add scapes to the compost pile though—these castoffs are a tasty treat! With a slightly milder flavor than fully developed blubs, garlic scapes are great in pesto, sautéed with veggies or grilled whole in this dish of Grilled Garlic Scapes & Trout with Fresh Herbs.

Kale

The star of many trendy, super-food lists, kale’s origins as a hardworking, humble green are typically forgotten. Kale is often found in rustic, comfort food dishes from around the world like this Portuguese Potato Kale Soup called Caldo Verde.

Kohlrabi

A member of the cabbage and broccoli family, crunchy kohlrabi blubs are great chopped into slices for dipping in favorite summertime spreads or enjoyed raw in salads and slaws like this Spicy Kohlrabi Wedges with Lime & Chipotle.

Lettuces

From red to green, lacey leaves to whole heads, there are just as many varieties of lettuce as ways to enjoy it. In addition to your favorite salads, try this Hmong dish of Spiced Meat & Lettuce Roll-ups called Larb.

Mint

Move over mojitos! Rhubarb & Mint Aronia-ade is a great new way to sip on this refreshing herb.

New Potatoes

Not a special variety, “new potato” simply refers to small, freshly harvested potatoes, often dug up early in the summer. Enjoy this Green Onion Potato Salad at the first picnics and BBQs of the season.

Peas

From snow to sugar snap, peas are prolific during June in Wisconsin. We suggest this Raw Sugar Snap Pea Salad as a refreshing side dish for those first hot days of summer.

Spinach

Fresh spinach is a classic in salads, smoothies and pasta. But for summertime, add a layer of it to this Grilled Pizza with Basil Pesto Sauce.

Spring Onions

Spring onions are the young version of regular onions, but harvested before the bulb has a chance to swell. Their mild onion flavor pairs well with lemon in this recipe for Salmon with Lemon-Onion Marmalade.

Strawberries

There is no doubt that Strawberries are the showstopper at June farmers markets here in Wisconsin. This Angel Cake with Strawberry Orange Coulis may become your new favorite way to highlight this early summer berry.

Swiss Chard

Chard can have white stems or come in a rainbow of colors. To the disappointment of many youngsters, chard’s rainbow stems don’t come in fruity flavors, but they do taste comparable to beet greens and can be used similarly. Try sautéing the stems and leaves in this dish of Wilted Chard with Dried Currants & Nuts.

Francie Szostak Dekker is thrilled to be contributing to Edible Madison through a Food Writing Fellowship with The Culinary Trust. She is a regular contributor for Edible Milwaukee and also serves as the Milwaukee County UW-Extension Nutrition Education Program Coordinator. When not volunteering as a Wisconsin Master Gardener, Francie can be found enjoying all the local food, live music and outdoor activities that southern Wisconsin offers.

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