June oh my goodness how I love the produce in June!
Finally, we’re rocking with greens, peas, berries. The farmers markets are overflowing with wonderful piles of delicious things to take home and eat. They’re all so wonderful you hardly have to cook at all just plop them on the plate and get excited!
So what is worth loading up the littles and making a day of it at the market? (Don’t miss the blueberry train at the City Market or little kid concerts and a fun fountain at the Overland Park market either!) Well maybe you knew I was going to say this, but it’s different every year. Sometimes things are late or early or the bugs eat them all. Gardeners, you know what I’m talking about.
Here are a few of the highlights of what you can hopefully expect in June:
Arugula (great in salads, pestos, on a sandwich)
Asparagus (probably the last of it; just broil for 4 minutes and squeeze a little lemon over)
Beets (roast me!)
Blueberries
Cauliflower
Spinach, chard, and greens of all kinds (why not make a Chard & Kale Pie?)
Fresh herbs
Kohlrabi
Lettuce (hello, salads)
Peas
Radishes
Raspberries
Rhubarb (Use it in pie, crisp, cobblers, and as the tart part of a vinaigrette dressing!)
Strawberries (my very, very favorite, see the recipe below)
Balsamic Strawberries with Fresh Whipped Cream
Real in season strawberries are about a million times better than the insipid white version you get in the middle of January. Rush some home and don’t refrigerate them! The texture of fresh berries stored on the counter is amazing.
- 2 cups strawberries, stemmed and quartered (or stone fruit in season, peeled and sliced),
- 6 tablespoons good quality (that means good tasting!) balsamic vinegar
- 1/3 cup plus 2 T sugar (natural sugars like maple sugar, and coconut sugar work like a charm)
- Sea salt and freshly ground black pepper (yes, really!)
- 1 cup heavy cream
- 1/2 tsp vanilla extract
Directions
Place the strawberries in a bowl. In a small bowl, whisk together the vinegar, 1/3 cup sugar, salt and pepper. Let stand for 15 minutes, stirring occasionally to completely dissolve the sugar.
Pour the marinade over the berries and gently toss to coat.
Put the cream and 2 T sugar in another bowl. Add the vanilla. Whip with a mixer until fluffy. Divide the freshly whipped cream into four dessert glasses. Spoon the berries and some of the marinade over each. Serve immediately.