It’s June! Summer is here at last. I love getting out in the sun, the feeling of freedom you get while walking in the summer breeze. The days out and the exploring. Feeling calm in the sun, and generally optimistic. It’s also the start of a small collection of birthdays in my family (well, technically that starts in May since the birth of my gorgeous nephew) so there is lots of eating out or family gatherings.
Looking at the list of fruits and vegetables that are in season this month made me happy. I’m not a massive fan of fruit or sweet things, but there are so many vegetables to choose from! I know that I will be eating heartily this month.
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Why you should be eating the seasons
When food isn’t in season, it has to be forced in energy guzzling hothouses or shipped in from overseas. This isn’t only bad for our planet: the fruit and veg taste best when they are at their natural peak. It is widely believed that fruit and veg that is in season retains more of its nutritional value as it hasn’t spent weeks being transported across the globe. In short: it tastes better, it’s better for our planet, it’s better for our bodies and it’s often better for our wallets too.
The seasonal fruit and veg boxes* from Riverford make seasonal eating even easier, with familiar favourites and more exotic varieties delivered to your doorstep every week.
What’s in season in June?
Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).
Apricots, bilberries, blueberries, cherries, gooseberries, greengages, kiwi fruit, peaches and strawberries.
Artichoke, asparagus, aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgettes, fennel, french beans, garlic, jersey royal new potatoes, kohlrabi, lettuce & salad leaves, mangetout, new potatoes, onions, pak choi, peas, radishes, rocket, runner beans, samphire, spinach, spring onions, tomatoes, turnips, watercress and wild nettles.
These recipes are simple yet delicious, and all of them contain ingredients that are readily available. Over the past few weeks I’ve found two new favourite foods to make at home: falafels and roast broccoli. You can expect plenty of that down below!
My blueberry chia jam is a nutritional powerhouse – great for stirring into porridge or spreading onto wholemeal toast.
I’ve only tried fennel (as the vegetable, rather than a herb) a few times. Like the herb, it has a licorice flavour and Dana from Minimalist Baker has paired it perfectly in this curry-roasted fennel salad.
These roast beetroot falafels from Trinity’s Kitchen look absolutely divine. Falafels have become one of my favourite foods of late and I’m setting aside an afternoon soon to make a big batch.
Oh my. This tomato and roasted vegetable risotto from Wallflower Kitchen looks like the perfect summer comfort food for the days that the sun goes to hide or you’re not feeling your best. Not gonna lie, I could do with a bowlful right now!
Rabbit and Wolves have really nailed this vegan broccoli and cheese shells. I made a similar cheese sauce for macaroni a few months ago and it worked out really well! In future, I’d probably do a larger batch of roast veggies for the sauce so that I can defrost and blend when I need to.
Snacks and sides
These kohlrabi home fries by Martha Rose Shulman at the New York Times look like a good way to jazz up the burgers and fries my partner and kids seem to love so much. Embarrassing side note: I had never heard of kohlrabi until my daughter started watching a toddler’s TV show called Nuzzle and Scratch. I still haven’t got around to trying it!
I’d love to see your seasonal eats this month – tag me on Instagram and use the hashtag #inseasonvegan so I can see what you’re eating.