6 Foods That Taste Better in June

“This time of year we are looking for color,” says Tara O’Brady, author of the new book Seven Spoons: My Favorite Recipes for Any and Every Day.   Once you start seeing “pick your own strawberries” signs popping up, that’s when they’re in top form.  “The great thing about summer fruit is you don’t have to do a lot of prep to make it to look bright and gorgeous.”  There's nothing better than biting into a juicy, fresh strawberry in season.  YUM!

Asparagus is my FAVORITE vegetable, especially when it's partnered with mushrooms and steak.  Lather some vegetable oil on those babies, some garlic salt and throw them on the grill in some aluminum foil and your meal has the perfect side dish.  Your pee might smell funny but it's so worth it.  In early summer you can get nice, thick asparagus spears, which provide more snap and crunch than the thin ones. O’Brady says, “They will be tender on the outside and almost raw in the center when cooked.” 

“Take advantage of fresh peas at their peak,” says O’Brady. They’ll be at their best at the end of June, and you’ll know the good batches by their bright green pods.

The Presidents of The United States comes to mind..."Millions of peaches, peaches for me. millions of peaches, peaches for free."  This month you’ll start to see the juicy fruits hitting grocery store shelves, and June is one of O’Brady’s favorite months to get them.

Green garlic and spring garlic are in season in June. “...it is edible from bulb to the tender part of the stalk,” says O’Brady. “It is brilliant whole grilled and on pizza, or mince it and use it as you would garlic cloves or leeks, where it will impart a slightly milder, rounder flavor.”

Beets aren't just for winter, says O'Brady. “In the summer beets are fresh and they have a totally different texture, they have a really earthy taste and a bit of sweetness.” Try mixing summer beets into your coleslaw for an extra kick.