The transition from spring to summer highlights the best of both seasons. If we’re lucky, the nights are still cool and comfortable but the fireflies and crickets become constant companions. The showers give way to sunny days as we climb ever closer to the summer solstice. Shall we celebrate this enchanting point in the year with a good meal?
Here’s what’s in season in the mid-Atlantic region:
- Asparagus
- Basil
- Beans (Green, snap)
- Beets
- Blueberries
- Cabbage
- Carrots
- Chard
- Cherries
- Cilantro
- Corn
- Collards
- Cucumbers
- Eggplant
- Kale
- Leeks
- Lettuce
- Melons
- Mint
- Mushrooms
- Nectarine
- Onions
- Oregano
- Parsley
- Peas (English, Snap, Snow, Pods)
- Radishes
- Raspberries
- Sage
- Scallions
- Shallots
- Sorrel
- Spinach
- Strawberries
- Summer Squash
- Sweet Potatoes
- Watermelon
- Zucchini
Recipe Recommendations
Here are some recommendations from my own personal recipe stash:
Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini from Serious Eats
Raspberry White Chocolate Scones from Dula Notes
Pasta Salad with Melon, Pancetta, and Ricotta Salata from Bon Appetit
Find Out What’s in Season Near You:
http://www.sustainabletable.org/seasonalfoodguide/
http://www.fieldtoplate.com/guide/