Hi, friends. Welcome to my new monthly produce guide series! After googling “what’s in season in _____” for the thousandth time, I decided to create a guide from of all the information I found. It’s a way for me to give some sort of seasonal organization to my old recipes and share dishes from my favorite websites. I hope you find these guides useful!
AVOCADOS (FROM CALIFORNIA)
Although I see Haas avocados in the supermarket year round, they’re usually imported from Mexico. It’s this time of the year when California avocados are in season! Last year, I discovered the Sir Prize avocado at a farmer’s market in San Mateo. Besides its awesome name, Sir Prize avocados have a thinner skin, and the flesh doesn’t brown after you cut into them! I haven’t been able to find them in Sacramento yet, but see if your local markets carry them.
- Avocado Boats with Cantaloupe and Balsamic Reduction
- Avocado Semifreddo with Strawberries and Basil
- How to Make an Avocado Rose
- Mashed Potato Waffles with Avocado and Basil Sauce
- Chocolate Avocado Banana Milkshake (from The Full Helping)
Beet it, just beet it. Nobody wants to be defeated . . . (I had to).
- Red Beet Power Smoothie
- Swiss Chard and Golden Beet Frittata
- Spinach Salad with Toasted Pita and Hazelnuts
- Superfood Dark Chocolate Beet Fudge (from The Roasted Root)
- Roasted Veggies with Tikka Masala Sauce (from The Kitchen Paper)
Nothing brings me more joy during the summer than grabbing a handful of cherries, stuffing them in my mouth, and spitting out the pits. There are times when I just don’t act like a lady . . .
When you’re making a recipe that requires a lot of cherries, pitting them can be an awful chore. I bought this OXO cherry pitter last year, and I love it. It’s definitely a tool that I leave in my kitchen drawer for most of the year, but when it’s summer, boy, does it come in handy!
If you don’t want to buy another gadget, no worries. I’ll be sharing a video on how you can pit cherries without using a knife or a pitter!
- Vegan Peach, Cherry & Blueberry Crumble
- Cherry Bourbon Barbecue Sauce
- Black Forest Mousse
- Cherry Chicken (from Nom Nom Paleo)
- Cherry Coconut Margaritas (from The Almond Eater)
Confession time: I hate regular cucumbers—the ones that are usually least expensive with a ton of seeds in the middle. I generally go for Persian cucumbers, and they’re usually more readily available around this time of the year. Also, if you head over to the farmer’s markets, you might see some lemon cucumbers! They’re yellow and have a slightly milder taste.
- Vegetable Hand Rolls
- Sesame Ginger Miso Cucumber Salad (from Snixy Kitchen)
- Spicy Cantaloupe and Cucumber Popsicles (from Hungry Girl Por Vida)
- Cucumber and Avocado Salad with Tequila-Poppyseed Vinaigrette (from Foxes Loves Lemons)
- Strawberry, Lime, Cucumber, and Mint Infused Water (from Back to Her Roots)
A lot of these greens are available year round, but they are in abundance during the summer. Cue my happy dance.
- Kale Salad with Fried Tofu and Miso Ginger Dressing
- Sorghum Salad with Kale Pesto
- Spicy Vegan Spinach Artichoke Dip
- Harissa Portobello Mushroom “Tacos”
- Kale Tahini Salad (from The Healthy Maven)
This is the time of the year when I hoard all the fresh basil and mint I can find. The thing is, I never know what to do with all these bunches of fresh herbs before they go bad. Thankfully, there are a wealth of recipes from other food blogs that are definitely worth trying.
- Green Soup with King Oyster Mushroom Chips
- Maple Mint Spritzer (from Healthy Seasonal Recipes)
- Limona (Middle Eastern Frozen Mint Lemonade) (from An Edible Mosaic)
- Quinoa Tabbouleh (from Kitchen Treaty)
- Matcha Mint Shake (from The First Mess)
I love the flavor of leeks, especially in soups. The slight problem is that they collect a lot of dirt, so be sure to wash them thoroughly before cooking them. Elise from Simply Recipes has a great tutorial on how to clean them.
Recipes + a How-To!:
- Thai-Spiced Potato Leek Soup
- Sesame Salmon with Roasted Leeks and Spaghetti Squash (from Heartbeet Kitchen)
- Mushroom and Leek Risotto (from Minimalist Baker)
- Leek, Ham and Cheese Egg Bake (from Smitten Kitchen)
- How to Clean Leeks (from Simply Recipes)
FRESH PEAS (& PEA SHOOTS)
Shelling these peas is a bit of a chore, but fresh peas taste wonderful. Just put a tv show or podcast in the background, and that time will fly by.
- Burmese Fried Rice
- Pea and Arugula Pesto (from Floating Kitchen)
- Simple Peas and Onions (from Simply Recipes)
- Green Pea Soup (from 101 Cookbooks)
- Pea Shoot, Radish, & Fermented Jalapeño Tostadas (from Dolly and Oatmeal)
Rhubarb is one of those things that I didn’t get into until recently. I love cooking them in pies and making rhubarb jams!
- Gluten-Free Strawberry Rhubarb Pie with Crumb Topping
- Strawberry and Rhubarb Chia Seed Jam
- Clumpy Granola with Stewed Rhubarb (Naturally Ella)
- Hibiscus Strawberry Rhubarb Iced Tea (from Gourmande in the Kitchen)
- Rhubarb Sorbet (from O&O Eats)
Now is the time of the year to eat strawberries!! Yes, you can find them year round, but off-season strawberries are expensive and tart. Do yourself a favor and buy a pint this week. They are truly nature’s candy.
- Strawberries and Cream Oat Flour Waffles
- Shrimp Spring Rolls with Strawberries
- Grilled Salmon with Strawberry Jalapeño Salsa (from Recipe Runner)
- No Bake Strawberry Pistachio Cardamom Tart (from Spoonful of Flavor)
- Strawberry Cucumber Limeade (from Blahnik Baker)
I never bought purple beans until recently, when I saw them at the farmers market. Much to my disappointment, they don’t stay purple after they cook—they turn into a very dark green color.
- Vegan Green Bean Casserole
- Miso Maple Green Bean Salad with Bacon
- Lentil Salad with Sautéed Beans
- Green, Yellow, and Romano Bean Salad with Sweet Corn and Feta (from The Bojon Gourmet)
- Green Bean Salad with Peas, Chard, and Dijon Tarragon Vinaigrette (from Vanilla and Bean)
Zucchini, yellow squash, eight ball squash (sometimes called globe squash), zephyr squash, pattypan squash . . they’re all in season now! Zucchini, yellow squash, and zephyr squash are more commonly available at supermarkets. You might have to venture to your farmers markets to find eight ball squash and pattypan squash. I like stuffing eight ball squash, and slicing pattypan squash for stir fries.
- Carrot Top Pesto Pasta with Zucchini Noodles
- Yellow Squash Noodles with Tomato Basil Sauce
- Zucchini Pizza Bites (from Hip Foodie Mom)
- Zucchini Noodles with Chicken Bolognese (from Sweet Cayenne)
- Yellow Squash with Ricotta Salata and Grilled Tomatoes (from Inspiralized)
Note: This post contains an affiliate link to the cherry pitter.