[re-post of What’s in season: June. So a bit of a flashback in the intro about 2020.]
The motherload of variety for fresh produce!
And for many of us, a little bit of Covid-19 freedom.
Sadly, we’ve seen a number of summer events cancelled due to Covid, including our wonderful, Dartmouth Food and Music Festival.
But we can still celebrate and enjoy seasonal food and support local businesses.
So, we all know eating locally sourced food is really the way forward.
Or actually, it’s the way backwards because this is what we used to do until globalisation.
Not only is it better for our planet by shortening the supply chain.
It’s also good for us.
A few reasons why eating in season is good
Economical: eating fruit and veg when there are loads of it means it will be sold cheaper than in off-season
Health benefits: food that is in season contain the nutrients and minerals that our bodies need at a particular time of year.
e.g. butternut squash and apples are in season in autumn/winter – they are packed with vitamin so help keep away horrid winter colds.
Tastes better: which makes obvious sense. Mass-produced produce tends to suffer from a lack of flavour.
Large commercial farms are about volume and often they are adapted to look uniformed and have better shelf life so flavour slides.
What’s in season: June
Courgettes (baby, flowers)
Green beans (French and runner)
Lettuce and other salad leaves
New potatoes (including last Jersey Royals)
Onions (first new season)
[Available most months in good condition: button mushrooms, carrots, cauliflower, main crop potatoes, onions, rocket]
[Always available in good condition: beef, chicken, pork, rabbit, farmed venison, wood pigeon]
Favourite seasonal June recipes/tips:
Enjoy cooking with June’s wonderful seasonal produce.
If you have any great recipes to share, leave a comment.
Reference: Penny Go Lightly
Main image: iStock