June Seasonal Market Guide
Grows as a hardy shrub; a member of the Rosaceae family
Blueberry
Native to the North American forests, the indigenous people called this berry star-fruit in reference to its star-shaped blossom.
New Jersey is usually ranked 5th in blueberry production; the Garden State produces on average 56-million pounds every year.
Tastes great when added to cereal or baked into muffins, pancakes, waffles, and pies.
Herbaceous vine, part of the Cucurbitaceae, or gourd, family
Summer Squash
Varieties include zucchini, yellow, crookneck, straightneck, zephyr, pattypan, eight-ball, and more.
All varieties are staple summer foods, frequently found tossed in salads, skewered on kebabs, grated into quick breads, or roasting in the oven.
The flowers are edible, best to harvest in mid-day when fully opened; squash blossoms taste great with melted cheese, perfect for macaroni and quesadillas, or stuffed with cheese, battered and fried.
Another member of the gourd family, a non-woody vine that climbs using tendrils
Cucumber
Local farmers typically grow two types of cucumbers: slicers and picklers; in recent years varieties from Asia and India have become popular at market.
The phrase cool as a cucumber has scientific origins: the inside of a cucumber is usually 20 degrees lower than its surface; why it makes such a great summer snack.
One of our favorite recipes is tzatziki sauce: grated or chopped cucumbers mixed with garlicky yogurt, olive oil, and a fresh herb like dill or parsley. Serve with gyro, hamburger, lamb meatballs, or baked potato.
Root vegetable from the Brassica family; ubiquitous at market year-round
Radish
Commonly grown varieties: french breakfast, easter egg, watermelon, black, and daikon.
The spice, or heat, of a radish comes from naturally occuring sulfurous compounds also found in horseradish and the mustard family.
Radishes are usually eaten as part of a salad or served with dip alongside other raw vegetables as a crudite platter; we also like when they are grated over tacos.
Considered a legume, a bean; in botanical terms a "bean pod" is an elongated seed vessel that splits in two when ripe
Pea
Peas come to market in three types: shell, snow, and sugar snap; pods of the snow and sugar snap are edible.
Peas and their pods should be blanched before adding to salads, pastas, rice, stir-fries, or when served on the side of a meat or fish.
During a typical year, peas are harvested during morel mushroom season; served together they have become a classic pairing on spring menus, usually served with ricotta cheese and toast. Substitute any variety of mushroom for similar results.
Commonly seen at market: mint, cilantro, parsley, basil, oregano, sage, dill, thyme, rosemary, lavender
Fresh Herbs
Store herbs in the fridge by rolling them up in a damp paper towel, or leave on countertop or windowsill in mason jars slightly filled with water.
Fresh herbs are a great way to add bursts of flavors to your recipes; we encourage you to go beyond classic pairings, like carrot & dill or tomato & basil, and try some rarer combinations, like asparagus & rosemary or eggplant & sage or grilled peaches & thyme, or discover a new pairing of your own!
Download a printable version here!
Illustrations by Jacqueline Quinn