June: What’s in Season?

Summer produce truly begins in June and between the colors, flavors, and hydrating qualities, there is so much to offer!

Eating seasonally has numerous benefits. More specifically, each season offers different benefits based on our innate needs during each season.

Eating seasonally packs in more nutrition. Produce that is in season offers more nutrition because it’s able to reach its peak ripeness before being harvested. This gives the nutrients adequate time to build up. Summer fruits, like strawberries, watermelons, and peaches contain rich amounts of Vitamins A, C, and E, which can help with the health of your eyes and skin and support your immune system. They also are rich in minerals like magnesium and potassium, being naturally high in water content…something we need a little extra of during the summer months!

Seasonal produce tastes better! Peak ripeness = maximum flavor. Simple as that!

Summer produce can help with digestion and hydration. Summer fruits, in particular, like watermelon, mangoes, and stone fruit, can help rehydrate you and aid digestion. This is nature’s way of providing extra hydration during the summer months.

Eating seasonally supports your local farms. The more you shop locally, the better you are supporting your local community and farms. It also gives you a deeper appreciation of what is on your plate.

Seasonal produce helps with sustainability.  When you eat seasonally and locally, you are eliminating fewer artificial resources. In other words, growing foods outside of their natural season uses nonrenewable energy and much more water.

In Season in June:

Fruits: Apricots, Peaches, Nectarines, Mangoes, Cantaloupe, Strawberries, Blueberries, Blackberries, Raspberries, Plums, Watermelon, Pineapple, Papaya, Cherries

Veggies: Lettuce, Swiss Chard, Zucchini, Summer Squash, Peppers, Corn, Tomatoes, Cucumbers, Green Beans, Radishes