June might just be my favorite bridge between spring and summer. The light stretches longer in the evenings, the garden starts offering more than just greens, and there’s a certain joy in watching the produce stands shift from winter storage crops to freshly harvested color.
Eating seasonally is one of the simplest ways I root myself in the rhythm of the year. It keeps our meals nourishing, flavorful, and naturally varied without having to overthink anything. Whether you shop your local farmers market, grow a bit in your backyard, or just want to know what’s freshest right now in Washington, here’s a look at what produce is in season in June—and how I like to use it in our everyday meals.
🌿 Why Eat Seasonally?
Seasonal eating isn’t just a trend—it’s the way humans have always eaten until very recently. When you eat what’s naturally growing in your region, you’re getting produce at its peak—both in terms of flavor and nutrition.
It also:
- Supports local farms and sustainable growing practices
- Costs less because the supply is abundant
- Encourages variety throughout the year
- Helps your body stay in sync with the seasons
For me, it’s also about slowing down. Paying attention. Cooking simply with what’s on hand, and letting the season lead.
🍓 What Produce is in Season in June? (Washington State)
Here in Western Washington, June is a beautiful mix of tender spring greens and the very first signs of summer. Some crops are just beginning, while others are at their peak.
In-Season Fruits:
- Strawberries – These are the fruit of June. Look for deeply red, fragrant berries from local farms—nothing shipped compares. We eat them fresh by the handful, slice them over sourdough pancakes, and save a few for jam.
- Cherries – Early varieties like Chelan and Rainier start popping up in mid to late June. Perfect for snacking, baking, or tossing into salads with goat cheese.
- Rhubarb – Still going strong! Tart and tangy, it pairs beautifully with strawberries in crisps, compotes, or even homemade shrub syrup.
- Blueberries – In warmer microclimates or late June, the first blueberries make an appearance.
In-Season Vegetables:
- Snap peas & snow peas – Crisp, sweet, and easy to prep. I like to toss them raw into lunch bowls or lightly sauté them with butter and garlic scapes.
- Lettuce & salad greens – Butter lettuce, red leaf, arugula, spinach, and mustard greens are thriving. Build big, colorful salads or tuck them into sandwiches.
- Radishes – Peppery and fresh. I love them thinly sliced over sourdough toast with butter and sea salt—or roasted whole with olive oil and herbs.
- Green onions & garlic scapes – These early alliums are perfect for stir fries, egg bakes, or blended into dressing.
- Baby carrots & new beets – These show up at the market with tops still attached. Roast the roots, sauté the greens—nothing wasted.
- Zucchini (early crop) – By late June, the first summer squash shows up. Grill it, spiralize it, or stir fry it with eggs and herbs.
- Kale, chard & collards – Still going strong, especially in cooler areas. Great for soups, braises, or sautéed with lemon and garlic.
Fresh Herbs:
- Cilantro, parsley, dill, mint, basil, chives – These thrive in June’s milder warmth. I scatter herbs over everything—scrambled eggs, salads, marinades, and even desserts.
🥗 Seasonal Meal Ideas for June
If you’re building your weekly menu and want to keep it simple and seasonal, here are a few of my go-to meals this time of year:
- Strawberry-Arugula Salad with Feta & Toasted Almonds
- Sautéed Peas & Garlic Scapes over Sourdough Toast with Poached Eggs
- Sheet Pan Roasted Beets, Carrots & Radishes with Chicken Thighs
- Zucchini Noodles with Garlic-Herb Butter & Grilled Sausage
- Fresh Cherry Clafoutis or Yogurt Parfaits with Strawberries & Mint
🌼 In the Garden & at the Market
If you garden, you might be harvesting salad greens, peas, herbs, and radishes already—and watching your summer crops begin to flower. At the farmers market, June is when stalls start overflowing again, especially mid-month onward.
When I shop, I like to keep things flexible. I don’t go in with a rigid list—I let the season guide the meals. Sometimes that means coming home with two bunches of radishes and figuring it out later. That’s the beauty of it.
Final Thoughts: Slow Down, Eat What’s Growing
Living slowly and seasonally isn’t about being perfect—it’s about being present. When we let our meals reflect what’s growing around us, we build a rhythm that’s deeply nourishing, both physically and emotionally.
So if you’re wondering what produce is in season in June, the short answer is: a lot. This is a month of vibrant greens, juicy berries, and the first hints of summer. Cook simply. Taste everything. And savor what this early summer season has to offer.
Until next time,
Kaitlyn
