How To Eat Seasonally In Early Summer
If you've ever stood at the farmers market feeling slightly overwhelmed because everything looks good, you don't know where to start, and you're not sure what to do with half of it when you get home, this is for you.
Early summer is one of the most exciting times to eat locally. The winter slowness is gone, the farm has woken up, and the first harvests of the summer are coming in. Here's what early summer eating looks like and how to make the most of it.
Herbs
There are plenty of herbs in June, from cilantro, chives, parsley, thyme, and mint. If you do nothing else this month, buy fresh herbs and use them in everything! They turn a plain roasted chicken or your eggs in the morning into something worth talking about.
Greens
Lettuces and salad greens have just hit their peak in early summer before the heat sets in. These cool-weather greens are tender, not bitter, and they won't last long once July arrives. These greens are super versatile. From sautéing spring mix into pasta, to endless salad combinations for the salad lover, having fresh greens in your fridge means that you’ll always be able to make a quick and tasty meal.
Kale
Kale is at its best in early summer, the leaves are tender and less bitter than they'll be later in the season. Eat it raw in a salad massaged with a little olive oil and lemon, wilt it quickly in a hot pan with garlic and a pinch of salt, or add to a stir fry. Kale is a nutrient dense green, providing vitamins A, C, and K and is and an excellent pairing for early summer meals.
Garlic Scapes
If you’ve never heard of garlic scapes before, you’re in for a treat! Garlic Scapes are the curly green shoots that grow from garlic plants, and they're only available for a few weeks in early summer. If you see them, buy them! They taste like mild, fresh garlic and can be used anywhere you'd use a clove of garlic: added to your dinner recipe, chopped into butter, blended into pesto, grilled whole, or stirred into eggs. Their season is short, so don't wait!
Chard
Rainbow chard is one of the most beautiful things growing on the farm right now. The stems come in deep red, bright yellow, and orange, and they look as good on the plate as they do in the field. It's a versatile green that works two ways: the leaves wilt quickly like spinach and are wonderful sautéed in a hot pan with olive oil and a pinch of salt, while the stems hold their texture and can be cooked a little longer or sliced and eaten raw. When sautéed, chard makes a simple, yet fresh and delicious side to just about any dinner.
Eggs
Eggs are abundant in summer. Chickens lay more in long daylight hours, which means early summer is the best time to lean into egg-heavy meals. A good egg is one of the most complete foods you can eat. They're packed with protein, healthy fats, and a remarkable range of vitamins and minerals like B12, vitamin D, choline, selenium, and more. The yolk is where most of the nutrition lives, don't skip it. Eggs are also one of the most versatile things in your kitchen. Whether they’re scrambled, fried, poached, soft-boiled, or baked, they work at every meal and pair with nearly everything else growing on the farm right now.
What’s Coming Soon
By late June into July, you'll start seeing the summer vegetables arrive: zucchini, cucumbers, and the first tomatoes. Don't rush them; a tomato picked at the right time from a local farm is worth waiting for.
Early summer calls for simplicity and you don't need much! A handful of herbs tucked under the skin of a chicken before roasting, a salad of fresh greens with a soft-boiled egg and a good vinaigrette, and herbs blended into butter and spread on anything warm.
Happy seasonal feasting!
-The Grand Cru Farm Team
