JUNE IN NEW HAMPSHIRE means farmers’ markets, CSAs, and farm stands working into full swing as more fruits and vegetables ripen and become ready for harvest. Brush up on your knowledge of some of June’s bounty so you’re ready to rock with these early summer rewards.
ASPARAGUS
A vegetable for patient gardeners but worth the wait—especially for grilled asparagus. Preheat the grill at high heat. Snap or cut off hard ends of a freshly washed bunch of asparagus, toss with a tablespoon of avocado oil, salt, pepper, garlic powder, and onion powder on a baking sheet. Grill for 3 to 6 minutes, turning often, until fork tender. Sprinkle with Parmesan and serve with your favorite grilled protein.
BEET GREENS
Like Swiss chard, beet greens are a powerhouse green with a rich, earthy, and mineral flavor. If you’re growing beets in your garden, select 1 to 2 hearty leaves from each beet, leaving an inch of stem after cutting. This will ensure your beet roots will still mature for harvest later in the season. Wash and use the greens immediately or store in the fridge. Use fresh or sauté until tender in butter with minced shallots, salt, and pepper.
RHUBARB
A stellar pie ingredient when married with sweet fruits like strawberries, rhubarb also makes a delicious simple syrup. Bring to a boil then simmer 4 parts chopped fresh rhubarb with 1 part sugar and 1 part water until thickened slightly (20 minutes or so), then strain, bottle, and refrigerate for up to 2 weeks. Mix into plain seltzer, use as a drink mixer, or pour over vanilla or strawberry ice cream.
STRAWBERRIES
Strawberry season in New Hampshire is short and intense, going from mid-June to mid-July. Extend the season with a dehydrator (or oven) so you can enjoy a pop of flavor year round. Wash, remove the tops, and cut fresh local strawberries in half, placing skin-side down on a dehydrator or on a pan and into an oven. If using a dehydrator, follow manufacturing instructions. If using an oven, set to 140° Fahrenheit. Dry until the fruit is leathery and does not release any moisture when squeezed. Store in an airtight container in the fridge or freezer and enjoy in granola and cereal, on salads, blended into smoothies, topping off a beverage, or eaten straight from the container.
SALAD GREENS (THINK LETTUCE, ARUGULA, SPINACH)
Packed with nutrients like calcium, B vitamins, vitamins C, A, K, and more, salad greens are in full force in June. Toss tender leaves with olive oil, flaky salt, fresh cracked pepper, and a squeeze of lemon or a dash of apple cider vinegar to create a versatile base for salads or a flavorful addition to sandwiches.
