Late Spring/early Summer is the time for crops like asparagus, rhubarb, radishes, turnips, snap peas, and strawberries.
You can also find other local foods all year long such as maple syrup, honey, eggs, meats, and dairy products at farm stores and roadside stands.
Don't forget to look out for Farmers Markets opening up this month to buy these products too!
June Harvest of the Month: Dairy!
Cow’s milk contains 13 essential nutrients important for growth and development, including calcium and vitamin D to help build strong bones and teeth, protein to help build and repair muscles and tissue, and vitamin B12 to support brain and nerve health.
Check out all the recipes students in Seneca County School have been making with our Farm to School program!
2 cups spring vegetables, such as asparagus, peas, spinach, and/or kale
1/2 cup chopped sweet onion
1 Tbsp. olive oil or butter
4 large eggs
1 can evaporated milk
4 oz. (about 1 cup) shredded cheese
Handful of chopped fresh herbs such as chives, parsley, mint
Dash of salt and pepper
Preheat oven to 425°F.
Sauté onion and veggies in a skillet set over medium heat in olive oil or butter for about 4 minutes until just tender, stirring a bit. Transfer to a greased 10” pie plate.
In a medium bowl, whisk eggs and evaporated milk until blended.
Spread cheese on top of veggies in pie plate and add herbs, salt, and pepper.
Pour egg and milk mixture over veggies and cheese. Carefully place in preheated oven.
Bake about 20 minutes until golden brown and eggs are set.
Let cool slightly and cut into 8 serving pieces.
(Makes 2 Smoothies)
1 cup plain or vanilla yogurt
1 cup frozen local strawberries
1/2 cup skim milk or berry juice
Place all ingredients in a blender and blend until a smooth, drinkable consistency.
Tip: Using frozen berries works well to create a nice smooth texture. If not using frozen fruit, you may need to add ice.
Note: You can try different flavors of yogurt and different fruits and juices to create your own smoothie.
** This fruit smoothie is an excellent source of calcium, which our bodies need to make strong bones and teeth. It also provides potassium, which is important for our heart, kidneys, muscles, and digestive system.
Strawberry Yogurt Popsicles
1 pint fresh strawberries, hulled and roughly chopped
1/4 cup sugar
1 teaspoon lemon juice
6 to 8 ounces (about 1 cup) Greek yogurt
Combine the strawberries and sugar in a small bowl. Let stand about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy.
Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed.
Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out.
(Makes: 2 cups, 16 servings)
1 1/2 cups strawberries, hulled and diced
1/2 jalapeno pepper, minced
1/4 cup onion, minced
2 Tablespoons cilantro, finely chopped
1 1/2 teaspoons lime juice
Prepare ingredients and in a bowl. Flavors will blend if prepared 30 minutes or more before serving.
2 cups spinach, kale, mustard greens, or arugula (or a mix), chopped
1 cup sugar snap peas, de-stemmed and quartered (shell and all)
1 cup strawberries, sliced
Vinaigrette dressing (oil, vinegar or lemon juice, salt, pepper, herbs)
Optional: crumbled cheese
Rinse salad greens and pat dry. Chop greens to desired size.
Rinse peas and de-stem by snapping off the tops. Cut into quarters.
Rinse strawberries, remove stems, and slice.
Pour in a vinaigrette dressing and toss. You can make a simple one at home using the ingredients above.
Optional: You can top with a local crumbled cheese.
Rhubarb is in season alongside strawberries in June and makes for a delicious combination in jams, jellies, and pie!
(Makes about 4 cups sauce. Makes 8-10 servings)
1 pound Rhubarb, cut into 2 inch pieces
1 pint Strawberries, quartered
1 cup sugar
2 teaspoon vanilla (optional)
Place rhubarb in a medium sauce pan. On medium heat slowly warm rhubarb. After the rhubarb cooks and releases water, cover and simmer for 5 minutes. Add strawberries and sugar. Simmer for an additional 5 minutes. Remove from heat and stir in vanilla, if desired. Allow to cool slightly. Serve over shortcake biscuits or vanilla ice cream.
Store berries in the refrigerator, unwashed, until ready to consume.
Remove rotten or moldy berries to prevent other berries from
Blueberries can last up to a week in the fridge, while strawberries
and raspberries are more fragile and last 2-3 days.
Freezing berries whole retains their highest nutritional value.
Remove overripe or moldy berries, wash, then drain. Lay a single
layer of berries on a baking sheet, and freeze overnight. Store the
berries in labeled, freezer grade bags; you can pre-portion the
berries for specific recipes.
Strawberries are an excellent source of vitamin C and a good source of potassium. One serving, about 8 strawberries has 140% of the Vitamin C needed for one day.
The first garden strawberry was grown in France in 1750, but wild strawberries come from North and South America, and have been around much longer.
Strawberries are native to temperate zones in Europe and North and South America.
Native Americans called strawberries “heartseed berries” and ground them into cornmeal bread. Inspired by this recipe, colonists created a similar version, referred to today as strawberry shortcake.
The strawberry is also not a true berry, in the botanical sense.
The flesh we eat is actually a swollen part of the stem, called the receptacle.
The USA grows the most strawberries in the world, with Turkey a distant second.