As foodies, we can help fight climate change by eating more seasonally. It reduces the energy (and CO2 emissions) needed to grow and transport the food we eat, and it supports UK producers and growers – keeping money in our local economies.
Whilst juicy summer fruits like strawberries, raspberries and tomatoes are available in the supermarkets all year round, buying and eating them out of season means more air miles, and ultimately, less flavour.
By contrast, eating them when they’re truly at their best (even fresh from the garden, if you’re the green-fingered type) is one of my favourite things about the summer months.
SO WHAT’S IN SEASON IN THE UK IN JUNE?
British produce is at its best in the summer – we get to enjoy juicy soft fruits and those vibrant colours that just can’t be found in the colder months.
On the fruit front, look for bilberries, blueberries, gooseberries, greengages, and the first of the summer cherries and strawberries.
Herbs like basil , chervil, chives, coriander, dill, elderflowers, oregano, mint, nasturtium, parsley, rosemary, sage, sorrel, tarragon, and thyme should all be easily available now.
And meat / fish-wise, look for lamb, wood pigeon, coley, crab, plaice, pollack, sardines, sea bream, sea trout, shrimp, squid, whelks, and whitebait.
FIVE SEASONAL RECIPES TO TRY THIS MONTH
Make the most of June’s produce with some of these simple, seasonal recipes.
- Matt Appleby’s easy Courgette Gratin
- Anna Jones’ Charred Salad with Herby Ranch Dressing
- Olive Magazine’s Strawberry Romanoff
- BBC Good Food’s Lamb Chops with Broad Bean Pesto
- My Fresh Tagliatelle with Asparagus, Peas & Onion
- Mikey Bell’s Eggs poached in Chilli Tomatoes (see below)