Summer Seasonal Produce

Here are some of the seasonal foods for Washington State. See below for storage and cooking tips to make the most of your fresh produce!

MAY

Apples, Asparagus, Beets, Cauliflower, Mushrooms, Peas, Radishes, Rhubarb, Spinach

JUNE

Apples, Apricots, Asparagus, Beets, Blackberries, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Cherries, Corn, Cucumbers, Currants, Eggplant, Mushrooms, Nectarines, Onions, Peaches, Peas, Potatoes, Radishes, Raspberries, Rhubarb, Rutabaga, Snap Peas, Spinach, Squash, Strawberries, Tomatoes, Turnips

JULY

Apples, Apricots, Beets, Blackberries, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Cherries, Corn, Cucumbers, Currants, Eggplant, Nectarines, Onions, Peaches, Peas, Potatoes, Radishes, Raspberries, Rutabaga, Snap Peas, Spinach, Squash, Strawberries, Tomatoes, Turnips

AUGUST

Apples, Apricots, Beets, Blackberries, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Cherries, Corn, Cucumbers, Currants, Eggplant, Nectarines, Onions, Peaches, Peas, Potatoes, Radishes, Raspberries, Rutabaga, Snap Peas, Spinach, Squash, Strawberries, Tomatoes, Turnips

Apples:  Keep them in the refrigerator directly after purchasing, as they will ripen 6-8 times faster at room temperature.

Cauliflower:  Mash in with mashed potatoes or replace mashed potatoes with cauliflower mash.

Asparagus:  Grill fresh asparagus with lemon juice squeezed over the top. Or, add chives, parsley, chervil, savory, tarragon, or other spices, melt them into butter, and drizzle over grilled asparagus.

Mushrooms:  Choose mushrooms with a firm texture, even coloring, and tightly closed caps (for common mushrooms). Store partially covered in your refrigerator crisper, and use within 3 days.

Tomatoes:  To help speed up ripening, place them in a paper bag, stem side up, with a banana or an apple. When selecting them, they should have a mild fragrance, otherwise they were picked too soon.

Carrots:  Season carrots with dill, tarragon, ginger, honey, brown sugar, parsley, lemon, or orange juice and roast or grill them. Carrots are always great for juicing and, if you don’t peel them, you will save some of their vitamins.

Blueberries:  Do not wash them before storing. They should last for 7-10 days in the refrigerator.

Onions:  You do not want an onion that smells like an onion before it’s cut. To help reduce eye irritation, put it in the refrigerator for about 1 hour prior to cutting. You can also try cutting the onion under running water.

Eggplant:  Scoop out the middle and stuff it with vegetables and cheese and bake it. Eggplant puree with lemon juice, garlic and olive oil is great to use as a spread for bread or a vegetable dip.