What’s in Season in June
June brings abundance to the table: It’s the beginning of harvest season for many local summer favorites. Fresh vegetables like cucumbers, beans, kohlrabi, and broccoli are now available from open-field cultivation. At the same time, berry season kicks off with strawberries, cherries, raspberries, and currants. Whether in salads, as snacks, or in summery dishes – the variety is now especially rich.
Many vegetables like zucchini, tomatoes, or leeks can also be used in versatile ways. Herbs such as chives, marjoram, and dill are growing in abundance and add fresh flavor to the kitchen. Here’s a selection of seasonal fruits and vegetables in June:
Fresh from open fields:
- Strawberries, cherries, currants
- Cauliflower, beans, broccoli, Chinese cabbage, peas, fennel, cucumbers, potatoes, kohlrabi, leeks, radishes, daikon, rhubarb, beetroot, celery stalks, asparagus, turnips, spinach, pointed cabbage, onions
From protected cultivation (unheated greenhouse):
- Raspberries
- Tomatoes, white cabbage, zucchini, savoy cabbage
Stored local produce:
- Chicory, potatoes, carrots, celeriac, onions, red and white cabbage
Solvejg Hoffmann
Kohlrabi: The gentle bulb for every occasion
Kohlrabi is a typical spring and summer vegetable, at its best from May to August. In June, it comes fresh from the field – tender, juicy, and full of nutrients.
Health benefits
With its high vitamin C content (65% of the daily requirement per 100 g), valuable mustard oils, and barely any calories (30 kcal/100 g), kohlrabi is a true superfood. Mustard oils have anti-inflammatory properties, strengthen the immune system, and may even help prevent cancer. Additionally, the sulforaphane it contains boosts skin protection mechanisms and reduces the risk of sunburn.
Pro tip: Don’t throw away the green leaves – they contain more vitamins and minerals than the bulb itself.
Culinary use
Whether raw as a crunchy snack, steamed, stuffed, baked, or in soup – kohlrabi is extremely versatile. It’s especially tasty when thinly sliced, briefly blanched, and breaded like a “schnitzel.” Its mild, slightly sweet flavor also makes it great for children.
Tip: Small bulbs are particularly tender and often require minimal peeling.
Strawberries: Summer in every berry
Late May marks the beginning of peak season for local strawberries. In June, they reach their flavor peak: sun-ripened, juicy, sweet, and aromatic.
Health benefits
Strawberries are real vitamin powerhouses. With around 60 mg of vitamin C per 100 g, they even surpass oranges. They also provide folic acid, potassium, iron, and antioxidant polyphenols, which help prevent cardiovascular diseases and cell damage. Their excellent CO₂ balance (< 30 g/100 g) makes them ecologically valuable as well.
Culinary use
From sweet to savory – strawberries are true all-rounders. Whether as a classic dessert, in smoothies, as jam, or in salads with pepper, balsamic vinegar, or mint – they add a summery touch to any dish.
Tip: Don’t wash ripe berries – instead, gently swirl them in water and dry on paper towels. Always enjoy fresh – they spoil quickly!
Recipe suggestion: Vegan Kohlrabi Schnitzel with Cucumber Salad
A light summer treat that even skeptics will love: kohlrabi turns into crispy schnitzels, paired with a fresh and creamy cucumber salad – ideal for warm days. Bonus: Cucumbers are also in season and add freshness and vitamins to your plate.
Ingredients for 4 servings
For the kohlrabi schnitzels:
- 2 medium kohlrabi
- 3 tbsp medium mustard
- 100 g flour (e.g., wheat or spelt)
- 150 ml plant-based milk (e.g., oat or soy milk)
- 150 g panko or breadcrumbs
- ½ tsp ground nutmeg
- 1 tsp sweet paprika powder
- Salt and pepper
- Vegetable oil for frying
- Lemon wedges to serve
For the cucumber salad:
- 1 large cucumber
- 1 small red onion
- 15 g fresh dill
- 2 tbsp herb vinegar
- 1 tbsp neutral vegetable oil
- 3 tbsp plant-based cream (e.g., oat cream)
- 1 tbsp agave syrup or maple syrup
- Salt, pepper, and a pinch of sugar
Preparation
Kohlrabi schnitzels:
- Prepare kohlrabi: Peel and cut into approx. 1 cm thick slices. Halve or third larger bulbs if needed.
- Pre-cook: Simmer the slices in lightly salted water for about 5 minutes until tender but still firm to the bite. Drain well.
- Season: Brush cooled slices with mustard and generously season with nutmeg, paprika, salt, and pepper.
- Bread: Set up three bowls – one with flour, one with plant milk, and one with panko. Dip each slice in flour, then milk, then panko. For extra crunch, repeat the milk + panko step.
- Fry: Heat oil (0.5–1 cm deep) in a large pan. Fry schnitzels for 4–5 minutes per side until golden. Drain on paper towels.
Cucumber salad:
- Prep cucumber: Thinly slice, salt well in a bowl, and let sit for 5 minutes. Then drain excess water.
- Make dressing: In a tall container, blend or whisk vinegar, oil, cream, and syrup into a creamy dressing.
- Finish: Thinly slice red onion, chop dill, and mix everything with cucumber and dressing. Season with salt, pepper, and a pinch of sugar.
Tip: Serve the schnitzels with lemon wedges and the cucumber salad. Crispy oven potatoes or a vegan yogurt-herb dip also pair well. A small leafy salad with radishes is a great addition too.
Isa
Hungry for more? June offers a bounty of fresh ingredients for creative recipes – from broccoli salad to zucchini fritters to berry desserts. Get inspired and enjoy early summer to the fullest! 🌱🍓🥒