Maryland Seasonal Fruit & Vegetables in June
Your Fresh Guide
This Article is Part of our Maryland Seasonal Fruit & Veg Calendar
June in Maryland is a time of abundance when it comes to fresh produce. As spring gives way to the warmth of early summer, a variety of fruits and vegetables reach their peak growing season. Consumers who prioritize seasonal eating can indulge in the freshest, most flavorful produce options sourced from local Maryland farms. The state's diverse climate, ranging from the Chesapeake watershed to the rolling hills of northern Appalachia, contributes to a rich selection of produce that is ripe for the picking in this month.
Local markets and roadside stands across Maryland begin to showcase an array of colorful, ripe produce. June is especially known for the appearance of sweet berries, crisp greens, and the first harvest of tender summer squash. Strawberries and blueberries become available, offering a sweet treat perfect for pies or eating fresh, while leafy greens like lettuce and spinach continue to flourish. The selection of produce at farmer's markets during this time not only supports local agriculture but also offers the opportunity for consumers to experience the genuine taste of Maryland's seasonal bounty.
Overview of Maryland's Seasonal Produce in June
In June, Maryland's agricultural offerings blossom with an array of fruits and vegetables ripe for the picking. The state's climate and fertile soil yield an abundant and varied produce selection.
Fruits available during this month:
Blackberries: These dark, juicy berries start appearing in late June and offer a delicious, nutritious option for both raw and cooked dishes.
Blueberries: Ripe and ready for harvest, blueberries are a summer staple ideal for everything from fresh snacks to decadent desserts.
Vegetables found in Maryland in June include:
Broccoli (how long does broccoli last?): This nutrient-dense vegetable reaches its peak, offering crispness and flavor that supermarket varieties rarely match.
Cabbage: Known for its versatility, cabbage can be enjoyed raw or cooked and is a June highlight in the state.
Beets: Earthy and sweet, the beet harvest begins to take root, offering a colorful addition to Maryland plates.
Carrots: Snappy and sweet, local carrots are at their best and can be found at farmers' markets across Maryland.
Green leafy vegetables also abound. One can find arugula, a peppery salad green cherished for its bold flavor, which continues to be available fresh from Maryland fields.
Given these plentiful options, Maryland residents and visitors have the opportunity to indulge in farm-to-table dining with June's fresh picks. The abundance of ripe, nutritious produce during this month reflects Maryland's rich agricultural heritage and is a cause for celebration among food connoisseurs and health-conscious consumers alike.
Fruit Harvests in June
June in Maryland is a vibrant month for fruit harvest, marked by the availability of an array of berries and the onset of the stone fruit season.
Berries and Early Summer Fruits
Maryland's June harvest brings a bounty of berries. Gardeners and farmers are busy picking:
Strawberries: These are typically at the end of their season, but still available early in the month.
Blackberries: June is the start of their season, offering sweet and plump berries.
Blueberries: Their season begins in June, providing fresh, antioxidant-rich fruits.
Raspberries: Available in both red and black varieties, they start to come into season.
Each of these berries is rich in vitamins and offers a variety of uses, from fresh eating to jams, preserves, and baked goods.
Stone Fruit Beginnings
As the summer heat intensifies, so does the arrival of stone fruits, though they're just beginning to ripen at the end of June:
Cherries (how long do cherries last?): Sweet cherries tend to be ready by early to mid-June, while tart varieties follow closely.
Peaches and Nectarines: These closely related fruits start to appear towards the end of June, hinting at the full flush of summer harvests to come.
Farmers' markets and pick-your-own farms start to showcase these early stone fruit arrivals, promising the full-bodied flavors that are synonymous with Maryland summers.
Vegetable Bounty in June
June marks a vibrant period for Maryland's agriculture, with a variety of vegetables reaching their peak. Gardens and farms across the state are brimming with fresh produce, offering an array of tastes and nutritional benefits.
Leafy Greens and Herbs
Lettuce and spinach are in full swing, offering crisp textures and fresh flavors.
Robust kale and tender chard also thrive, providing an excellent source of vitamins and minerals.
Aromatic herbs such as basil and parsley are plentiful, perfect for enhancing summer dishes.
Root Vegetables and Tubers
The early summer soil gifts gardeners with beets and turnips, both versatile for cooking or eating raw.
Crunchy radishes add a peppery kick to salads.
Carrots are ready for harvest, their sweetness a favorite in raw snacks and cooked meals alike.
Summer Gourds and Squashes
Crisp cucumbers (how long do cucumbers last?) are beginning to make their appearance, ideal for refreshing salads or pickling.
Zucchini and summer squash are starting their season, lending themselves to a variety of dishes, from grilling to sautéing.
June's Peak for Cruciferous Vegetables
In June, Maryland's soil and climate create ideal conditions for growing several types of cruciferous vegetables. Farmers harvest rich, flavorful crops that are both nutritious and versatile in the kitchen.
Broccoli and Cauliflower
Broccoli thrives in June, and Maryland's farms offer a bounty of these green stalks. It's known for its dense clusters of florets and is packed with vitamins C and K. Broccoli can last up to two weeks when properly stored in the refrigerator.
Similarly, Cauliflower (how long does cauliflower last?) shares the spotlight in June. Unlike broccoli, cauliflower boasts a white, meaty head, called a curd, that is rich in nutrients like choline and fiber. Cauliflower is prized for its adaptability in recipes and can be consumed raw or cooked.
Cabbages and Brussels Sprouts
Cabbages in Maryland come into their own in June. Available in green, red, and savoy types, cabbages have a sweet, grassy flavor and can be savored in slaws, stews, and ferments like sauerkraut (how long does sauerkraut last?). Its leaves should be crisp and tightly packed when selected fresh.
Although Brussels sprouts (how long do brussels sprouts last?) typically reach their peak later in the season, the first crops start appearing in June. They grow on a stalk and resemble miniature cabbages. These sprouts are best when they're small and compact, offering a slightly nutty flavor when cooked.
Legumes and Other Vegetable Crops
In Maryland's warm June climate, legume crops thrive and mark the beginning of the summer harvest. Gardeners and farmers harvest a range of nutrient-rich legumes, including the early varieties of peas and beans.
Early Peas and Beans
Peas: The cooler start of June allows for the harvesting of early-season peas. They should be plucked from the vine when they are plump but firm, offering a sweet and fresh taste.
Sugar Snap Peas: Crisp with edible pods, usually ready in early June.
Snow Peas: Flat pods, often used in stir-fries, harvested when the peas inside are just beginning to form.
Garden Peas: Also known as shelling peas, harvested when pods are swollen with mature peas.
Beans:
Green Beans: Also known as snap beans, these are harvested while the pods are firm and before the beans inside have fully developed.
Lima Beans: (how long do lima beans last?) They start to appear in late June and are picked when the pods are well filled with the seeds but still tender.
Corn and Sweet Corn: While typically associated with summer, some early varieties of sweet corn may be ready by late June in Maryland. Ears should be picked when the kernels are plump and emit a milky juice when punctured.
Onions, Leek, and Leeks: Both bulb onions and the lengthier stalks of leeks are cultivated in June. They are pulled from the soil when their bulbs are firm and their tops begin to fall over and brown.
Onions: Harvest when the bulbs are mature and the tops have begun to yellow and fall over.
Leeks: These milder relatives of the onion can be harvested young or left to mature until the stalks are thick and the flavor is more pronounced.
Maryland's Melon Introduction
In Maryland, the advent of June ushers in the perfect climate for melon cultivation. With a focus on two primary varieties, cantaloupe (how long does cantaloupe last?)and watermelon, the state’s diverse agriculture is notably enriched by these refreshing fruits.
Cantaloupes in Maryland are for the most part varieties of the muskmelon species, Cucumis melo, specifically from the Reticulatus Group. They boast a netted, rough exterior and are known for their ability to detach, or 'slip', from the vine when ripe, hinting at perfect sweetness.
Watermelons contrast in their growing habits and characteristics. Known for their smooth, hard rind and succulent pink or red flesh, watermelons provide hydration and sweet flavors during Maryland's summer heat. They do not 'slip' from the vine like cantaloupes but are instead harvested based on other maturity signs such as the yellowing of the underside where it rests on the ground.
Here's a brief overview of these melons:
Cantaloupe (Muskmelon):
Harvest: Typically slips from the stem when ripe.
Texture: Netted, rough exterior.
Taste: Sweet and often aromatic.
Watermelon:
Harvest: Requires observing the yellowing of the ground spot.
Texture: Hard, smooth rind.
Taste: Juicy, sweet with high water content.
Melon lovers in Maryland can delight in the knowledge that these fruits are picked at the peak of ripeness during June, providing a local and fresh choice for summer picnics and refreshments. Whether sliced, cubed, or enjoyed right from the rind, Maryland's melons encapsulate the taste of the season.
Practical Gardening Tips for June
June in Maryland means warm weather, which is ideal for gardeners to thrive in their vegetable gardening endeavors. They should consult the vegetable planting calendar to optimize their planting and harvesting schedules.
Gardeners can plant heat-loving vegetables like sweet potatoes, which transplant well during this time. Tomatoes, peppers, and eggplants (how long does eggplant last?) are also suitable for June plantings and can even be grown in containers for space efficiency.
Lettuce varieties like Butterhead, Boston, and Loose Leaf can be planted as well — despite being cold hardy, they’ll grow well in the cooler fall months and can endure a bit of frost.
For those practicing succession planting, June is perfect for adding cucumbers and beans to make the most out of available garden space.
Crop Action Sweet Potatoes Transplant now; they love heat. Tomatoes Plant transplants for summer harvest. Peppers Ideal time for planting. Eggplants Grow in containers or in-ground. Lettuce Plant now for fall harvest. Cucumbers Good for succession planting. Beans Continue planting for ongoing supply.
Gardeners should check soil temperatures, which need to be at least 60 degrees F to prevent new plants from rotting.
Regular maintenance like weeding, watering, and monitoring for pests is crucial. They must ensure consistent moisture especially for new transplants and be vigilant as warm temperatures also welcome a variety of garden pests.
Starting in June gives gardeners a head start on establishing their crops, leading to bountiful harvests in the months to come.
Local Markets and Produce Availability
Maryland boasts a diverse array of local markets, including farmers' markets, roadside stands, and pick-your-own farms. In June, these markets become vibrant as they offer a plethora of fresh, seasonal produce. Customers can expect a variety of fruits and vegetables harvested at the peak of their freshness and flavor.
Notable Markets:
Baltimore Farmers' Market
Silver Spring Farmers Market
Fruits and Vegetables Available in June:
Fruits Vegetables Strawberries Lettuce Cherries Spinach Kale Radishes Green Beans Zucchini Cucumbers Beets Summer Squash
Consumers seeking fresh produce in June will be delighted by the abundance of leafy greens and an array of both root vegetables and summer favorites like squash. Strawberries and cherries offer sweetness and are perfect for enjoying fresh or in preserves. Maryland's climate allows for a robust offering, and savvy buyers know that supporting local markets means obtaining produce that often exceeds the quality found in supermarket chains.
To maximize freshness, Maryland markets ensure that most produce available is grown locally. By doing so, they support the local economy and reduce the environmental impact associated with long-distance food transportation. Shoppers can confidently indulge in the state's seasonal offerings, knowing they are getting some of the freshest and most sustainable options.
Preserving June's Harvest
In Maryland, June brings a bounty of fresh vegetables that can be preserved for future use. The process allows one to enjoy the flavors of seasonal produce year-round.
Freezing is an effective method to preserve the freshness of June's harvest. Vegetables such as broccoli and beets can be blanched and frozen. To blanch, they should be briefly boiled and then plunged into ice water to halt the cooking process. After drying, they can be portioned and stored in airtight containers or freezer bags.
Making pickles is another preservation method. Beets and cabbage, harvested in June, are ideal candidates. The pickling process involves submerging the vegetables in a solution of vinegar, water, salt, and various seasonings.
Environmental and Agricultural Insights
Maryland's agricultural sector thrives in the month of June, benefiting from the region's temperate climate and rich soil composition. Due to its unique geography, which includes the Chesapeake watershed and vicinity to the Appalachians, Maryland's environment fosters a diverse range of produce.
Pest Management: Farmers remain vigilant against pests such as red legged winter mites and spinach crown mites. In June 2023, there was a notable presence of cucumber mosaic virus (CMV) affecting spinach, indicating that continuous monitoring is vital for crop health.
Irrigation and Water Management: Efficient use of resources like water is critical during this month. Maryland's varying precipitation patterns necessitate adaptive irrigation techniques to ensure optimal growth without wastage.
Crop Diversity:
Vegetables: Asparagus, beets, broccoli, and carrots, among others, are harvested.
Fruits: Cherries and strawberries are typically ripe for picking.
Harvesting Techniques: They employ sustainable practices, with an emphasis on minimizing damage to both produce and the environment.
Farmers are advised to scout 5-10 locations in a field to gauge the need for treatment interventions, showing a tailored approach to each field's needs. June also marks a time when farmers set up displays at local markets and explore setting up an online presence, reflecting the integration of traditional agriculture with modern business strategies.
While ensuring the balance between profitability and sustainability, they also adapt to consumer needs by accepting various payment methods, demonstrating a dynamic blend of agriculture and commerce.
