New Mexico Seasonal Fruit & Vegetables in June
Your Guide to Fresh Produce
This Article is Part of our New Mexico Seasonal Fruit & Veg Calendar
In June, the arid climate of New Mexico transforms as local farms and gardens yield a variety of fresh produce. With long days and warm temperatures, this month is an optimal time for a range of fruits and vegetables to reach their peak. Throughout the state, from the high deserts to the river valleys, farmers' markets become vibrant showcases of the season's bounty. High altitude areas may see a later start to the harvest, but the diversity across regions ensures a rich selection for consumers.
The seasonal produce available in New Mexico during June is a testament to the state’s agricultural adaptability. Vegetables such as garlic, onions, and various leafy greens can be found in abundance. Root vegetables like carrots have matured, and other crops, including the celebrated New Mexico chile, begin to show their early stages. While fruit selections may be slightly limited, the state's farms start to offer early varieties of berries and stone fruits.
Shoppers can expect to find that the produce not only supports local economies but also offers superior flavor and nutrition. Buying seasonal fruits and vegetables at this time ensures that one is getting foods at their freshest, often harvested within hours of reaching market stalls. This period marks an excellent opportunity for residents and visitors alike to experience the authentic taste of New Mexico’s agricultural heritage.
Overview of New Mexico's Seasonal Fruits and Vegetables in June
In June, an array of fruits and vegetables reach their peak in New Mexico, offering a bounty of fresh and flavorful options for consumers.
Seasonal Calendar
Fruits:
Raspberries: Begin to ripen, offering their sweet-tart flavor.
Strawberries: Although nearing the end of their season, they are still available and juicy.
Vegetables:
Squash: Varieties like zucchini (What wine goes well with zucchini?) and yellow squash are abundant.
Cucumbers: (how long do cucumbers last?) Crisp and perfect for refreshing salads.
Peppers: A spectrum from bell to spicy chiles, coming into season.
Benefits of Eating Seasonally
Nutritional Value: Fruits and vegetables harvested in their prime season tend to be more nutrient-dense. Flavor: Seasonal produce can offer superior taste - ripe, full-flavored fruit and vegetables are often at their best in terms of taste and texture during June's warm days.
Fruits Available in June
June ushers in a sweet and juicy array of fruits in New Mexico. As temperatures rise, so does the bounty of succulent produce ripe for picking.
Berry Varieties
In June, berries come into season, offering a variety of flavors and nutrients. Strawberries tend to reach their peak, bursting with sweetness, making them perfect for fresh consumption or delightful in jams. Raspberries are also available, appreciated for their delicate structure and intense flavor, suitable for desserts or as a fresh snack.
Stone Fruits
The month of June is particularly generous with stone fruits, which include several cherished varieties. Peaches start to arrive in markets with their velvety skins and flesh that ranges from white to deep yellow. Apricots, smaller yet no less flavorful, provide a more tangy taste that compliments both sweet and savory dishes. Plums also make an appearance, offering a dual experience of sweet and sour within their juicy flesh.
Melons
New Mexico's warmth allows for a good harvest of melons. The quintessential summer fruit, watermelon, becomes a staple at picnics with its refreshing and hydrating qualities. Cantaloupe (how long does cantaloupe last?) is another favorite, with its fragrant aroma and sweet, orange flesh that can be enjoyed alone or in fruit salads.
Vegetables Available in June
In June, the warm New Mexico climate allows for a bountiful harvest of vegetables, from crisp leafy greens to a variety of root vegetables, and the start of the nightshade and cucurbit season.
Leafy Greens
June ushers in an abundance of leafy greens. Consumers will find kale and spinach (What wine goes well with spinach?) in ample supply, boasting fresh, tender leaves ideal for salads and smoothies. Lettuce and arugula (how long does arugula last?) are also readily available, offering a range of flavors from sweet to peppery for diverse culinary applications.
Kale: Rich in nutrients, with a sturdy texture.
Spinach: Tender and versatile, perfect for both raw and cooked dishes.
Lettuce: Includes varieties like romaine and butterhead, great for salads.
Arugula: Has a distinctive, spicy kick that enhances salads and sandwiches.
Root Vegetables
Root vegetables thrive in the early summer soil. Radishes showcase their crisp texture and peppery taste, while carrots and beets are harvested for their sweet flavors and nutritional value.
Radishes: Known for their crisp texture and sharp flavor.
Carrots: Valued for their sweetness and versatility in dishes.
Beets: Offer earthy tones and are often used in salads and as side dishes.
Nightshades and Cucurbits
As June progresses, the first of the nightshades like tomatoes and peppers begin to arrive, along with early harvests of cucurbits such as cucumbers. These vegetables signal the beginning of the summer's variety and freshness.
Tomatoes: Start to ripen, ranging from cherry tomatoes to beefsteak varieties.
Peppers: Include sweet bell peppers and various hot pepper types.
Cucumbers: Fresh, crunchy, and ideal for salads and pickles.
Zucchini: Young and tender, excellent for grilling or sautéing.
Local Specialty Crops
In June, New Mexico's agricultural bounty starts to reveal itself in a variety of specialty crops that are central to the state's identity and economy. Among these, chiles stand out as a signature crop. The state's farms take pride in their chile cultivation, with the unique climate contributing to the distinct flavor and heat level that New Mexico chiles are renowned for.
Fruits:
Berries: Strawberries begin to wind down, but June is ideal for the freshest raspberries.
Cherries (how long do cherries last?): Sweet and tart cherries are typically ripe for picking.
Vegetables:
Greens: Arugula, spinach, and lettuce offer crispness to summer salads.
Root Vegetables: Beets, carrots, and onions are available, adding sweetness and depth to dishes.
Farmers also harvest a range of herbs to complement the produce, including cilantro, oregano, and sage, essential for authentic local cuisine.
Notable Harvest:
Crop Availability Notes Chiles Early varieties begin Picked both green and red later on. Cherries Peak season Used in traditional and inventive dishes alike. Raspberries Start of season Known for their vibrant color and sweetness.
New Mexico's agriculture is a celebration of regional flavor, and June’s offerings provide a glimpse into the robust and diverse agricultural scene. Visitors and locals alike seek out these fresh products not just for their superior taste but also for their connection to the state's cultural heritage.
Harvesting and Picking Tips
Harvest Time: Farmers in New Mexico harvest a variety of fruits and vegetables in June. The warmth of the summer days allows for a richer flavor in many of the seasonal produce.
Tips for Picking:
Inspect the produce for ripeness. For fruits, such as apricots and cherries, look for a uniform color and slight softness.
Fruits should easily come off the stem when ripe; if you have to pull hard, it's likely not ready.
Vegetables should be firm to the touch. For example, squash and zucchini should be sturdy and free of soft spots.
Field Etiquette:
Follow the farm's specific guidelines for picking, which may vary by location.
Handle all produce gently to avoid bruising or damaging the fruit and plants.
Only pick what you intend to use to prevent waste and ensure sustainability.
Storage:
Store fresh produce in a cool, dry place immediately after picking to maintain freshness.
Most vegetables can be refrigerated, while some fruits, like tomatoes, should be kept at room temperature.
Tools for Harvesting:
Use appropriate tools such as garden shears or a picking basket, provided by the farm or brought from home.
Remember to wash all tools before and after use to prevent the spread of disease.
Harvest Support:
Farmers often provide assistance and advice on how to select the best produce during your visit.
Don't hesitate to ask questions about the varieties of produce and the best ways to use them in your cooking.
Nutritional Benefits of Seasonal Foods
Eating seasonal fruits and vegetables in New Mexico during June provides a bounty of nutritional advantages. Summer seasonal produce typically offers higher levels of vitamins and minerals due to optimal ripeness at the time of harvest.
Vitamin C, a powerful antioxidant, is plentiful in June fruits such as strawberries and tomatoes. These foods support the immune system and promote healthy skin. Vitamin A, found in leafy greens and apricots, is vital for vision health and immune function. Vitamin E, an antioxidant present in spinach, helps protect cells from damage.
Iron, a mineral essential for blood production, is another nutrient found in seasonal greens. It plays a crucial role in transporting oxygen throughout the body. Consuming these iron-rich vegetables can help prevent anemia and ensure proper bodily function.
Seasonal produce also tend to have higher levels of B-vitamins. For example, summer squash, a vegetable that peaks in June, is a good source of B6 and folate. These B-vitamins are important for brain health and energy production.
Aside from specific vitamins and minerals, seasonal foods in June offer superior nutritional value. They are generally harvested at their peak and sold soon after, retaining more nutrients compared to out-of-season or imported produce, which may lose nutritional content during long transport times.
Here is a simple breakdown of select seasonal foods and their nutrient highlights:
Food Item Nutrient Benefit Strawberries Vitamin C Immune support Tomatoes Vitamin C, Vitamin A Skin health, vision support Leafy Greens Iron, Vitamin A Oxygen transport, vision health Summer Squash B6, Folate Brain health, metabolism Spinach Iron, Vitamin E Cell protection, energy
Including these foods in a balanced diet can contribute to overall well-being by providing essential nutrients required for maintaining good health.
Using June Produce in Cooking
In New Mexico, June ushers in a bright tapestry of produce that can transform everyday cooking into a celebration of seasonal flavors. This month's offerings lend themselves perfectly to fresh dishes, outdoor grilling, and sweet finales.
Fresh Salads
June's bounty provides an array of colorful fruits and vegetables perfect for creating vibrant salads. Use crisp cucumbers and leafy lettuces as a base. They integrate well with the sweetness of sliced berries and stone fruits like peaches and cherries. Herbs like dill and mint add a layer of complexity. One can try recipes like:
Berry and Spinach Salad: combining spinach, strawberries, and a poppy seed dressing.
Peach and Walnut Salad: sliced peaches on a bed of greens, topped with roasted walnuts (how long do walnuts last?).
Grilled Vegetables and Fruits
Grilling brings out the natural sweetness and flavor in many June vegetables and fruits. Try roasting peppers, corn, and asparagus for a smoky twist. Don't overlook the appeal of grilled fruits; nectarines, peaches, and plums can elevate any dish. Consider these options:
Grilled Corn Salsa: with black beans (how long do black beans last?), diced tomatoes, and cilantro.
Grilled Stone Fruit: served with a drizzle of honey or a scoop of vanilla ice cream.
Summer Desserts
The variety of fruits available in June is superb for a range of desserts. Berries and rhubarb can be a tart contrast in sweet confections. Baked goods, like cobblers and tarts, are celebratory means to enjoy the ripe flavors of local produce. Featured recipes can be:
Cherry Clafoutis: a classic dessert with a custardy filling.
Rhubarb Pie: highlighting the tartness balanced with sugar in a flaky crust.
Each dish highlights the ripe flavors that New Mexico offers during the summer, making cooking with June produce an exploration of both taste and nutrition.
Preserving the Harvest
In New Mexico, June marks the time when a bounty of fruits and vegetables reaches peak ripeness. Preserving this harvest is crucial to extend the enjoyment of seasonal produce throughout the year. Home preservation methods like canning, freezing, and drying are effective ways to capture the flavors of the season.
Canning is ideal for a range of produce, including berries, peaches, and tomatoes. High-acid foods can be preserved using a water bath method, ensuring they retain taste and safety for months. Careful adherence to sterilization and processing guidelines is essential.
Method Best For Water Bath Fruits, Jams Pressure Vegetables
Freezing offers a quick preservation alternative. It’s best suited for vegetables like corn and green beans, as well as small fruits. Blanching vegetables before freezing preserves color, texture, and nutritional content.
For berries: Flash freeze on trays before transferring to containers.
For corn: Blanch, then cut kernels off the cob before freezing.
Drying or dehydrating locks in flavor, particularly for herbs and peppers. These can be air-dried or using a dehydrator at low temperatures.
Store in airtight containers
Keep in a cool, dark place
Each preservation method prolongs the shelf life of June’s harvest, enabling one to enjoy New Mexico's produce well beyond the growing season. A clear understanding of each technique ensures that the freshness of June's fruits and vegetables can be savored throughout the year.
Seasonal Produce Shopping Guide
When shopping for seasonal produce in New Mexico during June, individuals have a rich variety of fruits and vegetables to choose from. Farmers markets and grocery stores alike stock up on fresh, local offerings that highlight the bounty of the month.
Fruits:
Cherries and apricots hit their peak, offering a sweet-tart balance perfect for snacking or baking.
Berries, particularly strawberries and blackberries, are ripe for the picking.
Look for melons, starting to come into season, for a refreshing treat.
Vegetables:
Greens such as spinach and lettuce thrive in the cooler early summer days.
Zucchinis and yellow squash begin to make their appearance, offering versatility in dishes from grills to gratins.
Cucumbers and green beans emerge, adding a fresh crunch to salads and sides.
Shopping Tips:
Visit local farmers markets for the freshest picks and to support regional farmers.
At grocery stores, check labels for locally sourced produce to ensure peak freshness and flavor.
Engage with vendors at markets; they can provide preparation tips and recipe ideas.
Storage and Selection:
Select fruits and vegetables that are firm to the touch and free of bruises.
Store perishable items in the refrigerator and consume them within a few days for best quality.
Greens should be washed and stored in a moisture-controlled environment.
Utilizing this shopping guide, patrons can effectively navigate New Mexico's seasonal offerings, incorporating the freshest flavors into their culinary repertoire.
