Summer isn’t here quite  yet, but I usually put these three months together, since school lets out for the summer in June (earlier for colleges), the pools open on Memorial Day, right before June, and people start planning vacations.

Because I have been working for the last 9 months on editing Cherie Goren’s wonderful memoir, A Time to Keep, and we are going to see family from June 5th- June 14th, I  will be taking a break from blogging/writing/editing and post-date recipes from previous blogs or have some petitions for your to read and hopefully sign.

I found a chart from GRID Magazine (Philadelphia-based) listing foods that are available in June locally that I will match with some of my recipes in my archives and re-post them, either before I go away or when I return. There will be some variations in availability in colder climates and warmer climates, but I think this list is fairly representational of a large part of the US.

Here are the foods for June from the chart:

Asparagus, Beans and Limas, Beets, Broccoli, Cabbage, Cauliflower, Celery, Collards, Corn, Cucumber, Lettuce, Peas, Potatoes, Spinach, Tomatoes, Turnips.

Eating foods in season is ecological and economical, so I also put it in the Earth Day Every Day category for this posting. Additionally, I buy almost all my produce organically grown, using the Dirty Dozen and Clean Fifteen that the Environmental Working Group posts on their website: www.ewg.org. Here is their latest list: