Let’s start with an ode to summer squash, the versatile, eventually ubiquitous vegetable that heralds the season like few others. Celebrate a song of straightneck squash, pattypan, and zucchini—on the grill, or mandolined and marinated in a salad with other early season staples like green and wax beans. Keep an eye out for and ask around about squash blossoms—they’re the real treasure, dipped in tempura and flash fried just so.
Let’s have a poem of peas and potatoes, fresh out of the earth and with skins so thin they’re apt to rub off under your thumb. We’ve still got beets, and carrots, and turnips… but now comes cabbage, cauliflower, and broccoli, too. Kohlrabi’s crunch is matched in the addition of celery—and flavorful celeriac.
Let’s not forget a paean to peppers—the sweet (and spicy) vessels! A rhyme of radishes, a couplet of cucumbers, and an anthem for artichokes and eggplant. It’s a chorus of scapes, and onions, and fennel… caught up in the metaphor, and out of breath (which is just as well, for what they’ll do to your breath).
The usual forest of greens and herbs abounds. Once strawberries and rhubarb subside, we hope to luck out with an ascendance of blackberries and raspberries. Starters are still on some tables, but it’s June, so don’t linger too long before getting those plants in the ground.
You’ll continue to find beef, lamb, pork, chicken, and eggs in the Shed, and we look forward to finding you there, too. Here’s to June.