June Fruits & Veggies: What’s In Season & How to Enjoy It

From the Garden, to the Basket, to Your Table

One of my favorite things about the start of a new month is the quiet rhythm it brings – like a fresh page in a well-loved book. The calendar turns, the air feels different, and suddenly you start noticing what’s new at the market or peeking through in the garden. Ripe berries where there weren’t any before. Zucchini blossoms if you’re lucky. Everything feels like a small gift.

Every month, I like to take a moment to check in with what’s growing, what’s ripening, and what wants to be eaten right now. There’s something deeply grounding in aligning your meals with the season — especially if you’re navigating pregnancy, postpartum, or just the ever-changing energy of motherhood. Nature is always nudging us in the right direction. We just have to listen.

So here’s a little ritual I want to share with you each month — a look at what’s fresh, what’s vibrant, and how to use it in a way that feels nourishing and simple. And if you’re like me and also love discovering tools that make life a little easier (and let’s be real, more fun), I’ve included a few Amazon finds you might want to explore — feel free to add those affiliate links when you’re ready.

Let’s talk about June.

🍓 The Fruits of June

There’s something soft and lush about June fruit. Everything is just beginning to overflow — the first true sweetness of summer.

Strawberries
They show up like tiny rubies at farm stands, and it’s hard not to eat them by the handful. I like slicing them into a bowl with just a drizzle of honey and some lemon zest. Or freezing them for smoothies. Or muddling them into sparkling water with mint. (That last one feels like a mocktail I didn’t know I needed.)

You might want to keep them fresher longer with one of those organic fruit-cleaning sprays or berry storage containers. Some weeks, that’s the only thing standing between you and mushy disappointment.

Cherries
Dark, glossy, messy perfection. Cherries feel like summer in a bite. When my son was teething, I’d pit and freeze them to let him gum them like little edible ice cubes. Now I roast them with a drizzle of maple syrup for topping porridge or yogurt.

If you haven’t already, do yourself a favor and get a cherry pitter. It’s the kind of small tool that earns its keep.

Blueberries
Still early in the season, but they’re showing up more now — little orbs of antioxidant goodness. I toss them on literally everything: pancakes, oatmeal, green salads. They make everything feel a little more special.

Apricots & Plums
This is their month. I’ll slice them over coconut yogurt, or bake them into a rustic crumble with just a bit of cinnamon and lemon juice. They’re also lovely cut up into toddler snacks — soft enough, sweet enough, and no added sugar needed.

🥒 What’s Growing Now: Veggies in June

There’s this part of me that wants to cook less in June — not because I don’t love it, but because the vegetables are so good raw. Crisp, juicy, cooling — the kind of things you slice onto a plate and call it dinner.

Cucumbers
Cool, crunchy, and honestly one of my favorite things to snack on. I slice them into water, blend them into a quick green juice, or dice them with tomatoes and fresh herbs for a 5-minute salad.

I also give them to my little one as teething sticks straight from the fridge — soothing and safe.

Zucchini
They’re everywhere right now, and I’m not mad about it. I grate them into fritters, roast them with garlic, or spiralize them into noodles and toss them with olive oil and lemon. So easy.

I’ll link my favorite spiralizer — it turns a humble zucchini into something the whole family will eat without complaint.

Radishes
Not everyone’s favorite, but I love their bite. Especially in early summer when they’re still tender. I thinly slice them on sourdough with hummus and a sprinkle of sea salt. Or quick pickle them — a trick I learned from my grandma that still makes any meal feel fancy.

Lettuce, Arugula & Spinach
These greens are soft and full of life right now. I make big bowls with whatever I have — peaches, goat cheese, sunflower seeds — and top them with a homemade vinaigrette. Nothing complicated.

A good salad spinner can change your whole approach to lunch, especially if you’ve got little ones pulling at your legs while you’re trying to eat something green.

Peas
Fresh peas are a treat. We shell them and eat them straight. Sometimes I steam a batch and mash them with avocado for a baby snack that’s full of fiber and love.

🌿 A Holistic Moment: Simple Ways to Connect

This is also a good time to reconnect with your own rhythms. In June, I like to:

Add fresh mint or basil to my morning tea or water.
Keep a bowl of fruit on the counter where I’ll actually eat it.
Do a five-minute barefoot walk in the grass while my toddler explores bugs.
Make Sunday a “fruit prep” day — clean, chop, and store everything so weekday snacks are easy.

And yes, I’m always thinking about tools that help — a mini food processor, glass containers with bamboo lids, or a herb-growing kit for the windowsill. These things are more than convenient — they’re supportive. They’re the helpers that make slow living feel doable.

💬 Let’s Keep Talking

Now I want to hear from you:
What’s growing where you live? What’s showing up at your farmer’s market? Do you have a go-to June recipe that always makes its way onto your table?

Or maybe you’re just feeling inspired to add one new veggie to your rotation this month. I’d love to hear about it.

Share your thoughts in the comments, or send me a message — I read every one. You can also tag me on Instagram if you end up making something inspired by this post. I always love seeing what you create.

Until next month,
Stay nourished, stay grounded, and eat what’s growing.
Anastasia Holistic Sage 🌿