Summer has arrived, and living here in New England, it’s the perfect opportunity for fruit and vegetable picking at local farms. Unsurprisingly, fruits like blueberries and strawberries are at their peak for picking in June, but there are also a few other delicious foods to get your hands on. Below, I’ve compiled a few of my favorites.

abundance berries blueberries close up
Photo by Olga on Pexels.com

Blueberry picking with my mom is one of my fondest summer memories as a child. It’s such a versatile food that I love to include in breakfast or desserts, and it’s also a treat that my dog can enjoy in small amounts. Not only are blueberries delicious, they’re also extremely high in antioxidants and low in calories. Like kale and avocados, blueberries are often referred to as a “superfood” for their nutritious benefits. There are the obvious ways to incorporate blueberries into meals, like blueberry pancakes and muffins, but you could also step it up and make a gorgeous vegan blueberry lime cheesecake. I’m dying to make it myself, and I’ll leave the link at the bottom of the page if you’re interested in making it, too.


red strawberries
Photo by Oleg Magni on Pexels.com

Strawberries are also a perfect fruit-picking option in June, and personally, they are my absolute favorite fruit. Almost every fruit-flavored item I buy is of the strawberry variety- cereal, pop tarts, granola bars, seltzer water, etc. Not only is it super sweet and delicious, but they also help with blood sugar regulation. As someone who has suffered from quite a few blood sugar spikes, I personally love eating strawberries for this health reason now. One easy way I like to get in strawberries is by topping them on my overnight oats, which is one of my favorite quick breakfasts. I’ll include a link to a basic overnight oats recipe at the bottom, and from there, it’s really easy to customize with your favorite fruits. Even though the serving size may look small, it actually keeps me full for up to four hours.


pexels-photo-2363345.jpeg
Photo by Marco Antonio Victorino on Pexels.com

On the topic of sweet fruits, mangoes are also in season in June! You may not be able to hand-pick them at your local farm stand, but you can still take solace in the fact that they are at their flavor peak. Surprisingly, mango contains a lot of iron, and 80 grams of mango only have 53 calories! If you’re looking for a guilt-free and easy-to-make dessert, I found this vegan mango ice cream recipe on a blog called Jessica in the Kitchen. With summer now here, it’s never the wrong time for a cold dessert, and this ice cream only contains three ingredients! I’ll leave the link at the bottom of the page so you can check it out as well.


Related image
Photo by Waywardspark.com

Rhubarb, as I’ve mentioned before, is another one of my favorite plants for cooking. Although rhubarb is usually incorporated into sweet, fruity dishes, it is actually a vegetable- similar in appearance to celery. Rhubarb was originally used for medicinal purposes, and although it can be consumed raw, I prefer to eat it cooked and paired with strawberries (big surprise!). One of the medicinal purposes of rhubarb is as a laxative or purgative, so if you do choose to consume it, make sure you don’t eat too much. (Unless you want to have the big poops). Strawberry rhubarb pie is a delightful treat, and I found a delicious recipe on allrecipes. If desired, you can easily make it vegan by subbing the eggs for applesauce, and using a vegan butter instead of regular butter.


pexels-photo-1619839.jpeg
Photo by rawpixel.com on Pexels.com

We all remember the iconic video of the Jamaican man singing about how wonderful cucumbers are. At least, I do. Cucumbers are so versatile and can be used for a variety of different things- not just cooking! As we’ve all seen from movies and cartoons, cucumbers can be placed on the eyes as a refreshing beauty regime, and it can also be used to relieve sunburn. Cucumber is mostly made up of water, so it’s a great summer snack to help combat dehydration. I always love to add a little bit of cucumber to my water when possible, because it somehow manages to make water taste even fresher. One website in particular that I visited states that cucumber makes water a more “attractive” drink, and honestly, I agree.


green peas on white ceramic bowl
Photo by R Khalil on Pexels.com

Did you know that there are over 130 different varieties of  green beans? Me neither. Like many of the other fruits and veggies I have covered, green beans are low in calories and high in nutritional value, making them a healthy snack and addition to your favorite dishes. Interestingly, green beans have also been shown to combat depression, because they block interference with feel-good chemicals like dopamine and serotonin. Green beans are also a great snack for aiding in weight loss and increased energy, so if you live an active lifestyle, you may want to consider eating more of your healthy greens! I found a recipe for a five-star rated vegan green bean casserole, so if you’re interested in that recipe, I’ll leave it down below with the others!

Thanks so much for tuning into my June produce guide! I’m looking forward to doing some fruit picking this summer with my friends and family, and incorporating that fresh produce into some new dishes. Which ones are you excited to try? Let me know in the comments!


Recipes to try:

Vegan blueberry lime cheesecake: https://prettypies.com/recipe/blueberry-lime-cheesecake-vegangfpaleo/

Easy overnight oats: https://feelgoodfoodie.net/recipe/overnight-oats/

Vegan mango ice cream: https://jessicainthekitchen.com/vegan-mango-ice-cream-3-ingredients/

Strawberry rhubarb pie: https://www.allrecipes.com/recipe/12612/rhubarb-and-strawberry-pie/

Vegan green bean casserole: https://minimalistbaker.com/vegan-green-bean-casserole/

Coming up next: New Crystal Haul: Buying Crystals from Amazon

With summer looming in the near future, it’s almost time for fruit picking and farm stand adventures. I am fortunate enough to live in the Northeast, where rural fields and farmers markets are abundant in the summer and fall. There’s something about being surrounded by nature that makes me feel utterly at peace, especially when there are animals around me, too. I think I could be totally content to live on a large square of land with just some cows and goats to keep my company, and maybe a few chonky cats as well.

strawberries in white bowl
Photo by Alexander Mils on Pexels.com

As I’ve said before, it’s always a good idea to shop in season when you can. Not only will it save you money, but it’s also good for the planet! Strawberries are in season in May, which makes me extremely happy. They are one of my favorite fruits- right up there with blueberries and raspberries. Like these other berries, strawberries are full of fiber and antioxidants, on top of just being absolutely delicious. Fresh strawberries sprinkled with sugar is a great way to satisfy a sweet tooth, if you’re looking for a healthy dessert alternative. Additionally, they’re a great sweet snack to feed your dog, especially on a hot summer day. Just don’t feed your dog too many, because they’re very high in sugar!


food red sweet raw
Photo by Pixabay on Pexels.com

Another delicious fruit that’s in season is cherries, which are another great source of antioxidants and vitamin C. Additionally, cherries have a high level of melatonin, a hormone that promotes healthy sleep. There have been studies done on men and women that show drinking tart cherry juice can add up to an hour of sleep in your schedule, so if you struggle with insomnia, consider drinking up! Another fun fact: cherries can help reduce post-exercise pain, which is definitely something I’m going to utilize this summer. 


color confection copyspace delicious
Photo by Pineapple Supply Co. on Pexels.com

When I was younger, I used to drink cans of pineapple juice constantly. Although it is very sweet, pineapple is very low in calories, and it has been shown to boost your immune system. As someone who constantly seems to be sick with something, I love boosting my immunity in as many ways as possible- especially with my diet! Thiamin is also very present in pineapple, which aids in energy production and conservation. If you’re not exactly a morning person, consider incorporating some pineapple into your breakfast to give you a zap of energy.


pexels-photo-128420.jpeg
Photo by Angele J on Pexels.com

Moving onto vegetables, zucchini is my favorite veggie that’s currently in season. As a plant-eater, zucchini and squash are some of my favorite hearty staples to include in my diet. There are a number of dishes you can incorporate zucchini into- lasagna, casseroles, muffins, you name it. Zucchini is also packed with nutrients, like fiber and anti-inflammatory phytonutrients, which improves digestion and reduces constipation. And hey, who doesn’t like a little less constipation in their life? I’ll include a link to zucchini noodles at the bottom of the page, which can easily be prepared vegan.


full frame shot of green peas
Photo by Pixabay on Pexels.com

Spring peas, or just green peas, as I call them, are one of the healthiest vegetables you can feed your body! Peas are a very low-fat food, and can even lower the risk of type 2 diabetes. I love peas because they’re very easy to prepare, and they make a great side dish with roasted potatoes or mac and cheese. One of my favorite comfort dishes to prepare is the Amy’s dairy-free mac and cheese with a veggie medley on the side, like corn or peas. Fun fact, peas are actually considered legumes, just like peanuts.


I hope you’ve enjoyed reading about all my favorite crops in season, and if you get the chance, stock up on some goodies at your local farmer’s market!

Zucchini noodles: https://www.allrecipes.com/recipe/172398/zucchini-noodles/

Sources: https://www.wisebread.com/fresh-fruits-and-vegetables-by-the-month

Spring has sprung, and here in New England, all the adorable little farm stands are starting to put out their newest fresh fruits and veggies. I’m lucky enough to live in an area where I’m surrounded by farmer markets, and trust me, I do enjoy utilizing that! It’s always a good feeling to know that I can help a smaller business, while contributing to a healthier planet at the same time. So what’s in season in April?

Image result for rhubarb

First of all, I’m SUPER excited that rhubarb is back in season. I used to work with a sweet older lady who brought me rhubarb from her garden, and I still have a bag of it sitting in the back of my freezer. My favorite way to eat rhubarb is in the form of a pie or a crisp (or really, any form of a sweet dessert). Rhubarb’s nutritional properties have been shown to improve digestive health, which is definitely something I appreciate as a gassy, constantly bloated person (I eat a lot of soy products, which isn’t exactly great for digestion). If I can somewhat combat that with some delicious rhubarb, then bring it on! (Just don’t eat the leaves, they’re poisonous!).

Related image

Cabbage, spinach and lettuce are also in season in April, which I’m also surprisingly excited about. I just bought a bottle of vegan ranch dressing, and for the first time in months, I am EXCITED about salads. I’ve mentioned spinach before in my monthly “What’s In Season?”, in fact, I’m pretty certain I mentioned it in last month’s post. Like I’ve said before, it’s versatile, extremely healthy, and can be incorporated into every meal of the day. I used to be a spinach hater myself, but the truth is, spinach doesn’t really have much of a flavor once you cook it into a dish. Even if you’re totally against spinach, just try tossing some into your next smoothie or pasta dish. I guarantee the subtle taste won’t even bother you.

avocado blur close up focus
Photo by mali maeder on Pexels.com

Ah, avocado. I have a complicated relationship with avocado, but ultimately, I think I do like it in small amounts. I don’t need to remind you that avocado pairs great with toast, but if you really want to amp it up, try putting strawberries or everything bagel seasoning on top of your avocado toast. Avocados are loaded with fiber and potassium, so you can feel good about putting it in your body. Bring on the avocado toast!

three white mushrooms on beige wooden table
Photo by Emma Jones on Pexels.com

One of the things I missed most after becoming vegan was, quite randomly, gravy. There’s just something about gravy that I find absolutely addictive, and trust me- I smothered obscene amounts of it on every savory food possible (poutine, anybody?). Luckily, there is a way to still get my gravy fix as a vegan, and it’s healthier than the real deal too! Mushroom gravy is surprisingly delicious, and the reason I bring it up is because -you guessed it- mushrooms are in season in April. I’ll leave a link to my favorite recipe below, so you can test it out for yourself. I am a picky eater when it comes to mushrooms, because the texture tends to bother me, but this recipe is an exception to that rule.

There are lots of other fruits and veggies fresh in April, but many of them would be repeats from March. Let me know if you try either of the recipes below- I’d love to hear your thoughts! Also, if you know any other recipes I should try, drop those in the comments too.

Rhubarb Crisp! https://vegangela.com/2011/06/28/rhubarb-crumble-ginger-ice-cream/

Vegan Mushroom Gravy: https://simple-veganista.com/vegan-mushroom-gravy/

Source: https://www.lifegate.com/people/lifestyle/beer-climate-change

Pictures: https://www.mnn.com/food/healthy-eating/photos/8-poisonous-foods-we-commonly-eat/6-rhubarb

5 Amazing Homemade Hair Masks For Dull And Damaged Hair

Coming up next: Why Are Pop Songs So Obsessed with Sex?