It is easy to eat in season in the summer! So much more produce is grown throughout local food systems during our warmest time of year, after fresh spring rain and without the threat of frost.
But, it is still worth exploring exactly which foods are growing in YOUR region right now.
WHY? So that you might choose those that are the freshest, and therefore…
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Ripest
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Tastiest
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Cheapest
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Environmentally friendly(est)

Check out this Seasonal Food Guide website for a year around list of seasonally grown and available foods, no matter which state you live.
Since I live in Oregon, below is a spoiler alert on the list of produce you can count on seeing in Farmer’s Market’s and supermarkets in late June through early July in Oregon:
Apples
Apricots
Arugula
Basil Bok Choy
Berries (of all kinds!)
Beets
Broccoli
Carrots
Cauliflower
Cherries
Chicory
Cucumber
Endive
Fava beans
Fennel
Green beans
Green onions
Greens of all kinds (Chard, Collards, Kale, Lettuce, Mustard greens, Spinach)

Herbs of all kinds (Basil, Cilantro, Mint, Oregano, Parsley, Rosemary, Sage, Tarragon, Thyme)
Kohlrabi
Potatoes
Purslane
Radicchio
Radish
Rapini
Rhubarb
Snap and snow peas
Sorrel
Sprouts
Summer squash and zucchini
Turnip
Watercress

More specifically, I live in the High Desert of Oregon; here is a further break down to support goods grown closest to my home.
Spring though early summer these include:
Arugula
Beets
Bean
Bok choy
Carrots
Chard
Cucumber
Eggplant
Fennel
Green onion
Mustard greens
Kale
Kohlrabi
Lettuce
Peas
Radish
Rhubarb
Summer squash
Zucchini
Cherry tomatoes
Turnips
Check out the High Desert Food & Farm Alliance website for their full year seasonal harvest chart.

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I don’t have to worry. If it’s in my (French) local bio market, it’s seasonal and local.