What’s Fresh: June 13

By Kelsey Johnson

June is flying by and crops continue to grow and mature. Green is still the color of the season as things like cabbage, spinach, kale, arugula, salads, collards, turnip greens, and more are hitting the market stands in droves. Turnips, asparagus, and radishes are still going strong, so grab some before they disappear!


We’re anticipating an abundance of fruit this season as the warm May weather deterred any late frost that might have compromised growth. Comb through your old pie recipes as you prepare for apples, black and red raspberries, peaches, blackberries, and tart cherries that are beginning to show on trees.


For the moment try out this recipe as it’s about time for the quintessential beginning of summer fruit: strawberries.

Grinnell Heritage Farm reports that their strawberries will be ready to harvest around June 10th and will be in season for the next 3-5 weeks. While they recommend people ”just eat ‘em,” here’s a recipe from Gateway Market if you’re looking for an extra sweet indulgence.


Berries & CreamIMGP1061

    • 1 cup strawberries sliced
    • 1 cup blueberries
    • 1 cup raspberries
    • 1 TBS plus 1/4 cup Splenda (or sugar if preferred)
    • 1 cup heavy cream
    • 2 TBS sweet Marsala wine

    Mix berries together in bowl with 1 TBS Splenda.  Let marinate for 15 minutes.  In a separate bowl, mix together 1/4 cup Splenda and add one cup heavy cream and sweet Marsala wine.  Divide berries in four martini glasses and pour equal parts of cream mixture on top of berries.  Makes four servings.

    Recommended: sparkling dessert wine, coffee, and the music of Wynton Marsalis or Pat Metheny



    In addition, garlic scapes are ready to be harvested, and are yet another testament to garlic’s versatility. What are garlic scapes? They are the stalk, or flowerless stem that grows off the bulb above ground. They are generally cut so they don’t consume the energy needed for the bulb to fully mature. Check out this fast, easy dip; a perfect appetizer! (Recipe and photo courtesy of mountain mama cooks)


    White Bean and Garlic Scape Dipgarlic-scape-dip-crostini-with-cherry-tomato


      • 1 15 oz. can garbanzo beans, rinsed and drained
      • 1/3 cup chopped garlic scapes
      • juice of 1 lime, about 3 tablespoons
      • 1/3 cup chopped cilantro
      • 1/4 cup macadamia nuts
      • 3 tablespoons olive oil
      • 3 tablespoons mayonnaise or vegannaise
      • salt to taste, about 1/2 teaspoon


      Combine all ingredients in the base of a food processor fitted with blade. Pulse until smooth and all ingredients are incorporated. Add salt to taste. Adjust if necessary. That’s it. Simple.