Maybe it would be easier to discuss what not to eat this month. So many delicious things are ripe and ready now that it’s easy to eat seasonally. Head to the greenmarket with a large tote bag and stock up.
Strawberries, of Course
Yay! Those wan berries in the grocery store in December or January cannot compare to the sweet, scented wonder of local ripe strawberries. You can smell them before you see them. What is better than strawberries and cream? Maybe our Yogurt Panna Cotta with Strawberries and Granola?
Coming into season now are the most tender of beets, altogether different from the heartier roots you were roasting last winter. Now is the time to try our beet salad upgrade; no goat cheese here, just a divine Honey Lavender Dressing.
Thirsty? Then try a this summertime favorite of our editor Eric Pike. The long, cool drink is made with its namesake, a gin-based liquor, and cucumber vodka. It’s refreshing and slightly herbal, just the thing for a long, hot afternoon.
Consider this a deconstructed sundae: brownie cake, two kinds of ice cream (vanilla and strawberry), crunchy peanut butter, raspberries, plus whipped cream, sugared peanuts, and -- of course -- cherries on top. It's not the only ice cream cake we love, but right now we just can't get enough!
Wild-caught and wonderful, these shrimp are available year round but are especially sweet right now through September. Let them shine in your favorite simple shrimp recipe; not too many seasonings so their delicate flavor comes through. Try this elemental shrimp pasta.